a little of each

A family's cookbook

Homemade Applesauce March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:57 pm
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Using a microwave really speeds this recipe up. Having Peter peel the apples makes it effortless. Once you try this, jarred applesauce just won’t ever do.

 

Ingredients

2 Macintosh apples, cored, peeled, and sliced

2 Granny Smith apples, cored, peeled, and sliced

1 cup water

½ Tbl lemon juice

½ cup sugar

½ tsp cinnamon

 

Directions

Mix the sugar and cinnamon together. Set aside. Mix the peeled, sliced apples, water and lemon juice in a bowl. Add the cinnamon and sugar mixture. Microwave for five minutes. Stir. Cook for five more minutes. Continue to cook in five-minute intervals until apples are tender. Use a potato masher on the apples until they reach a desired texture.

 

Cranberry Sour Cream Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:56 pm
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Put the contents of a 16-oz can of whole berry cranberry sauce into a fine sieve and break up the contents so the juice can drain off. Dissolve a small Jell-O package (raspberry preferred) in 1 cup hot water. When it has started to gel (soft gel), mix in the cranberry sauce, 1 cup sour cream, ½ cup finely chopped celery and ½ cup finely chopped walnuts. The coarseness of the chop is up to you. Fold all together and refrigerate. No need to unmold. Put it in a pretty bowl and provide a spoon.

 

Cran-Raspberry Gelatin Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:55 pm
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This dish has made frequent appearances at Thanksgiving and Christmases.

 

Ingredients

1 (3 oz) package raspberry gelatin

1 (3 oz) package lemon gelatin

2 cups boiling water

1 (10 oz) package frozen raspberries

1 (14 oz) container cranberry-orange relish

1 cup pineapple juice

1 (15 oz) can pineapple tidbits

 

Directions

Dissolve raspberry and lemon gelatins in boiling water. Stir in raspberries, mixing until thawed. Add relish and pineapple juice; mix well. Pour into 9×13 dish. Chill until cold, but not set. Drain pineapple, reserving juice. Stir in pineapple. Chill until thickened. Add reserved juice; mix gently. Chill until firm.

 

Empress Orange Mold

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:52 pm
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This recipe came from Rose Coughlan, Nana Betty’s best friend’s mother and neighbor when they lived in Bogota, New Jersey.  Robin ended up making this dish for many holiday gatherings.

 

Ingredients

1 (3 oz) package orange Jell-O

1 ¼ cups boiling water or orange juice

1 can mandarin oranges, drained

½ cup mayonnaise

1 (3 oz) package cream cheese

¼ cup chopped nuts

¼ tsp nutmeg

¼ tsp cinnamon

 

Directions

Dissolve Jell-O in boiling water or juice.  Chill until slightly thickened.  Place oranges in mold and just cover with Jell-O.  Chill until set.  Reserve the remainder of Jell-O and do not allow to set.  Mix together the mayonnaise, cream cheese, chopped nuts and spices.  When Jell-O is set, add the cream cheese mixture and then the remainder of the Jell-O.  Chill and serve.

 

Cranberry Jell-O Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:51 pm
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Ingredients

1 (16 oz) can jellied cranberry sauce

1 (16 oz) can pitted dark sweet cherries

1 (10 ½ oz) can crushed pineapple in juice

1 box cherry Jell-O

2 cups water or cranberry juice, boiling

1 cup pecans, chopped

 

Directions

Melt the cranberry sauce over low heat. Cut cherries into pieces and add to sauce. Stir in pineapple and juice. Remove from heat. In a medium bowl pour boiling water or cranberry juice over Jell-O powder. Stir to dissolve. Add Jell-O mixture to cranberry mixture and stir. Stir in pecans. Pour into a 9 x 13 dish and chill.

 

Cranberry and Apple Relish

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:49 pm
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From Southern Living.

