Cranberry Relish

This is one of our favorites for Thanksgiving dinner.

1 Package Cranberries
5 Medium Apples, Peeled & Grated
1 Small Can Crushed Pineapple, Undrained
1 Small Package Jell-O (Cherry or Raspberry)
Sugar To Taste (1/2 Cup)
Zest from The Rind of 2 Small Oranges
Juice From 2 Small Oranges

Place the cranberries in a food processor. Turn the food processor off and on until the cranberries have been ground to a medium texture. Place the cranberries in a medium sized bowl. Peel the apples, grate them and place them in the bowl with the cranberries. Add undrained crushed pineapple, Jell-O, sugar, orange juice, and orange rind. Mix Well. Refrigerate. Serve.

Scalloped Potatoes

2 Quarts of Potatoes, Sliced
1 Large Onion, Sliced in Rings

White Sauce:

1/4 Cup Margarine, Melted

1/4 Cup Flour

2 1/2 Teaspoons Salt

4 1/2 Cups Milk

1/4 Teaspoon Pepper

Blanch sliced potatoes in boiling water for 3 minutes. Drain off the water. Place potatoes in the bottom of a 9x13 baking pan. Cut one large onion in rings and place on the top of the potatoes.

Combine the ingredients for the white sauce. Stir together until it comes to a boil. BE CAREFUL. Do NOT scorch. Do NOT cook white sauce on high. You will need to stir the white sauce constantly while it cooks. Pour white sauce over potatoes.

Bake at 350 degrees for 30-45 minutes.

Smoky Mashed Potatoes

2 1/2 Pounds Potatoes Washed, Peeled and Cubed

2 Tablespoons Butter

3/4 Cup Milk (More if you like thinner potatoes)

4 oz. Sour Cream

1/2 + 1/8 Teaspoon Salt

1/8 Teaspoon Pepper

1/4 Teaspoon Garlic Salt

1 Tablespoons Adobo Sauce

Boil potatoes for 12-15 minutes or until fork tender. Drain. Transfer drained potatoes to a large stand mixer bowl with the butter. Start to mix on low speed until potatoes are mashed. Add milk, sour cream, salt, pepper, garlic salt and adobo sauce until well combined. Taste and season accordingly with additional salt/garlic salt if desired.

Adobo sauce is a Mexican ingredient and can be found in the Mexican food isle of your local grocery store. The original recipe calls for 2 tablespoons. That is how much I used and I think it might have been a tad too much. So in this recipe I only called for 1 tablespoon. Start with 1 and taste and then add more depending on your taste.

Sweet Sauted Corn

This is definitely a keeper! My whole family loved the corn cooked this way. I found it on this blog: http://pickypalate.blogspot.com

2 Tablespoons Extra Virgin Olive Oil

1 Red Bell Pepper, Finely Diced

1 Green Pepper, Finely Diced

1/2 Cup Onion, Finely Diced

4 Ears Fresh Corn, Kernels Removed

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

2 Tablespoons Butter

3 Tablespoons Honey

Heat oil into a large skillet over medium heat. Saute red pepper, green bell pepper, and onion for five minutes, stirring often. Stir in corn, salt, and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.

I didn't have a green pepper and so I omitted that. I also freeze corn in the summer and so since corn isn't quite in season, I used that instead of the fresh corn.