CRANBERRY SALAD WITH MAYONNAISE CREAM

This recipe goes together quickly but it does require chilling time so remember that when making.

This is a recipe that was served many years ago at a sorority meeting in my hometown when I was a kid.  It was so popular the recipe was printed in the newspaper so the lady who made it (Mrs. West) could share it with everyone.

1 cup raw cranberries, ground
1 cup sugar
1 pkg lemon gelatin
1 cup hot water
1 cup crushed pineapple, drain and save syrup
1 cup pineapple syrup
1/2 cup English walnut pieces
1 cup chopped celery

Combine ground cranberries and sugar.  Dissolve gelatin in hot water; add the syrup.  Chill until partially set.  Add the cranberry mixture, pineapple, walnuts, and celery.  Pour into an oiled 9-inch square pan or dish.  Chill until firm.  Cut in squares.  Serve on crisp lettuce leaves or curly endive.  Pass the mayonnaise cream - recipe below.

Mayonnaise Cream
With rotary or electric beater, whip 1 cup marshmallow creme,1 tablespoon of lemon juice, and 1 tablespoon orange juice until blended.  Stir in 1/4 cup mayonnaise.  Chill before serving.

file photo of fresh cranberries

CRANBERRY ORANGE SCONES

 

2 cups all-purpose flour

10 tsp sugar, divided
1 tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup fresh-squeezed orange juice
1/4 cup cream
1 large egg
1 tbsp milk

In a large bowl, combine the flour, 7 teaspoons of the sugar, orange peel, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs; set aside.

In a small bowl, combine cranberries, orange juice, cream and egg. Add to the flour mixture and stir until it forms a soft dough. Turn out on a flat, floured surface and knead 6 to 8 times. Pot dough into an 8-inch circle; cut into 10 wedges. Separate the wedges and place on an ungreased baking sheet. Brush with the milk and sprinkle with the remaining 3 teaspoons of sugar.

Bake scones at 400 degrees for 12-15 minutes or until lightly browned. Make the following glaze:

Glaze:
1/2 cup powdered sugar
1 tbsp orange juice

Combine until smooth and drizzle over the scones. (Glaze may be omitted, if desired.)

Orange Butter:
1/2 cup butter, softened
2 to 3 tbsp orange marmalade

Combine ingredients and serve with the warm scones.

Note: File Photo

Note: This is my version of a recipe I got many years ago from a TOH magazine.

GINGER LIME CARROTS

1 lb carrots, sliced 1/2-inch thick

1 tbsp water
1 tbsp lime juice
1 tbsp butter
1 tbsp honey
1 tsp grated lime peel
1/4 tsp ground ginger or 1 tsp grated fresh ginger
Lime slices for garnish, optional

Combine the carrots and water in a 1 1/2-quart microwave-safe bowl. Cover and cook on high power 7 to 8 minutes until crisp tender. Allow to stand for 5 minutes.

Meanwhile, in a small bowl, combine lime juice, butter, honey, lime peel and ginger; cover and microwave on high 1 minute. Drain the carrots and stir in the sauce mixture. Garnish with the lime slices, if using.

Yield: 4 servings

Note: I got this recipe from a TOH magazine many years ago.

QUICK AND EASY DINNER ROLLS

 2 - 2 1/4 cups self-rising flour

1/4 cup + 2 tbsp mayonnaise
1 cup low-fat buttermilk
nonstick cooking spray

Preheat oven to 375 degrees.

In a mixing bowl combine the flour, mayonnaise, and buttermilk. Stir ingredients together just until moistened.

Spray 12 muffin cups with the nonstick cooking oil spray. Spoon the batter evenly into the muffin cups and bake at 375 degrees for 12 to 15 minutes or until lightly browned.

Note: File Photo

MANDARIN AVOCADO TOSSED SALAD

1/2 cup sunflower kernels

1/2 cup slivered almonds
2 tbsp butter
1/2 cup olive or canola oil
3 tbsp cider vinegar
1 tbsp lemon juice
2 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1 garlic clove, minced
4 cups torn leaf lettuce
1 can (11-oz) mandarin oranges, drained
1 ripe avocado, peeled and cubed
1 to 2 green onions, chopped

In a small skillet, heat the butter and saute the sunflower kernels and almonds; cool.

