GREAT FRIENDS, GREAT FOOD

JANUARY 2010 EDITION

SETTLE IN FOR A WARM, DELICIOUS WINTER MEAL

BLACKBERRY HONEY MUSTARD SLAW

cup savoury cabbage, shredded cup red cabbage, shredded cup green onion, minced 3 Tbsp rice vinegar 3 Tbsp Blackberry Honey Mustard 3 Tbsp mayonnaise Salt and pepper to taste In a large bowl combine cabbage, carrot, green onion, vinegar, Blackberry Honey Mustard, mayonnaise, salt and pepper. Mix well and serve chilled.

ROASTED POTATOES
5-6 potatoes Olive Oil Sunset Seasoned Salt Cut the potatoes into four. Place on a baking sheet & drizzle with olive oil. Sprinkle with Sunset Seasoned Salt and bake at 375F until potatoes are tender (approx 30 minutes).

ONIONY GREEN BEANS

cup butter 1 Tbsp extra virgin olive oil 3 Tbsp Oh! So Onion 2 lbs fresh green beans, trimmed 1/3 cup fresh parsley, chopped 1 cup slivered almonds Melt the butter with the extra virgin olive oil in a small skillet over medium low heat. Add Oh! So Onion and saut for 10 minutes over low heat, stirring occasionally. Remove from heat and set aside. Boil the green beans 5 to 7 minutes until tender-crisp. Drain well. Toss green beans with butter mixture, stir in parsley & almonds. Serve hot.

GRILLED PORK TENDERLOIN

1 Pork Loin Sunset Seasoned Salt cup Tropical Pineapple Peppercorn Sauce Olive Oil Preheat oven to 350F. Sprinkle Sunset Seasoned Salt on pork loin. Heat olive oil in a pan and sear pork loin. Place seared pork on a baking sheet and brush with Tropical Pineapple Peppercorn Sauce. Grill on upper rack approximately 1 hour. Brush with Tropical Pineapple Peppercorn Sauce frequently.

TOBLERONE CARAMEL CHEESECAKE

1 cups OREO Baking Crumbs cup butter, melted 3 x 250g bricks of Philadelphia Cream Cheese, softened cup packed brown sugar 1 Tbsp vanilla 3 eggs 1/3 cup Old Fashioned Creamy Caramel Sauce 1 x 100g bar Toblerone Swiss Milk Chocolate, coarsely chopped

Heat oven to 350F. Mix crumbs and butter; press onto bottom of 9-inch spring-form pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread Old Fashioned Creamy Caramel Sauce over cheesecake just before serving. Garnish with chopped chocolate. Christine McCracken Neepawa, MB FOR MORE RECIPE IDEAS OR PRODUCT INFORMATION VISIT US ONLINE AT WWW.SUNSETGOURMET.CA OR CONTACT YOUR SUNSET G OURMET CONSULTANT:

AND THE PERFECT MEAL FOR MORNING THE ANYTIME SOLUTION TO A WINTERS EVE GET-TOGETHER

ITALIAN SAUSAGE FRITTATA

2 Tbsp butter lb. Italian sausage, cooked & diced cup Roasted Red Pepper & Onion Relish 8 large eggs cup milk cup parmesan cheese, finely grated Salt and pepper to taste Melt butter in a 10 nonstick ovenproof skillet. Add Italian sausage to pan to reheat. Add Roasted Red Pepper & Onion Relish, mix well and cook an additional 3 minutes. In a separate mixing bowl, whisk together eggs, milk, cheese, salt and pepper. Pour over sausage mixture and mix well. Place in a 400F oven for 20-25 minutes until eggs are cooked and set. Remove frittata from pan, cut into wedges and serve.

CRANBERRY LIME MARGARITAS

1 pkg Key Lime Margarita Mix Ice Sparkling Cranberry Juice Your choice of liquor (optional) Add one package Key Lime Margarita Mix to 2/3 pitcher of water. (Use a clear pitcher if possible) If you are using liquor, pour a few ounces into the pitcher first and lessen the amount of water. Add 1 cup of ice and then gently add the sparkling cranberry juice once the water has settled. The red juice should float on top of the green margarita mix. Mix to blend all flavours just before serving. Top with cranberries, sliced limes or lemons. Donna Gerlinger - Brandon, MB

LEMONY DILL CRAB CAKES

1 cups mayonnaise Fresh lemon juice (one lemon) 1 Tbsp Worcestershire sauce 2 tsp hot sauce 2 Tbsp Lemony Dill Seasoning 1 cups crushed saltines (1 sleeve) 1 lbs crabmeat 4 scallions, minced 4 Tbsp olive oil

FRUIT BREAD & CHAI SPREAD

1 pkg Harvest Beer Bread cup raisins cup mixed fruit tsp cinnamon tsp each nutmeg & cloves 1 can 7-up or gingerale Combine raisins, fruit and spices with Harvest Beer Bread mix. Add can of 7-up or gingerale; stir for 30 seconds. Bake for 50-60 minutes at 375F. Chai Spread & Dip Combine 2 Tbsp Chai Mix with cup each softened cream cheese and sour cream. Mix well and chill for 2 hours. Serve with Fruit Bread or use as dip for pound cake or favourite fruits. Pat Schill Balcarres, SK

Combine mayonnaise, lemon juice, Worcestershire sauce, hot sauce and Lemony Dill Seasoning in a large bowl. Reserve cup sauce for serving. Fold crabmeat, saltines and scallions into remaining sauce and mix. Form crabmeat mixture into eight x 1-inch patties. Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat until just smoking. Add half of crab cakes and cook until golden brown, approx 2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.

STUFFED CELERY
6 celery stalks * 4oz cream cheese * cup Peach Mango Habanero Salsa Combine cream cheese with Peach Mango Habanero Salsa and stuff the celery stalks. To save time, cut the celery after it is stuffed.

CREAMY PARMESAN ARTICHOKE HOT CHEESE DIP

250g spreadable cream cheese cup grated mozzarella cheese 1 pkg Creamy Parmesan Artichoke Dip cup grated cheddar cheese cup mayonnaise

Combine all ingredients until well blended. Spread into a small baking dish and cover. Place in preheated oven at 350F for approx. 20 to 30 minutes or until heated through. Serve in a bread bowl or with crackers or raw vegetables.

STRAWBERRY MARGARITA FRUIT DIP

1 cup thawed Cool Whip Light Topping 1 pkg Strawberry Light Cream Cheese Spread 3 Tbsp Key Lime Margarita Mix Sprinkle Key Lime Margarita Mix over Cool Whip and let stand approx 1/2 hour; then stir well. Mix with cream cheese spread, cover & refrigerate at least one hour. Serve dip with strawberries and mandarin orange segments. Christine McCracken Neepawa, MB

PEACH MANGO HABANERO SALSA SAUCE & CHIPS

cup sour cream 1 cup mayonnaise cup black olives 3-4 stalks green onion, finely chopped cup shredded cheddar cheese 1 cup Peach Mango Habanero Salsa

Blend sour cream and mayonnaise together. Add green onion, olives, cheese and Peach Mango Habanero Salsa. Serve with slightly warmed tortilla chips. Sue Hunt Abbotsford, BC