Cranberry Wild Rice Recipe

1 cup chopped onion
2 Tablespoons butter
1 (16 oz) can whole cranberry sauce
2 packages (6 oz each) Uncle Ben’s Long Grain & Wild Rice original recipe*
1 ½ cups thinly sliced celery

Cook onion in butter in 10 inch skillet until tender, but not brown
Add enough water to cranberry sauce to make 4 ½ cups
Add cranberry sauce and contents of rice and seasoning packets to skillet. Stir.
Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed, about 25 minute.
Stir in celery. Makes 8 servings.

*We haven't made this recipe in a while and if I did I would guess the amount of rice (long grain and wild rice) to use and seasoning in place of the Uncle Ben’s rice mix.

Banana Split Bread

½ c. butter or margarine, softened
1 c. sugar
1 egg
1 c. mashed ripe bananas (about 2 large)
3 T. milk
2 c. flour
1 t. baking powder
½ t. baking soda
1 c. (6 ounces) semisweet chocolate chips
½ c. chopped pecans

In a mixing bowl, cream butter and sugar. Beat in egg.
In a small bowl, combine bananas and milk. Combine the
flour, baking powder and baking soda; add to creamed
mixture alternately with banana mixture. Fold in
chocolate chips and pecans.

Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350* for 60-70 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10
minutes before removing from the pan to a wire rack.

Yield: 1 loaf.


Taken From Taste of Home magazine

Fresh Southern Salsa

8 medium tomatoes finely chopped

2 green peppers- seeded and finely chopped

1 jalapeno- seeded and minced

½ of a small red onion- minced

¼ cup fresh parsley (we use cilantro)

juice of 1 lemon or 2 limes

4 garlic cloves- run through garlic press

1 ½ teaspoon salt

1 teaspoon pepper-could use less!

1 teaspoon cumin (optional)

Combine all ingredients and serve as a dip.

A family favorite!

Taken from the Two Sisters Cookbook

Italian salad dressing

This make a lot, so you might like to make half the recipe

In blender mix:

½ cup apple cider vinegar

½ cup water

½ cup honey

1 1/2t dry mustard powder

½ t salt

2 tsp. Dill

1 tsp. Basil

1 tsp. Oregano

As blender is running slowly pour in 2 ½ c. oil. (This will cause it to emulsify.)

Lemon Blueberry dream muffins

These are so good! It’s hard to believe that they contain no refined sugar or white flour.

Makes ½ dozen muffins

Wet ingredients

1 ½ cups milk

1 cup canola oil

1 cup honey

2 eggs

2 tablespoons grated lemon peel

2 teaspoons vanilla

Dry Ingredients

4 cups whole wheat pastry flour ( or part W.W. flour and part white flour)

2 Tablespoons baking powder

2 teaspoons salt

1 ½ cups fresh or frozen blueberries

1. Combine the wet ingredients using a wire whisk.

2. In a separate bowl, mix the dry ingredients.

3. Add both mixtures together.

4. Fold in the blueberries.

5. Pour batter into greased muffin pans

6. Bake at 375° for about 20 minutes.

Taken from the Two Sisters cookbook

Lemon Jello

1 small Package of lemon jello
1 small Can crushed pineapple
1-10 oz bag mini-marshmallows (I have used the 16oz bag)
Maraschino cherries 10-12
½- 1 pint whipping cream ( I usually use more than ½ pint but usually not a whole pint)

Mix the lemon jello with two cups hot water (do no use any cold water; only hot) in a 9x13 inch glass dish. Put in the refrigerator till stiff. In a separate mixing bowl whip the whipping cream until stiff. Do not add anything to the whipped cream. Set aside Whip jello in mixer. Then add the crushed pineapple. Cut the cherries in half and add to jello mixture. Add the marshmallows and the whipped cream. Mix thoroughly. Put back in refrigerator and let set.

Can't enjoy a Turkey meal without this!

Daddy's famous Cheese ball

Cream together

2- 8 oz cream cheese

2 cups shredded cheddar cheese

Add:

1 Tablespoon pimento, finely chopped

1 Tablespoon chopped finely onion

1 teaspoon lemon juice

2 teaspoons Worcestershire sauce (have used as much as 4 teaspoons- 2 Tablespoons)

Dash salt

Stir together and roll mixture into a ball in finely chopped walnuts to coat it.

Chill

Best served with crackers

Baked Beans

1 lbs navy beans (about 3 cups) cooked

Add to cooked beans

1 cup brown sugar

1 cup ketchup

½ onion chopped

Salt and pepper

Cook 2 ½ hours (I usually cook mine an hour or two longer) in oven at 350°

Stir half way through cooking time.

Beans will be dark and liquid thickened when done.

A recipe my Great Grandma created during the depression!

Savory Rice

1 cup long grain brown rice, cooked (makes 3-4 cups)

2 Tablespoons butter
1 medium onion chopped
1 stock celery chopped
1 cup sliced mushrooms
1/4 teaspoon poultry seasoning
salt and pepper to taste

Melt butter and sauté onions and celery until tender crisp. Add mushrooms sauté until tender.
Stir in prepared rice and seasonings. Heat through.

