// JavaScript Document
var LF="\n"

function show_recipie(n){
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		switch(n){
			case 1:
				textarea.value="Cherry Glazed Pork"+LF+LF+
"1 cup Mad River Farm Montmorency Cherry Jam"+LF+
"1 cup red wine (Merlot or other dry)"+LF+
"3 tbs. raspberry  vinegar (or other fruit vinegar)"+LF+
"2 tbs. fresh rosemary, minced"+LF+
"8 green onions, ends trimmed"+LF+
"1 pound pork tenderloins, cut in equal pieces"+LF+
"2 cups  chicken broth (reduced sodium if possible)"+LF+
"1 1/2 cups couscous"+LF+LF+
"In a 10-12 inch frying pan, mix together jam, wine, vinegar and rosemary until thoroughly combined. Bring to a boil over high heat. Boil until reduced to 1 cup, about 11 minutes. While cherry mixture boils, cut onions in half crosswise. Thread pork & green onion pieces alternately onto 4 metal skewers (at least 8 inches long). Lay skewers on a broiler pan; brush tops evenly with about 1/3 of the cherry mixture. Broil pork about 4 inches from heat until well browned on top, 5 to 6 minutes. Turn skewers over, brush with half the remaining cherry mixture, and broil until other side is browned, 2 to 4 minutes.  While pork cooks, bring broth to a boil a 2 to 3 quart pan over high heat. Add couscous, cover tightly, remove from heat, and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes. Spoon couscous on a platter or individual plates and top with skewers. Spoon remaining cherry mixture over meat and onions."+LF+
"Serves 4. Tastes great with steamed greens and a glass of Merlot.";
				
				break;
			case 2:
				textarea.value="Triple Ginger Citrus Dressing\n"+
"\n"+
"3T. Mad River Farm Triple Ginger Apple Jelly\n"+
"2T. Dijon mustard\n"+
"1/4 cup rice wine vinegar juice and zest from one orange\n"+
"3/4 cup canola oil\n"+
"Salt and pepper to taste\n"+LF+
"In a blender or food processor add jelly, mustard and vinegar, juice and zest then blend until thoroughly mixed.  Slowly add the oil until the dressing is emulsified.  Add salt and pepper to taste.  Toss with your favorite greens.  Makes about one cup of dressing.\n";
				break;
				case 3:
				textarea.value="Oven Fried Coconut Shrimp with Spicy Orange Sauce\n"+
"\n"+
"2 large egg whites, beaten slightly"+LF+	
"1/2 cup Mad River Farm Sunshine Marmalade\n"+
"2 tbs. garlic, crushed"+LF+		 
"1 1/2 cups bread crumbs"+LF+		
"1/2 tsp. red pepper flakes, crushed\n"+
"1/2 tsp. cumin powder"+LF+		
"6 tbs. coconut flakes"+LF+		
"4 dashes Tabasco sauce \n"+
"1 dash of pepper"+LF+
"1 pinch cinnamon\n"+
"24 large shrimp,peeled"+LF+		
"1 pinch cumin powder\n"+
"\n"+
"Preheat oven to 400 degrees F. Mix bread crumbs, cumin, coconut, pepper. Dip shrimp in egg whites mixed with garlic. Dredge in crumb mixture. Bake 10-12 minutes on baking pan sprayed with non-stick cooking spray. Serve with Spicy Orange Sauce. (Make Spicy Orange Sauce by mixing together last five ingredients.) \n"+
"Serves 4";

				break;
				case 4:
				textarea.value="Apple Butter Mustard Sauce\n"+LF+
"1/4 cup raisins"+LF+		
"1 cup Mad River Farm Apple Butter\n"+
"6 tbs. water"+LF+		
"2 tbs. lemon juice\n"+
"1 tsp. spicy mustard\n"+
"\n"+
"Place raisins and water in a small pot. Bring to a boil. Turn off heat and let sit for 5 minutes. Add remaining ingredients; stir to combine. Serve warm or at room temperature with chicken, smoked meat, ham, or tofu. Use your imagination!\n";
				break;
				case 5:
				textarea.value="Spirited Apricot Brie\n"+
"\n"+
"1/2 cup Mad River Farm Apricot Jam"+LF+	   
"1/8 teaspoon cinnamon\n"+
