Cranberry Salsa

from the kitchen of Dani

Ingredients:

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt

Directions:

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature, with tortilla chips.

Stuffed Mushrooms

from the kitchen of Dani

Ingredients:

1 package Sausage

1/2 Cup Parmesan cheese, shredded
1/2 Cup Mozzarella
2 pounds mushrooms
1 pkg. Stove Top stuffing, made according to package directions.

Brown sausage, drain and set aside. Remove stems from mushrooms, chop stems saute in pan you cooked sausage in. Combine sausage, cheese, mushroom stems and stuffing. Gently spoon mixture into mushroom caps. Bake at 350* for 15 min. Turn off oven and cover mushrooms to steam mushroom caps until soft.

Turkey Stuffing

from the kitchen of Susan G.

1 package Pepperidge Farm cubed herb seasoned stuffing
1 small can sliced water chestnuts
1 cup rice (uncooked)
1 package sliced mushrooms
1 small package Jimmy Dean Sausage browned and drained

Saute:

2 squares butter
1-2 large onions diced
4-6 stalks celery diced

When onions are clear, pour over bread mixture.

2 cans chicken broth to moisten and then stuff!  Delicious!!

Savory Sausage Stuffing

from the kitchen of Sarah

¾ cup butter, melted

½ cup chopped onion
1 cup finely diced celery
1 (8 oz) can mushrooms, drained
12 cups bread, broken into small pieces (or you can buy stuffing bread)
½ pound sausage, cooked and drained
¾ tsp salt
½ tsp pepper
2 Tbs finely chopped fresh sage
(or 2 tsp dried)
2 apples, peeled, cored, and grated

Melt butter.  Saute onion and celery until tender.  Add undrained mushrooms.  Combine mixture with bread.  Add sausage and stir.  Sprinkle evenly with salt, pepper, and sage.  Add grated apples if desired.  Do not stuff dressing into turkey until ready to bake.  Dressing can be frozen ahead.  Thaw one day in advance in refrigerator.  Makes 6 servings.

Caramel Apple Pie

from the kitchen of Becky

 1 9 inch double crust (I use mom’s pie dough recipe)

1 t. cornstarch

Sprinkle corn starch in the bottom of the crust.

 6 c. apples - peeled, cored and sliced                       

1/4 c. apple juice                                                             
2 t. lemon juice    
1/2 c. brown sugar
1 T. corn starch    
1 T. instant tapioca
1 T. flour
1/2 t. cinnamon
1/4 t. salt
2 T. butter
1/2 c. caramel ice cream topping

Toss apples in juice in large microwave safe bowl.  Combine all ingredients except caramel in a separate bowl.  Mix with apples and let stand for 20 minutes.  Cover bowl with plastic wrap and microwave for 7 - 15 minutes on high until mix starts to thicken.  Stir every 4 minutes.  Stir in caramel topping.  Refrigerate until cold.  Heat oven to 425.  Spoon filling in crust, dot with butter.  Cover with a woven lattice top.

 Glaze:

1 egg white, 1 T. cold water, 2 T. sugar and 1 T. brown sugar

Beat egg white and add water.  Brush glaze on pie crust and sprinkle with sugar.
Bake pie for 10 minutes at 425.  Lower temperature to 375 and bake for an additional 40 minutes or until apples are tender.

Pecan Pie

from the kitchen of Rona

Heat oven to 350

 Beat 3 eggs with 2/3 cup sugar

1/8 t. salt
1 cup of dark corn syrup
1/3 cup butter melted
1-2 lids full of rum or brandy extract

Beat together until foamy and then add:

1 cup pecans

Pour into pie shell and add ¾ cup semi-sweet chocolate chips (Optional)

Bake at 350 for 50 minutes, cover pie crusts half way through so they don’t overcook. Done when you insert knife and it comes out clean.

Pumpkin Chiffon Pie

(no-bake – lighter than regular pumpkin pie)

From the kitchen of Carol

 ¾ C sugar

1¼ C pumpkin
2/3 C canned or regular milk
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
3 eggs, separated

 One envelope Knox gelatin plus ½ cup cold water

Beat stiffly egg whites plus ½ C sugar while pumpkin mixture cooling.

 Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy saucepan.  When to boiling point add slightly beaten egg yolks and cook until thick.  Dissolve gelatin in water and add to mixture.  Cool, then add beaten egg white meringue and fold in thoroughly.  Pour into crust and refrigerate.  Top with whipped cream before serving.

Stove Top Pumpkin Pie

from the kitchen of Nola
 I haven't made this myself.  I think this is like my Aunt Thelma’s recipe
                                I found the recipe in a Old Fashioned Betty Crocker cookbook.

1 Baked Pie Shell for 9-inch Pie
3/4 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 can (16 ounces) pumpkin (2 cups)
1 can (12 ounces) evaporated milk

Prepare Baked Pie Shell. Mix brown sugar, cornstarch, salt and spices in
3-quart saucepan until well blended. Stir in eggs, pumpkin and evaporated
milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes.

 Pour into pie shell. Refrigerate 3 hours before cutting.

Spread top of pie with sweetened whipped cream if
desired. Refrigerate any remaining pie immediately.
6 SERVINGS.

A nice change from the usual pumpkin recipe, this
 is really a custard pie. The technique for preparing
this pie solves the soggy crust problem: The
custard is poured into the crust after it is baked.
Use pastry trimmings to bake pumpkin shapes for
decorating the top of the pie along with rosettes of
whipped cream. Squash pies were the invention of
American colonists