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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I'm
already on the road and have scheduled this for posting while I am
away. Patricia
chose a topic that is perfect for now and throughout the year. I must
admit, my most favorite chocolate chip cookies feature this little red
gem. I know you will find something here to share with family and
friends all year long.
We will be gone for two weeks traveling to Los Angeles, CA for our
annual a2z gathering. Pray we all have a safe trip. God bless you all
and through His will, we'll see you soon!
The current Monthly Theme
topic is "Company's
Coming" Recipes. 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 Newsletter. Now, here's Patricia .
. .
I
usually buy a
can of cranberry jell for Thanksgiving, another at Christmas and that's
the extent of it until another year rolls around. Although my two gals
really like it, I am not the biggest fan of the red jiggly and yet I
must admit that some of the recipes today sound pretty good and I'm
actually going to try one or two. Hope you all can do the same.
Just
a Pinch of Kindness
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.
Food
For Thought
Just imagine the mid 1500's when Europeans came ashore and were met by
natives bearing cups full of cranberries. No mention of what the
“foreigners” thought about the bitter fruit.
Using cranberry, as a dye, came to light in the 1600;s when funds were
apparently scare in Plymouth, Massachusetts. During that time, the
husband of Mary Ring, auctioned her cranberry-dyed petticoat for 16
shillings. That must have been one fancy petticoat.
In the 1640's reference, "Key Into the Language", Roger Williams
described cranberries, referring to them as "bearberries" because bears
ate them. In 1663, the Pilgrim cookbook appeared with a recipe for
cranberry sauce, and in 1667, New Englanders presented King Charles 10
barrels of cranberries, 3 barrels of codfish and some Indian corn as a
means of appeasement for his anger over their local coining of the Pine
Tree shilling.
The 1600's was a busy century for cranberries with author and
politician John Jossely describing cranberries as: The berries are of a
pale yellow color, afterwards red, as big as a cherry, some perfectly
round, others oval, all of them hollow with sower (sic) astringent
taste. They are ripe in August and September, are excellent against the
Scurvy, and also good to allay the fervor of hoof diseases. The Indians
and English use them mush, boyling them with sugar for sauce to eat
with their meat; and it is a delicate sauce, especially with roasted
mutton. Some make tarts with them as with gooseberries."
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!
Ramblings
Cranberry
sales in the United States have traditionally been associated
with holidays of Thanksgiving and Christmas. Until the 1930's most of
the crop was sold fresh. Ocean Spray was formed in 1930, in Hanson,
Massachusetts, by three cranberry growers who wanted to expand their
market for cranberries.
Today the cooperative employs about 2,000 people, with sales of $1.4
billion in fiscal year 2005. Their products include cranberry sauce,
fruit juices, and dried cranberries.
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!
Did
You Know?
Fresh
cranberries are available in stores mid-September through
December. They are most abundant during peak harvest season-October and
November. Cranberries may be stored in the refrigerator for up to four
weeks. Before using, sort and rinse cranberries in running water. Buy
fresh cranberries in season, then freeze them to enjoy them all year
long. To freeze fresh cranberries, double wrap them in plastic without
washing. When using frozen cranberries in your recipes or formulas, no
thawing is necessary. In fact, best results are obtained without
thawing.
Cranberries are considered a healthy fruit. They contain no cholesterol
and virtually no fat and are low in sodium. Various cranberry products
may contain substantial levels of dietary fiber and certain vitamins,
as well as a variety of photochemical that may be beneficial to health.
Historically, the health-promoting properties of cranberries have been
based on folkloric remedies, which have existed for centuries. The
healthy giving properties of this fruit were recognized by Native
American Indians, and early New England sailors are said to have eaten
the vitamin C-rich wild cranberries to prevent scurvy. Recent studies
confirm the idea that cranberries and cranberry products are beneficial
to health.
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!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Company's Coming
Recipes
I love having guests over for a
nice meal. I'm not talking about Thanksgiving or Easter where certain
foods are expected to be served. Even having a couple of friends over
for brunch, or a small birthday gathering, it is nice to surprise them
with something totally unexpected. I love planning the meal from start
to finish, leaving nothing to chance. From the table setting to
after-dinner drinks is so much fun to plan and prepare. What do you
like to serve to friends when only a "company worthy" dish will do? It
is that time of year, friends. Dig into your recipe box for those
especially nice recipes because company's coming! Share yours with us
here, won't you? We will collect them through next 2 months
and publish them on the first Sunday possible of the following month.
Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
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
ten (10) most favorite recipes in this month's theme topic of
"Company's Coming Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the 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.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Company's
Coming Recipes.
Use
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A to Z Recipes operates solely
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involved with publishing this newsletter and the web site. There is no
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
Martha Stewart's
Christmas letter to
(the late) Erma Bombeck and Erma's response.
Hi Erma,
This perfectly delightful note is being sent on paper I made myself to
tell you what I have been up to. Since it snowed last night, I got up
early and made a sled with old barn wood and a glue gun. I hand painted
it in gold leaf, got out my loom and made a blanket in peaches and
mauves.
Then, to make the sled complete, I made a white horse to pull it from
DNA that I had just sitting around in my craft room. By then, it was
time to start making the place mats and napkins for my 20 breakfast
guests. I'm serving the old standard Stewart twelve-course breakfast,
but I'll let you in on a little secret: I didn't have time to make the
tables and chairs this morning, so I used the ones I had on hand.
Before I moved the table into the dining room I decided to add just a
touch of the holidays. So I repainted the room in pinks and stenciled
gold stars on the ceiling.
While the homemade bread was rising, I took antique candle molds and
made the dishes (exactly the same shade of pink) to use for breakfast.
These were made from Hungarian clay, which you can get at almost any
Hungarian craft store.
Well, I must run. I need to finish the hand-sewn buttonholes on the
dress I'm wearing for breakfast. I'll get out the sled and drive this
note to the post office as soon as the glue dries on the envelope I'll
be making.
Hope my breakfast guests don't stay too long. I have 40,000 cranberries
to string with bay leaves before my speaking engagement at noon. It's a
good thing.
Love, Martha
P.S. When I made the ribbon for this typewriter, I used 1/8-inch gold
gauze. I soaked the gauze in a mixture of white grapes and blackberries
which I grew, picked, and crushed last week just for fun.
Response from Erma
Bombeck
Dear Martha:
I'm writing this on the back of an old shopping list. Pay no attention
to the coffee and jelly stains. I'm 20 minutes late getting my daughter
off for school, packing a lunch with one hand-on the phone with the dog
pound, seems old Ruff needs bailing out again. Burnt my arm on the
curling iron when I was trying to make those cute curly fries, how DO
they do that? Still can't find the scissors to cut out some snowflakes,
tried using an old disposable razor . . . trashed the tablecloth. Tried
that cranberry thing; frozen cranberries mushed up after I defrosted
them in the microwave. Oh, and don't use Fruity Pebbles as a substitute
in that Rice Krispies snowball recipe unless you like food that
resembles puke! Smoke alarm is going off, talk to ya later.
