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Recipes Posted 11/6/99

  • New England Clam Chowder
  • Brussel Sprouts Royal
  • Butterhorn Rolls
  • Cranberry and Two-Cheese Salad
  • Cranberry Banana Bread
  • Cranberry Caserole
  • Cranberry Delight
  • Creamy Cranberry Salad
  • Fruit Salad Supreme
  • Pumpkin Soup
  • Sweet Potato Pie




    Featured Recipe 11/6/99

    The following recipe was submitted by Bev. It is one of her tried and true recipes, and if you love clam chowder, you are going to love this one! Thank you, Bev, for taking the time to share this delicious recipe!!!

    New England Clam Chowder
    
    1 cup chopped onion
    2 slices diced bacon
    1 Tbsp. butter
    1/4 cup flour
    3-6 1/2 oz. cans minced clams
    2 cups pared, diced potatoes
    3/4 tsp. thyme
    1/2 tsp. salt
    1/4 tsp. pepper
    2 cups milk
    1 cup light cream
    
    In a 3 qt. saucepan over medium heat, cook onion until soft and
    bacon is crisped, stirring constantly.  Add butter.  When butter
    is melted, add flour and cook for 1 minute.  Drain liquid from
    clams into pan.  Add potatoes, thyme, salt, and pepper.  Cover
    and simmer until potatoes are nearly tneder.  (About 12-15 min.)
    Add milk and cream.  Cover and simmer 5 min. longer.  DO NOT
    BOIL.  Stir in clams and cook 1 min. until heated through.
    Garnish with celery leaves if desired.
    Makes 6 servings - 300 calories per serving
    Prep Time:  40 minutes
    
    
    

    * Exported from MasterCook * Brussel Sprouts Royal Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces packaged brussel sprouts -- halved 5 ounces canned water chestnuts -- drain, save liquid 1/2 cup snipped parsley 1 teaspoon sugar 1/2 cup margarine Take reserved liquid from water chestnuts and pour into a measuring cup. Add enough water to make one cup liquid. Pour sugar and parsley into saucepan with liquid. Bring to boil; add brussel sprouts and simmer covered for 8-10 minutes. Drain. Add margarine and diced water chestnuts. You may add pearl onions and soft buttered bread crumbs if desired.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterhorn Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour 2 tablespoons yeast 1 cup warm water 2 tablespoons sugar 3 large eggs -- beaten 1/2 cup butter or margarine 1 teaspoon salt 1/2 cup sugar Vegetable oil Dissolve yeast and 2 Tbsp. sugar in warm water. Cream butter with well beaten eggs. Add yeast mixture and 1/2 cup flour, salt and remaining sugar. Beat until smooth. Add rest of flour and mix by spoon. Place in greased bowl and cover. Set in refrigerator overnight. Next day - divide dough into 4 parts. Roll each portion to about 1/4" thickness, like you would a pie crust. Brush top with vegetable oil and cut into pie-shaped wedges, making 8 or 9 pieces. Roll up beginning with wide end to form crescent roll . Let rise on greased cookie sheet for 3-4 hours. Bake at 400 degrees for about 7-10 minutes, until golden brown.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry and Two-Cheese Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cranberries Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces package raspberry flavored gelatin 1 1/2 cups boiling water 10 packages frozen cranberry orange relish 3 ounces cream cheese 1/2 cup cottage cheese 1/2 cup sour cream 1/2 cup chopped pecans or walnuts Dissolve gelatin in boiling water. Blend in cranberry relish. Chill until partially set. Beat together cream cheese and sour cream. Blend in cottage cheese and nuts. Fold cream cheese mixture into partially set gelatin. Pour into a 4 cup mold or 11x7" pan. Chill unitl set. Serve on a bed of lettuce.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Banana Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Cranberries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh cranberries 1 cup sugar 1 cup water 1/3 cup shortening 2/3 cup sugar 2 eggs 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup mashed bananas 1/2 cup coarsely chopped walnuts Combine cranberries, 1 cup sugar and water, cook over medium heat for about 5 minutes, or until cranberries begin to pop. Drain and set aside. Cream shortening; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture alternately with banana, mixing well after each addition. Fold in cranberries and walnuts. Lined a greased 9x5x3" loaf pan. Spoon batter into pan. Bake at 350 degrees for 60 minutes or until bread tests done. Cool 10 minutes, then remove from pan and cool on rack.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cranberries Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups red apples, unpeeled and chopped 2 cups raw cranberries, washed and drained 1 1/4 cups granulated sugar 1 1/2 cups quick-cooking oats 1/2 cup flour 1/3 cup chopped pecans 1/2 cup melted margarine Combine apples, cranberries and sugar. Place in a 2 quart casserole. Combine remaining ingredients and sprinkle over cranberry mixture. Bake at 350 degrees for one hour. This makes a nice side dish for chicken, pork and turkey.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Delight Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cranberries Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces strawberry or raspberry gelatin 1 1/2 cups boiling water 10 ounces frozen strawberries or raspberries -- thawed and undrained 10 ounces frozen orange-cranberry relish -- partially thawed 1/2 cup chopped apple Dissolve gelatin in boiling water, add strawberries or raspberries. Blend in cranberry relish - stir in chopped apple. Pour salad mixture in greased 1 1/2 quart mold. Chill for 6 hours.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Cranberry Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cranberries Thanksgiving Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces package strawberry gelatin 1 cup hot water 1 pound canned whole cranberry sauce 1/2 cup diced celery 1/4 cup chopped nuts 8 ounces cream cheese -- softened Dissolve gelatin in hot water. Cool and chill slightly. Break up cranberry sauce with a fork and add to gelatin with celery and nuts. Fold in cream cheese. Pour into an 8 inch square pan. Refrigerate overnight or until set.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Salad Supreme Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dessert Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned sliced peaches 22 ounces canned mandarin oranges 16 ounces canned apricot halves 20 ounces frozen strawberries -- thawed 3 1/2 ounces box instant vanilla pudding Drain peaches, oranges, apricots and pineapple very well. Pat dry on paper towels. Place fruit in bowl and add strawberries (do not drain). Add instant vanilla pudding. Stir together and place in refrigerator overnight.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pumpkin Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or margarine 2 tablespoons finely chopped onion 2 cups cooked pumpkin 20 ounces canned chicken broth -- undiluted 2 1/2 cups milk 1/4 teaspoon ground cloves 1/2 teaspoon sugar 1 teaspoon lemon juice 3 drops Worcestershire sauce 1/2 teaspoon salt 3/4 cup sour cream In a heavy 4 quart saucepan or kettle, melt the butter and saute the onions until tender, but not brown. Add all other ingredients but the milk and cream, stir thoroughly to blend. Heat over medium heat for 15 minutes, stirring occassionally. Add milk and heat just to steaming - do not boil. Fold in sour cream and serve with croutons or popcorn. This soup may also be served cold, for an elegant dessert. If you prefer to serve it as a dessert, substitute sweetened whipped cream for the sour cream and ganish with a thin slice of orange.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pie Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 inch unbaked pie crust 3 eggs 2 cups sugar 1/4 cup margarine 1 small can evaporated milk 1 teaspoon vanilla 1 cup mashed sweet potatoes 1/2 cup coconut -- optional Prick bottom of pie shellt - set aside. Combine rest of ingredients together and pour into pie shell. Bake at 350 degree for approximately 1 hour or until toothpick inserted in middle comes out clean.

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