CRANBERRY
SAUCE
INGREDIENTS:
1
lb. fresh or frozen cranberries (4 cups)
1
cups water
2
cups sugar
DIRECTIONS:
Rinse
cranberries with cool water, and remove any stems or blemished berries.
Heat
water and sugar to boiling in 3-quart saucepan over medium heat,
stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
Stir
in cranberries. Heat to boiling over medium heat, stirring
occasionally. Continue boiling about 5 minutes longer, stirring
occasionally, until cranberries begin to pop. Pour sauce into bowl or
container. Refrigerate about 3 hours or until chilled.
From:
www.bettycrocker.com
Back
to TOP
APPLE
CRANBERRY MOLD
INGREDIENTS:
2
cups boiling apple juice or apple cider
1
pkg. (8-serving size) JELL-O Brand Sugar Free Cranberry Flavor Low Calorie
Gelatin
or Cherry Flavor Gelatin*
1-1/2
cups reduced calorie cranberry juice cocktail
*Or
two pkg. (4 serving size) can be substituted for 1 pkg. (8 serving
size).
STIR
boiling juice into gelatin in large bowl 2 minutes or until
completely dissolved. Stir in cranberry juice. Pour into 4-cup mold.
REFRIGERATE
4 hours or until firm. Unmold.
TO
UNMOLD: Dip pan in warm water for about 15 seconds. Gently pull
gelatin from around edges with moist fingers. Place moistened serving
plate on top of pan. Invert pan and plate; holding pan and plate
together, shake slightly to loosen. Gently remove pan and center
dessert on plate.
Back
to TOP
GLAZED
SWEET POTATOES
INGREDIENTS:
1/2
cup maple-flavored syrup
1
Tbsp. butter or margarine
1
can (40 oz.) sweet potatoes, drained
DIRECTIONS:
BRING
syrup and butter just to boil in large skillet on medium heat.
Reduce heat to low; simmer about 2 minutes.
ADD
sweet potatoes. Cook on low heat 10 minutes, gently turning sweet
potatoes frequently to glaze. Garnish with pecan halves, if desired.
From
www.backofthebox.com
Back
to TOP
Q&E
SWEET POTATOES
INGREDIENTS:
2
15 oz. cans of sweet potatoes (drained)
2
tbsp. softened butter or margarine
2
tbsp. orange juice
2
tbsp. brown sugar
DIRECTIONS:
Mash
up sweet potatoes with a fork. Add butter, orange juice and brown
sugar and mix together well. Put in a baking dish that has been
sprayed with Pam and bake (covered) for 30 minutes at 350 degrees.
Then uncover and add marshmallows on top (or you can leave off the
marshmallows) and put back in the oven for about 5 minutes until top
is browned.
Back
to TOP
CRANBERRY
GLAZED SWEET POTATOES
INGREDIENTS:
6
medium sweet potato -- cooked, halved OR canned sweet potatoes, drained
1
cup whole berry cranberry sauce
1/2
cup water
1/4
cup brown sugar -- firmly packed
1/2
teaspoon orange peel -- grated
1
tablespoon butter or margarine
DIRECTIONS:
Arrange
sweet potatoes in a shallow, buttered baking dish. Combine cranberry
sauce,
water, brown sugar and orange peel in a saucepan; mix well, and bring
to
a boil. Cook gently 5 minutes. Add butter and pour mixture over sweet
potatoes.
Bake at 350 degrees for 30 minutes, basting frequently.
DebbiesCountryCookin-subscribe@topica.com
Back
to TOP
ORANGE
GLAZED CARROTS (Crockpot)
INGREDIENTS:
2
tbsp. maple flavored s yrup
1
tbsp. butter or margarine
3
tbsp. orange juice
6
carrots, sliced
DIRECTIONS:
Combine
all ingredients in crockpot. Cover and cook for 6-8 hours.
Courtesy
of Crockpot Recipes
Back
to TOP
ACORN
SQUASH WITH BROWN SUGAR-PECAN TOPPING
INGREDIENTS:
2
small acorn squash
1/2
tsp salt
2
tbs water
1/2
cup pecans chopped
1/4
cup packed light brown sugar
2
tbs margarine melted
DIRECTIONS:
Pre-heat
oven to 375 degrees. Cut each squash in half lengthwise discard
seeds. Cut squash crosswise into 1-inch slices. Place slices in a
single layer in 15 1/2 by 10 1/2-inch jelly-roll pan. Sprinkle with
salt. Drizzle water around squash. Cover pan lightly with foil. Bake
30 minutes. Meanwhile, in small bowl, stir nuts with brown sugar and
margarine until combined. Spoon mixture evenly over squash. Bake
uncovered for 15 minutes.
Back
to TOP
NANTUCKET
CORN PUDDING
INGREDIENTS:
1
egg
1
cup milk
½
tsp. salt
½
tsp. sugar
½
tbsp. melted butter
few
grains cayenne pepper
1
cup cooked corn
DIRECTIONS:
Beat
the egg; add the milk, seasonings, butter and corn. Turn the mixture
into a buttered baking dish. Bake in a moderate oven (350 degrees)
until mixture will not adhere to a knife inserted in the center
(about 45-50 minutes). This dish resembles a custard but is served
with the main course of the dinner. Serves 4.
From
the New England Yankee Cookbook (1939)
Back
to TOP
GREEN
BEANS & CHEESE
INGREDIENTS:
2
cans green beans
4
oz. pkg. Velveeta
1/2
cup sliced almonds
1/4
tsp. dillweed
salt
& pepper to taste
DIRECTIONS:
Cut
cheese into cubes and mix with green beans, dillweed and 1/4 cup
sliced almonds in a casserole dish. Cook in oven at 350 degrees
approximately 20 minutes (or until cheese is melted). Add the
remaining 1/4 cup sliced almonds the last 5 minutes.
Back
to TOP