Orange Cranberry Sauce

Ingredients:

• Zest and juice of 1 orange
• 1/2 cup sugar, plus more if desired
• Pinch salt
• One 12-ounce bag fresh cranberries, rinsed

Directions:

1. In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.

Thanksgiving Sides

Cranberrie Salad

Salad
1pk mixed salad greens
1med green and 1md red apple diced
1c parmesan cheese
1/2c slivered almonds
1/2c dried cranberries

Dressing
1c dried cranberries
1/2c surgar
1/2ccider vinegar
1/4c apple juice concentrate
1tes ground mustard
1tes grated onion
1c veg. oil

Toss all salad ing. In a blender combine all dressing ing. and blend. Drizzle dressing over dalad just befor serving.

Shepard's Pie

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened creamcheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable orchicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Fresh Coconut Chicken Spring Rolls

Spring Roll Skins (available at Asian Markets)
Lettuce leaves, cleaned and dried
Cilantro, cleaned
1 carrot, grated
2 cans cooked chicken
2-3 tbsp. mayo
1/2 cup shredded coconut
1 clove garlic, grated
1 tsp. ginger, grated

Mix canned chicken, mayo, ginger, garlic and coconut (measurements are approximate). Soak one spring roll skin at a time in hot water until clear. Lay out on plate and add lettuce, some shredded carrot and a few sprigs of cilantro. Add 2 tbsp. or so of the chicken mixture. Fold the sides in and then roll tightly. Repeat until all rolls are completed. Serve with peanut sauce or another Asian dressing of your choice.

Coconut Cupcakes

1 box of white cake mix

substitute coconut milk for water (according to the back of the box)

add 1 T of coconut extract

Follow directions on back of box. After cupcakes have cooled fill with coconut pudding.

For the frosting:

8oz of cream cheese softened

1/2 cup butter softened

1 tsp Vanilla

1 tsp Coconut Extract

1 cup toasted coconut

Mix cream cheese and butter until creamy. Then add 1 tsp Vanilla and 1 tsp Coconut extract and gradually mix in 2 cups of powdered sugar. Then add 1 cup of toasted coconut (350 degrees stir and check often).

Recipe by Cathy Norris

Pina Colada

1 Cup coconut milk

2 Cups Pineapple Juice

3 Cups Ice

2 shots rum (optional)

Pour all of the ingredients into a blender. Blend briefly at high speed. Strain into a glass and serve. Garnish with a slice or fresh pineapple and a cherry.

Recipe by Renee White

Layer Bars

1 Cube of Butter/Margerine

1 1/3 cups graham cracker crumbs

6oz chocolate chips

1 1/3 shredded coconut

14oz eagle brand milk

Layer the above in a cake pan in this order. Bake at 350 for 20 minutes.

Recipe by Corrie