Wonderful Sourdough bread stuffing

2 ½ loaves sourdough bread, cubed, and toasted in 325° oven for 25 minutes until crisp and golden brown.

5 tablespoons butter

1 large onion, chopped

1 lb mushrooms, chopped

2 cups celery

12 cloves garlic

Sauté in frying pan until vegetables are soft and golden brown, about 25 minutes.

Mix in a Large bowl:

bread cubes

sautéed vegetables

2 jars (6 oz each) marinated artichoke hearts drained and chopped.

1 ½ cups grated Parmesan cheese

1 ½ teaspoon dried rosemary

1 Tablespoon poultry seasoning

¾ teaspoon salt

1/2 teaspoon pepper

2 large eggs beaten

4 cups chicken broth

Mix together. Grease a slow cooker and cook on low for 4 to 5 hours (and no more) stirring every hour.

Corn Bread

1 cup finely ground cornmeal
1 cup flour
½ cup sugar
1 Table spoon baking powder
1 teaspoon salt
½ cup oil
1 egg
1 cup milk

Mix dry ingredients together then add wet ingredients. Mix together till just mixed.
Pour in a 8” pan.
Bake at 400 for 25 minutes

This is a family favorite!

Creamy Rice Pudding

Serves 6

Combine in top of a double broiler:

¼ cup rice (I used white)

2 cups milk

Cook uncovered 45 minutes or until rice is tender (I put a lid on half way through cooking time, it helped to cook faster)

Beat together:

2 eggs

6 Tablespoons sugar

¼ teaspoon salt

Stir into hot rice mixture and cook 3-4 minutes, while stirring constantly.

Remove from heat and add:

1 teaspoon vanilla

½ cups raisins- optional

Taken from More- with- Less Cookbook

Split Pea Soup with Fresh Vegetables and Herbs

Serves 6

~

2 cups Split peas, rinsed and drained

4 cups water

3 bay leaves

1 Tablespoon extra virgin olive oil

1 medium onion, diced

4 cloves garlic, crushed

2 medium carrots, diced

2 stalks celery, diced

1 medium red bell pepper, diced

1 Tablespoon dried thyme

1 teaspoon dried rosemary, ground

1 teaspoon sea salt

2 to 3 cups vegetable stalk

¼ cup fresh basil, chopped

½ cup Italian parsley, chopped

1 Tablespoon white wine vinegar

½ teaspoon fresh ground black pepper

1. Place the split peas in a pot with the water and bay leaves. Cover, and simmer on medium-low heat for 45 minutes, stirring occasionally.

2. In a large skillet heat the olive oil over medium heat. Add the onion and garlic and cook until it begins to soften, about 3-5 minutes. Add the carrots, celery and red bell pepper. Sauté-stir for a minute then add the dried thyme, rosemary and sea salt; sauté about 3-5 minutes more.

3. Add vegetables to cooked split peas. Then add the vegetable stock, stir well, and simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, white wine vinegar, and black pepper. Adjust salt and seasonings if necessary.

*Taken from the Whole Life Nutrition Cookbook

Creamy Lentil Soup

It may not be pretty, but it’s incredibly good.

Serves 12 (This is doubled from the original recipe)

4 cups Lentils

4 cups sliced Carrots

4 cups chopped onions

8 cups water

15 oz (2 cups) tomato sauce (I like to add a bit more)

1 cup uncooked rice

2 teaspoons salt

1 teaspoon pepper

4 Chicken bouillon cubes or 4 Tablespoons Chicken Seasoning

Sauté onions and carrots in butter, (for extra flavor) till tender (you can skip this step and just add the onions and carrots along with the other ingredients to the soup pot) . Combine all ingredients in a medium pot. Bring to boil and simmer till rice and lentils are soft, about ½ an hour. Pierre with 8 cups of milk. Return to pan and heat till warm and serve.

Recipe from Quick Cooking

Seasoned ground turkey

My family eats ground turkey in place of ground beef. Mainly because of health issues. I found this recipe and really like it because it gives the meat more flavor.

Mix together thoroughly and brown in skillet being careful not to overcook (ground turkey cooks faster than ground beef):
1 lb ground turkey
1/8 tea nutmeg
1/8 tea thyme leaves
1/8 tea garlic powder
1/8 tea sage
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup or tomato sauce

Convenience Tip:
Blend 2 Tablespoons each of the dry spices/herbs and store in a tightly covered jar to save measuring each on every time. Use ½ teaspoon per 1 lb. ground turkey; write this on container including amount of ketchup or Worcestershire sauce per pound.

*Taken from Sue Gregg’s Main Dishes Cookbook

Mrs. Field's secret ingredient

She added more vanilla to her cookie recipes!
I've adapted this secret ingredient in my cooking too. If a chocolate chip cookie recipe calls for 1 teaspoon of vanilla I'll add an extra 1/2- 1 teaspoon more.

My first wedding cake!

No, I didn't have the time or patience to make the cake from scratch so it's just a few boxes, but hey it tasted good! Between the layers is raspberry jam, yum, yum! : )