Cranberry sauce people can be grouped into 2 distinct groups: “jelly” and “the real thing.” This will please the latter group.
4 cup fresh cranberries (1 lb.)
1 cup raisins
1 2/3 cup sugar
1 tbsp. cinnamon
1 1/2 tsp. ginger
1/4 tsp. cloves
1 cup water
1/2 cup chopped onion
1 apple, pared and chopped
1/2 cup sliced celery
Clean and pick over cranberries, put into large casserole, add raisins, sugar, spices and water. Gently boil for 15 minutes, until berries pop and mixture thickens. Stir in onion, apple, and celery. Simmer 15 minutes more. Delicious with fowl and pork. Makes 4 cups.
You can put this up as preserves if you’ve a mind. Makes a great holiday house gift. (Pack into hot, clean jars, seal and process in hot water bath for 20 minutes.)
usually take some fresh pine sprigs and wrap ends in foil - then push
them into top of pine cones. Great for the winter holidays.
Patio Baked Beans
This is a foolproof side dish for bar-b-ques. There is rarely any left, and someone always wants the recipe If some is leftover, use it as a filling for enchiladas.
10 slices of bacon
1 medium onion
1 (1 lb.) can pork 'n beans in tomato sauce
1 (1 lb.) can dark red kidney beans,
drained and rinsed
1 pkg. frozen Fordhook Lima Beans - thawed
1/2 cup brown sugar
1/2 lb. cheddar cheese, shredded
1/3 cup ketchup
2 tsp. Worcestershire sauce
Grated fresh parmesan cheese
Fry bacon until crisp. Reserve some of the drippings and sauté onion until golden. In a large bowl, combine all beans. Add sugar, cheese, ketchup and Worcestershire sauce. Mix well. Add bacon and onion. Pour mixture into an ovenproof casserole. Sprinkle with parmesan. Bake at 350° for 20 to 30 minutes or until bubbly.
I make this applesauce on New Years Eve with a crown roast of pork. It's incredibly good.
2 1/2 cup water
4 tbsp. strained fresh lemon juice
7 med. size Granny Smith or other firm,
1/2 cup granulated sugar
2/3 cup good French Sauternes
6 tbsp. red currant jelly
2 cinnamon sticks
grated zest of 2 lemons
1/3 cup raisins (optional)
Mix half the water and half the lemon juice together in a bowl. Peel and core the apples and cut then into 1 1/2 irregular chunks. As you cut each apple, drop the pieces into the water to prevent discoloration.In a medium size saucepan with a heavy bottom, combine remaining water and lemon juice, the sugar and Sauternes. Bring to a boil, reduce to a simmer, and add the apple chunks. Partially cover and cook gently until apples are just tender; apple chunks should remain whole. With a slotted spoon, transfer apples to a bowl. Add the currant jelly and cinnamon sticks to the syrup remaining in the pan. Set over medium heat, bring to a boil, reduce to a simmer, and cook until syrup is reduced by 1/3. Stir in lemon zest.
Pour the syrup over the apples. Stir in the raisins if you are using them. Serve warm; or cool, cover and refrigerate. Serves 6
Note: Double the recipe, you won't regret it!
Sautéed Penne with Mushrooms
A savory Mexican-style starter that tastes great and feeds a crowd.
1/2 lb. cream cheese *
1/2 lb. lite cream cheese *
1/2 C. grated romano cheese
1 1/2 C. grated jack cheese
2 C. nonfat sour cream (divided)
1 T. Flour
1 1/2 T. minced scallions
8 oz. salsa
4 oz. canned green chilies, drained, diced
1 T. chopped fresh cilantro
* both room temperature
For garnish: guacamole, diced red pepper
Preheat oven to 350°. Beat cream cheeses until light and fluffy. Add 1 cup of the sour cream and the flour. Mix well. Add all eggs and mix again. Stir in grated cheeses, salsa, scallion, chilies and cilantro. Pour into an ungreased 9" spring form pan. Place on baking sheet in center of oven. Bake for 40-45 min., center will be set. Remove from oven and spread the remaining 1 cup of sour cream on hot cheesecake. Cool on a rack. Refrigerate, covered, for a few hours.
Place on a large round platter and surround with chips. Decorate with guacamole, chopped red pepper and sprig of cilantro.
A favorite brunch dish.
