Mash cranberry sauce with fork; mix with apple.Pack in flat layer in bottom of 8-inch square pan.Whip the cream; add sugar and vanilla and whip until it stands in soft peaks.Add most of nuts.Arrange ...
Wash cranberries.Run through a medium or fine knife or food chopper.Peel and remove all fiber from pulp of oranges.(I leave just a little peel on for color.)Grind oranges through chopper. Put all in ...
Put oil in skillet and heat.Sprinkle flour over skillet, covering bottom well.Stir until well browned.Gradually add water and stir until mixture thickens.Add salt and pepper. Super when sopped with ...
Shake milk and flour in jar to get out lumps.Add cheese, butter, salt and pepper.Cook over medium heat, stirring constantly until thick. ...
Coat large nonstick skillet with cooking spray. Season chicken with salt and pepper.Brown chicken 5 to 8 minutes over medium-high heat; remove to plate and keep warm.Recoat skillet with cooking spra ...
Wash orange, apples and cranberries.Put all ingredients in food chopper (except sugar) on medium.Remove and add the sugar, mixing well.Chill. ...
In a well-greased 9 x 13-inch glass dish or pan, layer cooked and shredded chicken in pan.Mix both cans of soup and milk in bowl; pour over chicken in pan.Sprinkle stuffing over mixture in pan.Take ...
Mix all ingredients until thoroughly blended.Refrigerate 2 to 3 hours.Serve as a dip for raw vegetables or a dressing for a vegetable salad.Makes 2 cups. ...
Grind cranberries; mix in sugar and marshmallows.Set in icebox overnight, then mix in other ingredients. ...