Molded Cranberry Salad

Here is one of the classic Thanksgiving dishes from my mother. It is an old recipe, and hence calls for a meat grinder. I’ve found that using a good food processor is good enough. But I have Mom’s old meat grinder, maybe I’ll try using it this year. This can be made a few days ahead of time in preparation for Thanksgiving dinner.
Molded Cranberry Salad
Serves 10-12
Soak 1 Tbsp of unflavored gelatin in 1/4 cup water
Wash 1 qt fresh cranberries (4 cups) and 2 small oranges.
Cut oranges into quarters, removing seeds. Put oranges and cranberries through a meat grinder, using a medium knife. Reserve the juices.
Dissolve over heat: 3/4 to 1 cup sugar in 1/4 cup water.Add 1 pkg (3 1/4 oz box) lemon jello (NOTE: I like to use raspberry or cranberry jello when I can find it) and the soaked gelatin over heat. Stir until gelatin is dissolved.
Add the ground fruit.
Place the salad in a wet mold or in a wet ring mold. Chill until firm.
Unmold on lettuce. Serve with mayonnaise (Optional – I’ve never done this).

Broccoli Casserole

Thanksgiving will be here soon. I am part of a very large, very loving family. We love to celebrate around food. Unfortunately, a lot of us are overweight, we like food too well! However, because there are so many to feed on Thanksgiving (close to 70 in the immediate family), this meal is treated as a potluck. The following recipe is my contribution to the Thanksgiving tradition. My mother was given this recipe by a friend of hers when we lived in Portsmouth, Ohio in the late 1960s. This is one of the only ways I will eat broccoli.

Broccoli Casserole
Recipe By: Marilyn Nibert
Serves: 12
2 large bags frozen broccoli
2 teaspoons salt
1 tablespoon sugar
1 stick butter, divided
1 tablespoon flour
1 pinch garlic powder
1/2 teaspoon pepper
1/2 pint sour cream
8 ounces  American cheese slices
2 cups  crushed corn flakes

Cook broccoli as directed on package, adding 1 tsp salt and 1 Tbsp sugar to water as it cooks. Drain.

In  saucepan, melt 1/2 stick butter. Stir in flour, 1 Tsp salt, garlic powder, pepper and sour cream. Set aside.

In a 13 x 9  pan, alternate layers of broccoli, sauce, cheese, broccoli, sauce, cheese, etc. End up with cheese layer. Melt remaining 1/2 stick butter. Combine it with crushed corn flakes. Place on top of casserole.

Bake in 400* oven for 35 minutes.

NOTE: This is good prepared hours before baking. This can be frozen ahead of time. Omit the cornflake crumbs until ready to bake, thaw completely, then add the cornflake crumbs before baking.

Apple Snicker Salad

I’m posting this especially for my oldest daughter. She loves this dessert. It is very easy to make, and makes quite a bit. You can easily halve this recipe. I got this recipe from a dear online friend. Thanks Kris, this has become a family favorite and a frequently requested dish to make for potlucks.

Apple Snicker Salad
Recipe By : Kris Tuttle

2 pkgs. Instant French vanilla pudding — (4oz.)
2 c. milk
8 oz. Cool Whip
1 bag fun-size Snickers bars or 7 large (set some aside for top)
5 Granny Smith apples — (5 to 7)

Mix pudding & 2 cups milk.  Blend 1 minute.  Mix pudding & Cool Whip.  Cut up apples & Snickers bite-size.  Mix together, with pudding mix.   Refrigerate hour before serving.  Throw reserved Snickers pieces on top for decoration.

Slow Cooking Thursday: BBQ Chicken Wings


For Ohio State Buckeye football fans, Saturday is THE game of the season. The OSU v. U of Michigan game is a traditional big rival game. Before the BCS came along and changed the way that end-of-season bowl games are done, this was often the game that decided who went to represent the Big Ten Conference in the Rose Bowl on New Year’s Day. It still is often the game that determines the conference champs. Regardless, it is a fun rivalry and one that we celebrate with a big game day party somewhere. Saturday also happens to be my second daughter’s 23rd birthday. We are going to celebrate that too, somewhere in the midst of the football game! Here is one of the dishes I am making for the party. Check here for other game day snacks.

Barbecue Chicken Wings

Serves 10

3 packages whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 cloves garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce (more or less depending on taste)

Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15″ x 10″ x 1″ baking pan. Bake at 350 degrees for 35-40 minutes or until juices run clear.

In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt slow cooker. Drian chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

NOTE: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.

For more slow cooker meals, hop on over to Sandra’s blog.