To make the pear relish, bring pears, onion, butter and vinegar to a boil
Mix jello, water and marshmallows well until marshmallows melt.
Add cranberry and orange relish, crushed pineapple (drained), nuts and Cool Whip.
This can be put into a mold or bowl.
Chill until set.
Combine sugar, water and lemon juice in a pan. Bring to a boil, stirring, then simmer for 5 minutes. Add the pears. Boil, then simmer for 5 minutes. Add the cranberries, then bring to a boil for 7 minutes. Remove from heat and add the ground allspice. Let cool and add lemon juice to taste. Transfer to glass bowl and refrigerate.
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
rcemeat stuffing: Place the breadcrumbs and herbs in a food processor,
Drain syrup from raspberries into a 1 Cup measuring cup.
Add enough water to equal 1 cup of liquid.
Set raspberries aside.
In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
Stir raspberries into mixture.
Spoon relish into bowl.
Cover and refrigerate until chilled, about 3 hours.
In 3-quart saucepan, heat cranberries, sugar, vinegar, and water to boiling over high heat, stirring frequently.
Reduce heat to low; simmer, uncovered, until most of cranberries pop, about 10 minutes.
Add diced pear, cover and cook about 10 minutes longer. Cover and refrigerate relish until well chilled, about 4 hours. Can be transferred to an airtight container and kept in refrigerator for up to 2 days.
Makes about 3 cups.
For relish:.
Combine the tomatoes, green
Quarter oranges and discard center pith and seeds.
Quarter pear and discard center core and seeds.
Pick over cranberries; rinse.
Put oranges, pear and cranberries through a food chopper. Add sugar and mix well.
Chill at least 1 hour.
about 20 minutes. Drain and cool. When pears are cool
Cook quinoa according to package directions. Drain and set aside for 5 mins. Mix maple syrup, olive oil, walnut oil and vinegar. Season to taste then toss with remaining ingredients.
lates. Top evenly with pear wedges and dried cranberries.
Carve steaks
Stir chocolate and liqueur in small heatproof bowl over small saucepan of simmering water until smooth.
Divide half of the chocolate mixture among six 1/3-cup glasses. Top with half of the pear, half of the ice cream and remaining chocolate mixture. Top with remaining ice cream and pear.
f salt, vanilla extract, flour and egg until combined. Distribute between
Bring pineapple and juice to boil.
Dissolve Jell-O in pineapple with juice.
Add relish, cold water, nuts and options. Pour in 9 x 13-inch pan or mold.
Serves 15 to 20.
This is a firm salad.
Mix Jell-O and water and let stand until syrupy; add relish and nuts.
Allow to congeal and serve on lettuce.
ven to 350\u00b0F. Grease and line a 8 inch square
Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.
eggs, Worcestershire sauce, garlic salt and pepper.
Shape into 24
Melt butter in a small pan over medium-high heat
add walnuts and toast until lightly browned, about 2 minutes.
Remove from heat and set aside.
Preheat oven to 300\u00b0F.
On the bread slices, place equal amounts of the walnuts, and, pear, and top with brie.
place on a baking sheet and bake until cheese is melted about 10 minutes.