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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. I hope this finds you well. We are
hanging in there in the great state of Texas. I've been snooping around
on the internet, checking out the weather in various a2z readers'
areas. I have to tell you folks (and without bragging, of course!) that
Texas has had the best weather the past few days. Hands down. It has
been sunny, clear, cool, and the mosquitoes have just about decided to
go to Florida for the winter. The mass exodus of those pesky critters
would be enough to make me want to sing. Oh, don't worry. I won't!
The current Monthly Theme topic is Luscious
Leftovers. 'Tis the season so share some of your leftovers
recipes with the gang in this issue. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here at A
to Z Recipes.
Today is the first Wednesday of the month which is normally reserved
for our dear friend Patricia
in Charlevoix, Michigan. Patricia is here but
she is sunning in Arizona for the winter months. Here's Patricia...
"Over the river and through
the woods to
grandmother's house we go..." and, while we're on the way, grandma is
in the kitchen cooking up a storm. She'll have turkey and dressing,
mashed potatoes, green bean casserole, squash, salads and pumpkin and
apple pie, but wait, what's missing? But of course Sherlock, that red
shimmering, shivering mass of Jellied Cranberry sauce that seems to
complete the feast. Not merely an accompaniment for the Thanksgiving
table, these little marble sized berries are also a great addition to
many recipes ranging from soup to dessert.
My thanks to Leasa in Iowa
for her donation toward the big a2z October bills. I will post the names of any others who send help.
We'll see you here again on Sunday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Great
Cookbooks!
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Welcome to the
fall of 1611 and please accept this invitation to the first
Thanksgiving - even though pilgrims and natives didn't realize they
were observing Thanksgiving.
The feast, occurring sometime between September 21 and Nov. 11, was
destined to last three days. Seated at the table were approximately 90
Wampanoag Indians and 52 colonists, the latter being mostly women and
children. Led by Chief Massasoit, the tribe contributed at least 5 deer
to the feast. Spokesman for the native Americans was Squanto, a member
of the Patuxet tribe, and able to speak English because of his
association with earlier explorers.
Alas, cranberry sauce, white or sweet potatoes and pies of any flavor
and description, were not on the menu. The laden tables might have
contained seafood such as clams or lobster, perhaps cod; wild turkey
and duck were plentiful as were partridge. With white tail deer in
abundance, the donated venison would be served with wild onions, peas,
lettuce and carrots. Dessert most likely was made from plums or grapes,
embellished with walnuts, acorns and chestnuts. Following meals, the
feast included recreation and entertainment.
“These truths be known as factual”, as there were two surviving
descriptions of the first Thanksgiving. One is a letter by colonist
Edward Winslow where he mentions some of the food and activities. The
second description was in a book written by William Bradford 20 years
afterward. This account was lost for almost 100 years.
George Washington proclaimed a National Day of Thanksgiving in 1789. In
1863, Abraham Lincoln named Thanksgiving an annual holiday and in 1941,
Thanksgiving was sanctioned by Congress as a legal holiday, as the
fourth Thursday in November.
 
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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For all
who work in their gardens, be sure to offer up the following:
1. Be thankful for physical strength which is necessary to prepare a
garden.
2. Be thankful for that look of joy that flows from your youngster when
he picks that first red tomato.
3. Be thankful for an understanding family who will eat your
garden-grown vegetables regardless of how they look.
4. Be thankful for the personal pride stimulated by a successful garden.
5. Be thankful for the invaluable experience gained from struggling to
produce a garden.
6. Be thankful for the vegetable farmer who does produce a good crop
every year to supply us when we fail.
7. And last but not least, be thankful for the miracle of growth which
we all, whether young or old, experience each and every time we plant a
seed and watch it grow.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Algonquin Indians were among the first to harvest wild cranberries.
They used them for food, medicine, and as a symbol of peace.
One of the first references to cranberries was made in a letter written
by Mahon Stacy to his brother in England dated April 26, 1680.
John Webb, the first recorded New Jersey grower, was also the first
person to notice that good cranberries bounce. Because he had a wooden
leg, John couldn’t carry his cranberries down the stairs, so he dropped
them instead. He soon noticed that the firmest berries bounced to the
bottom but the rotten ones stayed on the steps.
A common misconception about cranberry production is that the beds
remain flooded throughout the year. During the growing season cranberry
beds are not flooded, but are irrigated regularly to maintain soil
moisture. Beds are flooded in the fall to facilitate harvest and again
during the winter to protect against low temperatures.
There are approximately 333 cranberries in a pound, 3,333 cranberries
in one gallon of juice, 33,333 cranberries in a 100-pound barrel.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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| Monthly
Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Luscious Leftovers"
Leftovers
again? At my house, it is not always a bad thing. We do more than
re-heat the meal from the previous day as there are so many ways to use
the foods which gave you a great meal... plus. We're looking for
recipes which you find render Luscious Leftover meals for your family.
It is important to note that we are not looking for just comments about
what you do, or a just a description of what you've done. We need
recipes using leftovers with a title, ingredient list, and
instructions. This can be a lot of fun even if you're forced to do what
I do often, think of what you have the most left over from meals, and
look for recipes that call for those ingredients. Since I have many
recipes on my computer, I do a search and usually come up with a
perfect way to turn a cold blob into warm and Luscious Leftovers! I
google quite often to find something different yet will save me money
by using leftovers. We also have 'planned-overs' where we prepare a
certain meal with leftovers which we plan to use in
another meal! With
the time of year when there are a LOT of leftovers, this is perfect for
November. Good luck with this, it should be fun. And our thanks to
Shirley
in
Bellingham, WA for suggesting it. Join us in
this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Luscious Leftovers"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Luscious Leftovers".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes: "Luscious
Leftovers".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Luscious Leftovers" has a deadline of
November 30,
2009,
and will be posted on December 6, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Luscious
Leftovers"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our November Birthday Babies:
2nd Patricia F. in
Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
2nd Veronica in Sorrento, Louisiana
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
4th Sheridan in Scandia, Kansas
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
8th Brenda H. in West Lafayette, Ohio
8th Sally H. in Boise, Idaho
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary S. in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
26th Cindy L. in Charleston, West Virginia
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
28th Cherie S. in Westport, Washington
29th Linda in Huber Heights, Ohio
29th Kathy C. in Bartlesville, Oklahoma
30th Bill R. in Madison, Wisconsin
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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At Grandma's House
I like the taste of turkey
Any time throughout the year
But it never
seems to taste as good
As when Thanksgiving's here.
Could be it's all the trimmings
That are cooked with it to eat-
But I think it's
eating at Grandma's house
That makes it such a treat!
Turkey Warning
Tell me, Mr. Turkey,
Don't you feel afraid
When you hear us talking
'Bout the plans we've made?
Can't you hear us telling
How we're going to eat
Cranberries and stuffing
With our turkey meat?
Turkey, heed my warning:
Better fly away;
Or you will be sorry
On Thanksgiving day.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for
posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CRANBERRY RELISH
thank you Angela
1 orange, peeled, quartered, and seeds removed
2 cup fresh cranberries
1 cup diced unpeeled apple
1 can (8 ounce) unsweetened crushed pineapple, drained
3 tablespoons sugar
Place the orange in a blender or food processor and process until
coarsely ground. Spoon into a medium bowl and set aside. Repeat with
the cranberries. Combine all ingredients in a medium bowl and mix well.
