Mildred's Famous Christmas Cranberry Tea

I worked with Dian Markham for many years at TN Wildlife Resources.  Dian doesn't do a blog but she does an email musing for certain special people (I'm one of them.)  Today she posted this Cranberry Tea recipe from her friend Mildred who also worked for TWRA.  Anyway I asked her permission to post this recipe just in time for the holidays.  I hope you enjoy.  I have left the notes she added in the musings I received from Dian.

1 gallon of water

6 regular tea bags

3 c. sugar (she used no sugar at all and neither do I)

1 quart cranberry juice cocktail

1 cup lemon juice

1 six oz can frozen orange juice

1 six oz box cherry jello

3 sticks cinnamon

3 teaspoons whole cloves

1 quart apple juice

 

(Dian note: I once forgot the whole cloves and stick cinnamon and sprinkled the spice kind of both in and it worked fine) 

 

Boil water, drop in tea bags and leave six minutes (I leave in until I remember it) Remove tea bags. Put spice in cloth and tie and drop in and leave 30 minutes.  Remove spices and add all the other ingredients.  Heat when ready to serve (Di note:  I use one of those office type coffee perking pots (Mildred gave me one) to keep it good and hot at my breakfasts but you can just heat it in a big pan too).  Another Mildred note:  she used decaf tea (me too) and sugar free jello.

Enjoy...

Mulled Cranberry Tea

ZipLock Baggie Ice Cream

1/4 cup sugar
1 cup milk
1/2 t. vanilla

Put in small bag & then put it into bigger bag with ice & salt & shake until firm. Be sure to have a towel around because this gets cold. If you have a group of people it's fun to toss the bag back and forth. Kids also like to do this.

Enjoy...

Chocolate Syrup a.k.a. Chocolate Gravy

This is a recipe from my sister Wanda.

2 c sugar
1/4 c cocoa stir these two together
1 1/2 water stir into the above at medium heat until sugar dissolves
1 T vanilla
2-3 T butter

Serve over biscuits

Yummy! I grew up on this and still love it to this day. Sister Shirley makes it using some flour for thicker gravy. Either way, it's CHOCOLATE!

Enjoy...

Crawfish Cornbread-Yummy

Ruby Crawfish Cornbread from my friend Sandra Williams

1 Cup - Martha White Self rising Corn meal - w/buttermilk
1/2 Cup - Vegetable Oil or Butter if you insist
2 - Eggs
1 Cup - Shredded Cheddar Cheese - mild or sharp is fine
1 Cup - Chopped onions
1 Cup - Chopped Bell Pepper
1 Large can of Cream Style Corn
1 Small jar of Chopped Pimentos
1/4 Cup - Jalapeno Peppers - if you like it hot you've got to get hotter
1 lb. Crawfish tails (frozen is fine if you can't get fresh, but fresh is fresh

Mix well in large mixing bowl
Spray 9 x 13 pan with Pam
Spread in pan evenly
Bake at 375 degrees for 55 minutes

If you buy the crawfish already shelled and frozen in a 1 lb package like at Publix (you sometimes have to ask for it in the fish department but they usually keep it in stock) you can double the amounts of the other ingredients and make 2 pans. This is the best way as the first one will be all gone before you know it so you have to hide the second one for yourself.

Pineapple salsa salmon & rice

This is so delicious, easy & quick. I got the recipe from Publix.
1/2 lb fresh pineapple chunks (or canned)
4 salmon fillets (skin removed 1 1/2 lb thawed)
1 c refrigerated fresh salsa
1 T honey mustard
2 t cornstarch
2 t prepared horseradish
2 c instant rice
Cooking spray
1/2 t lemon pepper seasoning

Prep
Chop pineapple into small pieces
Check fish for bones (wash hands)

Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside. Cook rice following package instructions.
Preheat large saute pan on medium high 2-3 minutes. Coat both sides of fish with cooking spray; sprinkle with lemon pepper. Place fish in pan; cook 3 minutes.
Turn fish and add salsa mixture. Cover and reduce heat to medium; cook 5-7 minutes or until 145degree F (or flesh separates easily) Serve fish and sauce over rice.

My son doesn't like pineapple so I'll use mandarin oranges instead of pineapple but won't cook them quite as long.

Enjoy...

Product review

This is Organic Blatter Blaster pancake batter. I found it in Publix in the egg beater section. It's a little pricey, $4.99 but I'd say worth it for someone who is solo or a couple who just wants pancakes some of the time. IMO, it wouldn't be good for a group (too pricey.) One can says it makes 28 4" pancakes. No mess and it tastes good too. What will they think of next?

Later...

Frozen TangOrita

From Oprah.com

4 oz tangerine juice
2 oz tequila, Patron Silver
1/3 oz (or "hint" triple sec
Crushed ice
Floating mint leaf
Colored salt & sugar mix on rim
Garnish with tangerine slice

Squeeze four oz of fresh tangerine juice (or get store bought)
Add two oz tequila and hint of triple sec. Blend with crushed ice and add a mint leaf. Rim your glass with the mix of salt & sugar and garnish with a slice of tangerine.