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!
Recipe
Reviews, Reader Comments
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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Recipe Favorites
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submitter?
Search A to Z Recipes Site and Newsletters:
CRANBERRY FUN SALAD
~Thank you,
Jennifer, Aurora, NE
Grange
It's quick and easy, fun to eat,
Yet no other salad can quite compete.
One bag of cranberries, chop 'em or grind,
Then, add little marshmallows` --
Half a bag will do fine.
Mix in one cup of sugar,
Add 1/2 pint of whipped cream.
Chill for two hours,
Then you'll see what I mean!
CRANBERRY SALAD
3 cups cranberries
1 cup sugar
1 package lemon Jello
1 cup diced celery
1/3 cup chopped nuts of choice
Put cranberries through a food chopper, drain. Add enough water to the
juice to make 2 cups; heat, add sugar and Jello. When cool, add the
cranberries, celery and nuts. Put in mold or pan to cool. Serve on
lettuce with mayonnaise or whipped cream.
CRANBERRY SHERBET
2 quarts berries
3 cups sugar
Juice of 1 lemon
1 1/2 quarts water
Grated rind of 1 orange
Juice of 2 oranges
Cook berries, water and sugar. Add orange juice, rind and lemon juice
and freeze.
Preheat oven to 400 degrees. Grease 12 muffin cups. Beat cream cheese
and 2 tablespoons sugar in small bowl until well blended. Beat milk,
oil and egg in large bowl until blended. Stir in quick bread mix just
until dry ingredients are just moist. Fill muffin cups 1/4 cup full.
Drip 1 teaspoon cream cheese mixture into center of each cup. Spoon
remaining batter over cream cheese mixture. Sprinkle batter with
remaining 2 tablespoons sugar. Bake 17 to 22 minutes or until golden
brown. Cool for 5 minutes and remove to wire rack to cool.
HONEY CRANBERRY
RELISH
1 medium orange
12 ounces fresh or frozen whole cranberries
3/4 cup honey
Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange
and cranberries. Place in medium saucepan and stir in honey. Bring to a
boil over medium high heat. Cook 3-4 minutes. Great relish to serve
over a variety of meats.
CRANBERRY NECTAR
1 can whole berry cranberry sauce
Juice of 1/2 lime
1 tablespoon seeded and chopped jalapeno pepper
1/2 teaspoon salt
Combine cranberry sauce, lime juice jalapeno pepper and salt in food
processor until smooth. Spoon nectar over pork, beef or meat of choice.
Serve with corn muffins.
CRANAPPLE PORK CHOPS
~Thank you, Sue
4 center cut pork chops, well trimmed
1 cup apple juice
1/2 cup pure maple syrup
1/2 cup dried cranberries
1 tablespoon cold water
2 teaspoons cornstarch
Spray large skillet with nonstick cooking spray. Heat skillet over
medium high heat. Add chops; cook 3 to 5 minutes per side or just until
browned and meat is no longer pink inside. Remove from skillet, keep
warm.
Add apple juice, Cranberries and syrup to skillet; cook and stir over
medium high heat 2-3 minutes. Combine water and cornstarch in small
bowl; stir until smooth. Add cornstarch mixture to skillet; cook and
stir about 1 minute or until thick and clear. Reduce heat to medium.
Return chops to skillet; spoon sauce over and simmer 1 minute.
Place chicken breasts in an ovenproof dish. Combine soup mix, dressing
and cranberries; mixing well. Pour over chicken. Bake, covered at 350°
for 40 minutes. Uncover and bake 20 minutes more. Serve over rice.
CRANBERRY CORNBREAD
BISCUITS
1 1/4 cup cornmeal
3/4 cup flour
1/2 cup dried cranberries
2 tablespoons sugar
2 teaspoons baking powder
Dash salt
4 tablespoons butter, melted
3/4 cup milk
Blend together cornmeal, flour, sugar, baking powder, and salt. Add
melted butter and milk; mix thoroughly. Add cranberries, blending well.
Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 degrees
for 15 minutes or until nicely browned.
HOLIDAY SWEET
POTATOES
2 1/2 pounds sweet potatoes or yams, scrubbed and peeled
4 tablespoons butter or margarine
1/4-1/2 teaspoon ground cloves
2 cups frozen cranberries
1 cup apricot nectar
1 teaspoon grated orange peel
1/3 cup maple syrup
1/4 cup toasted pecans or walnuts (optional)
Cut sweet potatoes in half lengthwise. Cut crosswise into 1/2-inch
thick pieces. Melt butter in a large skillet over medium-high heat.
Stir in cloves. Add potatoes; cover and cook, stirring once or twice,
for 12 minutes or until almost tender. Stir in cranberries, nectar and
orange peel. Bring to a boil. Reduce heat to medium; cover and cook for
5 minutes or until potatoes are tender. Stir in syrup; heat through.
Sprinkle with nuts before serving.
AUNT MARTHA'S
CRANBERRY CASSEROLE
3 cups chopped raw apples
2 cups whole raw cranberries
2/3-1 cup sugar
1/2 cup brown sugar
1/4 cup softened butter
1/2-3/4 cup walnuts or pecans
Combine apples and cranberries. Stir in white sugar and mix well. Place
in a greased 8×8-inch casserole dish. Place butter in a small bowl with
brown sugar. Blend together with a pastry blender or fork. Sprinkle on
top of fruit. Sprinkle nuts on top. Bake at 375 degrees for about 40
minutes. Serve warm or cooled with turkey or chicken.
HOT TURKEY SALAD
CASSEROLE
2 cans crescent rolls or sheet dough
2 cups cooked, chunked turkey
12 ounces whipped cream cheese
1 cup crushed pineapple, well-drained
1 cup shredded Swiss cheese
1 cup dried cranberries, cherries or currants
1 cup fresh, diced apples
1 cup crushed pecans or cashews
3/4 cup diced red onion
Black pepper to taste
Spray a 9×13-inch baking dish with non-stick spray. Place one roll of
crescent rolls or sheet dough in bottom of pan; set aside. In a large
bowl, gently fold all other ingredients together, except second
crescent roll or sheet dough, until mixed well. Place mixture in baking
dish; spread evenly. Top with remaining crescent roll or sheet dough.
Bake at 350 degrees for 35-45 minutes. Serve immediately.
Plump dried fruit in hot water for 10 minutes; drain. Drain pineapple
in a strainer, pressing to remove liquid. Mix cranberries with
pineapple. Shape pizza dough according to package directions for
thin-crusted pizza. Heat honey and butter, whisk together and cool.
