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Nancy's Kitchen - Tried and Tested Recipes
Mary's Cranberry Recipes

Mary's Cranberry Recipes

Cranberry Drop Cookies Recipe

1/2 c. butter or margarine, softened
1 c. sugar
1 c. packed brown sugar
1 egg
1/4 c. milk
2 T. lemon juice
3 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 (12 oz.) pkg. fresh or frozen cranberries, chopped
1 c. walnuts, chopped

In a mixing bowl, cream butter and sugars. Add egg, milk and lemon juice; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees for 13-15 minutes or until golden brown. Cool on wire racks.
Makes about 5 dozen cookies.


Thanksgiving Cranberry Salad Recipe

1 lb. cranberries
2 apples
2 oranges
2 c. sugar
1 sm. pkg. red jello
1 c. hot water or juice from cranberries
1/4 c. crushed pineapple, drained
1/2 c. nut, chopped

Grind together cranberries, apples and oranges. Mix well and set aside. In a bowl mix jello and hot water. Stir to dissolve. To jello add sugar, pineapple, and nuts. Mix well. Add cranberry mixture. Mix well. Refrigerate until jelled.


Frozen Cranberry Banana Salad Recipe

1 (20 oz.) can pineapple tidbits, drained, juice reserved
5 medium, firm bananas, halved lengthwise and sliced
1 (16 oz.) can whole-berry cranberry sauce
1/2 C. sugar
1 (12 oz.) carton whipped topping, thawed
1/2 C. chopped walnuts

In medium bowl add bananas to pineapple juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping, and nuts. Pour into 9x13 in. dish. Freeze until solid. Remove from freezer 15 minutes before cutting. Yield: 12 to 16 servings.

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