APPLE-CRANBERRY CHUTNEY

Submitted by Resident

Makes 4 Cups

Ingredients

1 TBSP vegetable oil

1 medium onion, chopped fine (about 1 cup)

2 medium cloves garlic, pressed through a garlic press or minced (about 2 teaspoons)

3 cups cranberries picked over and chopped coarse.

2 Golden Delicious apples large (about 1 pound), peeled, cored, and cut into 3/8-inch cubes (about 2 1/2 cups)

2 Granny Smith apples large (about 1 pound), peeled, cored, and cut into 3/8-inch cubes (about 2 1/2 cups)

1 cup packed light brown sugar (7 ounces)

¼ cup golden raisins

1 TBSP cider vinegar

½ teaspoon table salt

Instructions

Heat oil in medium nonreactive saucepan over medium-high heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add remaining ingredients and cook, stirring constantly, until mixture releases moisture and is boiling, about 4 minutes; reduce heat to low, cover and simmer, stirring occasionally, until apples are tender, 20 to 25 minutes.

Cool to room temperature before serving. (Can be refrigerated in an airtight container for up to 2 weeks; bring to room temperature before serving.)

Mexican Shrimp

Matt and Shirley Alling, Manor 128

Always be on the lookout for the presence of wonder.

Ingredients

1 onion halved and thinly sliced.

1/4 cup chopped fresh cilantro (optional)

1 jalapeno pepper seeded and chopped (optional)

2-3 tablespoons olive oil

2 teaspoons chili powder (optional)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon black pepper

1-pound raw shrimp, peeled and deveined

Instructions

Mix the first eight ingredients together. Add shrimp and toss to coat. Cover and refrigerate for at least an hour.

To BBQ, place shrimp in low pan, place on grill and cover grill for about 4 minutes.

Turn shrimp and grill for another 3-4 minutes till shrimp turn pink. I usually double the recipe and leave out the optional stuff if some don’t like spicy food.

Enjoy!

Recipe From Kitchen Tested

Resident Gloria Coles Favorite

Ingredients

3 tablespoons olive oil

2 medium zucchinis, cut into 1/4-inch slices

1 medium onion, chopped

2 cloves garlic, finely chopped

8 oz uncooked orzo pasta (1 cup)

1 ½ cups Progresso™ vegetable broth (from 32-oz container)

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (19 oz) Progresso™ chickpeas, drained, rinsed

2 teaspoons grated lemon peel

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon lemon juice

¼ cup julienned fresh basil leaves

Instructions

In a 12-inch nonstick skillet, heat 1 tablespoon of oil over mediumhigh heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to a plate.

Add the remaining 2 tablespoons oil, the onion, and garlic to skillet. Cook and stir for 2 to 3 minutes or until softened. Add orzo; cook and stir for 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chickpeas, lemon peel, salt, and pepper. Heat to boiling; cover and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.

Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover, and let stand for 3 to 5 minutes or until all the liquid is absorbed. Stir in basil and serve.

White Chicken Chili

Pierrette Palmquist, Manor 97

Ingredients

3-4 boneless chicken breasts (cooked and cubed)

1-48 oz jar of Great Northern Beans or equivalent of cans of beans (including all juice)

1-16 oz jar of mild or medium salsa (your preference on how spicy you want)

4 oz of Monterey Jack cheese (shredded) (Pepper Jack Cheese)

2 tsp Cumin

Instructions

Combine all ingredients in a large pot, Cover, and simmer 1-2 hours. Add water if too thick. OR

Cook on low in a crock pot/slow cooker for 3-4 hours. (Preferred method).

Serve with a dollop of Sour Cream.

Because your chicken is cooked, you can put everything together the night before and then put it in your crockpot/slow cooker a few hours before you want to eat. Enjoy.

Tourti Re Or P T Viande

John and Beverly Miller, Manor #691

Usually served after midnight Catholic Mass on Christmas Eve.