Taco Pie

1 lb ground beef
1 pkg taco seasoning
2 c corn chips or doritos
1 c sour cream
1 c cheddar cheese shredded
1 pie shell unbaked

Brown ground beef & drain, add taco seasoning and cook according to pkg directions. In the bottom of the pie shell put the crushed corn chips. Add the taco mixture; then put the sour cream on top; then put the cheddar cheese on top.

Bake at 350 degrees for 30-35 minutes.

Enjoy

Corn Casserole

1 16oz can creamed corn
1/2 c milk
1 c Bisquick
1 egg beaten
2 T butter, melted
2T sugar
8 oz monterey jack cheese

Mix all but cheese. Pour half into greased baking dish. Slice cheese (I use shredded) and cover mixture. Pour rest of corn mixture over cheese. Bake 20-30 minutes at 400 degrees.

Enjoy.

Hamburger Cobbler

1 sm onion diced
1/2 clover garlic, minced
1 T fat
1 lb hamburger
1 t salt
1/4 t pepper
1/4 t marjoram
1/4 lb cheddar cheese, sliced
1 large can tomatoes, drained (I use diced)
2 T Worcestershire sauce
3 T ketchup
1 8 1/2oz pkg corn muffin mix

Saute onion and garlic in fat in skillet; add hamburger and seasoning and brown lightly. Spread mixture in 9" square baking dish arrange cheese on top of meat; top with tomatoes mixed with Worcestershire sauce and ketchup. Mix corn muffin mix according to directions on package. Pour over meat mixture. Bake at 400 degrees for 25 minutes. Cut in squares.

Cool Summer Cake

Cake:
1 box Duncan Hines Butter-Yellow Cake Mix
4 eggs
1/2 c vegetable oil
1 15 oz can Mandarin Oranges with juice
Mix all ingredients together for four minutes. Bake in a 9x13 inch pan sprayed with Pam or other shortening at 350 degrees for 35-40 minutes. Let cool in pan.

Frosting:
1 20 oz can crushed pineapple w/juice
1 3 oz box vanilla instant pudding
1 9 oz carton cool whip

Optional: Coconut in the frosting or roasted and sprinkled on top (note I won't eat it because it has coconut on it;) chopped macadamia nuts; strawberries for decoration. Frost and serve from the pan; store in refrigerator.

Twinkie Treat

15-20 twinkies
1 lg box vanilla pudding
2 or 3 boxes of frozen strawberries
1 large carton cool whip
Line pan with Twinkies
Fix pudding according to directions on box and pour over Twinkies
Pour strawberries over the pudding
Spread cool whip over top and refrigerate.

Yummy!

Enjoy.

Beef Biscuit Casserole

1 lb hamburger
1 (16 oz) can pork & beans
3/4 c barbecue sauce
2 tbsp brown sugar
1 tbsp minced onion
1 pkg 10 flaky biscuits, halved
1 c cheddar cheese, shredded
Brown hamburger & drain. Add beans, barbecue sauce, brown sugar and minced onion. Cook until bubbly. Place in greased 2 quart casserole. Place biscuits (cut side down) on beef mixture. Sprinkle cheddar cheese over the top. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.

Got this recipe from the Womens RV forum from Sally and have taken it to many potlucks. It's popular.

Enjoy

Beans

This is a hit at all barbecues & potlucks.

1 lb Bacon-diced
3 medium sweet onions
1 Large can B&M or Bush's baked beans
1 sm can diced tomatoes
1 sm can kidney or black beans drained
1 sm can pinto beans drained
3/4 c dark brown sugar
1/2 c ketchup
1/4 c yellow mustard

In a frying pan saute bacon and onions together till the onions are translucent. Put the remaining ingredients in a large crock pot and then add the onion & bacon to it. Simmer over very low heat for a couple hours to blend flavors.

This tastes even better the 2nd day and makes enough for a large crowd. Half the recipe for a smaller pot.

Enjoy.

Chicken Enchilada Soup

Ann Candler gave me this recipe. She won two chili/soup cook offs at work. This recipe makes a lot so be prepared to serve a lot of people.

1 Tablespoon vegetable oil
1 lb boneliess, skinless chicken breast halves (I use a whole chicken)
1/2 c diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina (Mexican flour)
3 cups water, divided
1 c enchilada sauce
1 lb processed cheese, cubed
1 t salt
1 t chili powder
1/2 t ground cumin
I add jalepano peppers

Heat oil in large pot over medium heat, brown chicken breasts for 5 minutes on ea side. Shred and set aside

To the pot add onions and garlic; saute for 2 minutes or until onion is translucent. Pour in chicken broth.

In a medium bowl combine masa harina w/2 cups of water and whisk until well blended.

