1-1/2 C sugar, 1 navel orange, 1/2 t grated ginger, 4 C cranberries, 1/2 C (2 oz.) toasted pecans.
Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over Medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add pecans and cool sauce.
Ingredients: 1 can (10 3/4 ounce) cream of mushroom soup, 3/4 cup milk, 2 (9 ounce) packages frozen, cut green beans, or 2 (14.5 ounces) cans cut green beans, drained, 1 1/3 cups french fried onions, ground black pepper.
Directions: 1 In a 1-1/2 quart casserole mix soup, milk, and pepper. Stir in beans and 2/3 cup french fried onions. 2 Bake at 350 degrees F (175 degrees C) for 30 minutes or until heated through, stir. Top with remaining 2/3 cup of french fried onions. Bake 5 minutes more or until the onions are golden.
Makes 6 servings
Serves: 8 Work Time: 20 minutes Total Time: 1 hour 20 minutes · 4 pounds sweet potatoes (5 large potatoes), peeled and cut crosswise into 3/4-inch-thick slices, · 1/3 cup packed dark brown sugar, · 1/2 teaspoon salt, · 1/4 teaspoon coarsely ground black pepper, · 4 tablespoons margarine or butter (1/2 stick), cut into small pieces, · 1/2 cup coarsely chopped walnuts
1. Preheat oven to 400 degrees F. Arrange half the potato slices in 13" by 9" ceramic or glass baking dish. Sprinkle with half the sugar, half the salt, and all the pepper. Dot with half the margarine or butter. 2. Arrange remaining potatoes in baking dish. Sprinkle with remaining sugar and salt, and dot with remaining margarine or butter. 3. Cover with foil and bake 30 minutes. Remove foil; sprinkle with walnuts and bake, uncovered, 30 to 40 minutes longer until potatoes are tender, basting with syrup in baking dish 3 times during cooking.
