up, cover and let stand for 1 hour.
Oil a
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
Stir in pecans.
Store in refrigerator.
ix all ingredients except those for the Orange Sauce in a medium bowl
>orange zest from the orange. Juice 1/4 cup orange juice from the orange
repared muffin pan.
Bake for 20 mins, or until toothpick
Preheat oven to 500\u00b0.
In a small bowl, combine cranberry orange sauce, brown sugar, pecans and brandy.
Mix well and set aside.
Cutting to within 1/4-inch of the outside edge, remove the rind from the top of the cheese.
Place the cheese on an ovenproof platter or glass pie plate.
Spread cranberry mixture over top of cheese.
Bake 5 to 8 minutes or until cheese is heated through, but not melted.
Serve with crackers or French bread slices.
Dissolve gelatin in boiling water.
Gradually whisk salad dressing into gelatin until smooth.
Stir in cranberry orange sauce and applesauce.
Pour into a 5-cup ring mold which has been sprayed with no-stick cooking spray.
Chill until firm.
Makes about 5 cups or 10 servings.
Dissolve gelatin in boiling water.
Gradually whisk salad dressing into gelatin until smooth.
Stir in cranberry-orange sauce and applesauce.
Pour into 5-cup ring, which has been sprayed with no-stick cooking spray.
Chill until firm, about 4 hours.
Makes about 5 cups or 10 servings.
Dissolve gelatin in boiling water.
Gradually whip in salad dressing until smooth.
Stir in cranberry orange sauce and applesauce.
Pour into 5-cup mold, which has been sprayed with no-stick cooking spray.
Chill until firm, about 4 hours.
Makes 5 cups or 10 servings.
repe on a plate. Repeat for the remaining crepes, separating them
pans on a rack for 10 minutes, then unmold
uts, garlic and cumin, stirring, for 2-3 mins, until pine
atches.
Put ingredients for the L'Orange sauce in pan and heat
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
nd 1 1/2 cups orange juice in 3-quart saucepan
-30 mins).
Meanwhile, for the potatoes, cook potatoes
rench Toast with Orange Sauce.
Orange Sauce:
In a medium sauce pan, whisk