Cover and chill 8 hours.
This recipe yields 12 servings. Serving size: 1/4 cup.
CHERRY CRANBERRY PUNCH
1 package (3 ounces) cherry gelatin
1 cup boiling water
4 cups cranberry juice
3 cups cold water
3/4 cup lemonade concentrate
3-1/2 cups club soda, chilled
Lemon sherbet, optional
In a large bowl, dissolve gelatin in boiling water. Stir in the
cranberry juice, cold water and lemonade concentrate. Refrigerate until
chilled. Just before serving, stir in the soda. Top with scoops of
sherbet if desired.
Source: Taste of Home 2005
CRANBERRY CHUTNEY
thank you Faith
1 packet (12 ounces) fresh cranberries
1/2 cup balsamic vinegar
1/2 cup sugar
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
1 teaspoon pepper
1 teaspoon cumin powder
Cook cranberries, vinegar and sugar on high flame in a saucepan. Bring
to a boil. Add nutmeg, cinnamon, cumin and pepper. Simmer and keep
stirring until the mixture is of thick consistency.
STUFFED ACORN SQUASH
4 acorn squash, about 1 1/4 pounds each
1 cup dried cranberries
2 pears ripe yet firm to the touch
4 tablespoons unsalted butter
4 teaspoons finely chopped peeled ginger
1 cup coarsely chopped pecans
4 teaspoons light brown sugar
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt plus more as needed
Cut thin slices from both ends of squash and discard slices. Halve
squash (through middle, not stem ends) and scrape out and discard seeds
and strings. Place halves, cut side down, in very large roasting pan
(or use two large roasting pans), and fill pan or pans with 14-inch
water.
Bake at 325 degrees on center rack until flesh is very tender when
pierced with sharp knife, 50 to 60 minutes. Remove pan from oven and
set aside. Place cranberries in small bowl and cover with boiling water
to soften for 5 minutes. Drain well and pat dry. Peel pears, quarter
and remove cores. Cut into 12-inch dice. Heat 2 tablespoons butter in
large heavy skillet over medium heat. When hot, add pears and saute,
stirring, until pears are just softened and slightly golden, 3 minutes
or slightly longer. Pears should be tender but not mushy. Do not
overcook.
Stir in drained cranberries, ginger, pecans and brown sugar, and cook,
stirring, 1 minute more.
Sprinkle mixture with balsamic vinegar and 12 teaspoon salt and cook
and stir 1 minute more. Remove from heat. Remove squash halves from
pan. Pour out water and pat pan dry. Return squash, cut sides up, to
pan. Salt cavity of each well and dot with 14 tablespoon remaining
butter. Divide filling evenly among halves. (Squash can be prepared 2
hours ahead. Cover with plastic wrap and leave at cool room
temperature.) To finish, return squash to oven and bake, uncovered,
until heated through, 10 to 15 minutes or longer. Serve warm.
APPLE CRANBERRY CASSEROLE
3 cups chopped apples
2 cups raw cranberries
1 1/4 cup sugar
1 1/4 cup oatmeal
1/2 cup brown sugar
1/3 cup flour
1/3 cup chopped nuts
1 stick oleo
Place unpeeled chopped apples, cranberries and the granulated sugar in
bottom of a rectangular casserole. Blend the oats, brown sugar, flour
and finely chopped nuts and melted oleo. Spread over apple-cranberry
mixture. Bake at 350 degrees for 1 hour.
SWEET POTATO/CRANBERRY QUICHE
1/2 pound sweet potatoes
1/2 pound carrots
1/2 pound cranberries
2/3 cup sugar
1/2 cup milk
4 eggs
1/2 pound cream cheese
Dash nutmeg
Dash salt
1 Quiche shell, pre-baked (about 11 inches)
Start some salted water boiling. Preheat oven to 375 degrees F. Peel
and grate the sweet potatoes. Grate carrots. Put these vegetables into
an empty saucepan. Pour the boiling water over the saucepan full of
vegetables and bring to a boil. Cook five minutes; drain.
Wash cranberries and pick out the ones that are soft or blemished. Put
the cranberries in an enameled pot with the sugar and cook them,
covered, over low heat for 10 minutes, stirring occasionally. Remove
the lid and cook for five minutes more, stirring almost constantly. Add
cooked, drained potato/carrot mixture to cranberries and cook for 3 to
4 minutes more, stirring constantly.
Beat together the milk, eggs, cream cheese, a little nutmeg and a dash
of salt. Stir in the cooked vegetable mixture and pour this filling
carefully into the prepared shell. Bake at 375 degrees F. for 40
minutes or until the top is golden and firm. Serve.
Special thanks to Cranberry Farm, Canada
CRANBERRY BRIE IN PUFF PASTRY
1 package frozen puff pastry dough (or try phyllo for a different
effect)
1 pound Brie cheese
1/2 cup cranberry sauce (also tasty with cranberry orange)
Roll out the puff pastry into a 12” square. Place the cheese in the
center of the square. Cutting within 1/4 “ of the edge, gently remove
the top rind from the Brie. Spread the cranberry sauce on top of the
cheese. Bring up the corners of the pastry to the center, and twist
them together, sealing the cheese inside. Bake at 375 F for 10-15
minutes, or until pastry is golden and cheese is softened and warm
through.
CRANBERRY CROCK POT ROAST
Pork roast (3 to 4 pounds)
1 cup cranberries, finely chopped
1/4-cup honey
1 teaspoon grated orange peel
1/2-teaspoon salt
1/2-teaspoon pepper
1/8-teaspoon ground cloves
1/8-teaspoon ground nutmeg
Sprinkle salt and pepper onto all sides of meat and place meat in
crock-pot. Combine remaining ingredients in a bowl and mix well. Spread
this mixture over meat. Cover and cook 8 to 10 hours on low.
CRANBERRY CHEESECAKE
3 packages cream cheese,softened
3/4 cup cranberries, chopped
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
1/3 cup graham cracker crumbs
Mix cream cheese, sugar and vanilla until well blended. Mix in eggs
until just blended. Do not over mix after eggs are added. Stir in 1/2
cup of the cranberries. Oil a 9-inch pie plate, sprinkle the bottom
with graham crumbs and pour in cream cheese mixture. Sprinkle remaining
1/4 cup of cranberries and bake at 325F for 45 minutes or until center
is almost set. Cool and refrigerate for at least 3 hours.
CRANBERRY ICE CREAM
1 ounce cranberry juice concentrate
2 tablespoons sweetened, dried cranberry bits
3 1/3 cups soft vanilla ice cream
In a bowl, combine all the ingredients thoroughly. Place in a plastic
container and store in the freeze until set again. Serve either on a
cone or in a bowl.
Makes about 7 portions.
RED CABBAGE & SWEETENED DRIED
CRANBERRIES
5 cups red cabbage shredded
6 ounces sweetened dried cranberries
½ lemon, juiced
1 tablespoon olive oil
Salt & pepper
Heat the olive oil in a pan. Add the cabbage and stir. Turn down heat
& cover pan. Cook slowly until the cabbage is soft. Add
cranberries and cook for a further few minutes. Season with salt and
pepper.
