| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Snacks |
16 |
Servings |
INGREDIENTS
| 16 |
oz |
Cranberry sauce; jellied |
| 2 |
tb |
Prepared horseradish |
| 2 |
tb |
Honey |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Lemon juice |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Cayenne pepper |
|
|
Pineapple chunks in juice; optional |
|
|
Orange sections; optional |
|
|
Light pork sausage breakfast links; cooked and halved |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.
In a medium saucepan, combine the first seven ingredients; bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Serve warm with pineapple,
oranges, and sausages if desired.
Yield: 2 cups
Serving Size: 2 Tablespoons
Calories: 53, Total Fat: trace, Calories from Fat: 1%, Saturated Fat:
trace, Cholesterol: 0, Sodium: 38mg, Carbohydrate: 14gm, Protein: trace
NOTES : The festive dip featuring cranberries makes appearances at all of
our holiday gatherings. The spices really lend a delicious difference.
Recipe by: Dorothy Pritchett, Wills Point, Texas
Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
<unicorn4@usit.net> on Dec 30, 1997
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