Glazed Cranberry Pork Roast

3 1/2 lb. boneless rolled pork loin roast
1/2 c. green onions, chopped
4 T. butter, divided
1/4 c. fresh squeezed orange juice
1 bay leaf
1 16-oz. can whole berry cranberry sauce
1/2 c. chicken stock
1/2 c. pecans, chopped
1 T. cider vinegar
1/4 t. salt
1/8 t. pepper
3/4 c. apricot jam

1. Preheat oven to 350 degrees.

2. Place pork roast on a rack in a roasting pan and roast uncovered on a rack in the middle of the oven for 1 hour.

3. While the pork is roasting, melt 1 T. butter in a skillet over medium-high heat. Saute green onion in the butter for 1 minute. Add orange juice and bay leaf and stir constantly for 4 minutes. Add the chicken broth or stock, cranberry sauce, cider vinegar and pecans. Stir constantly until mixture thickens, about 5 minutes.

4. Reduce heat to low and stir in the salt, pepper and remaining butter. Stir until the butter is melted. Remove and discard bay leaf. Remove 1/4 c. of cranberry sauce and pour into a small bowl. Cover the remaining sauce and remove skillet from heat.

5. To the cranberry sauce in the small bowl, add the apricot jam and whisk well to blend.

6. After the pork has roasted for 1 hour, brush cranberry apricot glaze over the meat. Return the roast to the oven and bake an additional 45 minutes, or until a meat thermometer inserted into the middle of the roast read 160 degrees.

7. Remove roast from oven and let stand 15 minutes before slicing. During this time, warm the sauce reserved in the skillet over low heat, stirring occasionally. Serve the sliced pork roast with the reserved sauce.

This recipe is out of my Jackson Hole cook book. I think I will try it with a pork tenderloin next time. May have to change the cooking time a little bit.

Baked Chicken Reuben

4 chicken breasts split, skinned and boned
1/4 t. salt
1/8 t. pepper
1 16-oz. can sauerkraut (drained)
4-6 slices of Swiss cheese
1 1/4 c. Thousand Island dressing
1 t. fresh chopped parsley (optional)

1. Preheat oven to 325 degrees.

2. Place chicken in a single layer in a greased 9x13 baking pan. Sprinkle with salt and pepper. Spread sauerkraut over chicken and top with cheese slices. Pour salad dressing evenly over cheese slices.

3. Cover with foil and bake for 1 1/2 hours or until juices run clear when breasts are pricked with a fork. Remove from oven and sprinkle with parsley.

Now I know that some of you are not going to want to try this recipe because of the sauerkraut. You do not taste the sauerkraut after it is baked. Just try it once, I'm pretty sure you'll like it. After it is baked you could place one of the chicken breasts on rye bread and eat it like a sandwich. Or if you have leftovers, heat it through and then put it on some rye bread.

I found this recipe in my Jackson Hole cookbook.

Rum and Eggnog Cakes

This is one of Grandma Nukaya's favorite holiday cakes, it must be the real rum.

1 1/2 c. butter
3 eggs
2 1/4 c. flour
2 t. baking powder
3/4 t. ground nutmeg
1 c. diced mixed candied fruits and peels
1/2 c. golden raisins
1/2 c. chopped pecans
2 T. flour
1 c. sugar
1 1/4 c. dairy eggnog
3/4 to 1 1/4 c. rum or 3/4 to 1 1/4 c. orange juice please 1/2 t. rum extract
(I use the real rum)
Eggnog Glaze

1. Allow butter and eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Grease and lightly flour twelve 4-inch individual fluted tube pans or one 10-inch fluted tube pan; set aside.

2. In a bowl mix 2 1/4 c. flour, baking powder and nutmeg; set aside. In another bowl, toss together candied fruits, raisins, pecans and the 2 T. flour; set aside.

3. In a large bowl, beat butter for 30 seconds on high. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating for 1 minute after each addition.

4. Alternately add flour mixture and eggnog to butter mixture, beating on low speed just until combined after each addition. (DO NOT overbeat.) Stir in 1/4 c. of them rum or orange juice mixture. Fold in fruit mixture. Pour into prepared pans.