CRANBERRY MUFFINS
thank you Lyn
2 cups all purpose flour
1 cup sugar (or use 1/2 cup if desired less sweet)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1/4 cup butter softened
3/4 cup orange juice
1 tablespoon orange rind
1 egg, well beaten
1 teaspoon almond flavoring
1 1/2 cups cranberries (fresh or frozen)
1 cup yellow raisins
1 cup chopped pecans
Sift together flour, baking powder, baking soda and salt. Cut in
shortening until it resembles coarse cornmeal. Combine orange juice,
rind, egg and almond flavoring then add to mixture. Carefully fold in
cranberries, raisins and pecans. Spoon into greased muffin tins and
bake at 400F for 20 - 25 minutes. (I use BIG muffin cups with lots of
batter) These are sure to please!
CRANBERRY PUMPKIN MUFFINS
2 cups fresh or frozen cranberries, chopped
2 cups all purpose flour
3/4 cup of sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/3 cup cooking oil
2 eggs
3/4 cup canned pumpkin
Sift all dry ingredients together, set aside. Beat oil, eggs and
pumpkin until well blended and add all at once to dry ingredients. Stir
just until moistened, fold in cranberries. Spoon into paper lined
muffin cups and bake at 400 degs F for 25-30 min.
Makes 18 muffins.
Source: Cranberry Hill Farm
SIMPLE NOT-TOO-SWEET CRANBERRY CAKE
2 cups of cranberries (fresh or frozen)
2 cups of flour
1 cup of sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup sour milk (buttermilk)
Preheat the oven to 375 degs. Sift all dry ingredients together, add
softened butter and sour milk. Mix until smooth, fold in cranberries.
Use layer pan for a softer cake or spread thinly on a sheet cake pan.
Bake 25-35 min. until light brown. Frost with any frosting or drizzle
on a sweet sauce. Good plain also.
Source: Cranberry Hill Farm
Special thanks to decascranberry.com
CRANBERRY APPLE TURNOVERS
4 tablespoons sugar
2/3 cup sweetened dried cranberries
2 sheets (9") puff pastry, thawed according to package directions
1½ teaspoon cinnamon
1½ cups, small, diced and peeled Granny Smith apples (1-2)
1 tablespoons melted butter
Preheat oven to 400 degs. In a small bowl, combine 1 tablespoon sugar
and ½ teaspoon cinnamon; set aside. Combine remaining sugar and
cinnamon with apples, cranberries, lemon juice and butter in a large
bowl. Place pastry on a lightly floured surface and cut each sheet into
four squares. Spoon about 1/3 cup of fruit mixture into center and
brush edges lightly with cold water. Fold pastry over to form a
triangle and press edges together. Press edges with tines of a floured
fork to seal well. Place on a lightly greased baking sheet, leaving
space between pastries. Brush tops with a little water and sprinkle
with reserved cinnamon sugar.
Bake in upper third of oven for 10 minutes; reduce heat to 375ºF and
continue baking until golden brown, about 6-10 minutes. Serve warm or
cool. Makes 8 large turnovers. Frozen puff pastry makes this dessert
easy to make. Serve warm with ice cream for a special dessert, or cool
and serve as an after school treat.
CRANBERRY GOODIN' PUDDIN'
2 cups cranberries, cut in half
1 cup sugar
½ cup brown sugar
1 cup flour
½ cup walnuts, chopped
½ cup butter, melted
2 large eggs, well beaten
One 10" unbaked pie crust
Spread cranberries, walnuts and sugar in bottom of prepared pie shell.
Add sugar to beaten eggs. Stir in flour and melted butter. Blend well.
Pour batter over berry mixture. Bake 450°F for 15 minutes, reduce heat
to 350°F and bake for 35 minutes longer. If crust starts to brown too
much, cover edges with foil. Serve warm, with whipped cream or vanilla
ice cream.
Yield: 8 servings.
CRANBERRY NUT BREAD
1 cup cranberries, cut into halves
1½ teaspoon baking powder
½ cup chopped nutmeats
1 well beaten egg
Juice of 1 orange, plus warm water to make 1 cup
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
3 tablespoons melted shortening
Sift all dry ingredients together. Add cranberries and nutmeats. Then
add eggs mixed with diluted orange juice and shortening, stir slightly.
Bake in greased and floured loaf pan for 1 hour at 350ºF.
CRANBERRY WALNUT PIE
9" Butter Flavored Ready Crust
1½ cups sweet apple cider
1 cup light brown sugar
4 tablespoons butter, melted
½ cup walnuts, finely chopped
1 cup fresh or fresh-frozen cranberries, chopped
4 eggs, beaten
2 teaspoons lemon juice
In saucepan, bring cider to boil over high heat; reduce heat to medium,
add sugar and stir; add cranberries and cook for 10 minutes. Pour in
melted butter and stir well; allow mixture to cool. In a large bowl,
beat the eggs until frothy, pour in cooled cider and cranberry mixture,
lemon juice; stir again and add walnuts. Pour entire mixture into pie
shell. Bake at 350º F for 30minutes or until center of pie is firm.
Serve warm or at room temperature.
OATMEAL CRANBERRY SCONES WITH MAPLE
GLAZE
1¾ cups all-purposes flour
1 tablespoons baking powder
½ teaspoon salt
¾ cup buttermilk
1 1/3 cups old-fashioned rolled oats
¾ cup sweetened dried cranberries
¼ cup brown sugar
½ teaspoon baking soda
½ cup unsalted butter, cut into ½" pieces
1 large egg
Preheat oven to 425º F. Stir together flour, brown sugar, baking
powder, baking soda and salt in a large bowl or food processor. Cut
butter or pulse until pieces resemble coarse cornmeal with small
pea-sized pieces of butter; stir in oats. Whisk together buttermilk,
egg and cranberries and add to dry mix. Mix with a fork until combined;
turn out onto a well floured surface and divide dough in half. With
floured hands, pat each half of dough into a 6: round about ½" thick
and cut into six wedges.
Place on an ungreased baking sheet leaving space between scones and
bake in center of oven for 13-18 minutes, or until firm and lightly
browned. Cool five minutes and drizzle with glaze.
Makes 1 dozen scones.
Special Thanks to the Oregon Cranberry Farmers
PORK CHOP AND CRANBERRY STUFFING
4 medium potatoes, peeled, sliced thick
4 boneless pork chops
1 package (6 ounce) stuffing mix with cranberries
1 cup hot water
1 tablespoon soft butter
Salt to taste
Freshly-ground black pepper to taste
Place potatoes in a 3 1/2-quart or larger crock-pot; sprinkle lightly
with salt and pepper. Top with pork chops; sprinkle lightly with salt
and pepper. Combine stuffing mix with 1 cup hot water and 1 tablespoon
softened butter. Spoon over the pork chops. Cover and cook on low for 7
to 9 hours.
