Tia Kathy’s Cranberry Sauce

My Tia Kathy makes the best fresh cranberry sauce for Thanksgiving. It’s dramatically better than the canned stuff, and it’s incredibly easy to make.

1 bag(12oz) fresh cranberries
1 cup sugar
1 cup apple cider

Boil over medium heat. Reduce to simmer 10 min.

May be made days ahead.
Double the recipe for more than 4-6. Easy!

Tia Kathy’s Cranberry Sauce

Brussel Sprouts (that are better than you think!)

Posted by Corrie

I LOVE brussel sprouts.  Cathie thought I was certifiably crazy until she tried these and now she is a committed brussel sprout lover.
brussels-sproutsBrussel Sprouts(even if you think you don’t like brussel sprouts, try this….SO GOOD!) Serves 4

1 bag (10 oz.) brussel sprouts, stems trimmed and outer leaves removed
Chicken Stock
Olive oil or pam
1 garlic clove, chopped
salt and pepper to taste

Bring chicken stock (enough to cover brussel sprouts) to boil in large saucepan.  Add all of the prepared brussel sprouts to stock and boil until fork tender.  Drain and set aside.

Chop garlic.  Slice brussel sprouts in half (be careful, sprouts will be hot; you can throw them in an ice bath if you prefer, but I usually bystep that part).  Heat 1 TBS olive oil in saute pan over medium heat.

Add sliced brussel sprouts and saute 3 minutes or until a golden brown crust has formed on the flat side of the sprout.  Add garlic in last minute of cooking to avoid burning.

You could also steam the brussel sprouts over chicken broth to preserve more of the vitamins and nutrients, but note that they will have a stronger flavor.

I usually toss the finished sprouts with couscous, sauted grape tomatoes, and a sprinkling of feta cheese.  My favorite dinner! HAPPY THANKSGIVING!!!

Brussel Sprouts (that are better than you think!)

Squash Casserole & Mandarin Orange Salad

Posted by Amy:

Today I’m sharing the recipes for my two contributions to the Thanksgiving feast I’m attending.  Both of these come from my grandmother, Mama Kay’s, kitchen.  I will add pictures when I actually make these things Wednesday/Thursday.

Squash Casserole

Grease or Pam-spray your Pyrex dish. 

Grate 6-8 yellow squashes.

Chop fine a large onion

Mince 2-3 garlic cloves

Grate about a cup of Cheddar cheese

Bread crumbs or cracker crumbs (saltines are best)

Italian spice mix

Grated Parmesan cheese

2 eggs 

1.  In 1/2 stick butter, saute onions until clear and softened.

2.  Add minced garlic.  Saute 30 seconds more.

3.  Add grated squash.  Sprinkle with salt, pepper, and Italian spice.  Stir. Cover with lid to steam all.

4.  When almost cooked, drain the squash-onion mix.

5.  “Temper” beaten eggs by adding just a bit of hot squash mix. 

6.  Then stir in all egg and Cheddar cheese.

7.  Pour into baking dish.  Sprinkle with bread crumbs and plenty of Parmesan. 

Bake at 350 for 30-40 minutes, until set and browned on top.


Mandarin Orange Salad

Tia (aunt for those of you who don’t speak “tia”) Nancy says she typically triples it—depends how large amount you need. 

1 small lemon Jello

1 6 oz frozen orange juice, NOT diluted

l can mandarin oranges, drained

10 minced maraschino cherries

1 T. maraschino cherry juice 

Dissolve Jello in a “scant” one cup of boiling water.  Mix in all other ingredients and pour into pan to set. You’ll want to make this the day before and at least refrigerate it over night.  Mama Kay used to pour the mix into cute individual molds, which makes for an excellent presentation, however this 25-year-old is moldless.


Squash Casserole & Mandarin Orange Salad