Aidpage

2 (3 ounce) packages lemon flavored gelatin
1 cup sugar
1 cup boiling water
4 cups fresh cranberries, ground
2 large apples, unpeeled, cored, and ground
1/2 cup chopped pecans
Lettuce leaves
Mayonnaise
Orange slices

Dissolve gelatin and sugar in boiling water.  Add next 4 ingredients; stir well.  Pour into a lightly oiled 6 cup ring mold; chill until set.  Unmold on lettuce leaves.  Fill center of ring with mayonnaise; garnish with orange slices.

Yield:  6 to 8 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

8 large tart green apples, peeled, cored
1 1/3 cups cranberries
1/3 cup sugar
2 tablespoons fresh lemon juice

Topping
1 cup old fashioned oats
3/4 cup flour
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cube butter, softened
3/4 cup chopped pecans
1/2 cup raisins

Preheat oven to 375 degrees.  Spray 9 inch x 13 inch pan with nonstick spray.

Slice apples into 1/4 inch thick slices.  Combine applies, cranberries, sugar, and lemon juice.  Toss carefully.  Pour into prepared pan.

Topping:  Combine oats, flour, brown sugar, cinnamon, and nutmeg.  Add butter and mix until crumbly.  Stir in nuts and raisins.   Sprinkle over apple cranberry mixture.  Cover with foil.  Bake for 20 minutes.  Uncover and bake for an additional 40 minutes.  Serve warm with vanilla ice cream.

Yield:  12 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

2 cups corn
2 tablespoons minced red pepper
2 tablespoons minced green pepper
1 1/2 tablespoons flour
Salt and pepper to taste
1 cup milk
3 slices bacon

Combine corn, red pepper, green pepper, flour, salt and pepper; pour into 1 1/2 quart casserole.  Add milk.  Broil bacon until almost crisp; arrange over corn mixture.  Bake in 350 degree oven for about 30 minutes.

Yield:  4 to 6 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

1 pound fresh spinach
1 1/2 cups cored, diced apples
1 small red onion, thinly sliced
2 tablespoons lemon juice
1 teaspoon salad oil
1/4 teaspoon seasoned salt
1/4 teaspoon Worcestershire sauce
1 teaspoon sugar

Remove stems and large ribs from spinach; tear up larger leaves.  Wash and drain.  Place in large covered saucepan; steam for 1 to 2 minutes or just until slightly wilted.  Drain off any liquid.  Combine spinach, apples and onion in salad bowl.  Combine remaining ingredients.  Pour over salad; toss lightly.

Yield:  6 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

1 can (15 ounces) cream style corn
2 eggs, beaten
1/2 cup crushed saltines (about 14 crackers)
1/4 cup butter, melted
1/4 cup grated carrot
1/4 cup evaporated milk
1/4 cup chopped sweet red pepper
1 tablespoon chopped celery
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
Paprika

In a large bowl, combine the first 11 ingredients.  Spoon into four greased 8 ounce baking dishes.  Sprinkle with cheese and paprika.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until set.

Yield:  4 servings

Note:  a 1 quart baking dish may be used in place of the individual baking dishes.

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

3 to 3 1/2 pounds roasting chicken
Salt and freshly ground black pepper
2 tablespoons butter, plus 1 tablespoon softened
1 shallot, minced
2 tablespoons all purpose flour
1/2 cup hot chicken broth
1/2 cup heavy cream
1/2 cup chopped cooked ham
1 cup cooked rice
10 ounces fresh spinach, washed, stems trimmed, chopped
1/2 teaspoon freshly grated nutmeg
1 teaspoon lemon juice
1 clove garlic, bruised

Preheat oven to 375 degrees.  Rinse the chicken and pat it dry with paper towels.  Sprinkle the chicken inside and out with salt and pepper to taste.

Melt the 2 tablespoons butter in a medium saucepan over medium low heat.  Add the shallot; cook 3 minutes.  Add the flour; cook, stirring constantly, 2 minutes.  Whisk in the broth, stirring constantly until very thick.  Remove from the heat and stir in the ham, rice, spinach, nutmeg, and lemon juice.  Mix thoroughly.

Stuff the chicken with the spinach rice mixture.  Sew up the cavity securely so the stuffing will not leak out.  Truss.

Rub the chicken with the garlic and softened butter.  Roast on a rack for 20 minutes.  Reduce the heat to 350 degrees and continue to roast, basting occasionally with pan juices, until juices run yellow when pricked with a fork, about 1 hour longer.