CRANBERRY STEAK
2 teaspoons vegetable oil
2-3 beef top round steaks, about 6 ounces each, 1 inch thick, cut in 6
strips
3/4 onion, diced
1 1/4 cups canned whole berry cranberry sauce
2 teaspoon prepared horseradish
3/4 teaspoon mustard
1/4 teaspoon Worcestershire sauce
4 teaspoons water
Heat oil in a heavy nonstick skillet over medium high heat. Sauté
steaks 4-5 minutes per side until cooked. Transfer meat to a platter.
Set aside and keep warm. Sauté onion in drippings 7-8 minutes, stirring
occasionally until tender. Stir in next 5 ingredients and bring to a
boil, stirring frequently. Serve sauce over meat.
POT ROAST WITH CRANBERRIES AND
HORSERADISH
3/4 cup of fresh cranberries
1/4 cup of sugar
1/2 cup of water
2 tablespoons of flour
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 to 3 pounds round rump beef roast
2 tablespoons of oil
1 cup of beef broth
1/2 cup of grated horseradish
3 whole cloves
1 cinnamon stick
12 small white onions
12 baby carrots, cut in 2 inch lengths
Juice from 1/4 lemon
Combine the cranberries, sugar and water in a saucepan. Simmer over
medium heat for 10 minutes. Season flour with salt and pepper. Pound
flour mixture into sides of beef. Heat oil in heavy 5 quart Dutch oven.
Add floured meat and brown evenly on all sides. Carefully drain off fat
and discard. Add beef broth, horseradish, cranberries, cloves and
cinnamon stick. Cover the pot. Reduce heat to low and cook meat for 2
hours. Add the onions and carrots. Stir to mix well. Cover and cook
another 20 to 30 minutes until vegetables are tender. Add a few drops
of lemon juice to taste. Let roast stand for 15 minutes before slicing.
CRANBERRY SAUSAGE STUFFING
1 package (15 oz.) stuffing
2 eggs, slightly beaten
4 medium onions, finely chopped
6 stalks celery, finely chopped
1 pound pork sausage, pan fried & drained
1 can (8 oz.) jellied cranberry sauce
1 to 2 cups apple juice
Mix the stuffing mix, cooked sausage, chopped onions and celery, eggs
and beaten cranberry sauce (beat cranberry sauce first, beat until
thin). Add apple juice a little at a time, until entire mixture is
dampened but not mushy - for less moist stuffing use less apple juice.
Stuff 18 to 20 pound turkey, for 8 to 10 pound turkey cut recipe in
half. Bake turkey as directed for weight. Unused dressing - bake
separately in covered casserole for 30 minutes at 350 degrees.
WILD RICE WITH CRANBERRIES AND
CARMELIZED ONIONS
2 cups vegetable broth
1/2 cup brown rice; uncooked
1/2 cup wild rice; uncooked
2 tablespoons cooking wine
3 medium onions; sliced into thin wedges
2 teaspoon brown sugar
1 cup dried cranberries
1/2 teaspoon finely grated orange zest
Combine broth and brown and wild rice in a medium saucepan. Bring to a
boil over medium-high heat. Reduce heat to low; cover and simmer until
rice is tender and liquid is absorbed, about 45 minutes.
Meanwhile, heat cooking wine in medium skillet over medium-high heat.
Add onions and brown sugar. Cook until liquid is absorbed and onions
are soft and translucent, about 6 minutes. Reduce heat to low. Slowly
cook onions, stirring often, until they are a caramel color, about 25
minutes.
Stir in cranberries. Cover and cook over low heat until cranberries
swell, about 10 minutes. Transfer rice to a large serving bowl. Gently
fold cranberry mixture and orange zest into cooked rice.
TUNA CRANBERRY SALAD
1 envelope Knox unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
2 cans tuna, drained
1 cup mayonnaise
1 cup chopped celery
1 chopped onion
Soften gelatin in cold water and dissolve in boiling water. Add all
ingredients and spoon into 8"x8" pan. Chill until firm. 3/4 cup boiling
water 1 cup whole cranberry sauce 1/4 cup orange juice. Mix and spoon
over chilled tuna mixture. Chill overnight.
Serves 8
Special thanks to Wisconsin Cranberry growers
CLASSIC CRANBERRY WINE SAUCE
4 cups fresh or frozen cranberries
1 cup sugar
1 small orange, diced
1 teaspoon vanilla
1/2 cup sweet red wine
2 ounces brandy (optional)
Combine all ingredients and bring to a slow boil. Boil 10 minutes.
SPICE CRANBERRY TURKEY WRAP
1 cup orange juice
1 cup sugar
1 bag (12 oz) cranberries, fresh or frozen*
1/2 cup currants or raisins
1/2 cup onion, diced
1/4 cup red wine vinegar
1 tablespoon jalapeno pepper, seeded and diced
1 teaspoon garlic, fresh or jarred, minced
3/4 teaspoon cumin, ground
1 pound turkey breast cutlets
1/2 cup spreadable goat cheese or cream cheese
4 flour tortillas, low fat, 10-inch
4 large lettuce leaves, romaine or leaf
1 tablespoon fresh cilantro, chopped
1 apple, thinly sliced
To make spicy cranberry sauce, place first ten ingredients in medium
saucepan. Boil 15 minutes, stirring occasionally, until cranberries
burst and sauce is thickened; refrigerate.
Sauté cutlets in lightly oiled skillet over medium heat, 5 minutes per
side until turkey is no longer pink in center and reaches internal
temperature of 170 degrees. Cool and cut into strips.
Spread 2 tablespoons cheese over tortilla to 1/2 inch of edge. Layer
lettuce, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/2 teaspoon cilantro
and several apple slices. Add salt and pepper to taste.
Fold tortilla bottom and top over filling. Fold one side to center.
Fold last side overlapping center and roll tight.
Makes 4 servings.
*For dried cranberries, soak with currants in orange juice 8 hours
CONFETTI PORK
1 3/4 pound pork tenderloin, trimmed
1 tablespoon oil
1/4 cup sweetened-dried cranberries
1 tablespoon orange juice concentrate
1/2 cup beef broth, divided
1 1/2 teaspoon Dijon mustard
1 teaspoon cornstarch
Trim off any excess fat from tenderloin, cut into 12 slices; flatten to
1/4 inch thickness. Brown in oil in skillet; add 1/4 cup beef broth;
cover and simmer for 5-10 minutes or until meat is no longer pink.
Remove meat to a platter and keep warm. Add cranberries, mustard and
remaining broth to skillet. Combine orange juice concentrate and
cornstarch until smooth. Gradually add to broth mixture, stirring
constantly. Bring to a boil; cook and stir for 1-2 minutes. Pour over
pork.
WILD RICE SALAD
1 cup wild rice
1/4 cup chopped parsley
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped green onions
1/2 cup sweetened-dried cranberries
Cook wild rice in 4 cups water until almost done, about 45 minutes.
Drain well; cool. Add remaining salad ingredients.
Dressing:
1/2 cup cranberry juice
1 teaspoon basil
1/2 cup white vinegar
5 tablespoons olive oil
Sugar & salt to taste
Combine dressing ingredients, add to salad, mix together.
Makes 10-12 servings.
