Pauline Kippen's Cranberry Relish

Everyone loves this recipe from my mother-in-law. It's a staple for our Thanksgiving dinner.

1 pkg. cranberries, ground in processor (or blender)

3/4-1 cup sugar

1/2 orange with zest (chopped)

1 Macintosh apple (chopped)

1 celery rib, finely chopped

1/4 nuts chopped

1 pkg lemon jello

1 cup boiling water

Add sugar to ground cranberries, let sit for 1 hour.

Add orange, apple, celery and nuts.

Add lemon jello mix and boiling water

Pour in mold sprayed with Pam or I just put it in a pretty glass bowl.

Refrigerate over night.

Grandma Ann Franklin's Cranberry Orange Bread

I thought I would post a couple of recipes we always have around the holidays. Now when Sarah or Julia call for them, I can say "check the blog".

2 cups flour

1 cup sugar

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 cups of cranberries

1/2 cup of walnuts

2 T butter

1 egg

2 oranges

Mix dry ingredients together in medium bowl

Add 1 beaten egg

Add the juice of two oranges with grated rind, the two tablespoons of melted butter and enough boiling water to make 3/4 of a cup of liquid. Add to dry mixture.

Add whole rinsed cranberries and 1/2 cup of chopped walnuts.

Place in loaf pan and cook @ 350 degrees for one hour.

Sweet Potato Casserole

3 cups of mashed sweet potatoes
2/3 cup brown sugar
2 eggs
1/2 cup milk
1 tsp vanilla
1/2 cup melted butter
Mix all the ingredients together and put in a 2 quart casserole

mix
1/2 cup brown sugar
1/2 cup crushed walnuts
1/4 cup melted butter

Spread walnut mixture over the potato mixture
bake at 350 degrees for 30-45 minutes

Paula Deen's Pumpkin Gingerbread Trifle

Easy crowd-pleaser and it even looks pretty!



2 (14-ounce) packages of gingerbread mix
1 box cook-and-serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/2 teaspoon cardamom or cinnamon
Whipped cream
1/2 cup ginger snaps (optional)

Bake gingerbread according to package and cool. Prepare pudding and let cool. Stir pumpkin pie filling, sugar and cardamom into the pudding. Crumble one package of gingerbread into the bottom of a trifle dish or punch bowl. Pour half of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat (gingerbread, pudding, whipped cream). Sprinkle the top with crushed ginger snaps. Refrigerate overnight.

Israeli (Pearl) Couscous with Cranberry & Walnut Cold Salad

2/3 cup Osem Israeli Couscous

3 tsp consomme

6-7 scallions, sliced 1/4"

1 red onion, sliced thin (about 2" diameter)

Lime zest to taste

Orange zest to taste

Juice of half an orange

2 tbsp olive oil

Salt to taste

1 tsp light brown sugar

2 tsp sweetened cranberries (Craisins)

1/2 cup walnuts (or pecans)

Juice of one lemon

Boil couscous in 3 cups of water with consomme for 12 minutes. Drain and run under cold water to chill. Add all remaining ingredients and toss until well mixed. Season to taste. Refrigerate before serving.

Note:For 8-10 people, I use 2 boxes of couscous, and increase the rest of the ingredients 2-3 times. One box of this couscous is about 1-1/3 cups. I also use more Craisins than the recipe calls for, about a handful. Don't substitute regular couscous; use the Israeli.

Grilled Pork Tenderloin with Roasted Bell Peppers

Peppers:

6 large red bell peppers

1/2 cup golden raisins

1/4 cup olive oil

3 tbsp balsamic vinegar

3 large garlic cloves, minced

Pork:

1-1/2 cups green onion, chopped

1 cup olive oil

1/2 cup barbecue sauce

1/3 cup white wine vinegar

3 tbsp soy sauce

2 tbsp brown sugar

1 tbsp green Tabasco sauce

2 tsp Worcestershire sauce

3 large garlic cloves, minced

1 tbsp honey

1/2 tsp Lawry's seasoned salt

3 pounds pork tenderloin

For Peppers: Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and cut bell peppers into strips. Transfer peppers to medium bowl. Mix in raisins, oil, vinegar and garlic. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 2 hours before using.)

For Pork: Mix all ingredients except pork in large bowl. Place pork in shallow glass baking dish. Pour marinade over. Cover; chill at least 2 and up to 12 hours.

Prepare barbecue (medium heat) or preheat broiler Remove pork from marinade. Grill or broil pork until meat thermometer inserted into center registers 155 degrees F., turning often, about 20 minutes.

Slice pork and arrange on platter. Spoon bell pepper mixture around pork.

Note: You can also use jarred roasted bell peppers, instead of charring; but cut them into strips. Then continue with rest of ingredients.

Greenwood's Gingered Apple Crisp

Topping:

1-1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup packed brown sugar

1/2 cup crystallized ginger; finely chopped

3/4 cup chilled unsalted butter; cut into pieces

Apples:

4-1/2 pounds Granny Smith apples (about 12)

1/2 cup sugar

2 tbsp fresh lemon juice

Combine first 4 ingredients in processor (through ginger). Add butter and blend in, using on/off turns, until mixture begins to form small moist clumps. (Can be prepared 1 day ahead. Cover and chill.)

Preheat over to 375. Peel, core and slice apples. Place apples in bowl. Add sugar and lemon juice, and toss to coat. Transfer apple mixture to 13x9x2-inch baking dish. Press to compact apples. Sprinkle topping over apples.

Bake until apples are tender and topping browns, about 45 minutes. Serve warm at room temperature with vanilla ice cream or whipped cream.