FRESH CRANBERRY RELISH-Sara

FRESH CRANBERRY RELISH-Sara

• 2—12 oz. Bags fresh cranberries
• 1 ½ c. sugar
• 1 c. orange juice
• 1 T. grated orange peel
• 1 t. cinnamon
• 1 t. ground ginger
• 1 c. golden raisins
• 1 c. water
• 1 c. coarsely chopped pecans (optional)
• ½ c. finely chopped crystalized ginger
• Combine first 7 ingredients with water and boil for about 5 minutes, stirring occasionally until cranberries finish popping (this is the fun part!). Remove from heat. Mix in nuts and ginger. Serve while warm or store in clean jar in frig. (will keep up to 1 month—or freeze in freezer bags.)
• This is the only way I like my cranberries at Thanksgiving...it's yummy!

YAM PRALINE CRUNCH-Sara

YAM PRALINE CRUNCH-Sara

• Yams:
• 28 oz. Can yams, drained and mashed
• ¼ t. salt
• ¼ c. butter
• 2 eggs, slightly beaten
• In 8 x 8 inch casserole dish, mix all ingredients well. Sprinkle with topping. Microwave on high 8 minutes or bake @ 350 for 25 minutes (until bubbly)
• Topping:
• 3 T. butter
• 3 T. flour
• ¾ c. dark brown sugar
• ¾-1 c. pecans, chopped
• ½ c. sugar
• ½ t. cinnamon
• 1 t. vanilla
• Mix all ingredients in separate bowl until all butter is mixed in thoroughly. Sprinkle over yams.
• *This is a must have at all Thanksgiving feasts (you may want to half the topping to make it less of a dessert and more of a side...but your family might complain! It's SO good!

SWEET SAUSAGE STUFFING-Sara

WEET SAUSAGE STUFFING-Sara (this is amazing for Thanksgiving)

• 4 medium onions
• 1 lb. Bulk pork sausage
• 1—16 oz. package herb stuffing
• 1—15 oz. package golden raisons
• 6 celery stalks, diced
• ¼ t. of each
• basil
• oregano
• curry
• poultry seasoning
• garlic powder
• salt/pepper
• 2 ½ c. chicken broth
• Dice all onions. Brown together with sausage in large pot. Add herb package (if there is one included with stuffing mix ). Stir in raisins, celery, and seasonings. Simmer 10 minutes. Add broth and bread. Mix well—cook and stir 5 minutes. Put all ingredients in greased large baking dish. Cover. Bake along with turkey 1 hour. Uncover—bake 10 minutes @ 325. Makes 12 cups. (or bake the night before and reheat for 30 minutes while turkey is cooling)

RICE PILAF-Sara

RICE PILAF-Sara

• 2 tablespoons butter
  1/3 cup angel hair pasta, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta
  3/4 cup white rice
  1 1/2 cups chicken broth or water
  Salt or garlic salt to taste
• In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

GREEN CHILI & RICE CASSEROLE-Sara

GREEN CHILI & RICE CASSEROLE-Sara

• 3 cups cooked rice
• 1 cup sour cream
• 1-2 t. salt (I think this needs more than 1 tsp)
• 1 4 oz. can chopped green chilies, drained
• 12 oz. jack cheese, sliced
• ½ cup shredded cheddar cheese
• **You can add 2 cups cubed chicken
• PREHEAT oven to 325 degrees. Mix sour cream and chilies together with salt. Put 1 cup rice in a greased casserole. Cover with ½ of sour cream mixture and a layer of the jack cheese slices. Repeat layers and end with rice. Bake uncovered for 30 minutes. Cover with cheddar cheese and return to oven until cheese is melted. 4-6 serving.

SILKY GARLIC MASHED POTATOES-Sara

SILKY GARLIC MASHED POTATOES-Sara

• 6 medium potatoes—peeled/cubed
• 6 cloves garlic
• 1/3-1/2 milk heated in microwave
• ¼ cup margarine or butter (softened)
• Parsley flakes
• ½ tsp. salt
• Dash pepper
• Boil potatoes and garlic together for 20-25 minutes (until soft). Drain completely. Mash with electric beater. Add other ingredients slowly. Enjoy!

SPINACH & ROASTED GARLIC POTATOES-Sara

SPINACH & ROASTED GARLIC POTATOES-Sara

• 5 lbs. baking potatoes-peeled and cubed, then boiled in salt
• Mash up and add butter (or olive oil), salt and pepper to taste
• 1 whole bud garlic (wrapped in foil)
• Bake at 400 degrees for 40-50 minutes
• 8-10 slices bacon
• Cut up and fry until crumbly, reserving a small amount of drippings
• 1 bag baby spinach
• Saute spinach in reserved bacon drippings until wilted.
• *OR you can use Real Bacon Bits and sauté spinach in olive oil and salt
• Cut top off garlic bud (where cloves come together) and squeeze out garlic
• Add garlic, bacon and spinach to potatoes. Serve with grilled steaks! SO GOOD!!

SARA’S LOADED POTATOES

SARA’S LOADED POTATOES

• 7-8 potatoes (peeled, cubed, boiled until soft)
• ½ can cream of mushroom soup
• 1/2 –1 cup sour cream (light)
• ¼-½ cup milk
• Salt, Pepper, Garlic and Onion Powder to taste
• 1 cup frozen peas (thawed and warmed)-Optional
• ½-1 cup of French’s Fried Onions
• Grated cheddar cheese (as much or as little as desired)
• Combine soup, sour cream, milk and spices in bowl. Add to mashed up potatoes. Mix and mash well. Add peas, onions, and cheese. Stir well. Enjoy!

ROASTED DIJON OR ROSEMARY POTATOES-Sara

ROASTED DIJON OR ROSEMARY POTATOES-Sara

• 1/3 cup Dijon mustard AND/OR 1 Tbsp Rosemary (I like to crush mine into smaller flakes)
• ¼ cup olive oil
• 1 ½ lbs. Potatoes—cut into 1 ½ inch cubes
• 1 medium onion-sliced
• Salt, Pepper, Garlic Powder to taste (needs plenty of salt)
• PREHEAT oven to 400 degrees. Combine mustard, oil and seasonings in small bowl. Add all potatoes and onions. Toss to coat well. Spread evenly on baking sheet (I use foil to make clean up easier). Bake at 400 degrees for 45 min. or until tender and crispy on outside. (You can also cover to bake for first half and then remove covering to let potatoes get crispy)

BAKED CHEESE SQUASH-Sara

BAKED CHEESE SQUASH-Sara

• 2 pounds yellow squash, chopped
• 1 onion, peeled and chopped
• 1 cup grated cheddar cheese, divided
• 2 eggs
• 3 tablespoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon crushed dried sage
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• Preheat oven to 350°F.
• In a medium saucepan, cook squash (and onion, if prefered) in boiling water until tender; drain. Let cool and cut into chunks.
• In a mixing bowl, combine onion, half of the cheese, eggs, butter, sugar, sage, 1/8 teaspoon paprika, salt and pepper. Add squash and toss to mix evenly.
• Pour into a greased baking dish and sprinkle with remaining cheese and remaining paprika. Bake for 25 minutes to heat thoroughly. Remove from oven; serve warm.