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is one of my favorite cranberry recipes! Enjoy!
Ursula Roy, firstname.lastname@example.org
CRANBERRY BUNDT CAKE
oven to 350 degrees. Grease a
10-inch bundt pan. Cream the butter
and gradually add the sugar, beating until light.
Beat in eggs one at a time, add orange zest. Sift the flour with baking powder, baking soda, and salt.
Add cranberries. Pour batter into the prepared bundt pan.
Bake for 35 minutes, or until sides of cake shrink away from edges of pan
and a cake tester inserted in the center comes out clean. Cool for 10 minutes in
pan. Un-mold onto a rack and drizzle
with Cranberry Glaze while warm. Cool
before serving. Makes 16 servings.
GREEK LENTIL SOUP
Lentil Soup is a hearty camp recipe.
This recipe serves 12 and is great winter soup for home, too!
1 1/4 pounds lentils
1/3 cup dried onions presoaked 10 minutes in 2/3 cups warm water. Drain.
4 large garlic cloves, minced.
32 oz. can whole tomatoes, chopped. Do not drain.
2 bay leaves
2 teaspoons dried parsley.
12 chicken bouillon cubes dissolved in 3 quarts water
2 tablespoons basil
1/2 cup extra virgin olive oil
2 tablespoons red vinegar
3 quarts water
pepper to taste. You won't need much if any salt.
CANOE CELERY BOATS
8 stalks celery
cream cheese of your choice - (i.e. pineapple, garden, flavored or just plain) or peanut butter
Cut celery stalks in 4 inch pieces pointy on each end like a canoe. Spread cream cheese or peanut butter on over celery and chill. If cream cheese pack in containers with wax paper.
Note: peanut butter travels very well!
submitted by Barbara McNutt email@example.com
SOUR CREAM, ORANGE and PECAN BREAD
1/2 cup (1 stick) butter
3/4 cup granulated sugar
2 large eggs
1/3 cup sour cream
1/4 cup fresh orange juice
Grated rind of 2 oranges
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups chopped pecans
Preheat oven to 325 degrees. In a large mixing bowl, cream the butter and sugar until light. Then beat in the eggs, sour cream and orange juice.
In a medium-sized mixing bowl, combine the remaining ingredients and add to the egg mixture. This can be done by hand. Do not over mix.
Pour the batter into a buttered 9 x 5 x 3 inch loaf pan and bake for 45 - 50 minutes OR until a tester inserted into the center comes out clean. Cool on a wire rack for 20 minutes before removing bread from the loaf pan.
submitted by Leona Fluck firstname.lastname@example.org
Sangria with Apple and Orange
2 750-ml bottles Beaujolais or Zinfandel wine
3 cups cranberry-apple juice cocktail
1 cup orange juice
1 cup sugar
1 small apple, cored, sliced
2 oranges, each cut into 8 rounds
Combine first 4 ingredients in large pitcher Stir until sugar dissolves. Add apple and 8 orange slices. Cover; refrigerate until well chilled, at least 2 and up to 8 hours.
Fill 8 wineglasses with ice: Pour sangria over. Garnish rim of each glass with 1 orange slice and serve.
Layered Bean, Guacamole and Salsa Dip
Here's a crowd pleaser that can be completed the day before the party. Offer the refreshing sangria alongside.
1 ½ 16-ounce cans refried beans
1 ¾ teaspoons chili powder or to taste
2 cups purchased guacamole or 2 chopped avocados
1/3 cup purchased tomatillo salsa
1 teaspoon minced garlic
2 cups grated cheddar cheese (about 8 ounces)
2 14½ ounce cans diced tomatoes with jalapenos, well drained
3/4 cup chopped green onions
1 ½ cups sour cream
2/3 cup chopped fresh cilantro
1 3.8-ounce can sliced black olives, drained
Corn tortilla chips
Mix beans and chili powder in medium bowl to blend. Mix guacamole, tomatillo salsa and garlic in another medium bowl.
Spread half of bean mixture in bottom of 8 to 10 cup glass bowl. Sprinkle with 1 cup cheese. Spread guacamole over. Spoon half of drained tomatoes over. Sprinkle with green onions. Spread remaining bean mixture over. Stir sour cream to loosen. Spread over bean mixture, covering completely. Arrange cilantro, remaining cheese, olives and remaining drained tomatoes in concentric circles atop sour cream. Cover; refrigerate at least 2 hours. (Dip can be assembled 1 day ahead. Cover tightly with plastic wrap and keep refrigerated.) Serve dip with chips.