Apple & Onion Stuffin' Muffins

by K.W.

2 Tbsp extra virgin olive oil
1 stick butter, softened
4 ribs celery, chopped
1 medium onion, chopped
3 McIntosh apples or Jonagold, chopped
salt and pepper
2 Tbsp poultry seasoning
1/4 cup fresh parsley, chopped
8 cups seasoned stuffing mix (Pepperidge Farms)
1/2 cup dried cranberries (optional)
2-3 cups chicken stock (about 1 1/2 - 2 cans)

Preheat oven to 375 degrees. Melt 4 Tbsp butter with olive oil in skiller. Add celery, onion and apples. Sprinkle with salt, pepper and poultry seasoning. Cook 5-6 minutes til they begin to soften and add parsley, cranberries and stuffing. Mix to combine. Moisten with broth until all of bread is soft but not wet.

Butter 12 muffin cups (two muffin tins) with remaining butter. Use ice cream scoop to fill and mound up stuffing in muffin tins. Bake 10-15 minutes til set and crisp on top. Remove to a platter and serve hot or at room temperature.

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.

Great Green Beans

by C.B.

2 Tbsp butter or margerine
1/3 cup chopped onion
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1 cup sour cream
2 (14 1/2 ounce) can green beans, drained
1/3 cup grated swiss cheese
3 slices bacon, cooked and crumbled

Heat oven to 350 degrees. In a medium skillet, melt butter and saute onion until lightly browned or limp. Slowly add the flour and stir. Add salt and pepper. cook until flour is absorbed and slightly thickened, 1 to 2 minutes. Stir in sour cream. Heat through, but do not boil. Add green beans and stir. Put mixture in a 7x11 inch pan or 2 qt casserole dish. Top with cheese and bacon. Can be made early and refrigerated until baking time. Bake 15-20 minutes.
Serves 6.

Refried Beans

By Yvonne D.
(Enrichment Bean Class)

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and
chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Easy Oven Fried Potatoes

By Carolyn Gibb

4 medium potatoes
3 tablespoons melted butter or mixture of equal parts butter and oil
1 teaspoon salt
1/2 teaspoon pepper, or to taste
1/4 teaspoon paprika
PREPARATION:
Peel potatoes then cut crosswise into 3/8-inch slices. Brush with melted butter and oil.
Bake at 425°, basting frequently with butter or butter mixture until tender and golden brown on both sides.
Sprinkle with salt, pepper, and paprika; serve immediately.
Serves 4.

Crockpot Wrapped Potatoes

By Carolyn G.

12 potatoes, more or less
foil for wrapping potatoes
PREPARATION:
Prick potatoes with fork and wrap each potato in foil. Fill dry crockpot with the wrapped potatoes. Cover and cook on LOW 8 to 10 hours, until potatoes are tender. Prick with a fork to check.

Oven-Browned Potatoes

2007 Stake Enrichment/Jo Ann Rice

6 medium sized baking potatoes, washed, do not peel
1 medium sized sweet potatoe, peeled
Cut potatoes into pieces, larger than bite-size
Arrange in baking pan that has been sprayed with cooking spray.
Drizzle with 2 Tbsp olive oil and toss to coat.
Spring with seasoning salt that has some red pepper..
Bake in 500 degree oven for 20 minutes. Use middle rack.

Note: This recipe has no specific measurements. It will depend on how many people you are going to serve. This should feed a family of six.