Yield:  2 to 4 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

1 (3 ounce) package cream cheese, softened
1/2 cup whipped topping
1 cup pancake mix
1 tablespoon sugar
1 egg
3/4 cup milk
2 teaspoons vegetable oil
1 medium ripe banana, mashed
1/2 cup chopped pecans

In a small mixing bowl, beat the cream cheese until smooth.  Mix in whipped topping (mixture will be stiff); set aside.  In a bowl, combine pancake mix and sugar.  Beat egg, milk and oil; add to pancake mix and mix well.  Fold in banana and pecans.  Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; burn when bubbles form on top of pancakes.  Cook until second side is golden brown.  Serve with cream topping.

Yield:  8 to 10 pancakes

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1 (4 to 5 pound) bottom round roast
3 tablespoons vegetable oil
1 (10 ounce) bottle cola flavored beverage
1 (12 ounce) bottle chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce

Combine salt, pepper, and garlic salt; rub over surface of roast.  Brown roast on all sides in vegetable oil in a Dutch oven.  Drain off drippings.

Combine remaining ingredients; pour over roast.  Cover and bake at 325 degrees for 3 hours or until tender.

Yield:  8 to 10 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

1 pound dry pinto beans
Salt
2 pounds lean ground beef
1 (28 ounce) can tomatoes
2 medium onions, chopped
1 garlic clove, minced
1/4 cup chili powder
1/4 teaspoon pepper

Rinse beans in cold water; discard any stones, discolored or shriveled beans.  In 5 quart Dutch over high heat, heat beans, 5 cups hot water and 2 teaspoons salt to boiling, boil 2 minutes.  Remove from heat, cover pan and let stand 1 hour.

Preheat oven to 350 degrees.  In 12 inch skillet over medium high heat, cook ground beef until well browned, stirring occasionally.  Stir meat, 4 teaspoons salt and remaining ingredients into beans; cover and bake 3 to 3 1/2 hours until beans are tender, stirring occasionally.  Remove cover; bake 30 minutes more.

Yield:  makes about 12 cups or 8 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

2 cups sugar
1/2 cup water
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
3/4 cup chopped pecans
3/4 cup candied cherries, coarsely chopped
Candied cherry halves

Combine sugar, water, and syrup in a 3 quart saucepan; cook over low heat, stirring constantly, until sugar dissolves.  Cook over high heat, without stirring, until mixture reaches hard ball stage (260 degrees).

Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form.  Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer.  Add vanilla, and continue beating until mixture holds its shape (5 to 10 minutes).  Stir in pecans and chopped cherries.

Drop by teaspoonfuls onto waxed paper.  Garnish tops with candied cherry halves.  Cool.

Yield:  about 3 dozen

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

2 cups vanilla wafer crumbs
2 cups chopped pecans
2 cups sifted powdered sugar
1/4 cup cocoa
3 tablespoons light corn syrup
1/4 cup plus 2 tablespoons bourbon
Sifted powdered sugar

Combine first 4 ingredients; mix well.  Combine corn syrup and bourbon; mix well, and stir into crumb mixture.  Shape into 1 inch balls, and roll each in powdered sugar.  Store in airtight container.

Yield:  about 6 dozen balls

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

2 cups sugar
1 cup packed brown sugar
1/2 cup milk
1/2 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
3 cups broken pecans

Combine sugars and milks with butter and salt in heavy saucepan.  Bring to a boil gradually over medium heat.  Add pecans.  Cook until candy reaches soft ball stage, 234 degrees on the candy thermometer.  Remove from heat; stir just enough to give creamy look.  Drop from spoon onto waxed paper.

Yield:  6 dozen

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, cut into pieces
1/3 cup chopped pecans, toasted
2/3 cup canned pumpkin
1/3 cup half and half

Combine first 6 ingredients in a large bowl. Cut in butter with a pastry blender until mixture is crumbly; stir in pecans. Combine pumpkin and half and half; add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto floured surface; knead 4 or 5 times. (Add more flour if dough is sticky.) Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 400 degrees for 12 to 14 minutes or until lightly browned.

Yield: 20 biscuits

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

1/2 cup butter, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 squares (1 ounce each) white baking chocolate, chopped
1 1/2 cups chopped pecans

In a mixing bowl, cream the butter, shortening and sugars. Add egg and almond extract; mix well. Combine the dry ingredients; add to creamed mixture. Stir in white chocolate and pecans. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Remove to wire rack to cool.

