4 c. cranberries
1 can sliced pineapple, reserving juice
Hot water
2 T. unflavored gelatin
1/2 c. cold water
2 c. sugar
1 c. grape halves
1 c. chopped walnuts

Cook cranberries in juice from pineapple and enough hot water to make 3 1/2 cups. Soak gelatin in cold water, then add to cranberries along with sugar. Cool. When cooled, add grapes, nuts, and pineapple, mixing well. Pour into greased tube pand and chill.

1 lb. whole cranberries
2 oranges--whole including rind
2 apples--Mac's with skins
2 c. sugar

Clean fruit; section oranges and apples. Grind in food processor. Add sugar; let stand a few hours. Makes about 3 quarts freezer containers if you double it. Can be frozen.

1 pkg. Jiffy cornbread
½ c. melted butter or margarine
1 16 oz. can corn, drained
1 16 oz. can creamed corn
3 T. sugar
1 c. plain yogurt or sour cream
2 eggs

Mix together; pour in greased, 11"x7"x1" pan; bake at 325 for 45 to 60 minutes

2 pkgs. (10-ounce) frozen tiny peas
1 c. plain yogurt
1 t. salt
4 green onions, chopped
1 jar bacon bits

Defrost peas and drain well. Mix in sour crem, salt, and onions; chill. Sprinkle with bacon bits before serving.

2 c. Bisquick
1/2 c. cold water
1 egg
1 can (17 oz.) whole kernel corn, drained
Syrup or confectioner's sugar

Heat oil (2-3 inches) to 375 in deep pot.

Stir together Bisquick, water, and egg until smooth. Stir in corn. Drop batter by small spoonfuls into hot oil. Fry until golden brown on both sides. Drain and serve hot with syrup or sugar.

Can be fried a day ahead and reheated in a 350 oven about 15 minutes.

4 lbs. asparagus, trimmed
3 T. olive oil
1/4 c. butter
1/4 c. flour
2 c. chicken broth
7 oz. mild goat cheese
1 t. freshly grated lemon zest
12 strips cooked lasagna
1 2/3 c. freshly grated parmesan cheese
1 c. heavy cream

Cut tips off asparagus and set aside. In large, shallow baking pan, toss half the asparagus stalks with half the oil, coating them well, and roast them in preheated 500-degree oven 4 minutes, shaking pan every 2 minutes. Repeat with other half of asparagus.

Cut roasted asparagus in 1/2-inch lengths; set aside. In saucepan, melt butter and stir in flour to make a roux. Add broth in a stream, whisking, and simmering the mixture for 5 minutes. Whisk in goat cheese and zest. Arrange layer of lasagna in baking pan and spread with 1/4 sauce . Top sauce with 1/4 of roasted asparagus and sprinkle with 1/3 c. parmesan. Repeat the layers, ending with a sheet of pasta.

Beat cream with a pinch of salt to soft peaks. Arrange reserved asparagus tips on the pasta. Spread cream over tips and sprinkle on remaining 1/3 c. parmesan cheese. Bake in preheated 400-degree oven 30 minutes, or until golden and bubbling. Let stand for 10 minutes before serving.

2 cans chunk pineapple, drained
2 c. sharp cheddar cheese, grated
1 c. sugar
6 T. flour

Mix sugar and flour in bowl. Add pineapple and cheese and mix thoroughly. Put in greased casserole top with about 1 c. crushed Ritz crackers and about 1/2 c. melted butter, mixed together. Bake at 350 for 30 minutes.

3 pounds green beans, trimmed
12 cloves garlic, smashed
2 T. extra-virgin olive oil
Salt
Cayenne pepper
2 medium heads radicchio, quartered, cored and cut into 12" side strips
2 T. balsamic vinegar

Preheat oven to 450. Divide the green beans and garlic between two heavy, large, rimmed baking sheets, spreading them in a single layer. Drizzle with olive oil, then sprinkle with salt and a dusting of pepper.

Roast until the beans begin to brown, about 15 minutes. Divide the radicchio and vinegar between the baking sheets and toss to combine. Continue roasting until vegetables are tender and brown in spots, about another 10 minutes.

1 20 oz. can crushed pineapple, with juice
1 can whole berry cranberry sauce
2 3 oz. pkgs. Raspberry jello
2/3 c. chopped walnuts
1 apple, chopped

Drain pineapple, reserving juice. Add water to make 2 ½ cups, boil, add to jello, and stir about 2 minutes until dissolved. Add remaining ingredients. Spoon into paper-lined muffin cups. Refrigerate until firm. Remove paper liners to serve.

1/2 lb. whole button or cremini mushrooms
1 1/2 c. baby carrots
1 medium onion, peeled, cut into 1/2" thick wedges
1 large yellow, red, or green bell pepper, cut into 8 strips
1/3 c. Italian dressing
1/3 c. grated parmesan cheese, divided

Preheat oven to 450. Line 15 x 10 x 1 inch baking pan with foil; spray with cooking spray. Set aside. Toss vegetables with dressing and ¼ c. cheese; spread into prepared pan. Bake 28-30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with remaining cheese.

½ cup butter
¼ cup white sugar
2 (16 oz) packages frozen corn kernels, thawed
1 (8 oz) package cream cheese, cubed

TOPPING:
1 cup fine dry bread crumbs
3 TBSP butter, diced

Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.

Transfer the mixture to a buttered 9 x 13 inch baking dish . Top with the bread crumbs and dot with butter.

Bake in the preheated oven (350 degrees) 20 to 30 minutes, until lightly browned.

Cook 2 lbs of Carrots - (I like the ones in the cello bags - already peeled - Cut in thirds)

5 Green Onions - sliced fine
1 Green Sweet Pepper cut in fine dice

Marinate them for twenty four hours in:
1 can of Tomato Soup
¾ cup Sugar
½ cup vegetable oil
¾ cup Red Wine Vinegar
1 tsp. Dry Mustard
½ tsp. Red Pepper Flakes
1 tsp. salt

Drain carrots and serve.

Save the marinade and put any unused carrots back in the marinade.

1 c. grated mozzarella
1 9-inch prebaked deep dish pie shell
½ c. chopped green onion or chives
10 fresh basil leaves, chopped
4 tomatoes, peeled and sliced
1 c. grated cheddar
1 c. mayonnaise (I use a little less, maybe ¾ c. or so)

First, blanch tomatoes and slice. Place in colander to drain.

Layer tomatoes, basil, and onion in baked and cooled pie shell. Season with salt and pepper if desired. Mix both cheeses and mayonnaise, then spread over all. Bake at 350 about 30 minutes or until browned. Serve warm.

1 12-oz. bag fresh cranberries
1 large apple, peeled, cored, and coarsely chopped
1 c. golden raisins
¾ c. sugar
½ c. orange juice
½ t. cinnamon
1 T. balsamic vinegar

Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine. Stirring, bring the ingredients to a boil over medium heat. Lower the heat and simmer gently until relish thickens, about 4 minutes. Removed from heat and stir in the vinegar. Spoon into a heatproof container, cover with plastic, and cool to room temperature. Refrigerate. Tightly covered, the relish will keep for 2 weeks.