Brush honey mixture over pizza dough. Spread pineapple mixture over
honey. Bake at 500 degrees for 10 minutes until lightly browned. Cool 5
minutes before slicing.
WINTER SALAD
Ingredients
1 Package (6 ounce) baby spinach
1 can (11 ounce) mandarin oranges, drained
1/2 of a red onion, thinly sliced
1/3 cup dried cranberries
2 teaspoons butter
2/3 cup walnut halves
In a 10-inch skillet, melt butter over medium heat. Stir in walnuts and
cook 3-5 minutes until toasted. Set aside to cool. In a bowl, combine
spinach, oranges, onion and cranberries; toss gently. Serve with
dressing of choice and toasted walnuts.
Melt butter in a large microwave proof bowl; add sugars and let cool.
Stir in eggs, baking powder, baking soda, salt, vanilla and nutmeg;
mixing well. Add flour; mix well. Stir in oats and cranberries. Drop by
teaspoonfuls onto greased cookies sheets. Bake at 375 degrees for 12-15
minutes. Yield 10-12 dozen.
HOT CRANBERRY PUNCH
3 pints cranberry juice cocktail
2 cups orange juice
2 tablespoons lemon juice
2 cups sugar
3 cinnamon sticks
1 teaspoon cloves
Combine all ingredients, bring to a boil. Simmer 1 to 2 minutes. Dilute
with 2 quarts hot water. Serve hot. 16 servings.
CRANBERRY POUND CAKE
3 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup butter
2 1/2 cups sugar
3 whole eggs plus 1 egg yolk
3/4 cup milk
1 teaspoon orange flavoring
3/4 cup chopped cranberries
1/2 cup finely chopped pecans
Combine flour, baking powder and salt. Cream butter; add sugar
gradually, creaming until light and fluffy. Add whole eggs and yolk,
one at a time, beating well after each. Add flour alternately with
milk, a small amount at a time. Add flavoring, cranberries and nuts;
mix well. Bake in greased tube pan at 375 degrees for 1 hour.
Glaze:
2 cups powdered sugar
Juice from 1/2 orange
Juice from 1/2 lemon
Blend all ingredients and spread on sides and top of cake.
CRANBERRY APPLE
CHEESE PIE
1 package pie crust mix
1 1/2 cups sugar
1/2 cup flour
1/2 teaspoon nutmeg
1 cup shredded sharp cheese
3 cups peeled apples, cubed
3 cups fresh cranberries
Prepare pie crust according to directions. Roll out half the dough;
line 9 inch pie pan. Combine remaining ingredients; toss lightly. Pour
into pie pan. Roll out remaining dough; seal and flute edge. Cut a few
slits in the top crust. Bake at 425 degrees for 35-40 minutes or until
crust is browned. Cool before cutting.
CRIMSON CRANBERRY
FLAMBE
1 1/2 cups sugar
2 cups fresh cranberries
1 cup water
1/4-1/2 cup brandy or 6-8 sugar cubes soaked in lemon extract
Bring sugar and water to a boil. When sugar dissolves, add cranberries;
simmer gently until skins pop ope, about 5 minutes. When ready to
serve, beat sauce in chafing dish. Pour brandy over top or place sugar
cubes on top and light. Ladle sauce over scoops of coconut ice cream or
coconut ice cream balls.
CRANBERRY CHEESE MOLD
~Thank you, Angie
2 packages (3 ounce) cream cheese
2 tablespoons mayonnaise
2 tablespoons sugar
1 can (1 pound) whole cranberry sauce
1 can (9 ounce) crushed pineapple, drained
1/2 cup chopped walnuts
1 cup heavy cream, whipped
Soften cheese, blend in mayonnaise and sugar. Add fruits and nuts. Fold
in whipped cream. Pour into 8 1/2 inch loaf pan. Freeze firm, 6 hours
or overnight.
To serve, let stand at room temperature about 15 minutes. Turn out on
lettuce for salad dessert or slice on small plates.
CRANBERRY LOAF
1 can cranberry sauce
2 tablespoons lemon juice
1/2 pint heavy cream, whipped
1/4 cup powdered sugar
1 teaspoon vanilla
2/3 cup chopped pecans
Combine cranberry sauce and lemon juice; pour into refrigerator tray.
Combine whipped cream, sugar, vanilla and pecans; spoon over cranberry
layer and freeze until firm. Slice to serve.
CRANBERRY YUM YUM
1 pound fresh cranberries, ground
1 pound miniature marshmallows
2 cups sugar
1 No.2 can crushed pineapple, drained
3/4 cup chopped nuts
1 pint heavy cream
1/2 cup sugar
Combine cranberries, marshmallows and 1 1/2 cups sugar; chill
overnight. Mix pineapple and nuts; fold in cream whipped with 1/2 cup
sugar. Blend with cranberry mixture. Pour into 11x7 pan; freeze until
firm.
FROZEN CRANBERRY
SURPRISE
Graham Cracker Crust:
20 graham crackers, crumbled
1/4 cup granulated sugar
1/4 pound butter
2 muffin tins, 8 sections each
Combine all ingredients. Line muffin tins with paper cup cake papers.
Press graham cracker mixture into bottom and sides of each liner.
Filling:
1 can jellied cranberry sauce
1/2 cup granulated sugar
1/2 pint heavy cream, whipped
1/2 teaspoon almond extract
Mix cranberry sauce and sugar well. Fold in whipped cream and almond
extract. Fill each graham cracker cup and freeze. Remove from freezer
about 10 minutes before serving.
FROZEN
ORANGE-CRANBERRY CREAM
1 can (1 pound) jellied cranberry sauce
1 can (6 ounce) frozen orange juice concentrate
1/4 cup sugar
1/8 teaspoon salt
1 cup heavy cream, whipped
1/8 teaspoon red food coloring
Combine cranberry sauce, undiluted orange juice, sugar and salt. Beat
with an electric mixer to blend thoroughly. Fold in whipped cream and
desired amount of food coloring. Pour into 1 quart mold. Freeze until
firm. 6 servings.
CRANBERRY CRISP
1 stick margarine
3/4 cups dark brown sugar
1 cup quick oats
2/3 cup flour
2/3 can whole cranberry sauce
Cream margarine and sugar; add oats and flour. Press half of mixture
into greased 8 inch square pan. Spread with cranberry sauce. Sprinkle
remaining mixture on top. Bake at 350 degrees for 40-45 minutes. Top
with vanilla ice cream.
CRANBERRY PARFAIT
1 can whole cranberry sauce
1 pint lemon sherbet
Place spoonful of cranberry sauce in parfait glasses. Add a scoop of
ice cream. Repeat layers, top with a cranberry. 6 servings.
