Monday, November 21, 2011

Dill Pickle Wraps

1 jar  dill pickles
8 ounces  cream cheese, softened
1-2 pkg. thin corned beef or ham slices
Dry each pickle with a paper towel. Take about 1 tablespoon of softened cream cheese in your
hands and spread around the entire pickle. Then take 1-2 slices of corned beef and wrap them
around the pickle. Repeat for as many pickles as you want. Chill. Just before serving, slice the
wrapped pickles into 1/2 inch slices and arrange on a plate.

Cheesy Potatoes

2 lbs. hash browns, thaw slightly
2 c. shredded sharp Cheddar cheese
1 pt. (12 oz.) sour cream
1 can cream of chicken soup
1 onion, minced
1 teaspoon salt
½ c. melted butter
Crushed corn flakes
Mix all ingredients, except butter. Put into buttered casserole. Let stand a few minutes before
baking. Sprinkle crushed corn flakes on top. Pour over 1/2 cup melted butter. Bake 1 hour at
350 degrees.
Note: Can prepare ahead and refrigerate, but put corn flakes on at last minute.

Taylor's Traditional Cranberry Sauce

We found this recipe years ago in a book called Thanksgiving Fun: Great Things to Make and Do by Ronne Randall and Annabel Spenceley. My daughter Taylor has been making it for years, now, and has improved it with the addition of crushed pineapple and a pinch of cinnamon. The best part is watching all of the children gather around the pot to see the cranberries pop. Serve it with generous dollops of homemade whipped cream.

Source: Thanksgiving Fun: Great Things to Make and Do
2 cups cranberries, fresh or frozen
¼ cup orange juice
¼ cup water
1 cup sugar
1 can crushed pineapple, drained well
a pinch of cinnamon

Heat everything except the pineapple in a saucepan over medium heat, stirring gently, for about
7-10 minutes. Pretty soon, the cranberries will start popping open! That's the fun part! When
they've all popped, add the pineapple. Cool, refrigerate, and serve with whipped cream.