www.Sworde.com Recipes!

BERRY DELIGHT
1 - 10 oz. (1/2 pt.) jar Kitchen Kettle Sdls. Blackberry Jam, Sdls. Red
Raspberry Jam, Red Raspberry Preserves, Strawberry Preserves, Sdls.
Strawberry Jam or Sdls. Black Raspberry Jam, Four Berry Jam or your
favorite flavor of jam.*
1 lb. cream cheese, softened
Blend well with medium speed electric mixer.

Great with cookies and fresh fruit.


* When using Sdls. Black Raspberry Jam, use only 1/2 the jar.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



BRIE PEPPER CHEESE
1 Wheel of Brie cheese
1 - 8 oz. jar of Kitchen Kettle Pepper Jam*
1/2 Cup toasted almonds
Cover wheel of Brie cheese with the entire jar of pepper jam. Sprinkle
the toasted almonds on top. Place in the oven at 350 degrees for 20-25
minutes. Serve warm with crackers.


*Try with Jalapeno Jam if you like it hot. Pepper Spread can also be
used.


© 1996 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



BROILED WATERMELON RIND
1. Wrap individual pieces of Kitchen Kettle Pickled Watermelon Rind
with 1/2 bacon strips. Use toothpick to secure bacon.
2. Place on cookie sheet and broil until bacon browns.
This is so simple to make and your guests will go crazy over the sweet,
salty combination.

A mail order customer in Virginia says she uses the left over juice &
adds it to her mayonnaise when she makes chicken salad, and always
gets compliments!


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



BRUSHETTA
2 Tomatoes, peeled, diced & de-seeded
1 1/2 pint jar Kitchen Kettle Pickled Garlic, drained & chopped
1/4 cup grated romano cheese
1 loaf french bread
1/4 cup olive oil
1 cup olive oil
Mix diced tomatoes, chopped garlic and 1/4 cup oil together, add salt &
pepper to taste. Leave set at room temperature. Slice french bread.
Heat 1 cup olive oil to 300 degrees and fry sliced bread. Top bread
with tomato mixture and sprinkle with cheese.


© 2000 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198


COFFEE JELLY SUGGESTIONS
Whipped Cream Cheese and Kitchen Kettle Coffee Jelly
1-10 oz. Kitchen Kettle Coffee Jelly
1 pound cream cheese
Whip cream cheese till very smooth, add Kitchen Kettle Coffee Jelly and
whip till well blended. Great on bagels or with graham crackers.


Coffee Butter
1-10 oz. Kitchen Kettle Coffee Jelly
1 pound butter
Whip the butter till very smooth, add Kitchen Kettle Coffee Jelly and
whip till well blended. Great on waffles, pancakes, french toast, or
english muffins.


© 1998 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



GARLIC HERB PASTA SALAD
1-10 oz. (1/2 pint) jar Kitchen Kettle Garlic Herb Jelly
1 lb. bow tie pasta
1/2 Cup olive oil
1/2 Cup of your favorite vinegar
1 red & green pepper diced
1/2 Cup shredded carrots
1/2 lb. snow peas, cleaned & diced
1/2 Tbsp. coarse ground pepper
Add bow tie pasta to 6 cups of boiling water. Cook 5-7 minutes, until
tender. Drain & rinse. Add olive oil and vegetables to pasta and toss.
Slowly melt Garlic Herb Jelly in microwave. Add vinegar and pepper.
Pour over pasta mixture and toss.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



GREEN TOMATO RELISH SUGGESTIONS
1. The perfect compliment for your next hot dog or hamburger cook out.
2. Mix half a jar with one 8 oz. block of cream cheese for a quick &
delicious vegetable or cracker dip.
3. Mix with mayonnaise to make a fresh tarter sauce for seafood.
4. Mix with your hamburger meat when making meatloaf (for a change, use
our Pepper Relish or Hot Pepper Relish).
5. Mix in tuna for an easy and tasty tuna salad.


© 2000 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



HARVEST HUMMUS/BEAN SPREAD
6 cups drained cooked or canned garbanzos
1 cup olive oil
1/2 cup lemon juice
6 crushed garlic cloves of Kitchen Kettle Pickled Garlic
2 tablespoons sesame oil
salt to taste
chopped parsley
Press the well drained garbanzos through a sieve or food mill to make a
puree. Add the oil and lemon juice alternately, a little at a time. Add
the crushed Kitchen Kettle Pickled Garlic and salt to taste. Blend
thoroughly. Chill in refrigerator a few hours before serving. Serve as
an appetizer with pita bread, flat bread or plain tortilla chips.
Recipe compliments of Chef Mike from The Kling House Restaurant.


