1/2 : c Cider vinegar
3/4 : c Loosely packed light brown
-sugar : -sugar
1/4 : c Peeled and chopped onion
1/4 : c Chopped sweet red pepper
1/2 : c Raisins
1 : tb Chopped garlic
3 : tb Peeled and chopped fresh
-ginger : -ginger
1/2 : ts Salt
1/2 : ts Cayenne pepper
6 : Pears, peeled, cored, and
-sliced : -sliced 1/4-inch thick
3 : lg Firm ripe pears
5 : Whole cloves
3 : Thick lemon slices
1/4 : Teasp. cinnamon
1/4 : c Granulated sugar
1/8 : Teasp. salt
2 : Ripe pears (about 1 pound)
1/4 : ts Ground cinnamon, or more to
Taste : Taste
1/4 : ts Ground ginger, or more to
Taste : Taste
1 : /2 c Cranberry juice
Low-fat : Low-fat plain yogurt, for
Garnish : Garnish
3 : Containers; (10 oz) pearl
-onions : -onions
3 : tb Dark brown sugar
2 : tb Butter
2 : ts Raspberry vinegar
1 : ts Tomato paste
1/4 : ts Salt
1/4 : ts Cayenne pepper
2 : c Sugar
2 : ts Cinnamon
1/2 : ts Salt
1 : ts Nutmeg
1/2 : ts Cloves
1/2 : c Water
5 : c Pecan halves
2 : c Corn Chex
2 : c Wheat Chex
Peanuts : Peanuts
1 : Stick butter
Cayenne : Cayenne
Curry : Curry
Chili : Chili powder
2 : Large red bell peppers
2 : Large yellow bell peppers
8 : Serrano chilies,red or green
1 : c Sugar
2/3 : c Distilled white vinegar
1 : c Bottled mayonnaise
1/2 : c Cilantro leaves
1/2 : c Flat leaf parsley leaves
2 : Cloves whole garlic,
-coarsely : -coarsely chopped
3 : Whole pickled jalapenos,
-stems : -stems removed
2 : ts Lime juice
1 : ds Worcestershire sauce
6 : Sirloin Steaks
4 : ts Whole Peppercorns
1/2 : c Bottled Steak Sauce
2 : tb Dijon-sytle Mustard
1 : tb Brown Sugar
1 : ts Salt
0: Preheat oven to 350 degrees
1: In a mixing bowl, combine the sugar, oil and egg; set aside
2: In a small bowl, stir together the flour, baking powder and nutmet
3: Mix eggnog and brandy or rum
4: Add the flour mixture alternately with the eggnog mixture to the sugar mixture, stirring just until each addition is combined
5: Divide the batter between 2 greased loaf pans
6: Sprinkle half the sliced almonds over the top of each loaf
7: Bake for 40 - 45 minutes
8: Cool in pans for 10 minutes; remove from pans
9: Cool thoroughly
10: Wrap and store overnight before slicing
11: Serve with plum jam, if desired
12: Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #947 by LBotsko <LBotsko@aol
13: com> on Dec 6, 1997