MACADAMIA NUT COOKIES
1 cup butter
1-1/2 cups brown sugar
2 eggs
1 teaspoon vanill
2-1/4 cups flour
1 teaspoon salt
1 teaspoon soda
1 cup macadamia nuts
1 cup white chocolate chips
1-1/2 cups sweetened, dried cranberries
In a large mixing bowl, cream butter, sugar, eggs and vanilla. Add the
flour, soda and salt, mixing thoroughly. Fold in the macadamia nuts,
white chocolate chips and sweetened, dried cranberries.
Drop by spoonfuls on a cookie sheet and bake in a preheated 375-degree
oven for 9-11 minutes.
Special Thanks Cape Cod Cranberry Growers
CRANBERRY RANGOONS
3/4 cup fresh cranberries
1 Jalapeno pepper
1/4 cup sugar
1/4 cup mayonnaise
1 package (10 ounces) cream cheese, softened
1 package wonton wrappers
1 quart fry oil
Combine cranberries, jalapeno, sugar, and mayonnaise in a food
processor. Process until smooth or to desired texture. Divide mixture
in half and reserve one half for a dipping sauce. With the remaining
half, blend with the softened cream cheese until smooth.
Lay a few wonton wrappers at a time out on a clean cutting board. Spoon
1 teaspoon of the cream cheese mixture in the center of each wonton.
Brush the edges of the wonton with water and fold in half to make a
triangle shape. Set aside on a waxed paper lined sheet pan.
Heat the fry oil to a temperature between 260-280*F. Carefully place
the wontons in the oil when heated, and cook until golden brown. Take
the wontons out of the oil and place on a paper towel to drain any
excess oil. Serve hot with reserved cranberry relish.
24 servings
BABY BACK RIBS WITH CRANBERRY BBQ SAUCE
2 pounds Baby Back Ribs
2/3 cup sugar
1 teaspoon garlic salt
1/4 cup orange juice
2 cups fresh cranberries
1/3 cup barbecue sauce
Divide ribs into sections. Rub with garlic salt. Bake in 400 oven for
40 or 45 minutes until done. In a 2 quart saucepan, heat berries, sugar
and orange juice until sugar is dissolved and berries have popped. Add
BBQ sauce. Stir until well blended. Dunk cooked ribs into sauce. Serve
warm.
2-3 servings
GINGER-CRAN LEEK GLAZED SALMON
2 cups whole cranberries
1/2 cup brown sugar
1 tablespoon fresh ginger/or 1/2 teaspoon dried
1 leek, clean well and cut in rings
1 tablespoon olive oil
1 pound salmon
Gently cook cranberries, sugar, ginger, until cranberries are soft (5 -
10 minutes). Saute leek in oil. Add leek and cranberries together.
Ladle over salmon. Broil salmon to your liking (best if cooked medium
rare). Can serve with rice.
CRANBERRY RISOTTO
2 cups cranberry juice cocktail
1 cup short grain white rice (such as Arborio)
¼ cup leeks, chopped
Salt and pepper
¼ cup feta Cheese, crumbled
½ cup sweetened dried cranberries
2 tablespoons olive oil
Pour Cranberry Juice Cocktail into small sauce pan and place on
medium-high heat. Bring to a boil.
Add 2 tablespoons olive oil to 1 quart sauce pan and place over high
heat. Add leeks and salt and pepper. Sauté until leeks are translucent
and then add the rice. Stir until the rice is coated with oil. Add the
boiling cranberry juice cocktail. Stir. Cover. Turn heat down to a
simmer. Let simmer for 20 minutes. Remove from heat, add feta cheese
and sweetened dried cranberries, stir well. Turn into serving dish.
Serve hot.
GRILLED PORTABELLA MUSHROOMS WITH
CRANBERRY STUFFING
6 each Portabella mushrooms
4 cups mesclun greens
¼ cup sweetened dried cranberries
Cranberry and Sausage Stuffing
Cranberry Sausage Stuffing Ingredients
1 cups quinoa grain, uncooked
½ pound sweet Italian sausage, casings removed
¼ cup unsalted butter, melted
1 cup leeks, coarsely chopped
1 cup celery, chopped
2 teaspoons rosemary, chopped
1 teaspoon thyme, chopped
1 cup sweetened dried cranberries
2 cups chicken stock
¼ cup goat cheese
Salt and pepper, to taste
Gather all ingredients and chop vegetables and herbs. Place chicken
stock and quinoa in sauce pan, cover and bring to boil over high heat.
Reduce heat and simmer until liquid has been absorbed by the grain.
(About 15 minutes.) Melt butter over medium heat in sauté pan, add
sausage (casings removed) and sauté, stirring constantly, for 3
minutes. Add leeks and celery and continue to cook until leeks are
translucent and sausage is cooked through. Add rosemary and thyme.
Remove from heat and add to quinoa. Salt and pepper to taste.
Prepare stuffing. Scrape out center of mushroom caps (gills). Season
caps with salt and pepper on place on grill over medium heat for 5 – 8
minutes. Place greens on center of serving platter. Stuff mushrooms
with sausage stuffing and arrange on greens. Sprinkle mushrooms with
goat cheese and sweetened dried cranberries.
HUNGARIAN SHORTBREAD
Shortbread:
4 cups flour
2 teaspoons baking powder
1/4 teaspoons salt
1 pound unsalted butter
4 egg yolks
2 cups sugar
Jam:
1 pound chopped cranberries
1-cup sugar
1/2 cup orange juice
1/2 teaspoons orange rind – grated
Sift together first three ingredients, set aside. With mixer on high,
cream butter until light and fluffy. Next add egg yolks and sugar. Mix
until sugar is dissolved and mixture is light. Switch to low, add dry
ingredients and mix only until incorporated. Make 2 balls cover and
freeze 30 minutes.
In saucepan combine all jam ingredients; simmer stirring often until
cranberries are softened. Remove from heat. Let cool.
Preheat oven to 350. Using one ball, grate with course grater into 9 x
12 pan. Press down lightly. Cover with jam. With second ball repeat
with grater. Bake for 40 minutes. Remove from oven. Sprinkle liberally
with 10x sugar. Let cool 10 minutes before cutting.
Source: Massachusetts Cranberry Harvest Festival Recipes 1998
Special thanks to the Upper Michigan Cranberry Farm
CRANBERRY CITRUS RELISH
2 small packages lemon gelatin
1 cup hot water
1 large tangerine (or 1 orange), seedless, quartered with peel
1-1/2 (one and a half) cups fresh cranberries
1 apple, cored, and quartered
1 cup sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup pecans
Blend gelatin with hot water in blender until gelatin is dissolved. Add
tangerine (or orange) and blend. Stir in cranberries, apple, sugar,
salt, and lemon juice. Blend until fruits are finely chopped. Add in
and blend pecans. Pour into gelatin mold; chill overnight. Place mold
upside down in sink of hot water, with water at same depth as mold, for
1 minute. Turn right side up on serving plate, and remove mold.
CRANBERRY BAKED BEANS
1 - 10 ounce jar cranberry butter
1 can (8 ounce) tomato sauce
2 cans (31 ounce) pork and beans (undrained)
1 tablespoon prepared mustard
1/2 cup chopped onion
6 strips bacon, halved
3 tablespoons brown sugar
In a large bowl, combine the cranberry butter, tomato sauce, beans,
mustard and onion. Place in a greased 13 x 9 x 2-inch baking dish. Lay
bacon on top. Sprinkle with brown sugar. Bake at 350° for 1 hour.