© 1999 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



HARVEST PUMPKIN DIP
16 oz. Cream Cheese
7 oz. Container of Marshmallow Creme
1 Jar Kitchen Kettle Pumpkin Butter
Blend cream cheese and marshmallow creme until smooth. Add Kitchen
Kettle Pumpkin Butter and blend thoroughly.

Serve with ginger snaps or animal crackers. It also tastes great when
spread over pound cake. Great for fall and holiday entertaining.


© 1998 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



HOT PEPPER CHEESE DIP
1/2 Cup Kitchen Kettle Hot Pepper Relish
1 - 8 oz. jar Cheeze Wiz
Mix and enjoy with nacho chips or as a tasty baked potato topping.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



IT'S A SNAP CHEESECAKE
Serves: 8

Your topping choice of Kitchen Kettle Red Raspberry, Strawberry,
Blueberry or Apple Cinnamon Syrup
1 envelope Unflavored Gelatin
1/2 Cup sugar
1 Cup boiling water
2 - 8 oz. packages cream cheese, softened
1 tsp. vanilla extract (optional)
9" graham cracker crust
In large bowl, mix gelatin and sugar, add boiling water and stir until
gelatin is completely dissolved. With electric mixer, beat in cream
cheese and vanilla until smooth. Pour into prepared crust. Chill until
firm. Garnish with Kitchen Kettle's delicious Red Raspberry,
Strawberry, Blueberry or Apple Cinnamon Syrup.

Our syrups are a natural on french toast, pancakes or waffles.
Delicious on ice cream too! For a quick, cool summer refreshment try 2
Tbs. of syrup in a tall icy glass of club soda, makes an easy fruit
spritzer!

© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



MARSHMALLOW FRUIT DIP
1 - 10 oz. (1/2 pt.) jar Kitchen Kettle Apricot Jam, Orange Marmalade,
Strawberry Preserves or Sdls. Black Raspberry Jam
1/2 lb. cream cheese, softened
1/2 lb. marshmallow creme
Mix softened cream cheese and jam. Fold marshmallow creme into mixture.
Chill to serve with fresh fruit, cookies or as a topping for a pound
cake.


Our visitors can always enjoy this in our kitchen.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



MINT COOLER
Makes: 2-1/2 gallons (40 - 1 cup servings)
1 - 10 oz. (1/2 pt.) jar Kitchen Kettle Mint Jelly
1 gallon lemonade
2 - 46 oz. cans unsweetened pineapple juice
3 liters ginger ale
Fresh mint sprigs and lemon slices
Following directions of your favorite lemonade mix, make 1 gallon in
large container. Melt Mint Jelly in the microwave and add to lemonade.
Stir. Add pineapple juice and ginger ale when ready to serve. Add ice.


Optional: garnish each serving with 1 mint sprig & lemon slice.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



MINT JELLY SUGGESTIONS
1. Add 2 Tbs. melted Kitchen Kettle Mint Jelly, to 2 Cups fresh fruit
salad, drained. Toss and serve.
2. Mix 4 Tbs. Kitchen Kettle Mint Jelly with 1 lb. softened cream
cheese. Serve as dip for fruit, crackers or cookies.
3. Add 1/2 Cup Kitchen Kettle Mint Jelly to 1 pint hot brewed tea.
Serve hot or for a refreshing cold drink add ice.
4. Add 1 Tbs. melted Kitchen Kettle Mint Jelly to 1 pint of unsweetened
apple juice. Serve ice cold.
5. Add 1 pack unflavored gelatin to 2 Cups apple juice. Add 1 Tbs.
Kitchen Kettle Mint Jelly and heat until jelly dissolves. Add 1 Cup
shredded cabbage and pour into jello mold for a wonderful salad.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



PASTA PARTY SALAD
1 - 10 fl. oz. bottle of Kitchen Kettle Poppy Seed Dressing
1 lb. Rainbow shells or your favorite pasta
1 small onion, chopped
2 - 3 stalks of celery, chopped
2 Cups chopped frozen or fresh vegetables*
Chopped fresh parsley, to taste
Add pasta to 6 cups of boiling water. Cook 5 - 7 minutes until tender.
Drain and add the onion, celery & poppy seed dressing to hot pasta and
toss together. Add the vegetables, if using frozen vegetables this will
cool pasta quickly. Add fresh chopped parsley. For best flavor make the
day before. Keep an extra bottle of poppy seed dressing on hand in case
pasta absorbs too much of dressing.


