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October 11, 2010
Cranberry Sauce Perfect holiday side dish By Clay and Judy Cox ...

Cranberry Sauce

3 cups Water
3 cups Sugar
2 6oz pack of Dried Cranberries
1 Orange, Peeled and pureed
1 Apple, Peeled, Cored and Diced
1 Pear, Peeled, Cored and Diced
1 8oz Pack of Dried Fruit
1 Cup Chopped Pecans
½ tsp Salt
1 tps Ground Cinnamon
½ tsp Ground Nutmeg

In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
 

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Asparagus Cashew Rice Pilaf
1/2 Stick Butter
1/2 cup Dry Spaghetti
1/2 Onion
2 Cloves Garlic
2 cups Rice uncooked
4 1/2 cups Chicken Stock
1/2 cup Asparagus
1/2 cup Cashews
1 TBS Complete Seasoning

Melt butter in skillet and sauté spaghetti over low heat until lightly browned.
Add onion cook for 2 minutes, add garlic sauté for 1 more minute. Add rice
mix in well. Add stock and complete seasoning, cook for 25 minutes until liquid
is absorbed. In a separate pan add 2 TBS butter and saute asparagus and nuts.
Salt and pepper to taste. Add asparagus and nuts to rice.

Enjoy!