"1 tablespoon orange peel, grated"+LF+	   
"1 tablespoon brandy\n"+
"1 tablespoon lemon juice"+LF+		   
"1/2 pound brie\n"+
"baguette slices\n"+
"\n"+
"Mix jam, orange peel, brandy, lemon juice and cinnamon "+
"in a shallow microwave-safe serving dish just large enough to also hold the brie. Cover apricot sauce and heat in a microwave oven at full power until the sauce begins to bubble, 1 to 1 1/2 minutes. Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20 second intervals. Scoop cheese and apricot sauce onto baguette slices. Restrain yourself.\n";
				break;
				case 6:
				textarea.value="Cranberry Chocolate Crumble\n"+
"\n"+
"3/4 cup water\n"+
"1/2 cup sugar\n"+
"12 oz fresh or frozen cranberries(1 bag), thawed\n"+
"1/3 cup Mad River Farm Red Raspberry Jam\n"+
"vegetable cooking spray\n"+
"2 tbs. milk ( or dark) chocolate chips\n"+
"1/2 cup all purpose flour\n"+
"1/3 cup regular rolled oats\n"+
"1/4 cup firmly packed brown sugar\n"+
"3 tablespoons margarine or butter, melted\n"+LF+
"Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat & simmer for 10 minutes, stirring occasionally. Remove from heat; stir in the jam.  Divide mixture evenly among 6 (6 ounce) custard cups coated with cooking spray, and sprinkle with chocolate chips. Combine flour, oats, brown sugar and margarine. Sprinkle oat mixture evenly over cranberry mixture. Place cups on a baking  sheet, and bake at 350 degrees F for 20 minutes or until bubbly. Serves 6.";
				break;
				case 7:
				textarea.value="Lemon Bars\n"+LF+
"1/2 lb. of butter, room temperature\n"+
"1 cup sugar\n"+
"1 egg and 1 egg yolk\n"+
"2 1/2 cups unbleached flour\n"+
"1/2 t. salt       \n"+
"1 jar of Mad River Farm Lemon Curd\n"+
"Confectioner's sugar to dust the top with\n"+
"\n"+
"Preheat oven to 325 degrees.  Blend butter and sugar together and light and fluffy.  Add egg and egg yolk until combined.  Add flour and salt and mix until dough comes together.  Pat dough into a  even layer in a greased 9 inch square baking pan.   Place pan in the oven and bake for 20-25 minutes until the crust is lightly golden.  Let the crust cool to room temperature.  Just before serving add a layer of Mad River farm Lemon Curd on top.  Place confectioner's sugar in a strainer and dust with sugar to cover the top.  Cut into squares and enjoy.  What a quick and easy dessert!  \n"+
"Makes about 12 large squares.";
				break;
				case 8:
				textarea.value="Quick Apricot Chutney\n"+LF+
"This simple sweet-tart relish keeps as long as a jar of jam. Eat the chutney on toast with cream cheese or chevre; serve it with meat, poultry or a curry, or cook with it (it makes a great glaze, also tasty with stirfry & tofu).\n"+
"2 jars Mad River Farm Apricot Jam\n"+
"1 cup rice vinegar\n"+
"1/3 cup mustard seed\n"+
"1 tablespoon fresh ginger, minced\n"+LF+
"Combine all ingredients in a 10-12 inch frying pan; bring mixture to a boil over high heat. Continue stirring, boil until reduced to 2 cups, about 8 minutes. Let the apricot chutney cool, then serve, or pour into a jar, cover airtight and chill. \n";
				break;
				case 9:
				textarea.value="Apricot Oat Squares\n"+
"\n"+
"2 cups rolled oats"+LF+        	
"1/2 tsp. baking soda\n"+
"1 3/4 cup flour"+LF+		    
"1 cup margarine or butter\n"+
"3/4 cup brown sugar"+LF+           
"1 jar Mad River Farm Jam,\n"+
"1 1/2 tsp. cinnamon"+LF+             
"Apricot or other favorite flavor\n"+LF+