CRANBERRY PUDDING
~Thank you, Lois
3 tablespoons butter
1 cup sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 cups whole cranberries, washed and dried
Cream butter and sugar; add dry ingredients alternately with milk. Add
cranberries. Pour into greased 9x13 pan and bake at 350 degrees for 30
minutes.
Sauce:
1 cup sugar
1/2 cup butter
1/2 cup light cream
1 teaspoon vanilla
Combine all ingredients. Heat, stirring to combine flavors. Serve over
hot pudding. 8-10 servings.
Sift flour with 1/2 cup sugar, baking powder and salt. Combine egg,
milk and shortening; stir into flour mixture, mixing only enough to
moisten flour. Mix butter and 1/2 cup sugar; add washed cranberries.
Spread evenly over the bottom of a greased 8 inch square pan. Pour
batter over berries. Bake at 400 degrees for 30 minutes.
CRANBERRY BREAD
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
Juice of 1 orange
2 tablespoons shortening
Water
1 egg beaten
Rind of 1/2 orange, chopped
1 cup halved cranberries
1/2-1 cup chopped pecans
Sift dry ingredients together. Combine orange juice with shortening.
Add water to make 3/4 cup. Add egg, then flour mixture and mix well.
Add orange rind, cranberries and nuts. Spread in greased loaf pan and
bake at 350 degrees for 60-70 minutes.
CRANBERRY CHEESE
BREAD
1 1/2 cups cranberries, halved
1 1/2 cups sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoons orange peel
3/4 cup shredded sharp Cheddar cheese
1 egg, slightly beaten
1 cup milk
1/4 cup butter, melted and cooled
Mix cranberries and 1/2 cup sugar. Combine flour, 3/4 cup sugar, baking
powder and salt. Mix in cranberries, nuts, orange peel and cheese. Beat
egg with milk and butter; add to mixture. Stir until just mixed; don't
over mix. Put in 9x5 pan butter on bottom only. Bake at 350 degrees for
1 hour.
Pour boiling water over tea bags and steep for 10 to 12 minutes. Add
tea to the cold water and juices. Just before serving, add the ginger
ale. Yield 1 gallon.
CRANBERRY CONSERVE
1 large orange
4 cups fresh cranberries
1 cup golden raisins
1/2 cup chopped walnuts
1/4 cup honey
3/4 cup sugar
1 1/2 teaspoons ginger
Quarter orange and remove seeds. Put orange and cranberries through a
food chopper or processor. In a large bowl stir the mixture with
raisins, nuts, honey, sugar and ginger. Chill in refrigerator for
several hours, allowing flavors to blend. Store in glass jars in
refrigerator. Will keep at least a month.
CRANBERRY GLAZED
CHICKEN
~Thank you, Margie
1 chicken (2 1/2 to 3 lbs) cut in pieces
Salt and pepper to taste
1 cup whole berry cranberry sauce
1/4 cup margarine
2 tablespoons soy sauce
1 1/2 tablespoons lemon juice
Preheat oven to 400 degrees. Season chicken and place skin side down in
baking dish. In a saucepan, heat remaining ingredients until margarine
and cranberry sauce are melted. Pour sauce over chicken. Bake,
uncovered, for 30 minutes. Turn chicken and bake 20 to 30 minutes more.
Serve with rice.
CORNISH HENS WITH
CRANBERRY SAUCE
2 Cornish hens halved lengthwise
Salt and pepper
2 slices bacon cut in half
1 tablespoon lemon juice
1 chicken bouillon cube
1 cup hot water
2 tablespoons flour
1 cup water
3 tablespoons whole cranberry sauce
1 can (4 ounce) sliced mushrooms, drained
Preheat oven to 375 degrees. Season hens and place, cut side down, in
large shallow roasting pan. Place 1/2 slice bacon on each half.
Sprinkle with lemon juice. Dissolve bouillon cube in hot water and add
to pan. Bake for 1 hour and 15 minutes or until juice runs clear when
thigh is pierced with fork. Baste often with pan drippings. Remove to
serving platter. Pour drippings into saucepan. Blend flour into
drippings and cook over low heat stirring constantly until browned.
Gradually add 1 cup water. Cook, stirring constantly until smooth and
thickened. Stir in cranberry sauce and mushrooms. Add salt and pepper
to taste. Simmer 10 minutes.
CRANBERRY CHICKEN
SALAD
Cranberry layer:
1 envelope unflavored gelatin
1/4 cup cold water
1 tablespoon lemon juice
1 can (16 ounce) whole cranberry sauce
1 can (8 ounce) crushed pineapple
1/2 cup broken walnuts
Chicken layer:
2 envelopes unflavored gelatin
1/2 cup cold water
6 tablespoons lemon juice
4 cups diced, cooked chicken
1 cup chopped celery
4 tablespoons minced parsley
1 1/2 teaspoons salt
1 cup mayonnaise for garnish
Cranberry layer: Soften gelatin in cold water, then dissolve over hot
water. Mix with lemon juice and cranberry sauce. Add pineapple and
walnuts and pour in a shallow 10x6 inch pan. Refrigerate until firm,
then prepare chicken layer.
Soften gelatin in cold water, then dissolve over hot water. When cool
add lemon juice, chicken, celery, parsley and salt. When cranberry
layer is firm, pour chicken layer on top. Return to refrigerator until
firm. Unmold on a bed of lettuce and garnish with mayonnaise.
MOLDED FRESH
CRANBERRY SALAD
12 ounces fresh cranberries
1 cup sugar
2 teaspoons grated orange rind
1 envelope unflavored gelatin
1 cup fresh orange juice
1 package (3 ounce) lemon Jello
1/2 cup boiling water
1 can (8 ounce) crushed pineapple with juice
1/2 cup pecan pieces
1 cup minced celery
Mayonnaise
Fresh orange peel
Grind or process cranberries to measure 1 cup. Mix in sugar and orange
rind. Let stand at room temperature for 2 hours. Soften gelatin in 1/4
cup of the orange juice. Add remaining juice. Dissolve Jello in boiling
water. Combine cranberry mixture, gelatin, Jello, pineapple, pecans and
celery. Pour into a 6 cup mold that has been spray with non-stick
spray. Refrigerate for several hours to set. Unmold on a bed of lettuce
and garnish with mayo and orange peel.
CRANBERRY ICE CREAM
~Thank you, Gene
1 pint fresh cranberries
Water
1 cup sugar
Juice of 1 lemon
1 1/2 cups whipping cream, whipped
Cover cranberries with water and cook until skins pop open. Strain
immediately, add sugar to the hot juice. When cool, add lemon juice and
whipped cream. Freeze in small portions in individual glasses. This is
a tart treat to be served with the meal but also tastes good as a
dessert.
