1 1/2 oz Jose Cuervo Especial gold tequila
1 oz Rose’s lime juice
1 1/2 oz triple sec
1 1/2 oz sweet and sour mix
2 oz cranberry juice

Add all ingredients into blender with ice. Blend until smooth. (Judy originally used a William Sonoma cranberry margarita mix which must have been a seasonal offer. She found it is no longer available, but thought this recipe was probably very similar. In the name of research, I tried it (more than once) and it was all but identical.

As always, I use the same basic pressure cooker chicken recipe that Aunt Marg always made.  I have always served the chicken recipe over rice while adding different things in different ratios.  In the past I have: browned the chicken before adding the rest of the ingredients, added red wine, added beer, changed the amount of garlic, onions, garlic, pepper, salt, celery, bay leaves, random spices…

This time I did everything in reasonable moderation but added a little heat and Old Bay seasoning.  And this time it turned out a little tastier than any I have made in the past (but not necessarily better than Aunt Marg ever did.)

The ingredients in order of addition to the pot (all very approximate):

*2C       Water and turn burner to high
*1          Bay Leaf
*4Lbs   Chicken Legs & Thighs (rinsed with skin)
*1          Onion, halved med
*2          Stocks celery, whole
*4          Garlic cloves, whole, crushed with flat of knife
*Generous amount of fresh ground pepper
*One heaping teaspoon Old Bay seasoning (I think I may try a little more next time)
*4          Little Asian peppers, whole (hot ones from a little Vietnamese lady from work…they do not make the chicken too hot though)

Then I closed it up.  At high pressure I cooked it for 20 minutes and performed the quick pressure release method once finished.  The last serving secret happened only because we were out of rice and found a box of Trader Joe’s whole wheat cous cous to serve it over.  The cous cous seems to hold more of the rich chicken flavor than the rice did.

Enjoy,
Tim

This jam is not spicy, but heat can be increased by adding a few habanero peppers. Alternatively, you can add red pepper flakes when serving to increase heat. It is a good appetizer on small corn bread squares or heated and poured over a block of cream cheese with crackers. It would also be a good glaze on chicken or pork.

4 cups crushed strawberries
1 cup minced jalapeno peppers (include seeds for more flavor)
1/4 cup fresh lemon juice
7 cups sugar
1 pouch Certo

Prepare crushed strawberries and add finely minced jalapenos (and seeds if desired), lemon juice and sugar. Bring to a full boil. Add Certo and allow to boil for another minute. Pour into steralized jars and top with clean, new, hot lids and rings. Process in boiling water for 10 minutes. Makes approximately eight 8 ounce jars.

4 cups peeled, cored and chopped pears (appx. 8 pears)
2 Tbs. fresh lemon juice (optional)
7 cups of sugar
1/8 tsp. allspice
1/8 tsp. nutmeg
3/4 tsp. cinnamon
1 pouch of Certo

Combine pears, sugar, lemon and spices in heavy pan and bring to a boil. Add Certo and allow to boil for 1 minute. Pour in steralized jars and top with clean, new, hot lids and rings. Process in boiling water bath for 10 minutes to seal. Makes about eight 8 oz. jars.

This is good on biscuits, scones, or toast, but could also be used as a glaze on chicken, turkey, or pork.

4 large navel oranges, unpeeled and cut up
2 cups fresh or frozen unsweetened cranberries
1 pouch Certo
1 cup water
11 cups of sugar

Chop the oranges and cranberries in your food processor until they are mushy (or desired) consistancy. Add to large pot with rest of ingredients.

Bring to a boil. Reduce and simmer for 15-20 minutes, stirring often. Add pouch of Certo and boil one additional minute. Remove from heat.

Place in steralized jars with new, clean, hot lids and rings. Process for 10 minutes in boiling water to seal. Makes approximately twelve 8 ounce jars.

• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3/4 cup orange juice
• 1 Tbs. grated orange peel
• 2 Tbs. shortning
• 1 well-beaten egg
• 1 1/2 cups fresh or frozen cranberries coarsely chopped
• 1/2 cup chopped nuts

Preheat oven to 350 degrees.  Sift or blend dry ingredients.  Stir in orange juice, peel, shortening and egg until well blended.  Stir in cranberries and nuts. 

Bake in greased 9 x 5 inch loaf pan for 55 minutes or until toothpick placed in center comes out clean. Cool for 15 minutes before removing from pan.

1 medium orange
12 oz. bag of fresh cranberries
1 cup of sugar

Remove the stem and/or seeds from orange, cut into chunks, and put through food processor. Wash and sort cranberries and add to chopped orange. Add sugar. Pulse all until desired consistancy. Refrigerate several hours before serving. Freezes well. Makes about 2 1/2 cups.

Although this is not a muffin recipe, I thought I would place it there as it is a similar type of item. This makes a very soft scone that is more biscuitlike in texture. The lemon glaze compliments the blueberries perfectly. I also found  low fat yogurt works just fine.
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You’ll notice I have a number of blueberry entries as they are normally very plentiful and well priced during summers in Michigan. This recipe is another one Erin discovered. I “tested” them for her numerous times before baking them myself. I think she caught on to my motives. This is easily converted to a no-milk recipe.
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Tuna Noodle Casserole is a favorite at our house especially during lent, but its really good enough for any time of year.  What you will see is the basic recipe, but I will also give you some of the changes that are made.  Some of the changes came about because we like certain ingredients better and others because we just didn’t have that ingredient available. Remember this can be made with other meats like ham, but for some reason we always default to tuna.

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