HOMEMADE CRANBERRY SAUCE

HOMEMADE CRANBERRY SAUCE
The Thanksgiving holiday is just around the corner and everyone has an opinion about cranberry sauce. Do you use the canned variety, frozen, or fresh?  Olivia found this outstanding recipe for homemade and freshly canned cranberry sauce on the Ball canning website.  It provides the right amount of sweet and tangy flavor that makes cranberry sauce a holiday favorite.  Cranberries are plentiful right now and often can be found at a good price, so take the time to make this recipe and your guests won't be disappointed.  Happy Thanksgiving everyone!
-Nanette

Preserving Method: Water Bath Canning

Makes about 8 (8 oz) half pints

The whole berries in this cranberry sauce add intense texture and flavor. Thanksgiving dinner just wouldn't be the same without it!

YOU WILL NEED

• 4 cups granulated sugar
• 4 cups water
• 8 cups fresh cranberries (about 2 lb)
• Grated zest of 1 large orange, optional
• 4   Ball®(16 oz) pint or 8  Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
3. LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.  Place jar in boiling water canner. Repeat until all jars are filled.
4. PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

CHICKEN CRESCENT BAKE

CHICKEN CRESCENT BAKE
Olivia found this scrumptious recipe at a web site called www.bakeatmidnite.com .  If you like chicken and you like cheese, this is a winner.  I even thought if you would like to substitute turkey (leftover from the upcoming holiday) that might be a new creative way to use up what is left of the bird.  I think the key here to getting a desirable texture is not pouring the sauce directly on the rolls but around them so the rolls have an opportunity to reach a lovely golden brown.  The soup, cream cheese, and cheese make for a delicious silky inside filling.  Give this recipe a try with either chicken or turkey.  You will probably want to make it again and again.
-Nanette

CHICKEN CRESCENT BAKE

PREP TIME

10 mins

COOK TIME

35 mins

TOTAL TIME

45 mins

Author: Judith Hannemann

Serves: 4

INGREDIENTS

• 1 tube (8 count) regular-sized crescent rolls
• 2 cups shredded cooked chicken
• 4 oz softened cream cheese
• 1 tsp instant minced onion
• ¼ tsp garlic powder
• ½ tsp salt
• pinch of pepper
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan or Romano cheese
• Sauce:
• 1 can (10.75 oz) cream of chicken soup*
• 1 soup can of milk (use the empty soup can)

INSTRUCTIONS

1. *Cream of Mushroom may be substituted
2. Preheat oven to 350 degrees F.
3. Lightly spray a 11×7-inch rectangular baker.
4. In a medium bowl, mix together the chicken, cream cheese, instant minced onion, garlic powder, salt, pepper and mozzarella. Set aside.
5. In another bowl, mix the soup with the milk, stirring the milk in gradually so it’s smooth.
6. Separate the crescent dough into the 8 triangles. Place about ¼ cup of the chicken mixture on the wide base of the crescent “triangle.” Roll up and seal completely–you roll these like you are making rolls, but also pinch the sides together so the filling is completely enclosed by the crescent dough.
7. Place chicken-filled crescents in the pan making 2 rows with 4 crescents in each row–leave space on all sides for the sauce.
8. Pour sauce around the crescents, avoiding covering the dough with the sauce or they will not brown and will be soggy!
9. Sprinkle crescent tops with the grated Parmesan or Romano cheese.
10. Bake for 30-35 minutes or until tops are nicely browned.

ZUCCHINI CHEESE RICE

ZUCCHINI CHEESE RICE
Most people have harvested the last of their squash and probably either eaten them or preserved them in some way, but some folks may still have that lone zucchini that looms large in the kitchen,  You may be looking at it and saying to yourself, "I really should use this thing before it goes to waste."  Well, ponder the situation no longer and make this delicious cheesy garlic zucchini rice.  It has all the texture and taste you could ever want from the humble zucchini and is sure to please those with whom you share it.  It is a simple, but delicious recipe you should definitely try.  Olivia made it and gave it a two thumbs up!
-Nanette

CHEESY GARLIC ZUCCHINI RICE

YIELD: 6 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

RECIPE FROM:  www.damndelicious.com

INGREDIENTS:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups vegetable broth*
• 1 cup rice*
• 2 zucchini, shredded
• 1 cup shredded cheddar cheese
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Melt butter in a large saucepan over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
2. Stir in vegetable broth and rice. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-20 minutes.
3. Remove from heat and stir in zucchini and cheese; season with salt and pepper, to taste. Cover and let stand until cheese has melted, about 3-5 minutes.
4. Serve immediately.

*Water can be substituted.

*Brown rice or quinoa can be substituted, but cooking time may have to be adjusted as needed.