Classic Cranberry Nut Bread from Ingles Grocery Store

2 cups plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon grated orange peel
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts
1 cup sugar
1 teaspoon salt
3/4 cup orange juice
2 tablespoons shortening

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

Happy Thanksgiving Everyone!

Quiche

This recipe can be made in a variety of ways. Today, I made a Sausage and Cheddar cheese quiche. This is great for any meal of the day. If I am serving it for breakfast, I love to serve a nice bowl of fresh mixed fruit. A nice mixed salad with some mandarin oranges, apples, or strawberries is delicious with this for lunch or dinner.

1 deep dish unbaked pie shell
1 1/4 - 1 1/2 cups milk (too much milk makes the quiche watery)
3 eggs
1 cup grated cheddar cheese (4 oz.)
dash of cayenne pepper, salt, pepper, and ground nutmeg
3/4 cup of cooked meat (diced ham, crumbled bacon, or sausage) You can also add some spinach or broccoli to make a variation.

Place the grated cheddar cheese and meat on the bottom of the pie crust or other varieties you decide upon. Mix the eggs, milk, and seasonings and pour into the pie crust. Bake for 45-50 minutes at 350 degrees.

The quiche will be puffy when it first comes out of the oven but will fall some when it starts to cool. Enjoy!

Cranberry-Orange Relish

This is one definite dish we always have especially at our Thanksgiving and Christmas dinners. I love it with all kinds of turkey, chicken, pork or beef.

3 cups washed and drained whole cranberries
1 whole orange washed
1 cup sugar

Grind the cranberries and whole orange (with the peel and all) in the food processor or blender until it is very small. It should be very small minced pieces. Add the sugar and refrigerate.  It can be made up several days ahead and will keep for a couple of weeks stored in sealed containers.

This is delicious!

My Moms Meat Marinade

Use 1/2 cup of each of the following ingredients:

Brown Sugar - light or dark
Apple cider vinegar
Honey or molasses
Worcestershire sauce
Dash of hot sauce

I pour all of this into a glass jar and shake it until it is all mixed and dissolved. Pour as much as you would like over your meat and store the rest in the jar. It will keep for a couple of months.

***I love this on chicken or pork. I allow the marinade to soak on the meat for at least a couple of hours and then cook the meat very slowly to allow for the flavor to soak in. *** This is not heavy like most barbeque sauces.