Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
Cook onion in butter in 10-inch skillet until tender, but not brown.
Add enough water to cranberry sauce to make 4 1/4 cups. Add cranberry sauce and contents of rice and seasoning packets to skillet; stir.
Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in celery.
Makes 8 servings.
Whisk syrup, mustard, vinegar, cranberry juice, and salt to taste.
Whisk in oil until emulsified. Enjoy.
Rub chops with garlic (I use garlic powder), and sprinkle with salt and pepper to taste.
Heat butter in skillet and brown chops well on both sides.
Add apple juice; cover and simmer for 1 hour or until pork is fork tender.
Place chops on a broiler pan and set aside.
Drain pan juices into a bowl through a strainer and stir in the cranberry sauce, apple sauce and cloves and beat with a whisk until well blended.
Spoon mixture over chops and broil until mixture bubbles.
Serve with more sauce if you like.
he Bread Maker to sweet loaf, small loaf and medium crust, at
Cream shortening and sugar; add egg.
Stir in raisins and nuts. Sift together flour, salt, baking soda, baking powder and cinnamon.
Add to creamed mixture.
Stir in cranberry sauce. Spoon into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350\u00b0 for 40 to 50 minutes.
Remove from pans and cool on wire rack.
In large bowl, mix thoroughly 1/2 cup of the mushroom soup, beef onion soup mix, bread crumbs and egg.
In 12 x 8-inch baking pan, firmly shape meat mixture into 8 x 4-inch loaf.
Bake at 350\u00b0 for 1 1/4 hours or until done.
Spoon off 2 tablespoons dripping; reserve.
In large bowl, mix 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg.
In baking pan firmly shape meat mixture into 8 x 4-inch lof pan.
Bake at 350\u00b0 for 1 1/2 hours. Spoon off 2 tablespoons drippings; reserve.
In saucepan over medium heat, heat remaining soup, water and reserved drippings. Bring to a boil, stirring constantly.
Thin sauce with additional water to desired consistency.
Spoon over meat loaf.
Makes 8 servings.
Serve with your favorite vegetables.
In large bowl, mix thoroughly the ingredients.
In 12 x 8-inch baking pan, firmly shape meat mixture into 8 x 4-inch loaf.
Bake at 350\u00b0 for 1 1/4 hours or until done.
In a bowl, combine the cranberry juice, mustard, and garlic.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
n separate mixing bowl combine cranberry sauce with nutmeg.
Pour
Mix cranberry sauce and soup mix together. Pour over chicken. Bake in covered casserole dish at 350\u00b0 for 1 1/2 hours.
Mix 2 packages raspberry Jell-O with 1 cup boiling water.
Mix well.
Add 1 small can crushed pineapple (undrained) and 1 can of cranberry sauce and, if you choose, 1 cup chopped nuts.
Put in refrigerator.
Mix pineapple and cranberry sauce in a medium saucepan and bring to a boil over medium heat, stirring frequently.
Take off heat and stir in gelatin until dissolved.
Stir in ginger ale. Pour into a lightly greased 1-quart mold dish.
Chill until set.
Mix crushed pineapple and cranberry sauce.
Dissolve gelatin in boiling water and stir into fruit mixture.
Top with marshmallows and refrigerate until set or overnight.
Bring to boil the first eight ingredients.
Stir in the cranberry sauce and raisins.
Simmer 30 minutes.
Chutney will thicken as it cools.
Will keep 6 weeks in refrigerator.
he prepared pan.
Stir cranberry sauce with a fork to
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Spread canned cranberry in a 9 x 13 inch pan.
Cover with whipped topping.
Sprinkle with pecans.
Freeze two hours or longer.
Remove from freezer, 10 minutes before serving.
Cut into squares and serve.
Can refreeze for later use.