Recipe Exchange

I have actually received some recipes from that email chain letter -- shock. And bigger surprise yet -- they are GREAT. So I thought I would post them here to share. If I get any more responses, I will add them to this post.

Fresh Fruit Center Pieces by Marion Hart
This isn't actually a recipe, but it is a neat idea for your holiday table settings.
I got them from Woman's Day, I think.

The first one is that you get apples and tea-lite candles. You turn the tea-lite upside down on top of the apple to get the right indent. Then you carve out a portion so that the tea-lite will fit inside. Supposedly, the scent from the apple once the candle is lit will give a beautiful fragrance and look pretty at the same time.

Also, if you fill a pretty bowl with water and put cranberries in it and then put some tea-lite candles to float around them it will look pretty and smell good, once they are lit.

Kalua Pig by Sue Frandsen
Ingredients:
1 pork butt
Rock or Hawaiian salt (I don't know a measure, but enough to rub liberally all over the pork)
Liquid smoke (optional)
Garlic
Green leaves of some sort-- if you are able to get banana leaves from a Mexican or Asian market, they would work well, but you can use cabbage leaves, too. They are just to add flavor to the meat and add moisture, but you don't eat them, just chuck them in the trash after.
Step 1-stab pork butt and insert garlic into little slits, at least 4 or 5
Step 2- rub liberally with rock or Hawaiian salt
Step 3- wrap pork butt in green leaves and place in a turkey roasting bag.
Step 4- 300 degree oven for a long time. (I am not sure on the time, anywhere from an hour and half to a couple of hours, just until the meat is really tender and comes apart with a fork)
Step 5- taste meat for salt and add a tiny bit of liquid smoke if you want, like one shake or 1/4 teaspoon. A little goes a long way.
Step 6- shred meat and mix with broth from the roast so that it's moist.

Fall Peach Cobbler (EASY and yummy) by Lindy Taylor
Ingredients: 2 large cans of peaches, 1 cake mix, 1 square of butter
In a large glass cake pan, put 2 large cans of peaches, or 1 can of peaches and a package of frozen peaches. (Keep in the juice- don't drain.) Dump on 1 cake mix- yellow or white. Now cut up some butter- about 1 square and put it on top (you can use 3/4 cup canola oil in a pinch). Sometimes I sprinkle on cinnamon.
Now put it in the oven at 375 for about 25 minutes until it looks a bit golden. Serve with whipped cream, cool whip, or ice cream (or all three if you really like cream!)

Chocolate Pecan Cheesecake Bars by Sherri Kasperson
Topping and Base
1 pkg. dark chocolate cake mix
½ cup margarine or butter, softened
½ cup chopped pecans
Filling
8 oz. Cream Cheese, softened
14 oz. can Sweetened Condensed Milk
1 egg
1 teaspoon Vanilla
1 egg
Heat oven to 350 degrees F. Grease 9x13 in. pan.
In large bowl, combine cake mix, margarine, and egg. Mix at low speed until combined. Stir in pecans. Remove 1 c. mixture for topping. Press the remaining mix into the bottom of the greased pan.
Beat cream cheese in medium bowl until fluffy, add remaining ingredients and beat at medium speed until smooth. Pour over crust. Sprinkle evenly with reserved topping. Bake at 350 degrees for 35-40 minutes or until center is puffed and edges are slightly browned. Cool completely, cut into bars, store in fridge.

Parmesan Crusted Chicken from Marie Quinn
4 slices firm white bread torn into large pieces.
½ cup grated Parmesan cheese
2 Tbsp coarsely chopped fresh parsley
Salt and pepper
1 large egg, lightly beaten
4 boneless skinless chicken breast cutlets (4-6 ounces each)
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
2 Tbsp cold butter cut into small pieces
1. In a food processor pulse bread, Parmesan, parsley, and 1/4 tsp salt and pepper until fine crumbs form. Transform mixture to one shallow bowl place egg in another
2. One at a time dip each chicken cutlet into egg, let excess drip off, then dip into breadcrumbs mixture. Press on crumbs firmly.
3. Heat 1 Tbsp oil in large nonstick skillet over medium heat. Cook cutlets two at a time adding remaining tablespoon oil for second batch, until cooked through, 2-3 minutes per side.
4. Wipe skillet clean. Add lemon juice and 1/4 cup water, cook over low until steaming, 1 minute. Add mustard, Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

Cranberry Sauce from Barbara Maib (?)
Two cans of whole cranberries
One big can of crushed pineapples (drained)
One can of mandarin oranges (drained)
Mix and chill (you may need to dump out excess juice after chilling).
Most people who don't like cranberry sauce seem to like this one. I hope it's a big hit!

Corn Salsa by Jan Hornberger
Ingredients:
2 cans corn (drained)
1 can black eye peas (rinsed & drained)
1 can black beans (rinsed & drained)
1 bunch cilantro chopped
1 bunch green onions chopped
4 med. tomatoes or 2 cans stewed tomatoes or more
2 pkg of fat free Italian salad dressing prepared
(or save cost and use reg. pkg of Italian dressing and don't use oil - just more vinegar & water which is all the fat free does)
Directions:
Mix all the ingredients together and refrigerate.
Makes approx. 16 servings depending on how many tomatoes you add.
This is also delicious served as a cold salad with pasta and grilled chicken. We also serve it on baked potato, with corn chips, as a salad dressing for a green salad, or just as a side salad with dinner.
1 serving (3/4 cup)= 1 point for weight watchers program.