Saturday, December 27, 2014

Cranberry Salad

1-10 oz. bag fresh whole cranberries (about 3 cups)
3/4 cup sugar
2 cups miniature marshmallows
1 20 oz. can crushed pineapple, drained
1 cup heavy cream
1/2 cup powdered sugar
1 teas.vanilla extract
1 cup or whole pomegranate seeds

1. Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a mixing bowl and stir in sugar ( only white sugar). Cover and refrigerate for at least 2 hrs. or overnight.
2. Drain any accumulated juices from cranberries and discard.(or drink) then stir in marshmallows and drained pineapple and set aside.
3. Whip the heavy cream in a large mixing bowl (using a mixer with the whisk attachment or hand held mixer) until it begins to thicken,about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporate. Transfer to 8x8 inch dish or serving bowl.
4. Refrigerate or freeze for about 2 hrs. Right before serving garnish top with pomegranate seeds.

Big Hit Dip

1 pound sausage (Jimmy Dean regular is good ) brown and drain
2 8oz. packages cream cheese softened
1 can Rotel tomatoes diced with green chiles

Mix together and heat. ( Either in crookpot or in pan on stove-low heat)  If you want more zip add a small can of green chiles. Serve with chips and/or crackers

Korean Beef and Rice

1 T. sesame oil or olive oil
1 pound lean ground beef or ground turkey
3 clove garlic, minced
1/2 cup light brown sugar
1/4 cup soy sauce
1/4 t. ground ginger
Salt and pepper, to taste
1/2 to 1 teas. crushed red pepper flakes (depending on how spicy you like it )
2 to 3 cups cooked white rice
1 bunch green onions diced

Heat oil in large skillet over medium heat until shimmering. Add ground beef and minced garlic and brown until no longer pink. Drain off the fat and add brown sugar, soy sauce,ginger, salt, pepper and crushed red pepper. Simmer for a few minutes to blend flavors. Serve over steamed rice and top with green onions. Makes 6 servings.