Xmas & Thanksgiving

For Stuffed Mushrooms, see: Vegetables ~ Mushrooms & Onions
For Mashed Potatoes, see Vegetables ~ Potatoes
For Giblet Gravy see: Sauces & Gravy
For Dressing – See Meat ~Turkey & Dressing
For Turkey – See Meat ~Turkey
For Sweet Potatoes – See Vegetables ~Potatoes

Makes 2 cups

16 oz. can whole-berry cranberry sauce
1/2 cup orange marmalade
1/2 lemon (juice and grated rind of)
1/4 cup chopped pecans

Combine. Chill until ready to serve

Serves 12 – 15 people  (Rev 12/08)

RED LAYER:  3 oz pkg cherry or cranberry jello
1 cup cherry pie filling (blended)
¼ cup cran-grape, cranberry, grape juice, or just water.
WHITE LAYER:  *2 cups small marshmallows or *topping recipe below instead of marshmallows
GREEN LAYER:  3 oz pkg lime jello
8 oz can DRAINED, crushed pineapple (use good brand!)

RED LAYER:  Boil 3/4 cup water in pan on stove.
Add cherry jello & boil & stir 1 min.
Add ¼ c juice and blended pie filling.
Pour into 8  x 8 clear GLASS dish (glass so pretty colors show thru)
WHITE LAYER:  Top with small marshmallows using–see topping option below
Refrigerate several hours til marshmallows are FIRMLY embedded in jello.
GREEN LAYER:  Boil 1 c water in pan on stove.
Add lime jello & boil & stir1 min.
Stir in DRAINED pineapple and ½ c ice water. COOL!! (or will loosen marshmallows)  Refrigerate til set.

*NOTE:  Can eliminate marshmallows and instead top with:
4 oz. cream cheese
1 c sour cream
¼  c powdered sugar
½  t vanilla
¼  c chopped nuts – optional
Use Mixer to beat cream cheese until very smooth with no lumps.
Add rest of topping ingredients, except nuts.
Spread on top of  jello.
Sprinkle chopped nuts on top if desired.


WILD RICE & BARLEY – Great for Holidays

1 med onion shopped finely
1 c med pearl barley (not quick-cooking)
1 box Uncle Ben’s Long Grain & Wild Rice-Roasted Garlic
1/2 c oleo
1/2 c chopped fresh parsley
1/4 c thinly sliced green onions
1 c celery, chopped small
8-10 fresh mushrooms, sliced
1/2 t salt
1/4 t pepper
1/4 t garlic powder
2 can beef broth
2 c water
2 T soy sauce
1/4 lb HOT ground sausage, browned-opt
1/2 c slivered almonds, toasted*

Saute in oleo onion and barley till barley is browned.
Add green onions, parsley, celery and mushrooms, salt & pepper and saute 3-4 min longer.
Transfer to greased 4 qt baking dish.
Stir in cooked sausage, wild rice, soy sauce, water, broth, contents of rice seasoning packet.
Bake covered at 350 for 45 min; remove cover, sprinkle almonds on top.
Bake 30 more min., til barley is tender and liquid is absorbed.
*Toast almonds by placing on paper plate, drizzling melted oleo over them, and micro for 4 min., stirring after each minute.