1 1/2 C. sugar
3 C. water
3 cinnamon sticks (or 1 tsp ground cinnamon)
4 whole cloves
Simmer 15 minutes to an hour and add:
1 C. orange juice
1 C. lemon juice
4 C. apple cider (or apple juice)
2 C. pineappe juice
2 quarts water
1 C. orange juice
1 C. lemon juice
4 C. apple cider (or apple juice)
2 C. pineappe juice
2 quarts water
Reheat, but avoid boiling. Serve hot.
Salad
On a bed of Spring greens place:
thinly sliced red onion
orange slices
dried cranberries
Goat cheese balls rolled in candied pecans
Add Raspberry vinaigrette (your favorite brand)
Cranberry-Pineapple Minis
1 can (20 oz) crushed pineapple, in juice
2 pkg (3 ox. each) Raspberry flavor Jell-O
1 can (16 oz.) whole berry cranberry sauce
2/3 cup walnut pieces
1 apple, chopped
Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved. Stir in pineapple cranberry sauce, walnuts and apple. Spoon into 24 paper-lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners.
Makes 24 serving.
Topping: fold lemon pie filling into whipped cream (1 to 1 ratio) and dab on top. Garnish with lime and orange zest.
Salad
On a bed of Spring greens place:
thinly sliced red onion
orange slices
dried cranberries
Goat cheese balls rolled in candied pecans
Add Raspberry vinaigrette (your favorite brand)
Cranberry-Pineapple Minis
1 can (20 oz) crushed pineapple, in juice
2 pkg (3 ox. each) Raspberry flavor Jell-O
1 can (16 oz.) whole berry cranberry sauce
2/3 cup walnut pieces
1 apple, chopped
Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved. Stir in pineapple cranberry sauce, walnuts and apple. Spoon into 24 paper-lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners.
Makes 24 serving.
Topping: fold lemon pie filling into whipped cream (1 to 1 ratio) and dab on top. Garnish with lime and orange zest.
Creamy Potato Soup
Make roux by mixing:
3/4 C. flour
3/4 C. butter
Make roux by mixing:
3/4 C. flour
3/4 C. butter
Mix in pan until bubbly, but be careful not to burn it. Add 1 Qt. half and half and whisk until thick and creamy.
6 lg. potatoes - cubed
1/4 C. onions - chopped
3/4 C. celery - chopped
1/2 C. carrots - chopped
6 lg. potatoes - cubed
1/4 C. onions - chopped
3/4 C. celery - chopped
1/2 C. carrots - chopped
Put in pot and add 2 Qts. water and 1 Tbls. chicken bouillon. Cook until almost done. Add 1/2-3/4 C. crumbled bacon or left over ham and boil another minute. Add 1 C. cheddar cheese (shredded, brick or sauce) to roux add put in crockpot - add veggie/broth mixture to crockpot. Cook on low for 2 hours. 45 minutes before soup is to be served, add some fresh chopped basil and rosemary for taste. Enjoy! Serve in Sourdough bread bowl if wanted. Approximate measurements, so add more or less as needed.
