Recipes & Menu Ideas
3/4 cup fresh cranberries
1 jalapeno pepper, stem removed
1/4 cup white sugar
1/2 cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 (14 ounce) package wonton wrappers
3 cups canola oil for frying
2. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
3. Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.
3/4 cup fresh cranberries
1 medium sugar pumpkin
1 1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons white sugar
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
4 cups tomato juice
3 cups shredded cabbage
1/2 pound fresh green beans, washed and trimmed
1 cup uncooked white rice
2. Wash pumpkin, cut off top, scrape out seeds and discard.
3. Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly.
4. Add sugar, Italian herbs, salt, pepper, tomato juice and rice; mix thoroughly.
5. Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid. Place on cookie sheet and bake for 2 to 3 hours or until pumpkin is tender.
Servings: 9 | Prep Time: 20 min. | Cook Time: 2-3 hours Amount Per Serving Calories: 365 | Total Fat: 16.1g | Cholesterol: 57mg
1 (16 ounce) package uncooked
spaghetti 1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey
1 cup peas (optional)
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
4. Mix chicken broth mixture and turkey with spaghetti. Add peas. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
Servings: 8 | Prep Time: 20 mins. | Cook Time: 1 hr.
Amount Per Serving Calories: 565 | Total Fat: 22.1g | Cholesterol: 105mg