Cranberry Relish

This recipe is from my friend Susan Cournoyer, who got it from her friend Glenda Solomon. It makes a big batch, but it's yummy and seems to keep pretty well.

3 tart apples, peeled and diced (I used Granny Smith)

2 ripe pears, peeled and diced

2 bags fresh cranberries (about 4 cups total)

1 cup golden raisins

2 cups sugar

1 cup fresh orange juice

2 tablespoons grated orange rind

2 teaspoons cinnamon (Susan only used 1 and so did I)

1/4 teaspoon nutmeg (I used fresh that grated myself)

Put all ingredients in a large pot stir to mix well.

Cook, uncovered, on medium head for 45 minutes, stirring frequently. It should be bubbly but not boiling. You really do want to keep an eye on it and stir it often so it doesn't scorch.

Salsa - work in progress

1 medium/small jalapeño, diced
1 pepper (green, orange, red, yellow-whatever makes you happy), diced
2 cloves of garlic, put through the garlic press
1 lemon (just the juice)
1 can (28 ounces) diced tomatoes
1 tube (4.5 ounces) tomato paste
1/4 - 1/2 cup red onion, diced
1/4 cup white distilled vinegar
1/2 tsp cumin
2 tsp salt
Fresh ground black pepper

Everything goes into a sauce pan. Make sure you stir well at the start to incorporate the tomato paste. You want to bring this to a nice simmer and let it simmer for about 45 minutes. Stir occasionally-be sure to use a rubber finger around the edges to get all that rich tomato goodness in the salsa.

Lime Crema

I found this gem on Don't Waste the Crumbs. It's super easy, and really does fancy up your fiesta!

16 oz sour cream
2 big limes (you want the juice and zest from both)
1/2 teaspoon granulated garlic
1/2 teaspoon salt

Zest and juice your limes and add to the sour cream along with the remaining ingredients. Whisk until combined. It's best if you refrigerate for a few hours before use, but you can use it right away.

Oven Roasted Potatoes

1 Envelope Lipton Onion Soup Mix

4 medium all purpose potatoes, cut into large chunks

1/3 cup Olive Oil

Preheat oven to 450 degrees. In 13x9 baking pan, combine all ingredients.

Bake uncovered, stirring occasionally for 40 minutes or until potatoes are tender & brown.

Red, White, and Blue Potatoes

4 Medium to large red-skinned potatoes, thinly sliced

1 small Vidalia onion, sliced

4-6 mushrooms, sliced

½  teasp salt

½  teasp. Pepper

2 tablsps butter

¼ cup bleu cheese

Place potatoes, onions & mushrooms on a sheet of aluminum foil. Sprinkle with salt & pepper & dot with butter. Crumble cheese on top. Fold packet to seal & cook either on a medium grill or in a 375-degree oven for 45 minutes or until potatoes are soft.

Creamy Twice Baked Potatoes

4 Medium baking potatoes

2 tablsp. Butter, softened

1 tablsp. Milk

¼ teasp salt

1 pkg. (3 oz.) cream cheese, cubed

2 tablsp. Sour cream

Paprika

Pierce potatoes & bake at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp & place in a mixing bowl. Add butter, milk, & salt. Beat until fluffy. Beat in cream cheese & sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered at 350° for 20-25 minutes or until heated through and tops are golden brown.

Potatoes

8 Cups mashed potatoes

½ cup finely chopped onions

2 tsp salt

1 3 oz pkg. cream cheese

1 well beaten egg

Mix well. Put in a greased loaf pan, 9x13. If you wish, cover with ½ can Campbell’s Cheddar Cheese Soup. Cover & bake ½ hour & 1 hour if cold.

5 Bean Casserole

6 Slices of bacon, diced & fried.

To this add 1 small onion & brown.

1 can green beans

1 can pork & beans

1 can yellow beans

1 can kidney beans

1 can lima beans

1 cup ketchup

1 ½ cup brown sugar.

Mix all together. Put in a casserole & bake at 350° for 1 hour. (Do not drain beans.)

Broccoli Rice Casserole

1 small pkg. frozen broccoli

3 Tabls. Butter

¼ cup chopped onion

1 cup chopped celery

1 can cream of chicken soup

1 soup can of milk

1 small jar cheese whiz

2 cups cooked rice

Thaw broccoli in 1 cup boiling water. Sauté onion & celery in butter. Add chicken soup, milk & mix & add cheese. When cheese is melted, mix in broccoli & rice. Place in casserole.  Bake at 350°, 30-40 min. If using Minute Rice, use 2 cups water & 2 cups of minute rice.

Salsa - Jay Buss

1 gallon tomatoes, peeled and chopped (6 quarts)
3 onions
6 mild jalapeno peppers
1 yellow pepper
4 green bell peppers
1 teaspoon cilantro
1 cup white vinegar
1 teaspoon coriander
1/3 cup sugar
1 teaspoon garlic powder or (4 cloves garlic, 2 tablespoons salt, 2 tablespoons chili powder)

Mix all ingredients together in a very large pan. Cook 3-4 hours on simmer. Cool and eat or process for 10 minutes in pint bottles.