CRANBERRY CHICKEN RUBY RECIPE
1 (2 1/2 to 3lb.) ready-to-cook broiler-fryer chicken, cut up
1/3 cup flour
1 teaspoon salt
4 tablespoons butter
1 1/2 cups fresh or frozen (thawed) cranberries
3/4 cup sugar
1/4 cup chopped onion
1 tsp. grated orange peel
3/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Coat chicken pieces with a mixture of the flour and salt. Brown in
melted butter in skillet, turning once. Meanwhile, combine remaining
ingredients in saucepan; bring to boiling. Pour over chicken. Cover and
cook slowly 35 to 40 minutes or until chicken is tender.
Makes 4 servings.
CANDIED CRANBERRIES
1 cup fresh cranberries
1 cup sugar
1 cup water
Prick firm cranberries with a needle. Boil sugar and water until syrup
spins a thread -- 230°. Add cranberries, cook very gently until syrup
jells. Dry cranberries on waxed paper. Roll in sugar.
CRANBERRY CHEESE SALAD
1/2 cup cranberry sauce, drained of juice
1 cup cottage or cream cheese
Mix cranberry sauce and cheese together with a fork. Serve on lettuce
with mayonnaise or French dressing. For variation, add chopped pecans
or walnuts to cheese mixture.
CRANBERRY YAM CASSEROLE
1/2 cup flour
2 (17 ounce) cans yams, drained
1/2 cup brown sugar
2 cups cranberries
1/2 cup oatmeal
1 teaspoon cinnamon
1/3 cup margarine
Mix dry ingredients, cut in margarine. Toss 1 cup of crumb mixture with
yams and cranberries. Places in 2 quart greased casserole. Top with
remaining crumbs. Bake at 350 degrees for 35 minutes (optional: after
baking, top with mini-marshmallows and broil until lightly browned).
TURKEY, CRANBERRY & BRIE
QUESADILLAS
thank you Marie
½ cup low fat sour cream
½ cup chopped chives (for topping)
1 teaspoon fresh garlic, minced
½ teaspoon fresh lemon juice
¼ teaspoon salt
1/8 teaspoon cayenne pepper
For the Quesadillas:
1 pound fully cooked turkey breast meat, shredded
2 cups brie, rind removed
8 flour tortillas, 8-inch
1 cup sweetened, dried cranberries
½ cup toasted, chopped walnuts
½ cup chopped chives (for filling)
For the
Topping
Place first six ingredients in food processor to make the chive sour
cream topping. Process until smooth, scraping occasionally. Cover and
refrigerate until ready to use.
For the Quesadillas
Preheat oven to 350 degrees. Spread 1/2 cup brie over each tortilla and
then sprinkle 1/2 cup turkey, 1/4 cup cranberries, 2 tablespoons
walnuts and 2 tablespoons chives over the brie. Place second tortilla
over top of turkey-cranberry mixture. Place quesadillas on baking
sheets and bake at 350°F for 8 to 10 minutes until cheese is melted.
(Alternatively, you may cook quesadilla in large, lightly greased
frying pan over medium high heat 4 to 5 minutes per side until cheese
is melted, if desired.) Cut each quesadilla into 4-8 wedges and serve
immediately with chive sour cream topping.
Yields: 4 quesadillas
ZESTY CRANBERRY CHILI
thank you Mary Jean
1 pound lean ground beef
1 cup picante sauce or salsa
1 can (15 ounce) refried beans
1 can (15 ounce)diced tomatoes
1 tablespoon chili powder
1 clove garlic
1 can (16 ounce)whole berry cranberry sauce
1 can (15 ounce)dark red kidney beans, rinsed and drained
In a Dutch oven or large sauté pan, brown the ground beef ntil pink,
stirring to separate. Pour off any fat. Add picanté sauce, refried
beans, tomatoes, chili powder and garlic. Heat to boiling. Reduce heat
to low. Cover and cook for 20 minutes. Add cranberry sauce and kidney
beans. Heat thoroughly. Serve hot with cheddar cheese, green onions,
sour cream, or other favorite toppings.
4 servings
CRANBERRY GLAZED CARROTS
thank you Amy
2 pounds medium carrots, peeled and cut into “coins”
1 cup cranberry juice
2 tablespoons honey
1/3 cup water
2 tablespoons butter
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon black pepper
Place all ingredients in a 12-inch heavy skillet over medium-low heat.
Simmer until most of the liquid has evaporated and carrots are tender
and glazed, about 50 minutes.
8 servings
SMOKED TURKEY AND CRANBERRY PIZZA
1 16-oz. loaf soft Italian or French bread, cut in half lengthwise
1 16-oz. can whole berry cranberry sauce
¾ cup sliced green onions, both the white and green parts
1-12 oz. package part-skim mozzarella cheese
½ pound smoked deli turkey, cut into thin strips
Preheat oven to 375 degrees. Place bread on baking sheet cut side up.
Spread cranberry sauce evenly over bread. Sprinkle with green onion and
meat. Top with cheese. Bake 10 minutes or until heated through and
cheese is melted and starting to brown.
Yields: 2 “pizzas”
CRANBERRY KUGELHOPF
A kugelhopf is like a brioche—part bread, part cake. Kugelhopf is
traditionally made in a metal or pottery kugelhopf pan, but you can use
a Bundt pan to create this classic Alsatian dessert. When made with a
kugelhopf pan and inverted on a plate, the cake will resemble a turban,
and it will be wide at the bottom and narrow at the top.
3 ½ cups all-purpose flour
3 tablespoons baking powder
½ teaspoon salt
1 cup butter
1 cup sugar
3 eggs
1 cup whole milk
2 cups fresh or frozen, thawed cranberries
2 teaspoons orange zest (grated orange rind)
1 teaspoon vanilla
Preheat oven to 350 degrees. Butter and flour a kugelhopf or Bundt pan.
Sift flour with baking powder and salt. Set aside.
In a large mixing bowl cream butter until soft. Add sugar gradually and
cream the butter sugar mixture until very light and fluffy. Add the
eggs one at a time, and mix until well incorporated. Add sifted
ingredients in three parts, alternately with thirds of milk. Stir until
smooth, after each addition. Finish by stirring in the cranberries,
orange rind and vanilla. Bake the cake for 45 - 50 minutes. Allow the
cake to cool thoroughly before removing from the pan.
MINI CRANBERRY CHEESECAKES
12 vanilla wafer cookies
16 oz. cream cheese
½ cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon lemon zest (grated lemon peel)
1 cup sweetened, dried cranberries
12 fresh cranberries (optional)
Preheat oven to 325 degrees. Line a muffin tin with 12 foil liners.
Place one vanilla wafer in each liner. In a medium mixing bowl combine
cream cheese, sugar, eggs, vanilla, and lemon zest. Use a hand mixer to
blend well; then stir in dried cranberries. Fill each liner ¾ full with
cheesecake batter. Top each cake with a fresh cranberry, if you’d like.
Bake for 25 minutes. Cool on wire racks.
