Baked Cranberries Buffet Kumquat Marmalade
Baked Cranberries Kumquat Orange
Banana Sorbet Limoncello
Blueberry Sorbet Mint Apple Jelly
Candied Carrots Sugar Free Mint Sauce
Cantelope Sorbet Splenda Measurements
Cole Slaw Sugar Free Blueberry Pie


Yield: Approximately 8 Servings

1/2 large cabbage
2 large carrots
2 packets Splenda®
1 tablespoon tarragon vinegar
Salt and pepper to taste
1 cup mayonnaise or enough to bind

1. Cut cabbage and carrots into chunks and chop coarse or fine as you like in a food processor or with a chef’s knife. When using the food processor, you will have to chop in batches.
2. Remove to a large bowl. Stir in the Splenda® and vinegars. Stir in mayonnaise, salt and pepper to taste

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Food Protection Manager Certification Examination Exp. 9/14/2015