Krall Cranberry Salad

Krall Cranberry Salad
Denver Post Staff
11/21/2006

Cathy Kruzic of Denver submitted recipe from "my grandmother and mom that is served in my family EVERY Thanksgiving! Of course, it has those great Iowa roots and each year as I prepare it, I think of helping my mom grind up the cranberries in the hand-cranked meat grinder. Of course, Cuisinarts were still a pipe-dream then! And by the way every year, someone always asks for the recipe."

Grind 1 pound fresh cranberries
2 whole, unpeeled oranges

Add 2 cups sugar,
1 small can of crushed pineapple
1/2 cup chopped walnuts

Dissolve 2 pkgs raspberry jello in 1 pint hot water

Stir cranberry mixture into the dissolved jello. Top with pecan halves.

Refrigerate until set or overnight.

Slow Cooker Chicken Dinner

Slow Cooker Chicken Dinner

Quick Cooking
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 8-1/2 hours
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional
Place potatoes and carrots in a 5-qt. slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover and cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer. Yield: 4 servings.
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Corn and Tomato Soup

Corn and Tomato Soup

Serves 4-6.

2 tablespoons olive oil
2 medium leeks, cleaned, white part only, finely chopped
5 large ripe tomatoes, coarsely chopped, about 2 1/2 pounds
2 tablespoons all-purpose flour
2 1/2 cups corn kernels, (about 4 medium ears), corncobs reserved and cut in half
8 fresh basil leaves
1 tablespoon, plus 1 teaspoon tomato paste
3 cups chicken stock
Salt and pepper to taste
1/2 cup sun-dried tomato croutons or other cheese croutons, for garnish
1/4 cup sour cream, for garnish
Basil sprigs, for garnish

1. In a large soup pot, heat the olive oil on medium heat. Add the leeks and saute for about 5 minutes or until softened. Add the tomatoes and cook for 3 more minutes or until slightly softened. Add the flour and stir with a wooden spoon, making sure that the flour is dissolved. Continue cooking for 2 more minutes.

2. Add the corn kernels, basil sprigs, tomato paste, chicken stock and
corncobs, and bring to a simmer. Simmer for about 25 minutes partially covered. Remove the corncobs and discard.

3. Puree the soup using either a hand blender or a food processor with a metal blade. Pour the soup through a fine meshed strainer into a large container. Add salt and pepper and taste for seasoning. Bring to room temperature and then refrigerate for at least 4 hours.

4. To serve: Ladle the soup into a soup bowls and place a few croutons on top. Place a spoonful of sour cream on top of the toast and then garnish each toast with a spoonful a basil sprig.

Make sure to use a fine meshed strainer when straining the soup to give it a velvety texture. Chill this for at least 4 hours or, better yet, make it a day ahead to meld the flavors. A dollop of sour cream, a sprig of basil and a scattering of crispy sun-dried tomato or cheese croutons provide an elegant garnish.

Roast Turkey With Pan Gravy

Roast Turkey With Pan Gravy

TURKEY:

1 fresh turkey (14 to 16 pounds

Kosher salt

Freshly ground pepper

8 sprigs fresh thyme

8 sprigs fresh sage

2 large onions, coarsely chopped

2 celery stalks, coarsely chopped

4 large carrots, peeled and coarsely chopped

2 leeks, rinsed well and coarsely chopped

1 bay leaf

4 tablespoons extra-virgin olive oil

PAN GRAVY:

5 cups turkey or chicken broth

1 plus 1/4 cup water

1/4 cup cornstarch

1 tablespoon butter

Salt

Freshly ground pepper

Pre-heat the oven to 375°. Rinse turkey well with cold water and pat dry with paper towel. Sprinkle salt and pepper inside the turkey. Lift the skin on the breast and use your hand to gently separate the skin from flesh. Stuff 6 sprigs each of thyme and sage beneath skin to cover the breast.

Mix chopped vegetables and remaining herbs. Fill turkey cavity with most of mixture, reserving several handfuls. If desired, use kitchen string to truss turkey, tying the legs together and tucking the wings beneath the bird. Rub all over with olive oil, and season.

Place remaining vegetables in bottom of greased, large roasting pan. Place turkey, breast side up, on top of vegetables in pan. Roast for one hour at 375 degrees. Remove turkey from oven and reduce heat to 325 degrees. Using oven mitts or large meat forks, turn turkey over so that it is breast side down. Return to the oven and roast for 30 more minutes, or until the skin turns golden brown. Remove turkey from oven and cover loosely with foil. Return turkey to oven and continue roasting for 2 to 2 1/2 hours more, or until a meat thermometer (inserted between a thigh and breast) reads 170 degrees. Transfer the turkey to a carving platter and allow it to sit about 20 minutes before carving.

Place the roasting pan with turkey juices on 2 burners over medium heat. Mix broth and 1 cup of water and add to pan juices. Bring mixture to a boil, stirring to scrape up brown bits, then lower heat and simmer for 10 minutes. Strain into a saucepan and let sit for 5 minutes. Skim off fat that rises to the top. Place saucepan over medium-high heat. Add any accumulated juices from the turkey platter.

TO MAKE GRAVY:

Mix cornstarch with remaining 1/4 cup water and stir into the pan juices. Bring to a boil; lower heat and simmer until gravy becomes slightly thickened.

Remove from heat; add butter and season to taste with salt and freshly ground pepper. Serve with turkey and stuffing. Makes about 5 cups of gravy.

Makes 10–12 servings

Slow-Cooked Chicken and Stuffing

Slow-Cooked Chicken and Stuffing
Taste of Home

SERVINGS: 14-16
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 4-1/2 hours

2-1/2 cups chicken broth
1 cup butter, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
5 to 6 cups cubed cooked chicken

In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.

In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160°.

Slow Cooked Chicken Napoli

Slow Cooked Chicken Napoli

1 frying chicken, cut up
1 tsp seasoned salt
1/4 cup flour
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp grated Parmesan cheese
1/2 tsp Paprika
1 lb zucchini, cut into thin slices
1/2 cup chicken broth
1 can (4 oz) mushrooms, drained

Sprinkle slow cooker chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika; coat chicken with mixture. Place zucchini in bottom of slow cooker. Pour broth over zucchini. Arrange coated chicken over all.

Cover and cook on low for 5 to 6 hours or until tender. Turn control to high. Add mushrooms, cover and cook on high another 10 to 15 minutes.

This slow cooker chicken recipe serves 4 to 6.

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