5. Bake until a wooden toothpick inserted comes out clean. Allow about 30 minutes for the 4-inch pans or 55-60 minutes for the 10-inch pan. Cook in pan(s) on wire rack for 15 minutes. Remove cake from pan(s)

6. Using a toothpick, poke holes all over each cake. Soak a double-thick square of 100 percent-cotton-cheesecloth in the remaining rum or orange juice mixture using 1 c total of the mixture for 4-inch cakes or 1/2 c of the mixture for the 10-inch cake. Chill remaining rum or juice mixture. Wrap cakes in moistened cheesecloth. Place in resealable plastic bag(s). Chill for up to 2 days to mellow flavors, drizzling with 1/4 c. or the remaining rum or juice mixture after the first day.

7. To serve, remove cheesecloth and drizzle cake with Eggnog Glaze; let dry.

Eggnog Glaze

In a small bowl, stir together 1 c. powdered sugar, 1 T. dairy eggnog, 1 T. corn syrup, and 1/2 t. light rum or 1/4 t. rum extract. Stir in enough additional eggnog, 1 t. at a time, to make a glaze of drizzling consistency.

To Bake Ahead

Prepare, bake, and cool cake as directed through step 5. Place in a freezer bag; seal. Freeze for up to 3 months. thaw in the refrigerator. To serve, drizzle with 1/4 c. rum or orange juice mixture, then with Eggnog Glaze; let dry.

Cranberry-Orange bread with Grand Marnier glaze

1 1/2 c. unsalted butter (softened)
1 1/2 c. sugar
4 eggs
1 c. orange juice
1 c. sour cream
2 T. fresh grated orange zest
2 t. vanilla extract
4 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 c. dried cranberries
2 c. powdered sugar
7-8 T. Grand Marnier

1. Preheat oven to 330 degrees. Will make either 2 large loaf pans, 3 medium or 6 small pans.

2. Cream butter and sugar together until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest and vanilla. Mix until blended.

3. In a separate bowl whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients; do not overmix.

4. Bake bread. 60-70 minutes for large loaves, adjust for others. I usually bake the medium size for 45 minutes, but the temperature is a little lower on this recipe so just check it after 45 minutes.

5. Meanwhile in a bowl, whisk together powdered sugar and 7 T. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tablespoon of liqueur.

6. Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke holes in tops of loaves. Drizzle the glaze so that it coats the top, runs down the sides, and seeps through the holes.

7. Let loaves cool completely, then slice and serve, or wrap and freeze (see Notes)


Variation:

Cherry-Almond Bread with Amaretto Glaze

Substitute 1 c. milk for the orange juice, omit the orange zest, and substitute 2 t. almond extract for the vanilla. Substitute 1 1/2 c. halves tart dried cherries for the dried cranberries. Add 1 c. chopped almonds in step 3 when you add the cherries, bake as directed. To make the glaze, substitute 6-7 T. amaretto for the Grand Marnier.

Notes:
Loaves can be made up to 1 month ahead and frozen. Bake and glaze loaves and allow them to cool completely. Wrap tightly with plastic wrap, put in zip-lock plastic bags, and freeze. When ready to serve, remove from freezer and defrost at room temperature.

I have made these for the holidays and they are good.

Coconut-Cranberry Chews

1 1/2 c. butter or margarine (you know me I use butter)
2 c. sugar
1 T. grated orange peel
2 t. vanilla
3 1/4 c. flour
1 t. baking powder
1/4 t. salt
1 1/2 c. dried cranberries
1 1/2 c. coconut

1. In a bowl mix butter, sugar, orange peel and vanilla until smooth.

2. Mix flour, baking powder, and salt and add to butter mixture beat on low about 5 minutes. The recipe says that it will come together like a cookie dough, but it has never happened for me so I squeeze in a little (not much) of fresh orange juice.

3. Stir in cranberries and coconut.

4. Bake at 350 for 8-11 minutes. (Shorter time will make cookie chewier; longer time crispier cookie. (I like them chewy)

I made these twice and everyone has loved them both times. It is definitely a keeper. I got this recipe out of the sunset magazine. A lady by the name of Nancy Jamison sent in this recipe and I was lucky enough to try it.