Salsa Recipe - Greg's

6 cups tomatoes
3 medium onions (to taste)
1/2 cups of celery
1 cup bell peppers (to taste)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 cup white vinegar
hot peppers (1 or 2 is a mild sauce, 2-4 is a medium sauce, 4-8 is a hot sauce)

Put tomatoes in boiling water. After about 5 minutes place tomatoes in cold water and peel skin off and dice.

Mix all the ingredients and boil at least an hour. The longer they boil, the thicker the sauce. Skim off the top regularly.

Boil water and put jars to be filled and the lids in the boiling water just prior to filling. Fill jars with boiling salsa, whip rimes and seal tight. Each batch makes about 4 pints.

Corn, Avocado, and Tomato Salad

2 cups corn, cooked (fresh or frozen, for me it was about 2 ears of fresh corn)
1 to 2 avocados, cut into 1/2 inch cubes
1 pint cherry or grape tomatoes, cut in half
1/2 cup finely diced red onion (which I omit because yuck)

For the dressing:
1/2 teaspoon grated lime zest
juice from one fresh lime juice
1/4 cup cilantro, chopped (I omit because I don't like the taste)
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of cumin

This is so incredibly easy. I cooked the corn because I was able to buy some lovely fresh corn. While It was cooling I prepared the dressing by mixing all the ingredients. Then I cut the corn off the cob, cut the tomatoes and avocado and threw everything together in a bowl. I put it in the refrigerator for a few hours to chill and to let the flavors mingle. It was a lovely and refreshing side dish and I plan to make it many many times!

Recipe from The Girl Who Ate Everything

Fried Rice

4 cups cooked rice

1/2 onion, chopped

1/2 cup mushrooms, sliced

1/2 cup corn

1/2 cup peas

1 rib celery, chopped

1 carrot, chopped

1 green onion, chopped

1 clove of garlic, minced

ginger, minced

1 teaspoon sesame oil

1 teaspoon oyster sauce

soy sauce and white pepper to taste

In hot work add oil and stir fry garlic, ginger, celery, carrot, and onion. When partially cooked add the mushrooms, peas, and corn. After add rice, sesame oil, oyster sauce, soy, and white pepper.

Egg, pork, or shrimp are optional.

Recipe from Jan Dougherty

Boston Baked Beans

5 cups navy beans
1 onion, chopped
1 cup ketchup
1 cup dark brown sugar
1 cup water
2 teaspoons dry mustard
2 tablespoons dark molasses
1 tablespoon salt
1/4 pound salt pork, diced

Cook beans in 3 times their volume of water for 1 hour. Soak over night. Put beans in a crock pot with remaining ingredients. Cook on low heat for 10-12 hours.

Recipe from Jan Dougherty

Caprese Pasta Salad

This is a recipe I found on WonkyWonderful (here).

8 ounces pasta (any shape you like just have fun), cooked according to package instructions

12 ounces cherry tomatoes, halved

8 ounces fresh mozzarella balls (like ciliegine), drained

fresh basil leaves, cut into ribbons

salt and pepper to taste

dressing (recipe below)

balsamic glaze (recipe here, also found on WonkyWonderful)

Dressing:

combine the following:

1/4 cup extra virgin olive oil

1/2 teaspoon dried Italian seasoning

1 garlic clove (I put it through the garlic press, but you can grate it)

salt and pepper, just a pinch

white sugar, just a pinch

Cook your pasta according to the instructions on the package. Drain and let cool completely (I ran mine under cold water to help speed up the process)

While your pasta is cooling prepare the dressing and let rest.

While you are cooling your pasta and resting your dressing cut your tomatoes in half and drain your mozzarella. Put in a large bowl and add your cooled pasta. Toss with the dressing until evenly coated. Salt and pepper to taste. Add sliced basil just before serving to prevent it from darkening. Serve with a drizzle of the balsamic glaze.

Coleslaw (Work In Progress)

This is a recipe I'm going to update as we get it perfect for our tastebuds. Here is what we have so far:

1/3 head cabbage (any kind you like), sliced and chopped
1 carrot, peeled and grated
1/4 cup coleslaw dressing
1 lime, the juice only
2 teaspoons red wine vinegar

Mix the above ingredients and refrigerate for at least an hour. (Over night is best)








Cole Slaw attempt #2
2 cups green cabbage, shredded
1 cup purple cabbage, shredded
1/2 cup carrots, shredded
2 tablespoon lime juice
pinch of cumin
salt and pepper to taste

Frozen Fruit Salad

2 large packages of cream cheese
1 cup mayonnaise
1 no. 2 can pineapple chunks (well drained)
2 cans mandarin oranges (well drained)
1 cup pecans, chopped
2 cups seedless grapes (well drained) (if you can't find these pears are a good substitute)
1 cup double cream
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Cream together the cream cheese and mayonnaise.  Add fruit and nuts to cream cheese mixture.

Whip the double cream until almost stiff.  Add 4 tblsp sugar and finish whipping (stiff peaks).  Fold into the cream cheese and fruit mix.  Pour into a wet mold or pan lined with foil.  Freeze.  To serve, remove from the freezer about 30 minutes before the meal so it is not too hard to cut and plate.