Acorn Squash with Orange Pecan Stuffing
This acorn squash with orange stuffing side dish is a definite crowd pleaser. It’s got it all, from the taste, to the look, to the wonderful aroma- simply delightful! Need I say more?
Ingredients:.jpg)
2 small acorn squash
1/4 cup frozen orange juice concentrate, thawed, not diluted
2 tablespoon brown sugar
1/4 teaspoon ground allspice
Cooking spray
1/3 cup corn flake crumbs
1 1/2 tablespoons coarsely chopped pecans
2 tablespoons low fat butter, melted
Directions:
Scrub acorn squash with soap and warm water. Cut squash vertically in half. Scoop out the seeds. ...continue reading
Cranberry Pineapple Relish
This cranberry relish is not only a turkey’s best friend, it complements pork, beef, meat, chicken etc.. The pineapple adds just the right amount of sweetness to the cranberry making it a Thanksgiving dinner favorite!
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Ingredients:
2 package strawberry or raspberry flavored Jell-o
2 cup hot water
2 can crushed pineapple
2 can cranberry sauce
Directions:
Place hot water and Jell-o in a bowl and mix well. Put the bowl in the refrigerator until it hardens. ...continue reading
Cranberry Minute Steak
What would a Thanksgiving meal be without a cranberry something-or-other? Combine cranberry with a good piece of meat and you’ve got yourself a delicious dish that is wonderful for your Thanksgiving meal.
Ingredients:
1 cup whole berry cranberry sauce
2 tablespoons onion soup mix
1 cup water
6 slices of minute steak
Directions:
Combine the cranberry sauce, soup mix and water. Pour mixture over steaks. Place in a 9 x 13” aluminum pan and cover tightly with foil. Bake at 350°F for 45 minutes to 1 hour.
Tip: To use this recipe for a whole roast, use a 3 to 5lb roast and double the sauce recipe. Bake in a large Dutch oven for 2 ½ to 3 hours.
Cranberry and Apricot-Glazed Sweet Potatoes
This dish will enhance your holiday table with the perfect fall colors. The craisins and apricots create a winning, tangy combination. Add that tang to the sweet potatoes, and you’ll have the crowd cheering.
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Ingredients:
½ cup water
1 2/3 cups chopped dried apricots
¾ cup craisins
12 oz. apricot nectar
¼ cup freshly squeezed orange juice
2 tablespoons oil
11 cups sweet potatoes, peeled and sliced
½ cup brown sugar
Directions:
Using a saucepan, combine the water, apricots, craisins, and apricot nectar and bring to a boil for 2 minutes. Shut flame, remove from the heat, and cover saucepan. Place aside for 20 minutes. Pour contents of the saucepot into a colander, and let liquid drain into a bowl. Add orange juice and oil to the liquid. Set aside. ...continue reading