Cranberry Chutney
- 4 cups fresh cranberries
- 1 cup seedless raisins
- 1 1/4 cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons ground dried ginger
- 1 cup water
- 1 medium onion, chopped
- 1 medium apple, peeled and chopped
- 1/2 cup celery, thinly chopped
Combine cranberries, raisins, sugar, cinnamon, ginger, and water in a large saucepan. Bring to a gentle boil, reduce heat, and simmer for 15 minutes or until berries pop and mixture thickens. Stir in onion, apple, and celery. Simmer for 15 to 30 minutes or until thick. Remove from heat. Good served either hot, at room temperature, or chilled.
Sausage Stuffing for a Boat-Sized* Turkey
- 1/4 cup butter or margarine
- 1 cup celery, finely chopped
- 1 cup onions, finely chopped
- 8 cups day-old bread, cubed
- 1 egg, lightly beaten
- 1/4 cup parsley, chopped
- 1/2 teaspoon salt
- 1 teaspoon poultry seasoning
- 1 cup sausage meat, browned and crumbled
*10- to 12-pound
In a large saucepan, melt butter over medium heat. Add celery and onions. Saute until tender, stirring occasionally, for 10 to 12 minutes. Remove from heat and add remaining ingredients, mixing well. Generously stuffs a 10- to 12-pound turkey.
Banana-Pumpkin Pie
(This is a great cruisers pie incorporating easy-to-store ingredients.)
- 2 ripe bananas, mashed (about 3/4 cup)
- 2 cups canned pumpkin (or fresh, cooked and mashed)
- 1 12-ounce can evaporated skim milk
- 1 egg
- 1 cup sugar
- 1 1/2 teaspoons ground pumpkin pie spice
- 1 9-inch graham cracker pie shell
Preheat oven to 400 degrees F. In a large bowl, combine bananas, pumpkin, milk, egg, sugar, and spice; mix well. Place pie shell on a baking sheet and pour mixture into shell. Bake at 400 degrees F for 15 minutes. Reduce oven temperature to 350 degrees and bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Cool completely. Serve at room temperature or chilled.