CRANBERRY MINCEMEAT
2 ½ ounces soft dark brown sugar
2 ounces Ruby Port
10 ½ ounces cranberries
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
2 ½ ounces currants
2 ½ ounces raisins
1 ounce dried cranberries
1 Clementine, zest and juice only
1 ounce brandy
few drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey
In a large pan, dissolve the sugar in the Ruby Port over a gentle heat.
Add the cranberries and stir.
Add the cinnamon, ginger and cloves, currants, raisins, dried
cranberries and the zest and juice of the Clementine. Bring to a gentle
simmer and cook for 20 minutes, or until the fruit has broken down and
has absorbed most of the liquid in the pan. (You may need to squish the
cranberries a little with the back of a wooden spoon to incorporate
them fully.) Remove from the heat and allow to cool a little.
Add the brandy, almond extract, vanilla extract and honey and stir well
with a wooden spoon to mash the mixture down into a paste. Spoon the
mincemeat into a sterilized jar and, once cool, store in the fridge for
up to two weeks. Makes 1 pint.
Honey sauce:
2 ounces clear honey
1 orange, juice and zest
1 orange, sliced
Heat half the butter in a small saucepan over a medium heat and add the
cranberries. Cook, stirring all the time, until softened, before
removing from the heat and setting aside to cool. Whisk together the
flour, milk and eggs until thick and smooth. Add the cranberries to the
mixture. Melt the remaining butter and the vegetable oil in a large
frying pan over a medium heat. Spoon four ladles of the mixture into
the frying pan, leaving space between each one. Fry for about two
minutes on each side, using a fish slice to flip the pancakes.
To make the sauce, heat the honey in a small pan. Add the orange juice
and zest and cook until the sauce has reduced to a thick syrup. Pile
the pancakes on a plate. Drizzle the sauce over the pancakes and
arrange the orange slices on top.
CHAR GRILLED TURKEY
ESCALOPE
3 ½ ounce turkey boneless fillet
2 tablespoons olive oil, plus extra for frying
½ lemon, zest only
Salt and freshly ground black pepper
Wine and cranberry sauce:
2 ounces cranberries
3½ ounces red wine
1 tablespoon honey
Pat of butter
For the chips:
1 potato, peeled
2 tablespoons olive oil
Preheat the oven to 400 degrees. Place the turkey between two sheets of
cling film. Using a rolling pin or meat mallet, flatten the turkey to
about ½ inch thick. Place the turkey into a shallow dish with the olive
oil, lemon zest and salt and freshly ground black pepper and leave to
marinate for 30 minutes, if time allows.
For the wine and cranberry sauce, place the cranberries, red wine and
honey into a saucepan and simmer for five minutes, or until the
cranberries are soft and the wine has reduced. Stir in a knob of butter
at the end to thicken and glaze the sauce slightly.
For the chips, slice the potato into thin chips. Place onto a baking
sheet and drizzle with the oil.
Transfer to the oven and bake for 10-12 minutes, or until the chips are
golden-brown and crisp.
To cook the turkey, heat a little oil in a pan. Fry the turkey for 3-4
minutes on each side, or until completely cooked through.
Slice the turkey and place onto a serving plate with the chips. Drizzle
the wine and cranberry sauce over the turkey.
CRIPPLE JELLY OVER
ROAST PORK
Cripple jelly:
2 pounds Granny Smith apples, peeled, cored and chopped
2 pounds cranberries
1 teaspoon ground cinnamon
Water, to cover
2 to 3 pounds granulated sugar
For the pork:
2 tablespoons olive oil
2 pound pork loin
Salt and freshly ground black pepper
Place the apples, cranberries and cinnamon into a large saucepan and
pour over enough water to just cover. Bring to the boil, then reduce
the heat and simmer for 10-15 minutes until the apples and cranberries
are broken down. Pass the mixture through a sieve lined with a clean
kitchen cloth or muslin into a large jug. Discard the pulp left in the
sieve. For every pint liquid you have, add 1 pound of granulated sugar.
Pour the mixture back into a clean pan with a sugar thermometer and
cook slowly until it reaches 105degrees - alternatively, place a
spoonful of the jelly onto a cold plate and check if it sets. Pour the
jelly into warm sterilized jars while still hot and allow to cool and
set.
Preheat the oven to350 degrees, Heat the olive oil in a large frying
pan. Season the pork with salt and freshly ground black pepper and
place into the frying pan. Cook briefly on all sides until lightly
browned all over. Transfer to a roasting tin and place in the oven for
40-60 minutes, or until the crackling is golden and the pork is
completely cooked through. To serve, carve the pork into portions and
place onto serving plates with a spoonful of the cranberry and apple
jelly.
CRANBERRY MUESLI
~Thank you, Jodi
7 ounces chopped nuts
5 ounces Greek yogurt
½ apple, finely diced
2 tablespoons dried cranberries, chopped
1 tablespoon chopped nuts, extra
1 tablespoon brown sugar
Mix the nuts, yogurt, apple and cranberries together in a bowl.
Sprinkle with the chopped nuts and brown sugar and serve.
CRANBERRY PIZZA
2 sheets ready-made Filo pastry
4 tablespoons olive oil
½ red onion, sliced
1 orange, juice and zest only
2 tablespoons extra fine sugar
3½ ounces red wine
3 ounces cranberries
3 ounces goats' cheese, crumbled
1 tablespoon chopped fresh parsley
Preheat the oven to350 degrees. Place a baking sheet in the oven to
warm up. Brush the two sheets of pastry with the olive oil and lay one
on top of the other. Trim into a round and create a slight lip around
the edge of the pastry. Transfer to the hot baking sheet, prick all
over with a fork and bake for 3-4 minutes, or until crisp and
golden-brown. Remove the pastry from the oven, and cover with the red
onion slices.
In a saucepan, heat the orange juice together with the orange zest,
sugar and wine until simmering. Stir in the cranberries and cook for
4-5 minutes, or until the cranberries start to burst open. Spoon the
cranberry mixture over the onions on the pastry base, then crumble the
goats' cheese over the top. Sprinkle over the chopped parsley, then
return to the oven for 1-2 minutes, or until the cheese has melted
slightly. Cut into wedges and serve immediately.
CHEESE AND HAM PUFF
1 package frozen puff pastry, thawed
1 cup smoked ham, diced or cut into strips
½ cup Gruyere cheese, grated
3 tablespoons walnut pieces
½ cup dried cranberries
Freshly ground pepper to taste
1 egg, beaten with a little water
Preheat oven to 400 degrees. Mix ham, cheese, nuts and cranberries. Add
pepper to taste. Roll out puff pastry 1 ¼ inch thick and cut into four
pieces. Brush with egg and top with ham mixture. Place on baking sheet
covered with parchment paper and brush with beaten egg. Cook in the
middle of the oven for 10 minutes or until pastry is puffy and golden.