To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil, add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes or until thickened.

Enjoy.

Fruity Tea

7 regular-size tea bags
1 cup boiling water
1 small can frozen orange juice
1 small can frozen lemonade
2 cups sugar

Brew tea in boiling water. Pour tea into gallon
container. Add sugar and juices. Finish filling with
water and ice cubes. Stir well.

Chicken Spaghetti

4 to 5 pounds chicken breast (I use bone-in,
skin-on)
1 (48-ounce) can V8 juice
1 large bell pepper, chopped
1 large onion, chopped
1 stick margarine
2 teaspoons salt
2 teaspoons paprika
1 Tablespoon worcestershire sauce
1 pint whipping cram
1/2 pound grated extra sharp cheese
1 (10-ounce) jar sliced mushrooms
1 pound angel hair spaghetti

Bring chicken to a good boil and reduce heat; cook until tender. Cut into bite-size pieces. Melt margarine and saute onions and peppers until tender. Cook spaghetti in chicken broth until tender; drain and rinse in cold water. Mix cooked chicken,
vegetables and cooked spaghetti; place into a turkey roaster. Add salt, paprika, worcestershire sauce and mix well. Add V8 juice; stir well, until thoroughly
mixed. Cover roaster tightly and cook at 300º for 45 minutes, stirring well at 15-minute intervals. Remove from oven and add grated cheese, mushrooms and
cream (not whipped). Place into proper-size dishes for heating well before serving.

Cole Slaw

6 cups cabbage, finely grated
2 cups carrots, finely grated
3/4 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons sugar or Splenda
1-1/2 cups mayonnaise

Thoroughly mix together all ingredients. Refrigerate before serving.
Wanda Slack

Peanut Butter Roll

2 cups sugar
1/2 cup water
1/2 cup white Karo syrup
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
Powdered sugar
Peanut butter

Boil sugar, water and Karo syrup until it spins a thread. Beat egg whites until stiff. Slowly pour boiled sugar mixture into egg whites which have been stiffly beaten, using electric mixer. Add cream of tartar and vanilla. Add powdered sugar
(approximately 1/2 to 3/4 box) to this mixture.

Prepare wax paper dusted in powdered sugar and divide the candy "dough" to be rolled out and spread thin layer of warmed peanut butter over the flat layer of rolled dough. Carefully roll the candy into a roll. Set aside until ready to cut into pieces.

NOTE: If you are using a portable mixer, it helps to have two people to make this candy recipe. One person will beat the egg whites while the other person stirs the sugar mixture to check for "spin thread" stage, and then pours this mixture into the
beaten egg whites.

My sister, Wanda Slack, is the keeper of this recipe.

Halibut Royale

Halibut Royale

1 cup dry white wine
2 tsp. salt
1 lb. Alaska Halibut steaks
¼ cup fine dry bread crumbs
½ cup each sour cream & mayonnaise
¼ cup minced green onions
paprika

Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in breadcrumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika. Bake at 400°F for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork.

I got this from a fellow RVer blog that I follow, The Firecloud Report.

Cake Balls

You bake a cake from a mix following the directions on the box in a 9 X 13 pan. After the cake has cooled break it up into a big bowl and take a 14.5 oz container of the ready made frosting and mix it with the cake. You need to take your hands and mush it all together so that it is a gooey mess with no dry cake. I make about 1" balls out of this and put them into the ice box or freezer for a while. Don't freeze them, you just want them cool so the candy will stick. Melt a 1 1/4 lb package of Almond Bark and dip the cake balls into it and put on wax paper to dry.

You could also use the vanilla almond bark. I usually need about another 1/4 package of the almond bark to cover all the balls. Everyone I give these to loves them.

Tennessee Caviar or Hillbilly Dipshit

2 – 16oz cans of black-eyed peas, drained (I use Glory brand which are seasoned)

3 – 11 oz cans of white shoe peg corn, drained

1 bell pepper, chopped

½ red onion, chopped

2 cups fresh tomatoes, chopped

1 jar of jalapenos (I pour the entire jar including the juice in mix)

5 green onions, chopped

1 bundle of fresh cilantro, chopped (without stems)

1 teaspoon cumin

½ teaspoon garlic powder

1 small can black olives, chopped

1 large bottle of Kraft Zesty Italian Dressing

Mix all ingredients together and let sit over night in refrigerator. Serve with tortilla scoops chips. Best if made at least the day before to let the flavors blend.

Marinated Carrots

2# carrots peeled & sliced
Cook in salted water until done
Drain & Cool
Chop 1 green pepper (optional), 1 onion and put over carrots
Heat-Do not boil
1 can tomato soup, 1 Tablespoon Dry Mustard, 1 Tablespoon Worchestershire Sauce, 1 cup sugar, 1/2 cup vinegar, 1/2 cup oil
Pour over carrots
Refrigerate
Better if you make it a day early
Patsy Burger shared this recipe with me