CRANBERRY CANDY
thank you Betty
1 can cranberry sauce
1 cup sugar
1 package (3 ounce) lemon Jello
2 packages (3 ounces) orange Jello
1 cup nuts chopped fine
Few drops red food coloring
Bring sauce, sugar, two Jello and food coloring to a boil. Remove from
heat, stir in nuts and pour into an 8x8" pan. Let chill 24 hours, cut
in squares and roll in granulated sugar. Let set 3-5 days before
serving. Do not refrigerate.
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TURKEY
BREAST WITH CRANBERRY SAGE
Stuffing:
1 rib celery, diced (about ½ CUP)
1 leek (white part only) or ½ small onion, diced
½ 6-inch whole-wheat pita, torn into small pieces
½ cup dried cranberries
¼ cup low sodium chicken broth
1 teaspoon rubbed or crumbled sage
1/8 teaspoon pepper
1 ½ pound boneless, skinless turkey breast, all visible fat removed
1 tablespoon acceptable vegetable oil
2 cups low sodium chicken broth
½ cup water
¼ cup all-purpose flour
In a medium bowl, combine all stuffing ingredients. Rinse turkey and
pat dry with paper towels. Butterfly turkey by cutting it lengthwise
down the center, almost in half; don’t cut completely through. Lay out
flat and lightly cover with plastic wrap. Using flat side of a meat
mallet, pound turkey to flatten slightly. Place stuffing down middle of
turkey. Roll turkey around stuffing and tie at 2-inch intervals with
kitchen twine. Preheat oven to 350 degrees F. Heat a Dutch oven over
medium-high heat. Add oil and swirl to coat bottom of pot. Brown turkey
for 2 minutes on each side. Pour 2 cups broth over turkey. Bake,
covered, for 45 to 50 minutes, or until turkey is no longer pink and
internal temperature reaches 170 degrees F. Transfer turkey to a
carving board; set aside. Bring liquid in Dutch oven to a boil over
medium-high heat. Meanwhile, in a small bowl, whisk together water and
flour. Whisk into boiling broth mixture and cook for 3 to 4 minutes, or
until gravy is thick and bubbly. To serve, ladle ¼ cup gravy onto each
of six plates. Place 1 slice turkey on each serving of gravy
Source: American Heart Assn.
Calories: 233
Protein: 29 g
Carbohydrates: 19 g
Total fat: 4 g
Saturated: 1 g
Polyunsaturated: 2 g
Monounsaturated: 1 g
Cholesterol: 74 mg
Sodium: 130 mg
Fiber 2 g
CRANBERRY SPRITZER
1 quart reduced-calorie cranberry juice
1/2 cup fresh lemon juice
1 quart carbonated water
1/4 cup sugar
1 cup raspberry sherbet
10 lemon or lime wedges
Refrigerate the cranberry juice, lemon juice and carbonated water until
cold. In a large pitcher, mix together the cranberry juice, lemon
juice, carbonated water, sugar and sherbet. Pour into tall chilled
glasses and garnish with a lemon or lime wedge. Serve immediately.
Serves 10
Nutritional Analysis (per serving) Serving size: About 1 cup
Calories 63 Cholesterol 0 mg
Protein trace Sodium 21 mg
Carbohydrate 15 g Fiber 0 g
Total fat 0 g Potassium 41 mg
Saturated fat 0 g Calcium 9 mg
Monounsaturated fat 0 g
Source: Mayo Clinic
CRANBERRY PUMPKIN BREAD
thank you Judy
1 cup canned pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup canola oil
1/2 cup white flour
1/2 cup whole wheat flour
1/4 cup oats
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup dried cranberries
In bowl or mixer, beat pumpkin, sugar, milk, eggs and oil. Combine dry
ingredients and add to pumpkin mixture. Fold in walnuts and
cranberries. Pour into a greased 9x5x3-inch loaf pan or divide among
muffin tins. Bake at 350 degs. for one hour (20 minutes for muffins)
until a toothpick inserted in center comes out clean.
Makes one loaf, 12 slices.
LOW CALORIE FRESH CRANBERRY RELISH
2 cups fresh cranberries
2 medium apples,cored
1 large banana mashed
1 cup no sugar crushed pineapple
Artificial sweetener to equal 4 teaspoons sugar or to taste
In food grinder, grind cranberries and add apple. Add rest of
ingredients and mix well. Chill before serving.
Makes 4 servings
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CRANBERRY
CHICKEN
1 cup boiling water
1/2 cup dried cranberries
2 teaspoon canola oil
1 1/2 pound boneless skinless chicken breasts halved, and pounded to
1/2" thickness
1 large carrot peeled, and diagonally sliced
1 red pepper, julienned
1 yellow pepper, julienned
2 scallions sliced
2 tablespoons honey
1 tablespoons lemon juice
Heat the oil in a large skillet over medium-high heat. Add the chicken
breasts and saute on each side for a total of 10 minutes. Remove from
the skillet. Add the carrot and peppers and saute for 5 minutes. Add
the scallions and saute for 3 more minutes. Mix together the honey and
lemon juice. Add the cranberries and the juice mixture to the skillet
and cook 1 minute. Add the chicken breasts, cover, and simmer on low
for 5 minutes.
6 servings.
DIABETIC CRANBERRY AND ORANGE SALAD
1 pound fresh cranberries
1 medium orange, do not peel
1 medium apple, do not peel
1 large celery stalk
1 can pineapple pieces
Grind the above.
1 (3 ounce) box orange sugar free Jello
2 tablespoons Equal sweetener
Dissolve Jello in 3/4 cup boiling water; add 3/4 cup cold water. Add
ground fruit, celery, pineapple, sweetener. Chill.
1/2 cup = 1 fruit exchange.
FRESH CRANBERRY RELISH
2 oranges
2 Granny Smith apples, cored
1 (12-ounce) package cranberries, washed
18 packets Splenda artificial sweetener (or 3/4 cup Splenda granular)
Peel oranges. Place peel from one orange in food processor (discard the
other peel) and process until finely chopped. Remove any seeds from
oranges and process oranges, apples, and cranberries, one at a time, in
a food processor. Mix orange peel, oranges, apples, cranberries, and
Splenda in a bowl until the sweetener is mixed throughout the fruit.
Refrigerate for 24 hours before serving.
Nutrition Facts
Per Serving:
Calories: 49
Carbohydrate: 13 g
Protein: <1 g
Fat: 0 g
Saturated fat: 0 g
Sodium: 2 mg
Fiber: <1 g
Exchanges per serving: 1 fruit
Carbohydrate choices: 1
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CRANBERRY
PANCAKES
1/2 cup fresh cranberries
1/4 cup all-purpose flour
2 tablespoons plus 2 teaspoons whole wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute
1-1/2 teaspoons walnut or canola oil
Bring 2 inches of water to a boil in a small saucepan. Add cranberries,
boil for 2 minutes. Drain and cool for 5 minutes. Meanwhile, whisk
all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder,
salt and nutmeg (if using) in a large bowl. Whisk milk, egg substitute,
oil and vanilla (if using) in a small bowl until combined.
Coat a griddle or large nonstick skillet with cooking spray; heat over
medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes
at a time until bubbles dot the surface, 2 to 3 minutes. Flip and
continue cooking until browned, 1 to 2 minutes more Repeat with the
remaining batter.