CRANBERRY BANANA LOAF
1 1/2 cups self rising flour
1/2 teaspoon baking powder
2/3 cup brown sugar
1/2 cup dried cranberries
2 bananas, mashed
1/3 cup chopped candied peel
1/4 cup chopped mixed nuts
5-6 tablespoons orange juice
2 eggs, beaten
2/3 cup corn oil
3/4 cup confectioners sugar, sifted
Grated rind of 1 orange
Butter
Preheat oven to 350 degrees. Butter large loaf pan and line with
parchment paper. Sift flour and baking powder. Stir in brown sugar,
cranberries, bananas, candied peel and nuts. Stir the orange juice,
eggs and oil together until well combined. Add mixture to the dry
ingredients and mix thoroughly. Spoon mixture into loaf pan and smooth
top. Bake for 1 hour until firm to the touch or passes toothpick test.
Turn out on wire rack and cool.
Mix confectioners sugar with a little water and drizzle over top of
loaf. Sprinkle orange rind over the top. Let frosting settle before
slicing.
Preheat oven to 350 degrees. Place chicken pieces in a lightly greased
9x13 inch baking dish. In a large bowl combine the cranberry sauce,
salad dressing and soup mix and mix well. Coat chicken pieces with this
mixture. Cover dish and bake at 350 degrees for 1 1/2 to 1 3/4 hours,
or until chicken is cooked through and juices run clear. Remove cover
for the last 15 minutes of baking time.
BANANA CRANBERRY
BREAD
~Thank you, Linda
2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans. In
a large bowl, cream together the sugar and shortening until light and
fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and
vanilla. In a separate bowl, mix together flour, baking soda, baking
powder, cinnamon, and nutmeg. Gradually blend flour mixture into the
banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake
for 50 to 60 minutes in the preheated oven, or until a toothpick
inserted in the center comes out clean. Cool in pan for 10 minutes,
then turn out onto a wire rack, and cool completely.
Nutrition per serving Calories 292, Total Fat 11 g, Saturated Fat 3 g,
Cholesterol 27 mg, Sodium 109 mg, Total Carbohydrates 45 g, Dietary
Fiber 1 g, Protein 4 g.
CRANBERRY WHEAT BREAD
ABM (automatic bread machine) recipe.
1 1/4 cups water
1/3 cup honey
2 tablespoons butter, softened
2 cups bread flour
1 1/4 cups whole wheat flour
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons active dry yeast
1 cup sweetened dried cranberries
Place all ingredients (except cranberries) in the pan of the bread
machine in the order recommended by the manufacturer. Select Sweet
Bread cycle; press Start. If your machine has a Fruit setting, add the
cranberries at the signal, or about 5 minutes before the kneading cycle
has finished.
Nutrition per serving: Calories 165 Total Fat 2 g Saturated Fat 1 g
Cholesterol 4 mg Sodium 246 mg Total Carbohydrates 34 g Dietary Fiber 2
g Protein 4 g.
CRANBERRY PUNCH
1 package (3 ounce) cherry flavored gelatin
1 can (6 ounce) frozen lemonade
1 can (6 ounce) frozen orange-pineapple juice
1 bottle (1-quart) cranberry cocktail drink
1 bottle (12 ounce) lemon soda
3 cups cold water
Dissolve gelatin in 1 cup boiling water. Add lemonade,
orange-pineapple, cranberry and cold water. Pour mixture into large
punch bowl or molded ice ring or ice cubes. Add lemon soda slowly.
CRANBERRY PORK CHOPS
6 pork chops
1/2 teaspoon salt
4 cups ground cranberries
3/4 cup honey
1/2 teaspoon cloves
Brown chops quickly on both sides. Sprinkle with salt. Place 3 chops in
greased baking dish. Combine cranberries, honey and cloves. Spread half
the mixture over chops. Arrange 3 chops on top and cover with remaining
mixture. Bake at 350 degrees for 1 hour.
CRANBERRY CANDY
1 can cranberry sauce (jelly)
1 cup sugar
1 package (3 ounce) lemon Jello
2 packages (3 ounce) orange Jello
1 cup nuts, chopped fine
Few drops red food coloring
Bring sauce, sugar, and Jello to a boil, remove from heat. Stir in the
nuts and pour into an 8x8 inch pan. Chill. The next day cut into
squares and roll in granulated sugar. Do not refrigerate after coating
with sugar. For best flavor let set 3 to 5 days before serving. Can be
coated with chocolate.
CRANBERRY MEATBALLS
1 pound lean ground beef
1 egg, slightly beaten
1/2 cup cracker crumbs
1/2 small onion, diced
1 teaspoon salt
1/2 teaspoon pepper
1 can whole cranberry sauce
1 can tomato soup
Combine beef, egg, crumbs, onion, salt and pepper. Shape into 1-1/2
inch balls; place on baking pan at bake 20 minutes at 400 degrees. Mix
cranberry sauce and soup thoroughly; add meat balls and simmer 10
minutes. Use as an appetizer or serve or rice or noodles.
MOM'S CRANBERRY
RELISH
~Thank you, Sue R.
1 package cranberries
1 seedless orange
1 1/2 cup sugar
1 cup crushed pineapple
2 small boxes lemon Jello
3 cups hot water
Mix lemon Jello and hot water. Set aside. In a blender or food
processor, grind cranberries. Cut orange into quarters and add to
blender to grind. Add sugar, crushed pineapple and then Jello. Chill.
FROZEN CRANBERRY
SALAD
3 ounces cream cheese, softened
1/4 cup mayo
1/4 cup powdered sugar
1 can (pound) whole cranberry sauce
3 tablespoons lemon juice
1 cup heavy cream, whipped, sweetened if desired
1 cup coarsely chopped walnuts
Combine cream cheese, mayo and sugar in bowl. Crush cranberry sauce
with folk; stir in lemon juice. Add to cheese mixture. Fold in whipped
cream and nuts. Turn into 8 inch square pan and freeze until firm. Cut
into squares.
CRANBERRY BAKED
CHICKEN
2 skinless chicken breasts, bone-in
8 ounces creamy French dressing
1 can whole cranberry sauce
1 package dry onion soup mix
1/2 to 1 pound mushrooms, sliced
Place chicken in baking dish. Cover with dressing, cranberry sauce,
soup mix and mushrooms. Bake 45 minutes at 350 degrees. Serves 4.
