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