Potato Gratin

Fine Cooking Magazine

2 to 2 1/2 lb. potatoes
2 1/2 c. liquid
(cream heavy or light)
half and half
whole or lowfat milk
lower-salt chicken broth

Toppings
bread crumbs with melted butter
pecans, walnuts or almonds:
1/4 to 1/2 c. coarsely chopped
cheese finely grated


Optional Ingredients:

Meat:
bacon
pancetta
smoked ham
canadian bacon
hot or sweet italian sausage

Herbs & Spices:
fresh parsley
fresh thyme
fresh rosemary
Smoked paprika
Nutmeg
cayenne

Cheese:
choose 1 or more for a total of up to 6 oz.
cheddar, grueyer, come, fontina, emmentaler, aged gouda, goat cheese, mild blue cheese

Sauteed vegetables:
Yellow onions
shallots
fennel bulb
mushrooms (make mix a few)
leeks (white and light-green parts only)
artichoke hearts (drained and coarsely chopped)
garlic

Simmer potatoes in your choice of liquid, 1/2 t. salt and a few grinds of pepper. Cover partially. Cook on medium to medium-low heat stirring occasionally and gently until barely tender when pierced with a fork 8-12 minutes.

While potatoes are cooking. Fry meat, saute vegetables, grate cheese and make topping of your choice.

Using a slotted spoon, transfer half of the potatoes to baking dish, spreading them evenly. Layer on any combination of optional ingredients arranging them evenly on top of the potatoes. Top with the remaining potatoes, spreading them evenly, and pour over any liquid remaining in the pain.

Evenly scatter your choice of toppings over the potatoes. Bake at 400 for 25-30 minutes. Let the gratin set for at least 10 and up to 30 minutes before serving so the liquid if fully absorbed.

A few ideas that might be good:

1. Potatoes, heavy cream and chicken brother, bacon, parsley, Fontina, mushrooms, garlic; top with bread crumbs and parmigiano.

2. Potatoes, chicken broth, sweet sausage, cheddar, onion; top with parmigiano.

3. I did potatoes, cream/half-n-half, shallots, onions bacon, cheddar. It was great. I want to try the sweet sausage with the caramelized onions, shallots and garlic. I think the second day will be even better because the flavors will blend together. Let me know what you guys try.

To Reheat:

You can store tightly wrapped leftovers in the refrigerator for up to 2 days. To reheat, cover with foil and make in a 350 degree oven for about 30 minutes.

Miso Soup

Ingredients:

4 c. water
2 t. hon-dashi (1 bag hon-dashi)
1/2 box tofu
3 T. miso pase
1/4 c. green onion (chopped)

How to Cook:

1. Put soup stock in a pan and bring to a boil.
2. Cut tofu into small cubes and add them to the soup.
3. Scoop soup stock from the pan and dissolve miso paste in it.
4. Return the soup in the pan.
5. Stop the heat and add chopped green onion.

*Remember not to boil the soup after you put miso in.
**Makes 8 servings.

Egg Rolls

#1

2 lb. ground beef/pork

4 garlic cloves (minced)
1 T. fresh ginger (minced)
1/2 white/yellow onion (minced)
4 T. peanut oil
2 T. sugar
1/4 c. sho-u (soysauce)

#2

1/4 head cabbage (diced)
1/2 carrot (diced)
1/2 c. peanuts (mashed)
2 green onions (chopped)
1/2 c. bean sprouts
eggroll skins
1 egg white

Cook all ingredients in #1 until no liquid remains, then strain and add #2 ingredients together.
Roll in skins and seal with egg whites.

I don't know how to cook these we will have to ask Christopher.

Char Siu Pork

2 lb. pork loin or tenderloin
3 c. hot water
3/4 c. sugar
1 t. fresh ginger (minced)
4 fresh garlic cloves (minced)
1/2 t. red food coloring
1/4 c. sho-u (soysauce)
3/4 c. rice wine
1/2 yellow onion (minced)

Mix together and marinate over 1 day period. Bake at 275 degrees for 1 1/2 hour.

Sweet & Sour (Basic)

2 T. ketchup
1/2 c. water
1 c. pineapple juice
3/4 c. sugar
1/2 c. vinegar (white, red)
1/2 c. cornstarch mixed with 3/4 c. water
food coloring
pineapple chunks

Mix together and thicken.

Egg Flower Soup

4 c. boiling water
1/2 can corn
3 eggs
1 cube butter
3 T. sugar
1/4 c. cornstarch with 1/3 c. cold water
peas, carrots, bamboo (optional)

Mix hot water, corn, butter and sugar till boiling; add eggs and whip till eggs are cooked, then thicken to desired consistency. Add vegetables if desired.

Caramelized Pear Upside-Down Cake

Fine Cooking Magazine

Softened unsalted butter for the pan.

