CRANBERRY SAUSAGE STUFFING

Image by fugutabetai_shyashin via Flickr Here is another recipe for your Thanksgiving feast. This is my Mom's recipe with my own variations... Hope you enjoy!!!

Did you know the difference between stuffing and dressing? Stuffing is cooked inside the bird and dressing outside.
Enough for a 12 lb turkey

3/4 pound pork sausage meat crumbled
1 lg onion, and 3 stalks celery pureed in food processor
¾ pkg Pepperage Farms stuffing cubes
1 sleeve Ritz crackers, crushed
½ c dried cranberries
1-2 cups chicken or turkey broth ,warmed
1/4 teaspoon Bell's seasoning
Salt and pepper

Combine bread cubes and crackers in large bowl
 Saute sausage meat in skillet until browned, drain on paper towels and save drippings
Saute onion and celery in sausage drippings
Add sausage and veggies to stuffing and mix well
Mix in cranberries
Add broth a little at a time until stuffing is moist enough to hold together
Season with salt pepper and bells seasoning
You can either stuff your turkey with this or put in a greased casserole, cover with foil and bake at 350 for 30 minutes

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CINNAMON WALNUT CHEESECAKE

Image via Wikipedia 
Here is another recipe for your Thanksgiving table...Enjoy!!!
This is one of the first recipes I created back in 1976. I have served it every Thanksgiving since!
Ingredients
Crust 
1 3/4 cups graham cracker crumbs
1tsp cinnamon (preferably Saigon cinnamon)
1/2 cup finely chopped walnuts , toasted
1/2 cup butter, melted 
Filling
2 8 oz pkgs cream cheese, softened
3 eggs
3/4 cup sugar 
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
3 cups sour cream 
How to make it
Combine graham cracker crumbs,cinnamon and walnuts
add melted butter and stir until well blended
reserve 1/4 cup and press the remaining in the bottom of a 9 inch springform pan
blend cream cheese, eggs, sugar, salt and extracts in an electric mixer on medium-high speed until smooth
mix in sour cream on low speed until well blended
pour into crust ,top with reserved crumbs and bake in a 350 degree oven for 1 hour until set (its ok if the center is a bit jiggly)
Cool on wire rack for 1 hour
Cover with foil and refrigerate until chilled(at least 4 hours, but preferably, overnight)

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CROCKPOT MACARONI AND CHEESE

This is easy to prepare especially in summer when you dont want to heat up the kitchen... Also good to bring to potlucks






8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

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LINGUINE WITH WHITE CLAM SAUCE

Quick and easy,for busy nights... good with a simple green salad



1 lb. linguine, cooked and drained
1/2 c. olive oil
1 c. onion, chopped
3 or 4 garlic cloves, minced
2 cans clams, minced or chopped, with liquid
1/2 c. white wine
1 tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sweet basil

Heat oil in skillet and saute onion and garlic until
golden. Add clams, wine and seasonings, and simmer 5
minutes. Pour sauce over cooked and drained linguine.

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CLAM CAKES

These are an old New England favorite and have been served
at Cape Cod clam shacks for years and years! They are good with either french fries or our favorite, onion rings


2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder

Drain clams well, reserving 1/2 cup of clam broth liquid.
Combine all ingredients. Drop by tablespoonfuls into medium
hot oil in a deep fryer or heavy skillet.

Oil that is too hot or cakes which are too large will cause
burning or uncooked centers. Adjust temperature up or down
slightly to compensate. A good starting temperature is 360
degrees.

The clam cakes will float; turn them over gently as they
rise to fully cook both sides. Do not overload the cooker,
as this will reduce heat too much. Fry only a few at a
time.

Drain on paper towels. Serve with tartar sauce or
or just garnish with slices of lemon
These are best while still warm, but can be served at room temperature as
well.

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READER RECIPE SUNDAY

GREEN GODDESS DRESSING

Here is another tasty recipe from my daughter, Carolyn Kenny of Payson,AZ... If you have a great recipe, send it.. I'd love to post it on the blog!!

1 shallot
1 garlic clove
3 tbsp white wine vinegar
3t bsp lemon juice
2 salt packed anchovies
1/2 ripe avocado
3/4 cup olive oil
1/2 cup whipping cream
1/4 chopped Italian parsley
3 tbsp chopped tarragon
2 tbsp chopped cilantro
i tbsp chopped basil
fresh ground pepper
salt
3 tbsp chopped chives

peel and dice shallot and garlic and macerate in white wine vinegar and lemon juice. rinse, debone, and finely chop the anchovies and add. add avocado and mash with fork. whisking with fork, gradually add the olive oil and whipping cream as if making thin mayonnaise. stir in the herbs and salt and pepper. This is my addition, seems like a go in the blender might not hurt.

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CONEY ISLAND CHILI DOG SAUCE

This sauce is delicious served over boiled or steamed hot dogs in a bun. They are also great on the grill.They taste just like the ones I would have as a kid when I went out with my Grandpa. I top them with shredded cheddar cheese and chopped onions

1 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
1 6 oz can tomato paste
1 cup water
1tbsp sugar
1 tbsp prepared yellow mustard
1 tbsp dried minced onion
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground cumin (heaping)
1/4 tsp black pepper

Directions
Brown ground beef in skillet breaking it into small crumbles adding onions halfway through
Add minced garlic when meat is almost done
Add all remaining ingredients, stir well to combine
Simmer over low heat for 15 minutes
Serve over boiled or steamed hot dogs in buns
Top with shedded cheddar cheese and chopped onions

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CLASSIC RECIPES REVISITED

CHICKEN DIVAN
Here is a quick and easy classic that is still as tasty as it was back in the 80's



Ingredients
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat toaster oven to 375 degrees F
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown

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