1/4 lb. butter
1 cup chopped onions
2/3 cup chopped green pepper
1 cup chopped celery
2 cup sliced mushrooms
1 can Cream of Tomato soup
1 can Cream of Mushroom soup
1 tbsp. chili powder
1 1/4 tbsp. Worcestershire sauce
1/3 tbsp. MSG
1/3 tbsp. Beau Monde seasoning
Salt, pepper, and Tabasco to taste
15 hard boiled eggs
2 cups grated cheese
1 1/8 cups Ritz cracker crumbs
Preheat oven to 450°. Melt butter in large saucepan. Add onions, mushrooms, green pepper and celery and sauté until onions are translucent. Add soups and seasonings. Simmer until blended. Cut eggs into halves and arrange in one layer on an oven-to-table greased platter, or Pyrex baking dish. Pour sauce over eggs. Sprinkle with cheese and Ritz cracker crumbs. Bake for 15 minutes. Serves 6 to 8.
Sauce will keep several days in refrigerator, but does not freeze well. Recipe doubles easily.
Mascarpone, a fresh triple cream cheese, lends texture and richness to this simple layered dessert. From Bon Appetit 8/87 - first served it on New Years Eve 2000.
1 cup mascarpone cheese
1/2 cup powdered sugar, sifted
1/3 cup dry Marsala
1 teaspoon vanilla
3 ounces bittersweet (not unsweetened)
or semisweet chocolate, grated
1 cup well-chilled whipping cream
2 egg whites, room temperature
20 amaretti (Italian macaroons) crushed
Fresh strawberries or raspberries (optional)
Beat mascarpone in large bowl until smooth. Stir in sugar, Marsala and vanilla. Fold in chocolate.
Beat cream in medium bowl until soft peaks form. Using clean dry beaters, beat whites in another bowl until stiff but not dry. Gently fold cream into mascarpone mixture, then fold in whites. Divide 1/3 of mascarpone mixture evenly among 6 goblets. Sprinkle with 1/3 of amaretti. Top with remaining mascarpone mixture. Sprinkle with remaining amaretti. Cover and chill 3 to 24 hours. Top with berries.
Italian cream cheese available at Italian markets. If unavailable, blend 3/4 pound cream cheese with 6 tablespoons whipping cream and 1/4 cup sour cream. Measure 1 cup.
Apple, Walnut, Liver Paté
1 cup walnuts
3 large shallots
2 large garlic cloves
1 med. onion (4 oz)
1 stick unsalted butter
2 Granny Smith apples, peeled & cored
1 lb. chicken livers (trimmed)
8 oz. hot Italian sausage (casing removed)
1/4 cup Calvados or Apple Jack
8 oz. cream cheese (room temp.)
1/2 tsp. salt
1/2 tsp. dried tarragon
1/8 tsp. dried thyme
1/8 tsp. ground allspice
Originally from The Pleasures of Cooking magazine, this spread has great flavor, good texture and freezes well. Its addictive.
a food processor, process walnuts 5 sec., remove. With machine running
drop in shallots & garlic and mince fine. Add onion to work bowl and
chop. In a large fry pan melt 3 T. butter over mod. high heat and add
shallots, garlic and onion. Process apples and add to skillet; cook, stirring
until soft and translucent. Return to processor. Melt remaining butter
in skillet & sauté livers & sausage (breaking up latter)
till cooked through, about 10 minutes. Meanwhile, gently warm Calvados
& ignite. Pour into meat mixture and stir until flame dies. Let cool
slightly. Add meat to work bowl with cream cheese and herbs; process until
well combined. Add walnuts and process to blend. Pour into ramekins. Chill.
butter in a medium pan, sauté shallots. Remove from heat and sprinkle
liberally with paprika so the mixture is red. Coat chicken all over in
the butter mixture and place in individual casseroles. Cover with aluminum
foil and bake at 350° for about 20 minutes (don't overcook chicken!).
Meanwhile, steam the broccoli till just right and rinse under cool water
to set the color. Keep warm. Mix sour cream and mayo. Have all ingredients
ready when chicken is done. Assemble cooked broccoli to one side of the
chicken, two peach halves to the opposite side. Spoon cream mixture over
each element lightly. Sprinkle with cheese. Put under the broiler until
the cheese bubbles and browns nicely. WATCH CAREFULLY. Serves 4
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