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.
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.
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.
ranberries and water in a sauce pan and bring to a
Preheat oven 375 degrees.
(Can be baked in Microwave).
Core apples and peel back the top to prevent spliting.
Place apples in baking dish.
Put cranberry sauce inside and on top apples.
Add juice (I used cranberry juice).
Bake 45 minutes or untill apples are tender.
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.
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and
n separate mixing bowl combine cranberry sauce with nutmeg.
Pour cream
he prepared pan.
Stir cranberry sauce with a fork to loosen
archment paper.).
Mix the cranberry sauce, brown sugar, vanilla, zest, and
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.
Marinade:
Thoroughly mix onion soup, cranberry sauce and dressing.
Place chicken in dish; marinate for 5 or 6 hours or overnight.
In 2-quart saucepan, combine cornstarch with lemon peel, cloves and salt.
Stir in orange and lemon juice until smooth. Over high heat cook, stirring constantly until sauce is smooth and thickened.
Stir in cranberry sauce and heat through, stirring occasionally.
Serve hot or cold.
Yields 3 cups.
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.
iscard or use for another recipe.
Cut the loaf into
pple compote, cinnamon cream and cranberry sauce. Mix 1 tbsp sugar and
Cut a 1 inch slit in the thick end of each chicken breast. Carefully push the knife through to make a pocket, without cutting all the way through. Push some of the cheese into the pocket and secure with toothpicks.
Stir the spinach in a heated, oiled frying pan, 2-3 mins, until wilted. Season, remove from pan and cover to keep warm.
Cook the chicken in the same pan, 5-7 mins, until cooked through. Remove from pan. Cover and set aside 5 mins. Serve on a bed of spinach with the cranberry sauce.