Ingredients

½ lb. each ground beef & pork (rabbit, pheasant, or moose)

1 small onion

1 clove garlic, minced

¾ cup water

1 stalk celery

1 large carrot

1 med potato finely chopped

3 Oxo chicken cubes

1 bay leaf

¼ tsp pepper & cinnamon

1/8 tsp cloves & nutmeg

2 pie shells (frozen Tender flake)

1 egg yolk

1 tsp water

Instructions

Brown meat, onion, garlic, drain.

Add water, celery, carrot, Oxo, bay leaf, boil & simmer 8 min.

Remove from heat, add potato and spices.

Spoon into one pie shell; second shell on top.

Bake at 375 degrees Fahrenheit for 45 minutes.

Slow Cooker Pulled Pork

Ginny Soltys, Manor 1965

Ingredients

2 pounds pork tenderloin 12 oz root beer

18 oz barbecue sauce

8 hamburger buns

Instructions

Put tenderloin in crock pot; Pour root beer over the meat. Cover and cook on low for 6-7 hours.

Drain well; Shred; Stir in barbecue sauce. Serve over hamburger buns.

RIBS - 5 INGREDIENTS WITH A CROCK POT!

Shelley and Bob Lehrkind, Manor # 1239

This recipe was given to me by a friend I met here in LW maybe 8 or 9 years ago.

Doris Hewitt gave this to me.

Ingredients

3/4 C. Citrus juice (I use OJ)

3/4 C. Catsup

3/4 C. Vinegar (I use cider)

2 T. Worcestershire

2 T. Brown sugar

Instructions

In a bowl mix 5 ingredients.

Baby back Pork ribs (I usually cut ribs in 1 or 2 rib portions) BBQ Sauce - Kraft brand is good.

Place your cut up ribs in a crock pot and pour the 5-ingredient mixture over the top. Cook on high for 3-4 hours. Or you can cook on low for 5 hours. Remove ribs and put on lined cookie sheet. Set your oven to broil. Put your favorite BBQ sauce on top of each rib. Broil for approx. 2 minutes a side - turn and put sauce on the other side and broil for another 2 minutes. Serve warm. Delicious and easy! Enjoy.

Ingredients

1 can salmon (7-3/4oz)

Salmon Loaf

John and Beverly Miller, Manor #691

Mix with ¼ tsp prepared mustard

Salt & pepper to taste

1 egg

1 cup cracker crumbs

1 cup milk

Instructions

Butter casserole dish and bake ¾ hour at 375°, serve with creamed peas.

Baked Ricotta Orecchiette

Recipe by The Happy Veg

Resident Gloria Coles Favorite

Ingredients

1 pound cherry tomatoes

1 cup chopped zucchini

1 medium bell pepper, chopped

½ medium red onion, chopped

2 tablespoons chopped sun-dried tomatoes

1 tablespoon chopped fresh oregano

3 cloves garlic, crushed and chopped

4 tablespoons extra-virgin olive oil, divided, or as needed

1 pinch red pepper flakes, or to taste sea salt and cracked black pepper to taste

1 (15 ounce) container whole-milk ricotta cheese

1 (16 ounce) package dried orecchiette

4 sprigs fresh thyme, leaves stripped

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

½ medium lemon, juiced

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch of more pepper flakes, salt, and black pepper.

Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.

Remove the baked ricotta dish from the oven and place onto a wire cooling rack.

Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

NO ONE IS PROMISED TOMORROW...

You are taking the first steps to get this process under way. Many individuals, families and business owners procrastinate this very important area of planning. We are humans and have the gi�t of optimism... Floating down the River of Denial. �e common thing we hear when someone speaks with us is "I know we need this done"... and when it's complete, "I feel so much better". None of us are promised tomorrow. You will be surprised how easy the process is a�ter it's complete. Most of our customers are pleasantly surprised that the cost are much lower than they imagined. Don't let the perceived high cost or lack of time get in your way of planning. I assure you that not planning cost much more time and money than just getting it done.