Cranberry Relish

This is the sharper alternative to the cooked relish. It is best prepared the night before for the flavors to meld and so you can adjust for desired sweetness before serving.

1 bag fresh cranberries
grated rind of 2 oranges
2 oranges, peeled, seeded and membrane removed
1/2 - 3/4 c sugar
1 c chopped pecans

Wash the berries and sort through, removing any soft or discolored berries. Chop berries and orange with a chef's knife or cleaver for rough texture, or chop in a blender, food processor or food mill for a finer texture.

Stir in orange peel and sugar and store in refrigerator.

Chop nuts to desired texture, and place on baking tray in slow oven (200 degrees) for 10 minutes. Cool.

Add sugar to relish if neccessary, and sprinkle with pecans prior to serving.

Note: Many people like a bit of grated, fresh ginger added to this recipe as well. Add a small amount the night before as the flavor tends to increase with age.

Glen & Tammy's Easy Dessert

Sent by Glen to torment dieters!

9x13 Pyrex, greased.

Lg. can crushed pineapple spread out across baking dish... Read More

Lg. can cherry pie filling spread out across baking dish

Sprinkle a whole (dry) box of yellow or white cake mix to cover the fruit layers completely

Cut a stick of margarine into pats and place all over the top about 2" apart

Sprinkle 1/2 c. crushed walnuts or pecans over top

BAKE 1 hr. @ 350

(This is not fat free)

Glen says "It's so good you won't believe it. Tammy requested this for her birthday over cake!"

I think you could use chocolate cake mix for a Black Forest version.

Soup to Cure the Winter Blahs

I met Lori in grad school a million years ago and took to her immediately. This soup, like Lori, is unique and charismatic.

Lori Mertel Lenzer's Red Lentil Soup

1 c red lentils
1 t salt*
1 15 ounce can diced tomatoes
2 T minced fresh ginger
1 T vegetable oil
2 cloves garlic, minced
1 15 oz. can light, unsweetened coconut milk
1 T tamarind concentrate or paste
1 T coriander
1 t cumin
1 t turmeric
1 small jalapeno, stemmed, seeded and chopped
1/4 c chopped cilantro

Combine lentils, salt and 5 c of water. Cover and bring to a boil. Reduce heat and simmer, partially covered for 20-25 minutes or until lentils are tender. Blend lentils with whisk for rustic texture, or puree in blender for a creamier feel.

Puree tomatoes and ginger in blender or food processor until smooth. Set aside.

Heat oil in large pot over medium heat. Add garlic and cook 30 seconds or until just golden, stirring often. Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and jalapeno. Simmer 15 minutes, stirring occasionally.

Stir in lentils and simmer, partially covered, for 20 minutes. Season with salt and pepper and sprinkle with cilantro.

Notes:

* Salt substitute may be used instead. Start with 1/4 t, and add to taste once soup is finished.

Don't forget to pick over your lentils and rinse them before cooking.

Those who like heat might care to double the jalapenos in this recipe.