Wednesday, November 21, 2007

cranberry sauce, yummm!

putting my notes here because I had trouble finding them from last year... *Whole Cranberry Sauce with Orange
In a sauce pan, combined 6 cups of fresh cranberries with 2 cup fresh squeezed orange juice, 2 1/2 cup sugar, about 2 tbsp fresh grated ginger, and the zest from 2 oranges.
Bring to a boil while you stir. Adjust flame and continue stirring until berries "pop" and "sauce" thickens (back of the spoon is clear when you swipe your finger across). Made the day before and chilled


2 40 oz (2#, 8 oz) cans yams


1 cup orange juice

1/4 cup brown sugar

Drained yams, discarded liquid. Arranged in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter pats. Sprinkle with marshmallows, if desired (I am not a fan of marshmallows in my yams, but some folks like 'em). Bake for 30 minutes at 350 degrees or in any oven temperature (i.e., right along with the turkey) until marshmallows melt and liquid is bubbly.

Cooked night before and reheated! Vegetarian Dressing Serves: 6 Ingredients: * 1 loaf day-old bread, torn into small pieces * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.5 ounce) can vegetable broth * 2 tablespoons water * 1 teaspoon poultry seasoning * salt to taste * ground black pepper to taste * 1/2 cup wild rice, cooked * 1/4 cup dried cranberries * 1/2 cup fresh mushrooms * 1/2 cup chopped pecans * 1/4 cup cubed apples Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add rice, cranberrys, mushrooms, pecans, and apples as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake. Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.