Cranberry Chutney

Cranberry Chutney

From the kitchen of Brenda Williams

12 oz. pkg. of cranberries

1/2 c. fresh lime juice and zest

2 shallots (green onions)

1/2 tsp. of salt

1 bunch of cilantro

2-3 cloves of garlic

1-2 seeded jalapenos

1 1/4 c. light brown sugar

1 tsp. ground pepper

Grind every in blender and put in jars. This can be served on top of a block of cream cheese with Ritz crackers. It would also be good on pork chops or chicken.

Cranberry Delight Recipe

from Nancy Clarke, Rogers, Ark.

1 lg. pkg. raspberry jello

2 c. boiling water

1 c. cold water

1 or 2 cans drained mandarin oranges

1 lg. can drained crushed pineapple

2 cans whole cranberry sauce (Ocean Spray is best)

1/2 c. chopped pecans

Dissolve jello in boiling water. Add cold water;

chill until partially set (very soft set). Stir in cranberry sauce (I use a wide spatula and crush it into jello), pecans and pineapple. Gently toss in mandarin orange segments. Chill till firm in casserole dish or individual molds. Can top with dollop of Cool Whip or sour cream.

Chocolate Covered Peanut Butter Balls

Recipe from Brenda K. Williams

Combine:

2 c. peanut butter, chunky or smooth

1/2 c. butter

3 c. powdered sugar

Mix with spoon, then add:

3 c. crisp rice cereal

Mix with your hands it is messy, but easier this way. Mixture is stiff.

Roll into 1-inch balls. Place on waxed paper covered cookie sheet. Put in the refrigerator for 20 minutes.

In a double boiler, melt:

1/3 bar paraffin wax

3 c. chocolate chips

With a slotted spoon, dip balls in chocolate until covered. Place on waxed paper covered cookie sheet and chill until set.

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