alve cherries; reserve juice for Cherry Glaze.
In a large
Cook all ingredients together and place in a casserole lined with pie dough.
Bake for 45 minutes to 1 hour at 375\u00b0.
If no field mice are available, 1 pound of pork sausage may be used. This recipe was taken from an old pioneer cookbook.
Melt the chocolate, and combine with sour cream. Stir in 1 cup of the chocolate wafer crumbs. Mix well. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice).
On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours until firm.
Cut 2 coins per mice out of the carrots for
he front of the dipped cherry, to form a head.
until dry.
For this recipe, I gave the figure of
if desired.
Oil-Poached Cherry Tomatoes on the Vine:
nd bake according to recipe directions.
Cherry Pie Filling:
In
Place the Cherry Preserves in a sauce pan
ratinate in the baking dish. Recipe serves 6.
Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender.
Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
Serving size depends on your chosen use. I've counted it as if using as tomato sauce on a pizza. This recipe makes enough for 2 medium pizzas.
n top.
The original recipe states that the serving size
br>Just before serving, put cherry pie filling in 5-inch
ou wish. Serve with warm cherry sauce.
Now make the
ish pie plate for this recipe (mine is 10\"x 2
issolve.
Cut each washed cherry slightly to open, leave in
ight!
Add the canned cherry pie mix and fresh sour
large bowl, stir together cherry pie filling, cranberry sauce, raisins
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
archment paper rounds. (Or use recipe #452719 for an easier liner