In a jar with a tight-fitting lid, combine the oil, vinegar, juice, sugar, salt, mustard and garlic; shake well.

In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower/almond mixture. Drizzle the dressing over all.

Serve immediately after adding dressing to salad.

Yield: 6 to 8 servings

This is a file photo.

APPLESAUCE PORK CHOPS

 4 thick (1/2-inch) rib pork chops

2 tbsp olive or coconut oil
1 large red apple
1 cup water
1 1/2 cups unsweetened applesauce
1/4 cup chopped onion
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tsp cornstarch
1 tbsp cold water
Heat oil in a skillet over medium-high heat; add chops and brown on both sides and drain.

Cut four thin wedges from the apple and set aside. Peel and chop the remaining apple.

Add the chopped apple, applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to the skillet. Cover and simmer 30 to 35 minutes or until the chops are cooked through.

Remove the chops from the skillet and keep warm.

Combine the cornstarch and cold water until smooth; stir into the skillet mixture. Bring to a boil and cook, stirring, for 2 minutes. Return the chops to the skillet and heat through.

To serve, garnish chops with the apple wedges.

Note: I got this recipe from TOH about 18 or 19 years ago.

CRACKER BARREL BISCUITS

I do not know that this is the actual Cracker Barrel biscuits, but it is being put forth as such. They are biscuits that taste like Cracker Barrel's so you Cracker Barrel diners, me included, will enjoy them.

2 1/4 cups biscuit baking mix (ie: Bisquick)
2/3 cup buttermilk
1 tsp sugar
1 tbsp melted butter + additional for brushing tops

Preheat oven to 450 degrees.

Mix the baking mix, buttermilk, and sugar together in a bowl; add the melted butter and stir to make a soft dough.

On a floured flat surface, knead the dough 20 times. Roll out to a thickness of around 1/2-inch and cut out with a 2-inch biscuit cutter or a glass. Place close together on an ungreased baking sheet (I like to cover my baking sheet with parchment paper but that is a personal opinion.). Brush the tops with melted butter.

Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Remove from oven and brush again with melted butter.

Note: File Photo

SPINACH, ARTICHOKE & ALMOND DIP

3/4 cup Fisher Sliced Almonds, divided

1 pkg (10-oz) frozen spinach

1 can (14-oz) artichokes, drained and coarsely chopped

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 tbsp unsalted butter

2 garlic cloves, grated

1 brick (8-oz) cream cheese

1/2 cup sour cream

1/2 cup Parmesan cheese, finely grated

Cook spinach in a medium saucepan according to package directions. Transfer to a strainer and drain well. Set aside.

In the same saucepan, combine the butter and garlic. Cook over medium-low heat until the garlic is softened, about 2 to 3 minutes. Stir in the cream cheese, sour cream and Parmesan cheese. Heat another 3 to 4 minutes until melted and blended. Stir in the drained spinach and artichokes and heat until hot, another 3 to 4 minutes.

Chop 1/2 cup of the almonds and stir into the spinach mixture. Transfer mixture to a 9-inch pie plate. Top with the remaining almonds and serve warm.

Note: If you want to brown the top, place in broiler for 1 to 2 minutes.

This is not only a good dip, cooled, it makes a tasty spread for a ham sandwich.

Recipe and photo from Fishernuts

EASY ALFREDO SAUCE

8 Tbsp butter

1 pint heavy cream

1 tsp garlic powder

Black Pepper, optional

1/2 cup Parmesan cheese

2 Tbsp cream cheese, softened

In a saucepan, over medium heat, lightly brown butter. Add remaining ingredients and simmer over low heat for 15 minutes or until all ingredients are well blended. Stir occasionally to prevent sticking and scorching.

Serve over your favorite pasta and garnish as desired.

Yield: 2 1/2 to 3 cups

file photo

Linda Update

Dear readers,

I fell on the morning of August 31 and broke my femur. I had surgery that day and I am now in therapy. I appreciate any prayers you feel led to pray on my behalf. Therapy is going well, and I hope to be back to normal in a few weeks. In the meantime, that is the reason for fewer posts. Thank you for your patience.

Linda