CRANBERRY
REFRIGERATOR DESSERT
2 cups fresh cranberries
1 large banana
1/2 cup sugar
2 cups vanilla wafers
6 tablespoons margarine
1/2 cup margarine
1 cup sugar
2 eggs
1/2 cup chopped nuts
1 carton Cool Whip
Grind cranberries and combine with banana and sugar. Set aside. Combine
wafers and 6 tablespoons melted margarine. Press 1/2 mixture into a 9x9
inch pan. Cream margarine and sugar until light. Add eggs and beat
until fluffy. Fold in chopped nuts. Spread over crumb shell and top
with cranberry mix. Spread top with Cool Whip and sprinkle with
remaining crumb mix. Press down slightly. Chill 6 hours or overnight.
CRANBERRY RING
1/2 cup walnuts
2 cups raw cranberries
1/2 teaspoon grated lemon rind
3/4 cup sugar
1/2 cup cold water
2 envelopes unflavored gelatin
1 cup red wine
2 tablespoons fresh lemon juice
1/2 cup mayonnaise
Place walnuts in a blender and chop. Set aside. Place cranberries in
blender and chop by turning on and off quickly and stirring in between.
Stir in lemon rind and sugar. Set aside. Pour cold water into blender
and sprinkle gelatin in; soften for 10 minutes. Heat wine and add to
the blender. Blend until gelatin has dissolved. Mix all ingredients
together. Pour into a wet 1 1/2 quart mold and refrigerate until set.
CRANBERRY ORANGE
CHUTNEY
4 medium oranges
1/2 cup orange juice
1 pound fresh cranberries
2 cups sugar
1/4 cup crystallized ginger, diced
1/2 teaspoon Tabasco sauce
1 whole cinnamon stick
1 medium garlic clove, peeled
3/4 teaspoon curry powder
3/4 cup raisins
Remove outer rind from oranges and slice rind into 1/4 cup thin
slivers. Remove all membrane and rind from oranges; discard. Cut meat
crosswise in slices about 1/4 inch thick. Cut slices in quarters.
Combine rind, juice, cranberries, sugar diced ginger, Tabasco,
cinnamon, garlic, curry and raisins. In a saucepan, cook over moderate
heat, stirring until sugar dissolves and cranberries pop open. Remove
from heat. Discard cinnamon and garlic. Add oranges and mix lightly.
Serve hot or cold. Goes well with pork, chicken or game.
PORT CRANBERRY SAUCE
~Thank you, Patty
2-3 cups fresh cranberries
2/3 cup water
1/2 cup sugar
1-2 tablespoons butter
4 tablespoons Port wine
In a saucepan, simmer cranberries in water and sugar until they pop.
Add butter and Port and chill well before serving.
CRANBERRY CAKE
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups sugar
1/4 cup soft butter
1 cup milk
3 cups whole raw cranberries
Butter sauce:
1/2 cup butter
1 cup sugar
1 tablespoon cornstarch
1/2 cup whipping cream
1 teaspoon vanilla
Mix cake ingredients, adding cranberries last. Pour into greased 13x9
inch cake pan and bake at 375 degrees for 50 minutes, testing with a
toothpick. Mix all sauce ingredients except vanilla; bring to a boil.
Remove from heat; stir in vanilla. Serve warm over cake.
Special thanks to
Ocean Spray for the
following recipes:
Preheat oven to 375ºF. Grease a jelly roll pan. Combine cranberry
sauce, turkey, onion and soy sauce in a large mixing bowl. Spoon
1-rounded teaspoon of filling in the center of a won ton wrapper.
Lightly brush edges with water. Bring two opposite corners together
over filling, pinching edges together to seal. Repeat on opposite side.
Continue until all of the filling is used. Wrap up any remaining wonton
wrappers for another use.
Place wontons on prepared pan. Brush with melted butter. Bake for 12
minutes or until crisp and golden brown. Makes about 20 wontons.
BALSAMIC CRANBERRY
CHERRY VINAIGRETTE
Dressing:
1/3 cup Ocean Spray® Cran-Cherry® Cherry Cranberry Juice Drink
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried Herbs de Provence
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper
Salad:
5 ounces (4 to 5 cups) mixed greens
1/3 cup Ocean Spray® Craisins® Cherry Juice Infused Dried Cranberries
1/3 cup Feta cheese
1/3 cup toasted pecans
Directions:
In small blender container add all dressing ingredients. Blend at low
to high speed for 30 to 60 seconds; set aside.
Meanwhile, in large bowl stir together all salad ingredients. Add about
1/3 cup dressing to salad, or to taste; toss well. Reserve any
remaining dressing in the refrigerator for another use.
CITRUS SHRIMP SCAMPI
3 tablespoons butter or margarine, divided
1 medium onion, halved and thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound medium shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup Ocean Spray® Craisins® Orange Flavor Dried Cranberries
1/4 cup lemon juice
Melt 2 tablespoons butter or margarine over medium-high heat in a large
non stick skillet. Add onion, salt and pepper; cook for 5 minutes,
stirring occasionally.
Add shrimp and garlic, cook for an additional 7 minutes or until shrimp
is cooked throughout and pink in color, stirring occasionally. Stir in
dried cranberries, lemon juice and remaining 1 tablespoon butter; heat
through. Serve with linguine or rice. Makes 4 servings.
BERRY BANANA JUMBLE
1 banana, cut into 1/4-inch slices
1/4 cup Craisins® Original Dried Cranberries
1 1/2 tablespoons brown sugar
2 tablespoons oats
1/4 teaspoon nutmeg
Combine all ingredients in a medium non-stick skillet. Cook on medium
heat just until bananas are heated through, stirring constantly. Makes
about 3 servings.
BERRY HAPPY HOLIDAY
COOKIES
1/2 cup butter, softened
1 1/4 cups flour, divided
1/4 cup milk, divided
1 cup brown sugar
1 egg
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon cloves
1/2 cup chopped walnuts
1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries
Preheat oven to 375º. Place butter in a medium mixing bowl. Add HALF of
the flour, HALF of the milk, and all remaining ingredients EXCEPT the
dried cranberries. Thoroughly combine using an electric mixer on
medium-high speed. Add remaining flour and milk, as well as dried
cranberries, mixing on low speed.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10
minutes or until golden brown. Makes 2 1/2 dozen cookies.
CASHEW CLUSTERS
9 ounces semi-sweet chocolate
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup cashews
Melt chocolate in a double boiler. Remove from heat and cool slightly.
Stir in dried cranberries and nuts. Drop by teaspoonfuls onto a cookie
sheet. Let harden at room temperature or chill in refrigerator. Makes
about 16 clusters.
