Fruit Kabobs

By: A. H.

Fruit of choice:
apple slices
grapes
pinepple chunks
watermelon cubes
cantelope cubes
etc.

skewer fruit onto 3 inch wooden skewers. Serve plain or with favorite fruit dip.

Fruit Dip Recipe:

1 carton of strawberry yogurt
1 container of cool whip (fat free, extra creamy, etc.)

mix, refrigerate and serve with fruit.

Cranberry-Pineapple Minis

by C.J.

1 can (20 oz) crushed pineapple in juice
3 pkg (3 0z) Rasberry gelatin
1 can (16 0z) whole cranberry sauce
2/3 cup chopped walnuts/pecans
1 apple chopped

Drain pineapple and set aside, reserving juice. Add enough water to juice to measure 3 1/2 cups. Pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes or until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners.

Cranberry Relish

by A.H.

3/4 cup apple or orange juice
1/2 to 2/3 cup sugar
1/4 tsp cinnamon
1/2 tsp nutmeg
dash ground cloves
1 - 12 oz pkg (3 cups) cranberries
1/2 cup golden raisins (optional)
1/2 cup chopped pecans

In a medium saucepan combine juice, sugar, cinnamon, nubmet and cloves. Cook and stir over medium heat until sugar is dissolved. Add cranberries and raisins. Bring to boil, reduce heat. Cook and stir for 3-4 minutes or till cranberries pop. Remove from heat. Stir in pecans. Cover and chill for at least 2 hours before serving. Serve with poultry, pork or ham.

Sturkey House Salad

2007 Stake Erichment

1 bag mixed greens (spring mix) 5oz

1/3 cup toasted almonds

1/2 cup sun-dried cherries

1/4 cup feta cheese (herbed kind adds extra flavor)

1/2 cup Sturkey's Creamy Balsamic Vinaigrette dressing. There is a "lite" version as well.

Layer salad makings and drizzle with dressing just before serving.

Serves 4-5

Orzo Salad

By Kenna W.
½ pound fresh asparagus spears
1 garlic clove, minced
3 tablespoons olive oil
8 ounces, orzo, cooked according to package directions and rinsed for use in salad
2 cups cooked turkey (or chicken), cut into bite-size pieces
½ green pepper, cut into bite-size pieces
½ cucumber, diced
½ teaspoon salt
¼ cup minced fresh parsley (or basil)
1 tomato, chopped (or half pack of cherry or grape tomatoes)
¼ cup gorgonzola or feta cheese, optional
¼ cup dried cranberries or cherries, optional

Wash and trim asparagus, and slice into 2-inch pieces. Heat oil in sauté skillet and sauté asparagus and garlic for 3 minutes until crisp tender. Cook orzo and rinse in cold water for salad. Drain and place in large salad bowl. Add sautéed asparagus and garlic mixture, meat, green pepper, cucumber, tomato and fresh parsley (or basil). Sprinkle with salt. Toss to blend. Add cheese and dried fruit, if desired. Note that less is best when using a strong flavored cheese or it overpowers the meat flavor.

Aunt Rose’s Cucumbers

By Kenna W.

4-6 cucumbers, peeled and sliced
Thinly sliced onion (to taste)
1 cup white vinegar
9 tablespoons sugar
4 teaspoons salt
Place sliced cucumbers and onions in a bowl. In a saucepan, combine vinegar, sugar and salt. Heat to boiling. Pour vinegar mixture over cucumbers and onions. Serve warm or refrigerate until ready to serve