For the Topping:
2 medium firm-ripe Bosc pears (about 1 lb.)
1 recipe Basic Caramel
4 T. unsalted butter, cut into 4 pieces

For the Cake:
1 1/2 c. flour
1 3/4 t. baking powder
1/2 t. ground ginger
1/2 t. ground cinnamon
1/4 tsp. salt
1/2 c. whole milk
1 1/2 t. pure vanilla extract
8 T. unsalted butter (softened)
1 c. packed light brown sugar
2 lg. eggs

Butter bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.

Making the topping:

Peel, core, and cut the pears lengthwise into 1/4-inch thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 T. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the cake batter:

Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
Beat butter on medium-high speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2-3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as over mixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.

Bake the cake:

Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35-45 minutes. Transfer the pan to a wire rack and cool for 10 minutes.
Run a knife around the edge of the pan. Turn a cake plate upside down on top of the bake pan and, using pot holders, carefully invert the cake pan onto the plate.

*I made this for the office girls, they loved it. I think its better if you let the cake set for a few hours so that the caramel and pear flavor can seep into the cake. I served it with a big dollop of whip cream.

Basic Caramel

Fine Cooking Magazine

1 c. sugar
1/4 t. fresh lemon juice

Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization.

In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice and 1/4 c. cold water.
Brush down the sides of the pan with water to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5-8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)

5 Tips for Perfect Caramel:

One of two things can go wrong when making caramel: The caramel burns, or sugar crystals form, so the caramel goes from liquid and smooth to crystallized and solid. Here are a few pointers for making a perfectly smooth caramel every time:

*Watch bubbling caramel like a hawk.
Caramel cooks quickly and will turn from golden amber to smoking mahogany in seconds. Burning caramel has an unpleasantly bitter taste.

*Use clean utensil.
Sugar crystals tend to form around impurities and foreign particles.

*Acid helps.
Adding lemon juice to the sugar and water helps break down the sucrose molecules and prevents sugar crystals from forming.

*Swirl, don't stir.
Stirring tends to splash syrup onto the sides of the pan, where sugar crystals can form. So once the sugar is completely dissolved in water, just gently swirl the pan to caramelize the sugar evenly.

*A pastry brush is your friend.
Keep a pastry brush and some water next to the stove; you'll need it to wash off any crystals that might form on the sides of the pan.

This recipe is used for the Caramelized Pear Upside-Down Cake

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Ingredients:

3/4 c. butter (softened)
3/4 c. peanut butter
1 1/4 c. packed brown sugar
1 1/4 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
3 eggs
1 1/2 t. vanilla
2 1/4 c. flour
2 2/3 c. rolled oats
1 (10 oz.) pkg milk chocolate chips
walnuts

Directions:

1. Beat butter and peanut butter in a large mixing bowl and mix for 30 seconds. Add sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate chips and nuts.

2. Bake at 375 degrees oven about 8-10 minutes or until edges are lightly browned. Transfer to wire rack and cool.

Make-Ahead Tip:

Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
You can also roll dough into a log wrap with saran wrap and then freezer paper or tin foil. When ready to bake, thaw for a little while, cut and bake.

My Favorite Macaroni and Cheese

Cook 2 cups macaroni 10 minutes in boiling, salted water. Drain and arrange in shallow buttered baking dish. Melt 2 T. butter in heavy saucepan. Blend in 3 T. flour. Stir in slowly 2 cups milk, 1 t. salt, and 1/8 t. pepper. Cut 1/2 lb. cheese into cubes. Scatter over macaroni and pour white sauce over all. Put 1/3 cup dry break crumbs or corn flake crumbs on top. Bake at 350 degree about 30 minutes.

*Gwen Ellsworth from Lewisville. Is a relative of ours. It is Darren Ellsworth's grandma. She is a great cook.

Lemon Basil Grilled Chicken

1/2 c. oil
1/4 c. lemon juice
2 T. white wine vinegar
1 t. grated lemon peel
1 T. dried basil
2 cloves garlic, minced
1/2 t. salt
1/4 t. freshly ground pepper
4 boneless, skinless chicken breast halves, flattened

Combine oil and next 7 ingredients. Add chicken; coat both sides. Refrigerate for 30-45 minutes, turning once. Prepare charcoal for grilling or heat broiler. Grill or broil chicken 4-inches from heat, turning once, 3-5 minutes per side or until completely cooked through.

*You can hardly ever go wrong with one of Derra Ball's recipes.

Lemon Jello

1 small pkg. lemon jello (orange if you prefer)
1 c. warm water
1 lg. can Sego milk (chilled)
1 t. lemon juice
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 t. vanilla
1 pkg. graham crackers
2 T. sugar
1 cube butter (melted)

Mix first 2 ingredients; let set in fridge till slightly gelled. Whip next 2 ingredients till stand in peaks. Blend last 3 ingredients with the jello mixture in a blender till smooth. Fold blended mixture into whipped milk and juice mixture.