"Blend together oats, flour, brown sugar, cinnamon and baking soda. Cut in margarine until well  blended. Pat 1/2 of oat mixture in bottom of 9 X 13 inch pan. Spread jam over oat mixture. Sprinkle remaining 1/2 of oat mixture over jam. Press in lightly. Bake 20 minutes at 400 F. Cool & cut into squares. Yields: 24-36 servings.";
				break;
				case 10:
				textarea.value="Fruit & Honey Spinach Salad\n"+
"\n"+
"8 cups loosely packed fresh spinach leaves\n"+
"2 cups cantaloupe balls\n"+
"1 1/2 cups halved fresh strawberries\n"+
"2 tbs. Mad River Farm Red Raspberry Jam\n"+
"2 tbs. raspberry vinegar ( or other fruit vinegar)\n"+
"1 tbs. honey\n"+
"2 tsp. olive oil\n"+
"1/4 c. chopped macadamia nuts\n"+
"\n"+
"Combine spinach, cantaloupe balls, and strawberry halves in a large bowl; toss gently. Combine jam and next 3 ingredients in a small bowl; stir with a wire whisk until blended. Drizzle over spinach mixture and toss well. Sprinkle with nuts. \n"+
"Serves 6 (serving size:1-1/3 cups).\n";
				break;
				case 11:
				textarea.value="Pumpkin Parfait\n"+
"\n"+
"1/2 cup Mad River Farm Pumpkin Butter with Pecans\n"+
"1 pint vanilla ice cream or frozen yogurt, softened\n"+
"8 shortbread cookies, or 2 large slices poundcake\n"+
"1/4 cup pecans, toasted\n"+LF+
"Crumble cookie or 1/4 slice shortcake in bottom of parfait glass. Add 1 scoop ice cream. Top with 2 tbs. Pumpkin Butter. Repeat. Top with  toasted pecans. Serves 4, immediately!";
				break;
				case 12:
				textarea.value="Blackberry Jam Cake\n"+LF+
"Vegetable Cooking Spray"+LF+		
"1 teaspoon baking powder\n"+
"2 teaspoons sifted cake flour"+LF+	
"1/8 teaspoon salt\n"+
"1 cup sifted cake flour"+LF+		
"1 teaspoon vanilla extract\n"+
"1/2 cup 1% low-fat milk"+LF+		
"1 teaspoon almond axtract\n"+
"1 tablespoon butter"+LF+		
"1/2  cup Mad River Farm \n"+
"2 eggs, separated"+LF+			  
"Mad River Farm Blackberry Jam\n"+
"1/2 cup granulated sugar"+LF+			
"2 teaspoons powdered sugar\n"+LF+
"Coat an 8-inch round cakepan with cooking spray; dust pan with 2 teaspoons flour; set aside. Heat milk and butter over medium-high heat in a heavy saucepan to 180 deg or until tiny bubbles form around edge(DO NOT BOIL). Remove from heat;set aside.Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add yolks, beat well. Combine remaining flour, baking powder and salt. With mixer at low speed, add to egg white mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts. (Batter will be thin.) Pour batter into prepared pan. Bake at 350 deg for 28 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely. Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with jam; top with remaining layer, cut side down. Place paper doily on top; sift powderedsugar over doily. Carefully remove doily. \n"+
"Yield: 8 servings (serving size: 1 slice)";
				break;
				case 13:
				textarea.value="Lemon Curd Serving Suggestions\n"+LF+
"Mad River Farm Lemon Curd, a custard based spread made with organic lemon juice and peel, can be used in the same way as jam - on toast, muffins, scones, crumpets, pancakes or waffles. Traditionally from the British Isles(aisles?), it is also serves as a delectable filling for tarts, pies, and cakes. Try it with poppyseed or pound cake, or as a topping for ice cream or frozen yogurt. It's dazzling used as a dip for fresh fruit. Additionally you can bake a crisp meringue pie shell, then fill with alternating layers of  lightly sweetened vanilla whipped cream(stiff) and Mad River Farm Lemon Curd. Truly heavenly! And then there's out of the jar with a spoon...\n";
				break;

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