Cindy's Salad

Amanda Bartlett

(Cooking Club recipe - Garden Harvest)

1 head of lettuce
tomatoes
onions
olives
boiled eggs
olive oil
Balsamic vinegar



Qty of each ingredient to taste.  Toss and serve.

Sundried Tomato Chicken Salad

Chicken Breast, sliced and cut into small pieces (grilled is best)
Sun dried tomatoes, cut into small pieces
Olive Oil
Fresh Parsley, chopped
Celery Salt
Granulated Garlic
Black Pepper

Mix all together. Great plain or on a sandwich, especially croissant.

**Note: This was a pre-made chicken salad that I got from Sunflower Market. It was EXCELLENT! But, because I bought it made, I don't have measurements, just the ingredients in their order.

Cranberries - November cooking club

Hot Cranberry Swizzle Punch

-Glenny Riley

3 whole cinnamon sticks
8 whole cloves
A pinch of powdered nutmeg

8 cups cranberry juice
6 cups unsweetened pineapple juice cups water
1 1/2 cup brown sugar

1. Place spices in piece of cheesecloth and tie with a string.
2. Pour juices and brown sugar into a crock pot. Stir punch.
3. Add the spice bag.
4. Cover and simmer for 4 hours. Stir Occasionally.
5. You can add more water if too strong or more sugar to taste.
6. Remove spice bag.
8. Slice an orange and add to punch for a pretty display.
7. Serve Hot Cranberry punch.

Holiday Glazed Pork Roast

-Bonnie Wakefield

4 lbs boneless pork loin roast

2 tsp cornstarch

1/4 tsp cinnamon

1/8 tsp salt

1/2 tsp grate orange peel

2 T. orange juice

2 T. dry sherry (or substitute more orange juice)

1 14-oz can Ocean Spray Whole Cranberry Sauce

1 large red onion, cut into 6-8 wedges OR 12 small whole onions, peeled

Combine cornstarch, cinnamon, salt & orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook and stir over medium heat unitl thickened. Set aside.

Place roast in shallow roasting pan. Insert meat thermometer. Roast at 325 for 1 hour. Place onion wedges around pork. Spoon about 1/2 cup cranberry mixture over roast and onions. Continue to roast for 30-60 min or until meat thermometer registers 155-160 degrees.

Let stand 5-10 min before slicing. Serve with remaining cranberry mixture.

Cranberry Salad

-Deyce Peterson

2 c. cranberries

2 c. marshmallows

3/4 cup sugar

3/4 cup crushed pineapple, drained

2 c. diced, unpeeled apples

1/2 cup chopped nuts

1 cup heavy cream, whipped

Blend cranberries in blender. Combine with sugar and marshmallows and let site overnight. In a medium bowl, stir together apples, pineapple & nuts. Add cranberry mixture. Fold in whipped cream.

Cranberry Arctic Salad
-Jen Brady

6 oz cream cheese
2 T sugar
dash salt
2 T mayo
Mix together till smooth. Mix in:
1 lb can whole cranberries, undrained (or cranberry sauce with whole cranberries)
8 oz crush pineapple, drained
1/2 cup chopped pecans

Whip 2 cups of heavy cream and fold into above mixture. Pour in 9x13 pan and freeze for at least a few hours.

White Chocolate Chip Craisin Cookies

-Deyce Peterson

1 c unsalted butter

1 c brown sugar

3/4 cup sugar

2 eggs

1 T. vanilla

3 c flour

1 tsp soda

3/4 tsp salt

1 cup craisins

1 1/2 cups white chocolate chips

1 cup pecans, chopped

Preheat oven to 350. Cream butter and sugars. Beat in the eggs