* We suggest: snow peas, broccoli, carrots, water chestnuts, green
pepper, etc.


© 1996 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



PEACH MELBA
1 - 10 fl. oz. bottle Kitchen Kettle Red Raspberry Syrup
1 pound cake
4 large ripe yellow peaches
1/2 Cup sliced almonds (garnish)
Slice cake into 8 slices and place in individual sherbet dishes. Peel
peaches and place 1/2 in each dish on top of cake. Pour syrup over
peaches and garnish with sliced almonds.


An easy quick dessert! Best with fresh peaches, but always enjoyable.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



PEANUT BUTTER FLUFF
1/2 Cup Kitchen Kettle Peanut Butter Schmier
1 - 8 oz. container marshmallow creme
16 ounces cream cheese
1/8 Teaspoon Ground Cinnamon (optional)
Apples, pears, animal crackers or gingersnaps for dipping
Place peanut butter schmier, marshmallow creme, cream cheese and
cinnamon in a bowl and stir until thoroughly blended. Place in
refrigerator to chill. Serve with apples, pears, animal crackers or
gingersnaps.


© 2000 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



PEANUT BUTTER SCHMIER SUGGESTIONS
1. Great microwaved and poured over ice cream or poundcake.
2. Spread between two chocolate chip cookies for a sweet treat.
3. Spread between Ritz crackers and dip in chocolate.
4. Delicious for dipping apples. You can also heat the peanut butter
schmier and pour over apple wedges and add a few chopped nuts for the
Kitchen Kettle version of a caramel apple.
5. And of course, it makes a mean peanut butter and jelly sandwich when
teamed with your favorite flavor of Kitchen Kettle jam or jelly.


© 1998 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



PEPPER PARTY PLEASER
1 - 10 oz. (1/2 pt.) jar Kitchen Kettle Jalapeno Jam, Pepper Jam, or
Pepper Spread
1 - 8 oz. block of cream cheese
Pour the Jalapeno Jam, Pepper Jam, or Pepper Spread onto a block of
cream cheese and serve with your favorite crackers.

This is known as the caviar of Lancaster County.

© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198




POPPY SEED SALAD
1 - 10 fl. oz. bottle Kitchen Kettle Poppy Seed Dressing
1 sm. head lettuce
1 Cup snow peas, fresh
1/4 Cup celery, chopped
1/4 Cup onions, chopped
2 eggs, hard boiled
1/2 Cup grated cheese; your choice
Layer all of the above, then pour Poppy Seed Dressing over and serve.


A nice fresh salad on a hot summer day's picnic.


© 2000 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



POTATO SALAD
5 medium cooked potatoes, peeled and diced
2 to 3 stalks celery, chopped
1 medium onion, chopped
1-1/2 cups mayonnaise
1/2 cup sugar
1/2 cup Kitchen Kettle Honey Mustard Barbecue Sauce
Mix all ingredients except potatoes. Pour mixture over potatoes and
gently mix. Refrigerate several hours before serving.


© 1997 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



RASPBERRY LEMONADE
1 - 10 fl. oz. bottle Kitchen Kettle Red Raspberry Syrup
1 gallon of lemonade
Mix well and chill. This can be made by the 8 oz. glass, just mix in 1
to 2 Tbs. of Red Raspberry syrup.

Try making a "spritzer" by substituting the lemonade with club soda or
Sprite. (Lemonade can be made from dry mix, frozen or fresh squeezed.)


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



SPICED APPLE CIDER
1/2 Cup Kitchen Kettle Apple Cinnamon Jelly or Apple Cinnamon Syrup
1 gallon of apple cider, heated
6 whole cloves
Mix and simmer until jelly melts (you don't have to wait if you're
using the syrup). Can be served hot or cold.
Keeps well in refrigerator for 1 week.

This easy hot cider is a warm welcome to our Village visitors during
"Savor the Season", each Thanksgiving through the New Year. It keeps
well in a crock pot and can be reheated a week later, after
refrigeration.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198



VEGETABLE DIP
1 - 8 oz. (1/2 pt.) jar Pepper Relish, Hot Pepper Relish or Green
Tomato Relish
3 - 8 oz. pkgs. cream cheese, softened
Mix cream cheese and relish. Serve as dip or spread. Spread on sliced
ham or turkey, roll and secure with toothpick. This can also be made by
substituting the cream cheese for 1 Cup sour cream and 1/2 Cup
mayonnaise.


© 1995 - 2002 Kitchen Kettle Village, Intercourse, Pennsylvania.
Call 1-800-717-6198
www.Sworde.com Recipes!