For Stuffed Mushrooms, see: Vegetables ~ Mushrooms & Onions
\nFor Mashed Potatoes, see Vegetables ~ Potatoes
\nFor Giblet Gravy see: Sauces & Gravy
\nFor Dressing – See Meat ~Turkey & Dressing
\nFor Turkey – See Meat ~Turkey
\nFor Sweet Potatoes – See Vegetables ~Potatoes<\/p>\n
CRANBERRY RELISH\u00a0\u00a0 \u00a0\u00a0\u00a0 (Dot Berry)\u00a0 CHESS LOVES!!<\/strong> 16 oz. can whole-berry cranberry sauce Combine. Chill until ready to serve<\/p>\n CHRISTMAS SALAD \u2013 RED, GREEN & WHITE –<\/strong> RED LAYER:\u00a0 3 oz pkg cherry or cranberry jello RED LAYER:\u00a0 Boil 3\/4 cup water in pan on stove. *NOTE:\u00a0 Can eliminate marshmallows and instead top with: <\/p>\n WILD RICE & BARLEY<\/strong> – Great for Holidays<\/p>\n 1 med onion shopped finely Saute in oleo onion and barley till barley is browned. 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 CRANBERRY RELISH\u00a0\u00a0 \u00a0\u00a0\u00a0 (Dot Berry)\u00a0 CHESS LOVES!! Makes 2 cups 16 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-514","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=514"}],"version-history":[{"count":18,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/514\/revisions"}],"predecessor-version":[{"id":1159,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/514\/revisions\/1159"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMakes 2 cups<\/p>\n
\n1\/2 cup orange marmalade
\n1\/2 lemon (juice and grated rind of)
\n1\/4 cup chopped pecans<\/p>\n
\n
\nServes 12 \u2013 15 people\u00a0 (Rev 12\/08)<\/p>\n
\n1 cup cherry pie filling (blended)
\n\u00bc cup cran-grape, cranberry, grape juice, or just water.
\nWHITE LAYER:\u00a0 *2 cups small marshmallows or *topping recipe below instead of marshmallows
\nGREEN LAYER:\u00a0 3 oz pkg lime jello
\n8 oz can DRAINED, crushed pineapple (use good brand!)<\/p>\n
\nAdd cherry jello & boil & stir 1 min.
\nAdd \u00bc c juice and blended pie filling.
\nPour into 8\u00a0 x 8 clear GLASS dish (glass so pretty colors show thru)
\nWHITE LAYER:\u00a0 Top with small marshmallows using–see topping option below
\nRefrigerate several hours til marshmallows are FIRMLY embedded in jello.
\nGREEN LAYER:\u00a0 Boil 1 c water in pan on stove.
\nAdd lime jello & boil & stir1 min.
\nStir in DRAINED pineapple and \u00bd c ice water. COOL!! (or will loosen marshmallows)\u00a0 Refrigerate til set.<\/p>\n
\n*WHITE TOPPING: \u00a0<\/strong>
\n4 oz. cream cheese
\n1 c sour cream
\n\u00bc\u00a0 c powdered sugar
\n\u00bd\u00a0 t vanilla
\n\u00bc\u00a0 c chopped nuts – optional
\nUse Mixer to beat cream cheese until very smooth with no lumps.
\nAdd rest of topping ingredients, except nuts.
\nSpread on top of\u00a0 jello.
\nSprinkle chopped nuts on top if desired.<\/p>\n
\n
\n1 c med pearl barley (not quick-cooking)
\n1 box Uncle Ben’s Long Grain & Wild Rice-Roasted Garlic
\n1\/2 c oleo
\n1\/2 c chopped fresh parsley
\n1\/4 c thinly sliced green onions
\n1 c celery, chopped small
\n8-10 fresh mushrooms, sliced
\n1\/2 t salt
\n1\/4 t pepper
\n1\/4 t garlic powder
\n2 can beef broth
\n2 c water
\n2 T soy sauce
\n1\/4 lb HOT ground sausage, browned-opt
\n1\/2 c slivered almonds, toasted*<\/p>\n
\nAdd green onions, parsley, celery and mushrooms, salt & pepper and saute 3-4 min longer.
\nTransfer to greased 4 qt baking dish.
\nStir in cooked sausage, wild rice, soy sauce, water, broth, contents of rice seasoning packet.
\nBake covered at 350 for 45 min; remove cover, sprinkle almonds on top.
\nBake 30 more min., til barley is tender and liquid is absorbed.
\n*Toast almonds by placing on paper plate, drizzling melted oleo over them, and micro for 4 min., stirring after each minute.<\/p>\n","protected":false},"excerpt":{"rendered":"