1 cup sugar
1 cup water
4 cups fresh cranberry (12 oz package)
Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
Place cranberries in colander and rise them. Pick out and discard any damages cranberries. Put the water and sugar in a medium saucepan on high heat and bring to boil. Stir to dissolve the sugar. Add cranberries to the pot and return to boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
8 medium Russet baking potatoes
2 Tbl spoon butter
1 cup sour cream
2 1/2 cup shredded sharp cheddar cheese
1/4 cup heavy cream
1/2 cup milk
bacon bits
3 green onions, finely chopped
Pierce potatoes w fork, wrap in foil. Bake at 400F for 1 hr or until soft. Cool 10 min. Slice off top 1/3 of each potato length wise. Hollow out skins w a spoon, leaving 1/4 ” of potato inside. In a bowl, combine potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt & pepper. Mash until smooth. Stir in bacon bits and onions. Fill each potato skin w mixture and top w remaining cheese. Bake at 375F for 15 minutes or until cheese has melted.
8 cups water
3 tsp salt
1 pinch of pepper
2 1/2 cups steel cut oats
1 pounds ground beef
1 pounds ground pork
1 large onions, finely chopped
1-4 bay leaves
In a large pot bring water to a boil and add oats, salt and pepper.
reduce to a simmer, cover and cook for 2 hours. Grind beef and pork
together. Add meat, onion, spices and cover, cooking for 1 hour more.
Pour into bread pan to cool then refrigerate.
Turn out, slice and fry until brown in a bit of butter or oil.
by: Bonnie R.
6 oz. rotelli pasta
3 Tablespoon olive
1 package dry Hidden Valley Ranch
16 oz. thawed vegetable medley
Cook rotelli pasta. Drain. Stir in 3 Tablespoon olive oil. Mix 1 package dry Hidden Valley Ranch salad dressing. Mix in 16 oz. thawed vegetable medley. Heat in saucepan until ready. Serve warm or cool.
by: Lynne S.
Mix all ingredients in casserole dish. Sprinkle cheese and bacon bits on top. Bake at 375 for 20-30 minutes.