 

Ingredients

2 Granny Smith apples, chopped

4 tsp. fresh lime juice

2 cups dried cranberries

2 green onions, sliced

2 jalapeno peppers, seeded and chopped

2 Tbl honey

2 tsp apple cider vinegar

 

Directions

Combine the apples and lime juice, tossing well, then draining off the juice. Combine the apples and the remaining ingredients in a food processor and pulse six to eight times until the mixture is finely chopped. Cover and chill at least one hour.

 

Andrea’s Cranberry Relish

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:47 pm
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Ingredients

1 package cranberries

2 cups sugar

1 can crushed pineapple

1 large package Jell-O, strawberry, orange or cherry

1 package of Ocean Spray cranberry relish

1 tsp cloves

1 tsp cinnamon

 

Directions

Cook the cranberries and sugar in just enough water to liquefy sugar. Cranberries will stop “popping” when done. Mix all the remaining ingredients with the cranberry-sugar mixture. Refrigerate for several hours. Add more Jell-O or plain gelatin if relish does not seem to be setting up. You may freeze.

 

Santa Fe Cranberry Relish

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:46 pm
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Ingredients

1 (12 oz) package cranberries

¾ cup sugar

1 jalapeno cut in quarters

1 green onion cut in quarters

½-1 tsp (or to taste) fresh cilantro

¼ tsp cumin

 

 

Directions

Process till coarsely chopped. Serve over cream cheese with crackers.

 

Sweet Noodle Kugel

Filed under: Pasta and Grains — alittlemoreofeach @ 2:31 pm
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I served this at a “Christmas Luncheon” in 2005 while working in Knoxville, Tennessee. And then again when I started work at Jacobs in Tampa in 2011. The dish gets strange looks, or maybe it’s the name that causes people to raise an eyebrow, but the people who try it love it. I always hope for leftovers. It’s the best kugel I’ve ever had.

 

Ingredients

1 lb wide egg noodles, cooked

¼ cup butter, melted

6 egg yolks

2 cups sour cream

2 cups cottage cheese, small curd is preferred

¾ cup sugar

6 oz. dried apricots, sliced and diced

6 egg whites

2 cups Rice Krispies

½ cup Brown sugar

¼ cup butter, melted

 

Directions

Mix the noodles and melted butter together. Set aside. Mix the egg yolks, sour cream, cottage cheese, sugar and apricots together and then blend it with the noodle mixture. Beat the egg whites until stiff and fold them into the noodle mixture. Put the mixture into a greased 9 x 13 dish. Toss together the Rice Krispies, brown sugar, and butter, and spread the topping on top of the noodle mixture. Bake the kugel for 50-60 minutes at 350.

 

Apricot Sweet Potato Kugel

Filed under: Sides — alittlemoreofeach @ 2:25 pm
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From Williams-Sonoma

 

Ingredients 

2 ¾ cups apricot nectar

2 Tbl sugar

salt and pepper

pinch of allspice

3 small yams (1 ½ lbs)

2 sweet potatoes (1 lb)

6 Tbl heavy cream, plus extra for drizzling

1 Tbl unsalted butter

3 Tbl minced fresh chives

 

Directions

Heat oven to 400 degrees. Butter an 8 x 8 baking dish. In a large frying or sauté pan, combine apricot nectar, sugar, ¾ tsp salt, 1/8 tsp pepper and allspice, and stir to blend. Peel one yam and cut crosswise into rounds ¼-inch thick. Add to pan and stir to coat. Repeat with remaining yams and potatoes. Bring mixture to a boil over medium heat. Reduce heat, cover and simmer until veggies begin to soften, about 8 minutes. Remove from heat. Using a slotted spoon, transfer veggies to prepared dish. Set aside. Return  liquid in the pan to a medium-high heat. Add cream. Boil, stirring occasionally, to reduce liquid to 1-½ cups, about 10 minutes. Pour liquid over yams and potatoes. Dot surface with bits of butter. Bake kugel uncovered until veggies are very tender, top is deep brown in places, and liquid is almost absorbed, about one hour. Remove from the oven and let stand for 15 minutes. Serve, drizzled with cream and sprinkled with chives.