S
a r g e n t o
DISCOVER
HANDCRAFTED
ARTISAN CH EESES
brought to you by Sargento.
O u r fam ily has taken the handcrafted A rtisa n
creations of some of the w orld’s finest cheese
m akers and com bined them w ith our own prem ium
shredded cheeses .
.. for u n iq u e and exceptional
flavors you can o n ly get from Sargento®!
Lou Gentine
Second Generation
of Fam
ily Ownership
S
argento
C
heese
Find delicious
recipes at tt
sargento.com
food
STR A W B ER R IES R ECIP ES
8
rollsorbuns,split
Fresh parsley leaves (optional)
Green tomato wedges (optional)
1
. Trim fat from pork. Sprinkle pork with salt and pepper. In large
Dutch oven over medium heat brown pork in hot oil on all sides.
Add half the strawberries, the ketchup, vinegar, garlic, rosemary,
and several dashes hot pepper sauce. Bring to boiling; reduce heat.
Simmer, covered, 2 hours or until pork is tender. Remove pork
from Dutch oven; loosely cover with foil. Let stand 10 minutes.
2
. For strawberry BBQ sauce, skim fat from cooking liquid. Return
liquid to Dutch oven; bring to boiling. Reduce heat. Simmer,
uncovered,
8
minutes or until reduced to about
2
cups.
3
. Using two forks, shred pork; discard fat. Stir 1 cup strawberry
BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.
4
. Serve pork on buns. Top with additional sauce and parsley. Pass
remaining sauce. Serve with tomato wedges. MAKES
8
SANDWICHES.
EACH SANDWICH
3S9 cal, 10 gfat (3 g sat. fat), 89 mgchol, 738 mg sodium,
31 gcarbo,3gfiber, 35 gpro. Daily Values: 3%
vit. A,77%
, vit. C,10% calcium,
18%
iron.
E xtend th e b o u n ty o f
b e rrie s w h ile m a kin g
sw e e t g ifts to share.
EASY STRAWBERRY JAM
PREP: 30 MIN. STAND: 10 MIN. + 24 HR.
4
cups fresh strawberries, hulled
4
cups sugar
1
i3/4-oz. pkg. unflavored
powdered fruit pectin
3/4
cup water
2
Tbsp. fresh lemon juice
1
small lemon, thinly sliced
1
. In large bowl crush berries with masher. Stir in sugar. Let
stand
10
minutes; stirring occasionally.
2
. In small saucepan combine pectin and water. Bring to boiling;
boil
1
minute, stirring constantly. Remove from heat. Pour into
berry mixture. Add lemon juice and stir
3
minutes or until sugar
is dissolved and mixture is smooth. Stir in lemon slices.
3
. Ladle jam into clean half-pint jars or freezer containers,
leaving’/
2
-inch headspace. Seal and label. Let stand at room
temperature
24
hours or until set*. Refrigerate up to
3
weeks or
freeze up to
1
year. MAKES ABOUT
5
HALF PI NTS.
*note Freezer jam does not set as firmly as cooked jam.
each 2-TBSP. serving
87
cal,
0
g fat,
0
mg chol,
3
mg sodium,
23
g carbo,
0
g fiber,
0
gpro. Daily Values:
17
% vit. C,
1
% iron.
SPARKLING JAM Prepare as above
except
omit lemon juice
and slices. Stir / cup champagne or white wine and
1
to
2
Tbsp.
raspberry liqueur into berry mixture with pectin mixture.
BAN AN A-BERRY Prepare as above
except
use
3
cups
strawberries,
1
cup chopped banana (about
2
), and omit lemon
juice and slices. Stir
2
Tbsp. creme de banana (or lemon juice)
into berry mixture with pectin. Stir
5
minutes until sugar is
dissolved (will set soft).
194
MAY
2009
BETTER HOMES AND GARDENS
