Cranberry/wild Rice Stuffing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1/2 c Wild Rice, uncooked 1 c Water 1/4 c Raisins, dark or golden 5
Green Onions (scallions), chopped 1 tb Vegetable Oil 1/2 c Celery
~or- Fennel Bulb, chopped 1 c Cranberries, fresh or frozen 1 ts
Orange Rind, grated 1/2 t Dried Thyme
Put the wild rice in a saucepan. Add the water and raisins and cook
over medium heat for 1 hour, or until the rice is tender. Drain
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice. Stuff into two
Cornish hens or a 3-pound chicken, or use with turkey breast. Bake in
a 350-degree oven for 1 hour, or until the poultry is done.
~End Recipe Export- "Then to the spicy nut-brown ale." - Milton
___ Blue Wave/QWK v2.12
~-- TMail v1.31.3 * Origin: TDE: 303/623-4965 - Games, Files & Chat!
(1:104/909)
Title: CRANBERRY~ APPLE & ORANGE GRUNT
Categories: Fruits, Desserts
Yield: 8 Servings
4 md Navel oranges
3 c Fresh cranberries
1 lg Apple
1/2 c Water
1/2 c Sugar
1/8 ts Ground cloves
1/4 ts Nutmeg
MMMMM--------------------------TOPPING-------------------------------
1 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
4 ts Sugar
4 tb Chilled unsalted butter
3/4 c Milk
3 tb Preserves; apricot, peach
-or berry
Preheat oven to 350 degrees.
Peel 3 oranges, removing skin and pith. Cut oranges in half; cut
each half into 1/2-inch wide slices. Peel and core apple and cut
into 1/2-inch slices. Rinse and drain cranberries. Cut butter into
1/2-inch cubes.
Juice remaining orange. Combine cranberries, apples, water, sugar,
spices, orange juice and slices; toss to combine. Transfer to a
10-inch, oven-proof skillet. Boil until cranberries begin to pop.
Reduce heat to a brisk simmer and cook for 20 minutes.
Topping: Combine flour, baking powder, salt, sugar and butter in a
processor. Pulse several times. Add milk and pulse a few times, until
mixture is combined and moist. Remove dough to a floured work
surface; roll into a 9 x 12-inch rectangle. Spread preserves evenly
over dough, stopping 1/2 inch short of edge. Starting with a long
side, roll dough into a tight log. Slice into 12 rounds and arrange
on top of fruit, allowing about 1/2 inch between rounds. Bake for 20
minutes, or until topping is golden brown.
Serves 8 to 10.
Source: The San Francisco Chronicle, November 22, 1995
Source from luhu.jp
Green Onions (scallions), chopped 1 tb Vegetable Oil 1/2 c Celery
~or- Fennel Bulb, chopped 1 c Cranberries, fresh or frozen 1 ts
Orange Rind, grated 1/2 t Dried Thyme
Put the wild rice in a saucepan. Add the water and raisins and cook
over medium heat for 1 hour, or until the rice is tender. Drain
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice. Stuff into two
Cornish hens or a 3-pound chicken, or use with turkey breast. Bake in
a 350-degree oven for 1 hour, or until the poultry is done.
~End Recipe Export- "Then to the spicy nut-brown ale." - Milton
___ Blue Wave/QWK v2.12
~-- TMail v1.31.3 * Origin: TDE: 303/623-4965 - Games, Files & Chat!
(1:104/909)
Title: CRANBERRY~ APPLE & ORANGE GRUNT
Categories: Fruits, Desserts
Yield: 8 Servings
4 md Navel oranges
3 c Fresh cranberries
1 lg Apple
1/2 c Water
1/2 c Sugar
1/8 ts Ground cloves
1/4 ts Nutmeg
MMMMM--------------------------TOPPING-------------------------------
1 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
4 ts Sugar
4 tb Chilled unsalted butter
3/4 c Milk
3 tb Preserves; apricot, peach
-or berry
Preheat oven to 350 degrees.
Peel 3 oranges, removing skin and pith. Cut oranges in half; cut
each half into 1/2-inch wide slices. Peel and core apple and cut
into 1/2-inch slices. Rinse and drain cranberries. Cut butter into
1/2-inch cubes.
Juice remaining orange. Combine cranberries, apples, water, sugar,
spices, orange juice and slices; toss to combine. Transfer to a
10-inch, oven-proof skillet. Boil until cranberries begin to pop.
Reduce heat to a brisk simmer and cook for 20 minutes.
Topping: Combine flour, baking powder, salt, sugar and butter in a
processor. Pulse several times. Add milk and pulse a few times, until
mixture is combined and moist. Remove dough to a floured work
surface; roll into a 9 x 12-inch rectangle. Spread preserves evenly
over dough, stopping 1/2 inch short of edge. Starting with a long
side, roll dough into a tight log. Slice into 12 rounds and arrange
on top of fruit, allowing about 1/2 inch between rounds. Bake for 20
minutes, or until topping is golden brown.
Serves 8 to 10.
Source: The San Francisco Chronicle, November 22, 1995
Source from luhu.jp