Cranberry Chutney & Goat Cheese
1 shallot finely chopped
1 teaspoon vegetable oil
1 can (14 oz) whole cranberry sauce
1/4 cup golden raisins or raisins
1 tablespoon orange juice
1/8 teaspoon salt
1 log (10.5 oz) plain goat cheese
Town House Original crackers
1 teaspoon vegetable oil
1 can (14 oz) whole cranberry sauce
1/4 cup golden raisins or raisins
1 tablespoon orange juice
1/8 teaspoon salt
1 log (10.5 oz) plain goat cheese
Town House Original crackers
1. In small skillet cook shallot in oil over medium heat for 2 to 4 minutes or until soft.
2. Stir in cranberry sauce, raisins, orange juice and salt. Cook over medium heat for 3 to 4 minutes or until desired consistency, stirring frequently.
2. Stir in cranberry sauce, raisins, orange juice and salt. Cook over medium heat for 3 to 4 minutes or until desired consistency, stirring frequently.
3. Place goat cheese on serving platter. Pour warm cranberry mixture over top. Serve with Town House Original crackers.
Orange-Glazed Beets
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1
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jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets
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1/4
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cup fresh orange juice
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1
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tablespoon cornstarch
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1
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tablespoon packed brown sugar
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2
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teaspoons orange peel
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Orange peel for garnish (optional)
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- Drain beets; reserve 1/2 cup liquid. Cut whole beets in half.
- In medium saucepan combine beet liquid and orange juice. Stir in cornstarch until completely dissolved. Add brown sugar, stirring to dissolve sugar.
- Bring to boil over medium heat, stirring constantly until mixture is thickened and clear, about 2 to 3 minutes. Stir in beets and 2 teaspoons peel. Garnish with additional peel if desired.
Smoky Golden Mashed Potatoes
2 packages Idahoan Buttery Golden Mashed Potatoes
1 package Bacon Pieces
1 cup shredded smoky Gouda cheese
Prepare mashed potatoes according to package. Add bacon and cheese.
Moist and Savory Stuffing
2 1/2 cups Swanson Chicken Broth
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing
Generous dash ground black pepper
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.
