FALL SPARKLE CRANBERRY TEA
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- Joy Harvey
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2 FALL SPARKLE 48 oz. bottle ruby red grapefruit juice 12 oz. can orange juice concentrate, thawed 6 oz. lemonade concentrate, thawed 2 ltr. bottle lemon-lime soda Garnish: orange and lemon slices Combine grapefruit juice, orange juice concentrate and lemonade concentrate in a gallon pitcher. Stir ingredients, cover and refrigerate until chilled. When ready to serve, add soda to pitcher; stir. Pour into tall glasses with ice. Garnish with orange and lemon slices. CRANBERRY TEA 3 cinnamon sticks 30 whole cloves 4 qts. water, divided 16 oz. can jellied cranberry sauce 2 (6 oz.) cans frozen orange juice concentrate, thawed 1 cup sugar 6 tablespoons lemon juice Combine cinnamon sticks, cloves and 2 cups water in a small saucepan; bring to a boil and boil for 10 minutes. In a large bowl, combine cranberry sauce, orange juice, sugar and lemon juice; add boiling liquid, straining cinnamon sticks and cloves. Pour mixture and remaining water into a slow cooker; cover and cook on low setting to keep warm while serving.
3 HARVEST BREW 1 gal. apple cider 11 ½ oz. can apricot nectar 1 cup sugar 2 cups orange juice ¾ cup lemon juice 4 (4 inch) cinnamon sticks 2 teaspoons allspice 1 teaspoons ground cloves ½ teaspoon nutmeg Bring all ingredients to a boil in a large stockpot over medium heat. Reduce heat; simmer for about 10 minutes. Makes about 20 servings. TANGY MEATBALLS 1 ¾ lbs. frozen meatballs 1.2 oz. pkg. brown gravy mix ¾ cup whole-berry cranberry sauce 2 teaspoon Dijon mustard 2 tablespoons whipping cream Optional: sweetened, dried cranberries, minces fresh parsley Place frozen meatballs in a slow cooker; set aside. Make gravy according to package directions; stir in cranberry sauce, mustard and cream. Stir until well blended; pour over meatballs and stir to coat evenly. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 3 hours. To serve, use a slotted spoon to remove meatballs to a serving dish. Sprinkle with dried cranberries and minced parsley, if desired. Makes about 4 dozen meatballs.
4 CHEESY CHILI DIP 1 cup onion, chopped 2 tablespoons margarine 10 ¾ oz. can cream of mushroom soup 15 oz. can chili without beans 8 oz. pkg. shredded Cheddar cheese Tortilla chips Saute onion margarine over medium heat until tender. Stir in remaining ingredients except chips; cook over low heat until bubbly and cheese is melted. Serve warm with tortilla chips. Serves oz. can pumpkin 15 oz. jar creamy peanut butter 1 ½ cups brown sugar, packed 2 teaspoon vanilla extract 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg Apple slices PUMPKIN DIP In a large bowl, mix all ingredients except apples until smooth. Cover and refrigerate at least 30 minutes before serving. Serve with apple slices. Serves 10.
5 KIELBASA MAC & CHEESE CASSEROLE 7 oz. pkg. macaroni & cheese mix 1 lb. kielbasa sausage, sliced 10 ¾ oz. can cream of chicken soup 1/3 cup milk 2 cups shredded cheddar cheese, divided Optional: dried parsley or cayenne pepper to taste Prepare macaroni & cheese according to package directions. In a large bowl, combine sausage, prepared macaroni & cheese, soup, milk and one cup cheddar cheese. Mix well; pout into a greased 1 ½ quart casserole dish. Top with remaining cheese and sprinkle with parsley or cayenne pepper, if desired. Bake, uncovered, at 350 for about 30 minutes, or until heated through. Serves 4 to 6. SLOPPY JOES 1 lb. ground beef 2-3 stalks celery, chopped 1 small onions, chopped 1 (8 oz.) cans tomato sauce ¼ cup ketchup ¼ cup barbecue sauce 1 teaspoon firmly packed brown sugar 1 teaspoon dry mustard salt and pepper 1 tablespoon Worcestershire sauce 1 tablespoon vinegar In a large skillet, brown ground beef, celery and onion. Drain the fat. Stir in remaining ingredients, simmer covered, minutes, stirring occasionally. If Joes appear too loose, leave cover off and let moisture evaporate. Cook until it s the consistency you like for serving on toasted buns, with French fries and cole slaw. Serves 4. Nutrition Facts: Serving size 1 (250 g); Calories 325.3; Total Fat 17.4 g; Cholesterol 77.1 mg.; Sugars 14.8 g; Sodium mg; Total Carbohydrate 19.0 g; Protein 22.5 g
6 EASY PUMPKIN CREAM TRIFLE 1 (18.25 oz.) package spice cake mix 2 teaspoons pumpkin pie spice 1 (3.4 oz.) package instant vanilla pudding 1 cup pumpkin puree 2 cups cold milk 2 (3.4 oz.) packages cheesecake flavor instant pudding and pie filling ½ cup water 2 cups whipped topping ½ cup vegetable oil 1 cup chopped toasted pecans 3 eggs 1 cup English toffee bits Preheat oven to 350. Lightly grease a 9 X 13 baking dish. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1 inch cubes. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture. Layer 1/3 of the cake cubes into the bottom of as large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving. Servings: 20
7 PUMPKIN TRIFLE 14 ½ oz. pkg. gingerbread cake mix 1 ¼ cup water 1 egg 4 cups milk 4 (1 oz.) pkgs. Sugar-free instant butterscotch pudding mix 15 oz. can pumpkin 1 teaspoon cinnamon ¼ teaspoon ground ginger ¼ teaspoon nutmeg ¼ teaspoon allspice 12 oz. container frozen whipped topping, thawed Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8 X 8 baking pan. Bake at 350 for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; turn out of pan onto a wire rack. When completely cooled; crumble cake and set aside, reserving ¼ cup crumbs for garnish. Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3 ½ quart glass serving bowl, layer onequarter of the cake crumbs, one-half of pudding mixture, one-quarter or crumbs and one-half of whipped topping. Repeat layers, ending with topping. Garnish with reserve cake crumbs. Serve immediately or refrigerate. Serve 18. SANDWICH ON A STICK bread lunch meat lettuce olive cheese grape tomatoes pickles Cut up cubes of bread, cheese, and lunch meat (we ordered ½ inch slices of ham and turkey at the deli counter). Slide the cubes onto a skewer with other foods your child likes, such as a grape tomato, a piece of lettuce, a pickle, or an olive. Set out a side of mayo or mustard for dippin.
8 PREPARED BY: Theresa G. Howard County Extension Agent for Family & Consumer Sciences Fall
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