Included here are the recipes we prepared for the taping of the Food Network™ show "The Best Of ". A few more are included under "More Recipes" for your pleasure. Enjoy!
CORN RELISH
In Pennsylvania Dutch Country the name for corn relish is "Chow Chow"
Gay is from Lancaster County & this is one of her favorite recipes made by her mother
& served as a condiment.
Ingredients:
(makes one gallon)
8 Cups chopped onions
8 Cups of corn off the cob
8 Cups of small cut white cabbage
8 Cups of chopped, peeled cucumber
4 Chopped Green Peppers
4 Chopped Red Peppers
8 Cups of Vinegar
8 Cups of Sugar
2 Tbsp. of Turmeric
2 Tbsp. of Celery Seeds
2 Tbsp. of Salt
Mix all ingredients together & place in a large pot.
Bring to a boil & then simmer uncovered for approximately 20 minutes.
Chill!
Serve cold!
CRANBERRY BURGUNDY PUNCH
One of the recipes for the Food Network taping at The Cranbury Inn
One (1) lb. cranberries
One (1) quart boiling water
Two (2) cups sugar
Four (4) cups Burgundy or your favorite red wine
One (1) six (6) oz. can of frozen orange juice concentrate
One third (1/3) cup lemon juice - 'Real-Lem™' is an O.K. substitute
One large bottle of sparkling water - Ginger-ale is an O.K. substitute
Cook the cranberries in the boiling water until the skins pop - this does not take too long so keep your eye on them. Strain them through a fine sieve. Add the sugar, stir over low heat to dissolve the sugar, and chill the mixture.
At serving time, mix the cranberries mixture, the wine, the O.J. concentrate, and the lemon juice in a punch bowl. Add a large block of ice and the sparkling water or Ginger-ale. Stir well and ENJOY!
This is also a good wine cooler over ice cubes in a tall glass.
Serve Cranberry Burgundy Punch for the Holidays or try it beside the pool!
CONGEALED CRANBERRY WALDORF SALAD
One of the recipes for the Food Network taping at The Cranbury Inn
1 pkg (6oz) Raspberry Jello™
3/4 cup hot water
1 can(16oz) whole berry cranberry sauce
1 cup finely chopped celery
1 cup finely chopped red apple including the skin
1 cup finely chopped walnuts
Finely chop the tender, center stalks of a bunch of celery; red apple with the skin on; and shelled walnuts. Begin to boil the water. Open a 16oz can of whole berry cranberry sauce; place it in a large bowl; break it up with a fork or spoon; whisk it and set it aside.
In another bowl, dissolve the Jello™ in three quarters (3/4) of a cup of hot water. Stir constantly for two (2) minutes to completely dissolve & thoroughly mix the Jello. Pour the dissolved Jello over the broken-up cranberry sauce. Stir thoroughly, scrapping the sides, to completely dissolve the cranberry sauce. Refrigerate the mixture until it is slightly congealed.
When the mixture is slightly congealed, remove it from the refrigerator and fold in the finely chopped celery, apples, & walnuts. Fold until it is an evenly distributed mixture. Place the mixture in your favorite mold, large or individual, or a square pan. Return it to the refrigerator to 'set until firm'. Unmold onto a lettuce-covered plate.
Serve as a condiment with Ham, Pork, or Poultry.
CRANBERRY RELISH
One of the recipes for the Food Network taping at The Cranbury Inn
One (1) lb. cranberries
Two (2) apples
Two (2) oranges
One and a half (1&1/2) cups of sugar
Juice of one (1) lemon - which is an optional ingredient that I do not include
One (1) can of drained, crushed pineapple
Christian Brothers Brandy or Grand Marnier - at least two (2) oz.
Chop the cranberries in a manual food chopper - NOT A FOOD PROCESSOR, chop the apples and the oranges into small cubes with their skins. Add the remaining ingredients and stir well. Allow the flavors to blend overnight or for several hours in the refrigerator. What you are not going to use right away may be frozen.
This is a nice accompaniment for Turkey, Chicken, Duck, Ham or Pork. Serve it with your Holiday meals or any other special occasion.
SWEET POTATO & CRANBERRY CASSEROLE
One of the recipes for the Food Network taping at The Cranbury Inn
Five (5) sweet potatoes, cooked
and peeled
One (1) orange rind-grated
One half (1/2) cup of orange juice
One quarter (1/4) cup dark brown sugar
One eighth (1/8) tsp. salt
One (1) cup whole cranberries cooked - either fresh, canned or frozen cranberries can be used in this recipe
Grease a 10" x 6" x 2" shallow baking dish. Cut potatoes in half (1/2) lengthwise and arrange on the bottom of the greased dish. Combine the rind, juice and sugar with salt and pour over the potatoes. Pour the cranberries over the potatoes. Place in a preheated 375° oven and bake for 30 minutes.
Serves 8 persons.
From the Betsy Ross cookbook of colonial recipes; this is an authentic colonial New Jersey recipe!
CRANBERRY CAKE
One of the recipes for the Food Network taping at The Cranbury Inn
4 1/2 tbsp butter, softened
1 1/2 cups sugar
3 cups flour
1 tbsp baking powder
1/8 tsp salt
1 1/2cups milk
3 cups whole fresh cranberries
3/4 cup butter
1 1/2 cups sugar
18 tbsp heavy cream
Cream butter and sugar in mixer bowl until fluffy. Add mixture of flour, baking powder and salt alternately with milk, mixing well after each addition. Fold in cranberries. Pour into greased and floured 11"-x-13" cake pan. Bake at 350° for 45 minutes. Cook remaining ingredients, butter, sugar and heavy cream in saucepan for 10 minutes, stirring constantly. Serve this hot sauce over cake. Yield: 15 servings.
