Crockpot Stuffing - Louise Jensen
1 cup margarine melted
2 cups onions chopped
2 cups celery chopped
1/2 tsp. sage
1 tsp. poultry seasoning
1/2 tsp. pepper
1 tsp. thyme
2 eggs
1 cup chicken broth
8 cups bread cubes (croutons)
Combine all the ingredients in a bowl prior to putting into the crockpot. After combining all the ingredients put into a sprayed crockpot (use Pam). Cook on medium for approximately 6 hours - stir occasionally to prevent sticking.
Orange Cranberry Sauce - Bonnie Bridge
4 cups fresh cranberries
2 cups white sugar
1/2 cup water
juice and rind of 2 large oranges
Remove any discolored or shriveled cranberries. Grate rind off oranges and juice them. Combine all ingredients in a saucepan. Cook uncovered for 10 minutes or until cranberry skins pop.
Stir once or twice. Cool, cover and refrigerate.
Gingerale Carrots - Lori Brooks
Thinly slice desired amount of carrots and put in roaster with gingerale used as the cooking liquid. Boil until the majority of the gingerale has evaporated and carrots are soft - this will create a caramelized effect. Coat with butter and sprinkle with chilli powder to taste.