Yield: 10 dozen cookies

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

4 turkey drumsticks (about 3 pounds)
1/4 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Mushroom Gravy
1 tablespoon cornstarch
1 cup water
1 (10 1/2 ounce) can mushroom gravy
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon dried minced onion
1 teaspoon minced fresh parsley
1 teaspoon garlic powder

Place drumsticks in a roasting pan. Combine lemon juice, oil and seasonings; pour over turkey. Bake, uncovered, at 325 degrees for 45 minutes or until lightly browned. Turn turkey twice and baste occasionally. Meanwhile, for gravy, combine cornstarch and water in a saucepan until smooth. Stir in remaining ingredients and bring to a boil over medium heat. Spoon over turkey. Cover loosely with foil. Bake, basting frequently, for 1 hour until turkey is tender.

Yield: 4 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

4 slices bacon
2 pounds ground beef
1 large onion, chopped
1 large green pepper, chopped
1 (12 ounce) can beer
1 (10 3/4 ounce) can tomato soup
1 1/3 cups water
1 (6 ounce) can tomato soup
2 tablespoons grated Parmesan cheese
2 bay leaves
1 teaspoon garlic powder
1 tablespoon parsley flakes
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
1 teaspoon celery flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti

Cook bacon in a Dutch oven until crisp; remove bacon, reserving drippings in the Dutch oven. Crumble bacon and set aside.

Add ground beef, onion, and green pepper to Dutch oven; cook until beef is browned, stirring to crumble meat. Drain off drippings; stir in beer. Reduce heat and simmer, uncovered, 10 minutes. Add next 12 ingredients; simmer, uncovered, 30 minutes. Remove bay leaves, and stir in bacon. Spoon sauce over spaghetti.

Yield: 8 cups

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

16 large hard cooked eggs
1/2 cup mayonnaise
1 tablespoon lemon juice
5 drops of hot sauce
1/4 teaspoon salt
1/2 teaspoon ground red pepper
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped red bell pepper
Garnishes: red bell pepper strips, chopped chives, parsley sprigs
Ground red pepper

Slice eggs in half lengthwise, and carefully remove yolks. Process yolks, mayonnaise, and next 4 ingredients in a food processor until smooth, stopping once to scrape down sides. Add chives, parsley, and chopped red bell pepper; pulse just until blended.

Spoon yolk mixture into egg whites. Garnish, sprinkle with additional ground red pepper. Chill thoroughly before serving.

Yield: 16 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

1 pound ground beef
1/4 cup chopped onion
3 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato juice
1 (3 ounce) can sliced mushrooms, drained
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon dried whole oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon dried whole basil
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon parsley flakes
1/2 teaspoon chopped chives
1 bay leaf
1 1/2 cups water
Hot cooked spaghetti

Combine ground beef and onion in a large Dutch oven. Cook until browned; drain. Stir in remaining ingredients except spaghetti. Cover, reduce heat, and simmer 2 hours. Remove bay leaf. Spoon sauce over spaghetti.

Yield: 4 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here

3 pounds boneless sirloin steak (1/2 inch thick)
1 tablespoon salt
1 tablespoon white vinegar
3 cups all purpose flour
2 tablespoons freshly ground pepper
Vegetable oil
1/4 cup all purpose flour
2 cups milk
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnish: fresh parsley sprigs

Trim excess fat from meat. Pound meat to 1/4 inch thickness, using a meat mallet or rolling pin; cut into 10 x 12 serving size pieces. Place in a large bowl; add water to cover. Stir in 1 tablespoon salt and vinegar. Cover and marinate in refrigerator 2 hours.

Combine 3 cups flour and 2 tablespoons pepper; stir well. Remove meat from marinade, discarding marinade. Dredge meat in flour mixture. Pour oil in depth of 2 inches into a large heavy skillet; heat to 375 degrees. Fry meat, a few pieces at a time, in hot oil over medium heat 6 to 7 minutes on each side or until lightly browned. Remove from skillet, and drain well on paper towels. Transfer meat to a serving platter. Set aside, and keep warm.

Drain pan drippings, reserving 2 tablespoons drippings in skillet. Place skillet over low heat. Add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper. Serve meat with gravy. Garnish.

Yield: 10 to 12 servings

To see all my FREE recipes, Click Here

To get FREE printable grocery coupons, Click Here