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Heart
Healthy
CRANBERRY CUSTARD
1 cup orange juice
2 cups cranberries
2 egg whites
1 egg yolk
1/3 cup sugar
1/4 cup unbleached white flour
3/4 cup skim milk
1/2 cup plain non-fat yogurt
1/2 teaspoon vanilla
Warm orange juice in saucepan. Stir in cranberries. Cook 5-10 minutes
until most berries have popped and juice begins to thicken. Remove
berries with a slotted spoon and arrange in a 9 inch quiche pan. Set
aside. Boil remaining liquid 5-7 minutes or until reduced to 1/2 cup.
Cool. In a blender or food processor, combine liquid, eggs, sugar,
flour, milk, yogurt and vanilla. Process 3-4 minutes. Pour over
cranberries. Bake at 400 degrees until puffed and golden. Serves 9.
1 egg
1/2 cup seasoned fine dry bread crumbs
1/2 cup dried cranberries, snipped, or golden raisins, snipped
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground cloves or allspice
2 pounds uncooked ground chicken or turkey
Nonstick cooking spray
1 16 ounce can jellied cranberry sauce
1 cup bottled barbecue sauce
Preheat oven to 350 degrees. In a very large bowl, beat egg with a
fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt,
and cloves or allspice. Add ground chicken or turkey; mix well. Shape
into 60 meatballs.
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray.
Place meatballs in pan. Bake for 15 to 18 minutes or until done (165
degrees F).*
Meanwhile, in a 3 1/2- to 4-quart slow cooker, stir together cranberry
sauce and barbecue sauce. Add cooked meatballs, stirring gently to
coat. Cover and cook on low-heat setting for 2 to 3 hours or on
high-heat setting for 1 to 1 1/2 hours. (Meatballs may be kept warm on
low-heat setting for up to 1 hour more.) Serve with toothpicks.
Per meatball:
Calories 45
Protein 3gm
Carbohydrate 5gm
Fat, total 1gm
Cholesterol 4mg
PORK MEDALLIONS WITH
CRANBERRY CHUTNEY
1 cup fresh cranberries or 1/2 cup canned whole cranberry sauce
1/2 cup apple juice or apple cider
1/4 cup snipped dried figs
2 tablespoons packed brown sugar or granulated sugar
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary,
crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 ounces pork tenderloin
1/4 teaspoon salt-free herb seasoning
Nonstick cooking spray
Hot cooked brown or long grain rice (optional)
For chutney: In a heavy small saucepan, stir together cranberries or
cranberry sauce, apple juice, figs, sugar, rosemary, salt, and pepper.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or
until chutney reaches desired consistency, stirring occasionally. Set
aside.
Meanwhile, trim fat from pork. Cut pork crosswise into 12 pieces, each
about 1 inch thick. Press each piece with the palm of your hand to an
even thickness. Sprinkle herb seasoning evenly over pork. Coat an
unheated large nonstick skillet with nonstick cooking spray. Preheat
over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or
until pork is slightly pink in center and juices run clear, turning
once halfway through cooking time.
Serve pork medallions over hot cooked rice, if desired. Spoon some of
the warm chutney over pork. Pass remaining chutney. 4 servings.
Per serving:
Calories 185
Protein 18gm
Carbohydrate 22gm
Fat, total 3g,
Cholesterol 55mg
Saturated fat 1gm
Dietary Fiber, total 3gm
Sodium 335mg
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Diabetic
Choices
ORANGE CRANBERRY BREAD
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten or 1/4 cup egg substitute
1 teaspoon pure vanilla
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Cut aluminum foil to fit bottom of a 9x5
inch loaf pan and spray sides with nonstick spray. Sift flour, sugar,
baking soda and salt together in a large bowl. Grate zest from the
orange and set aside. Cut orange in half and squeeze the juice into a
measuring cup. Add zest and melted margarine to the juice and add
enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add egg, vanilla,
cranberries and walnuts; stir to mix. Pour batter into the prepared pan
and bake for 1 hour or until toothpick inserted into center comes out
clean. Cool on wire rack. For easier slicing, let stand over night.
1 slice serving:
Calories: 108
Protein: 2 g
Sodium: 109 mg
Cholesterol: 12 mg
Fat: 3 g
Carbohydrates: 19 g
Exchanges: 1 Starch, 1/2 Fat
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.
Per 1 cup serving:
Calories 63
Sodium 21 mg
Total fat 0 g
Total carbohydrate 15 g
Saturated fat 0 g
Dietary fiber 0 g
Cholesterol 0 mg
CRANBERRY OATMEAL
1 cup steel-cut oats
1/3 cup sweetened dried cranberries
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups water
4 teaspoons chopped walnuts
4 teaspoons firmly packed brown sugar
Directions
In a saucepan, combine the oats, cranberries, salt, cinnamon and water.
Bring to a boil over high heat, then reduce the heat to low and simmer,
uncovered, until the oats are tender, about 20 minutes.
Spoon the oatmeal into warmed individual bowls and sprinkle each
serving with 1 teaspoon of the walnuts and 1 teaspoon of the brown
sugar. Serve immediately.
Per 1 cup serving:
Calories 212
Sodium 150 mg
Total fat 4 g
Total carbohydrate 39 g
Saturated fat 1 g
Dietary fiber 5 g
Cholesterol 0 mg
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For
Two
CRANBERRY SPICE
1/4 cup water
1/2 cup sugar
2 inches stick cinnamon
1 cup fresh cranberries
Combine water and sugar in small saucepan. Add cinnamon. Bring to a
boil, stirring until sugar dissolves. Add cranberries and boil rapidly
to the point where berries pop. Chill. Remove cinnamon. Serve in
hollowed out lemon cups.
CRANBERRY ICE
1 can (8 ounce) jellied cranberry sauce
1 or 2 drops red food coloring
1/2 cup lemon-lime carbonated beverage
Turns sauce and food coloring into mixer bowl; beat until smooth.
Slowly pour in lemon-lime drink. Mix gently. Pour into small
refrigerator tray; cover and freeze until firm. Remove from freezer and
break mixture into chunks. Turn into chiller mixer bowl; beat until
fluffy. Return to tray, cover and freeze. Spoon into sherbet glasses. 4
servings.
CRANBERRY DUMPLINGS
1 cup fresh cranberries
3/4 cup sugar
1/2 cup water
1/4 cup orange juice
1/3 cup sifted all purpose flour
1/2 teaspoon baking powder
Dash of salt
2 tablespoons sugar
2 tablespoons flaked coconut
1 egg yolk
1 tablespoon milk
1 tablespoon butter
In 2 quart saucepan, combine cranberries, sugar, water and orange
juice; cover and simmer 10 minutes. Sift together flour, baking powder,
salt and 2 tablespoons sugar; stir in coconut. Combine egg yolk, milk
and butter; stir into flour mixture just until blended.
Drop in 2 portions onto boiling hot cranberry mixture. Simmer, tightly
covered for 20 minutes. Serve with light cream.
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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.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
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