JUST IN TIME FOR TURKEY DAY

How about trying something a little different this year instead of the same old canned cranberry sauce?  So here are a few you may find interesting and also some other ideas for your guests or to bring along as hostess gift.

Cran-Apple Raspberry Chutney

1 lb. fresh cranberries, finely chopped

2 tart green apples, peeled, cored and finely chopped

1 cup sugar

1/2 cup apricot preserves

1 10 oz pkg. frozen raspberries, thawed and drained well

1 tsp lemon juice

1/2 tsp chopped fresh mint

Place all ingredients except mint into med bowl.  Stir to combine well & refrigerate covered for at least 2 hours.  Just before serving, fold in mint. Makes about 6 cups.

Cranberry Salad

2 pks cherry jello ( 3 oz.)

2 cup hot water

1/2 tsp salt.

2 Tbsp. lemon juice

1 can whole cranberry sauce

1 13.5 can crushed pineapple (undrained)

1 cup chopped walnuts

Stir jello into hot water-cool-add rest of ingredients.  Pour into 9x13 pan.  Chill until firm.  Frost with the following:  1 8 oz cream cheese, 3 cup mini marshmallows, 1/2 cup orange juice.  Heat orange juice to boil.  Add marshmallows, stir until dissolved.  Add cream cheese that has been softened and whipped, a little at a time until well bleneded.  Frost jello and refrigerate.  Delicious as a salad or a garnish.

Cranberry Conserve

2 Quarts fresh cranberries

1 1/4 cups water 

1 1/4 boiling water

1/2 lb raisins

1 lb walnuts

2 oranges cut in small pieces

1 1/2 cup sugar or to taste  Wash berries and boil in 1st water until skins break.  Strain.  Add boiling water, raisins, sugar and oranges.  Simmer 30 minutes.  Watch carefully as it sticks easily.  Add walnuts. This came from the Cape Cod Times.

STUFFED PEPPADEW'S

Here's a wonderful snack to put on your coffee table while you put the finishing touches on the dinner.  It's pretty and popular.  Buy a bottle of Peppadew's, which you canl find in the pickle department.  They are small, mild, sweet-red peppers.  Drain them well and I like to fill them with a nice flavored soft cheese. Take your choice, there are so many nice ones on the market or you could just use a plain cream cheese.  Whatever you use, they taste great.  I serve them on a long skinny boat, which I line with chopped lettuce of some kind that stablizies the peppers and makes a lovely presentation.  They are gobbled up in no time!

BRUSSEL SPROUTS

I know-everyone hates brussel sprouts.  But, they are so good for you and if cooked right they taste great.  Trust me, they do.  The way we use to have them, boiled to death, they were just horrible.  Here is how to make them properly.  Slice off the bottom and remove the outter leaves.  Slice the sprouts quite thin.  The nice thing about this is you can do this ahead because the actual cooking only takes about 3 minutes.  So put them in a plastic bag in the frig until you are ready for dinner.  Then I like to put some nice olive oil and a pat of real butter in my pan and when it is nice and hot dump in the sliced brussel sprouts. Saute and stir frequently for about 3 minutes.  Some people like to add garlic powder at this point where you would stir and pour into a serving dish and squeeze on a generous helping of lemon juice.  I prefer no garlic flavor but to each his own.  

The following recipe I found in the paper recently and haven't tried but is sound just delicious and I am going to make for some friends.  It can't miss so I'd like to pass it along . . . Pineapple Banana Mini Loaves

1 pkg 2 layer yellow cake mix 1 20 can crushed pineapple, drained reserve 

1 pkg jello vanilla inst pudding 1cup juice

4 eggs 2 med-ripe mashed bananas

1/4 cup vegetable oil 1/2 cup chopped pecans

1 tsp cinnamon cream cheese glaze

Combine cake mix with pudding mix, reserved pineapple juice, eggs and oil in large mixing bowl.  Mix well for 2 minutes until well blended.  Add crushed pineapple, bananas and nuts.  Mix until just blended.  Pour into prepared 5 foil mini loaf pans sprayed with non-stick cooking spray.  Bake 40 minutes in a 350 degree oven or until toothpick comes out clean. Cool completely.  Drizzle with Cream Cheese Glaze when cool.  Garnish with additional pecans if desired.  

Cream Cheese Glaze - Combine 2 oz softened cream cheese with 1 Tbsp milk and 1/2 cup powdered sugar; drizzle over cooled loaves.