In 9x13 inch dish, cover bottom with 2/3 graham cracker mixture. Fold jello mixture over top and then top with remaining graham cracker mixture. Put in fridge and let set overnight.

*This comes from Jimmy Deans mom (Peggy Risenmay)

Orange Salad

1 small vanilla pudding (not instant)
2 c. hot water
1 small orange jello
1 c. cold water
8 oz. Cool Whip
1 can mandarin oranges
1 small can crushed pineapple
3-4 bananas
marshmallows

Cook pudding with 2 cups water. Dissolve jello in the pudding and add 1 cup cold water. Let set overnight, then add remaining ingredients.

*Dianne Berrett's recipe. Yeah, you know she is the mother of all the Berrett kids from Roberts that we like so well.

Cucumber Salad

1 c. mayonnaise or salad dressing
1/4 c. sugar
4 t. vinegar
1/2 t. dill weed
1/2 t. salt
4 medium cucumbers, peeled and thinly sliced
4 green onions (chopped)

In a large bowl, combine mayo, sugar, vinegar, dill and salt; mix well. Add cucumbers and onions. Toss. Cover and chill for at least 1 hour.

*Great recipe. Belongs to Julie Green. She is Dewey and Julie Green's daughter.

Alphabet Macaroni Salad

1 pkg. alphabet macaroni, cooked
4 hard-boiled eggs
1 c. celery (chopped)
1 c. mayonnaise
1/2 t. salt
1/2 t. Accent
1/4 c. green onion (chopped)
1 can shrimp
1 c. miracle whip
1/4 t. pepper
sweet pickle juice (to taste)

Add all ingredients together and mix well. Let set several hours for flavors to blend.

*This is one of our very favorite salads. We all like to eat it as a dip with plain potato chips. This recipe is Donna Snarrs, she was a next door neighbor in Roberts.

Taco Soup

1 lb. hamburger
1 (16 oz.) can tomatoes
1 can corn
1 (8 oz.) can tomato sauce
1/2 c. onion (chopped)
1 can kidney beans (drained)
1 can diced green chilies
1 pkg. taco seasoning

Brown hamburger and onion. Add tomatoes, beans, corn, chilies, tomato sauce, and taco seasoning. Simmer 15 minutes or longer if needed. Serve in a bowl over broken corn chips topped with grated cheddar cheese, then add a dollop of sour cream on top of soup.

Famous Clam Chowder

Donna Gardner
was a good friend of Grandma and Grandpa Nukaya's

1 c. onion (finely chopped)
1 c. celery ( finely chopped)
2 c. potatoes (finely chopped)
2 (61/2 oz ) cans minced clams
3/4 c. butter
3/4 c. flour
1 qt. half & half
1 1/2 t. salt
few grains ground pepper
2 T. vinegar

Drain juice from claims and pour over vegetables in small saucepan. Add enough water to barely cover and simmer, covered, over medium heat until barely tender.

In meantime, melt butter. Add flour and blend. Cook stirring constantly. Add cream and cook and stir with wire whip until smooth and thick. Add undrained vegetables, clams, and vinegar and heat through. Season with salt and pepper.

Throw Together Soup

1 can vegetable soup
1 can bean and bacon soup
2 cans water
1/2 t. chili powder
1 lb. hamburger, fried
1 qt. tomatoes
1/2 t. sugar
Dash of onion salt

Fry hamburger, add remaining ingredients. Simmer all together for 15 minutes. This is a good soup. Keep the ingredients on hand so that you can whip up a quick meal.

*I was given this recipe by a friend. Lori Ann Dansie, she was in my home ward.

Orange Eggnog Delight

Carol Bale
You can never go wrong with Carol's recipes. What a grand lady.

6 eggs
1/4 c. sugar
1/4 t. cinnamon
1/4 t. ginger
1 qt. chilled ginger ale
2 qt. chilled orange juice
1/2 c. fresh lemon juice
1 qt. vanilla ice cream
1/4 t. cloves
1/8 t. nutmeg

Beat eggs until light colored; add sugar, cinnamon, ginger, cloves, and nutmeg. Stir in lemon juice. Into punch bowl, cut ice cream into small cubes, then pour in orange juice and ginger ale. Makes 20 to 25 punch cup servings.