Makes 2 servings, 2 pancakes each.
EASY CHICKEN SALAD WITH CRANBERRY
thank you Missa
3 tablespoons Miracle Whip
1/3 cup dried cranberries
6-8 ounces baked chicken breast, chopped
Mix all ingredients together and serve as a sandwich or over a salad.
CRANBERRY RICE PILAF
1/2 teaspoon butter, unsalted
3 tablespoons finely chopped onions
1 sprig fresh thyme (optional)
1/3 cup converted rice
1/4 cup dried cranberries
1/2 cup chicken stock or water
Salt and pepper to taste
Preheat the oven to 350°F. In a small ovenproof pot, melt the butter
over medium-low heat. Add the onion and thyme, and cook for 3 to 4
minutes, until the onions become translucent but not brown. Add the
rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. Add
the cranberries and the stock and bring to a boil over high heat.
As soon as the stock comes to a boil, cover the pot and place in the
oven for 18 minutes. Add the salt and pepper, and fluff with a fork.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CRANBERRY
CHICKEN
4-6 boneless, skinless chicken breasts (may halve or slice into strips)
1 (35 g) package onion soup mix
1 (454 g) can cranberry sauce (I use the whole berry sauce)
1 (250 ml) bottle Russian salad dressing (regular or light)
1. Grease (or line with greased foil) a baking dish.
2. Mix onion soup, cranberry sauce, and Russian dressing in large
dish. Add chicken and mix thoroughly, coating each piece of
chicken.
3. Place chicken in greased baking dish. Arrange chicken in sauce so it
is not overlapping and bake in preheated oven (350 degrees) for 1 hour,
uncovered.
4. Serve over rice.
CRANBERRY-CHOCOLATE CHIP COOKIES
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup (2 sticks) butter
2 large eggs
1/2 teaspoon almond extract
1 cup dried cranberries, chopped
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts (pecans are a must in Texas!)
Directions:
Preheat to 375 degrees
1. In a medium bowl, mix together the flour, baking powder, baking
soda, and salt until well dispersed.
2. Cream the sugars and butter together. Add the eggs, one at a time,
beating after each addition. Beat the mixture until light and creamy.
Add the extract.
3. Add the dry ingredients to the creamed ingredients, mixing until
combined. Add the cranberries, chips, and nuts.
4. Drop by heaping teaspoons two inches apart on an ungreased sheet.
Bake for 9 to 10 minutes. Cool on a wire rack.
CRANBERRY JEZEBEL SAUCE
There is something truly magical about this sweet, tangy, and spicy
sauce that is especially good on pork and poultry. Try it as a spread
over room temperature cream cheese for a delightfully different
appetizer. If you prefer a smoother sauce, simply whir in a blender to
the desired consistency before chilling.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 cup water
1/2 cup granulated white sugar
1/2 cup light brown sugar
2 cups fresh cranberries, picked over (may use frozen)
2 Tablespoons diced green chile peppers (jalapeno, serrano, or your
favorite - may use canned)
1/4 teaspoon ground allspice
1 Tablespoon Dijon mustard
Preparation:
Place water, white sugar, and brown sugar in a heavy saucepan and bring
to a boil. Stir until sugar is dissolved.
Add cranberries, chiles, and ground allspice6 to sugar mixture. Return
to a slow boil, then simmer for about 10 minutes. Remove from heat and
stir in Dijon mustard.
Let cool completely, then refrigerate.
Use Cranberry Jezebel Sauce as a condiment for pork and poultry or
spread over room temperature cream cheese as an appetizer.
Yield: about 2-1/2 cups
Source: Peggy Trowbridge Filippone, About.com
KICKIN' CRANBERRY JALAPEÑO POPPERS
INGREDIENTS:
1 pound fresh jalapeño peppers, sliced lengthwise and seeded
12 ounces cream cheese, room temperature
1 12-ounce package Ocean Spray® Craisins® Original Dried Cranberries
8 ounces Ocean Spray® Whole Berry Cranberry Sauce
4 cloves garlic, minced
1 tablespoon salt
8-10 round buttery crackers, crushed
1 package apple-maple bacon, slices cut in half
DIRECTIONS:
Preheat grill.
Grease baking sheet with sides with olive oil. Place jalapeño halves on
baking sheet. Combine cream cheese, dried cranberries, cranberry sauce,
garlic and salt in large bowl; mix well. Spoon filling into jalapeño
halves. Coat cream cheese mixture with crushed crackers. Wrap
half-slice bacon around each filled jalapeño half. Secure with
toothpick, if desired.
Place baking sheet on grill. Cover grill; grill poppers until bacon is
crispy.
Makes 30 poppers.
Source: Ocean
Spray
CRANBERRY BUTTER
Ingredients:
2 cups butter, softened
1 16 ounce can whole cranberry sauce
1 tablespoon grated dried orange peel
Instructions:
In a large bowl, mix all items together using lowest speed of an
electric mixer. Spoon into molds or covered container.
Use butter on breads, English muffins, or grilled meats.
CRANBERRY SUNRISE
4 oz cranberry cocktail
1 oz tequila (optional)
1 tbsp lime juice
Method:
Pour cocktail, tequila, and lime juice over crushed ice in a tall
glass. Stir.
Makes 1 serving
CRANBERRY BALSAMIC VINAIGRETTE
3/4 cup salad oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup canned whole cranberry sauce
To make the vinaigrette, combine salad oil, balsamic vinegar, salt,
pepper, and cranberry sauce. Process in a blender until smooth. May be
made ahead and refrigerated until ready to serve.
Yield: 4 servings
GRILLED CHICKEN BREASTS WITH TEX-MEX
CRANBERRY GLAZE
INGREDIENTS:
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
2 teaspoons cumin
1 teaspoon grated lime peel
2 tablespoons lime juice
1 jalapeno pepper, seeded, finely chopped
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Chopped fresh cilantro, if desired
DIRECTIONS:
Heat grill. Combine cranberry sauce, cumin, lime peel, lime juice and
jalapeno pepper in a small saucepan. Cook over medium heat, whisking
often, just until glaze is smooth. Set aside 1 cup glaze to serve with
chicken.
Sprinkle chicken breast halves with salt and pepper; place skin side
down on grill. Cover grill. Cook 20 to 30 minutes or until juices run
clear when thickest part of chicken is pierced or until internal
temperature reaches 170°F on a meat thermometer, turning occasionally
and brushing with remaining glaze during last 10 minutes of cooking
time.
Heat reserved glaze until hot; serve over chicken. If desired, garnish
with cilantro.
Makes 4 servings.
Per Serving: Cal. 452 (23%DV), Fat Cal. 126, Pro. 34g (67%DV), Carb.
42g (14%DV), Fat 14g (21%DV), Chol. 101mg (34%DV), Sod. 390mg (16%DV),
Vit. A 31RE (3%DV), Vit. C 4mg (7%DV), Vit. E <1mg (3%DV),
Calcium 29mg (3%DV), Iron 1mg (6%DV), Folate 6Ug (2%DV), Zinc 1mg
(9%DV), Pot. 343mg (10%DV), Dietary Exchange: Fruit 3, Meat 4, Fat 1
Source: Ocean
Spray
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| A to Z
Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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