Cranberry salad is sweet, tangy, crunchy and a winner!

1201

Smoked turkey breast that you can fix on your backyard grill looks to be wonderful! This recipe is from Southern Living’s All-Time Favorites.

Brewster Bray’s roast pork with cranberries is a classic we like to resurrect for holidays because it is so good. This recipe is one of several he shared in First Presbyterian Church of Apopka’s Treasures and Pleasures.

Also from Southern Living, we have Old Southern Biscuits. They are simple and delicious.

Joyce Lampp’s Cranberry Salad is a winner! It is sweet and tangy and crunchy. It is very, very good, and it goes well with any kind of pork, including ham, and turkey or chicken.

From Charleston Receipts, we have Mrs. Richard Lewis’ Southern Spicy Gingerbread. It is delicious and even better with lemon sauce. Which we just happen to have the recipe below the gingerbread. This lemon sauce recipe, from Mrs. Lucas Simons (also from Charleston Receipts), can be adapted to either orange or lemon sauce.

The New Vision Community Church ladies are great with holiday appetizers. There are two spreads, one from Linda Huckeba and the other from Lorraine Setliff. Linda tells how to make a cheese ball with dried beef and Lorraine makes a cream cheese log with cranberries and pecans.

SMOKED TURKEY BREAST

Recipe from Southern Living

All-Time Favorites

1 (5 to 6-pound) bone in turkey breast

1 teaspoon seasoned salt

1 teaspoon dried crushed red pepper

1 tablespoon seasoned salt

1-1/2 teaspoons dried basil

1 teaspoon paprika

Vegetable cooking spray

Hickory chips

Split turkey breastbone so it will lie flat on grill. Combine 1 teaspoon seasoned salt and crushed red pepper. Sprinkle mixture over underside of turkey breast. Combine one tablespoon seasoned salt, basil, and paprika. Sprinkle mixture over top of turkey breast. Coat both sides of turkey breast with cooking spray.

Prepare charcoal fire in one end of grill; let it burn 15 to 20 minutes. Soak hickory chips in water at least 15 minutes; place chips on coals. Place turkey breast at    end of grill opposite hot coals; close grill lid. Cook 2-1/2 to 3 hours or until a meat thermometer inserted in thickest part of breast registers 170 degrees. Let stand 10 minutes before carving. Makes 12 servings.

BREWSTER F. BRAY’S

ROAST PORK WITH CRANBERRIES

Recipe from

1990 Presbyterian Women

First Presbyterian Church of Apopka

Treasures and Pleasures

4-pound pork roast, boneless and tied with string

Salt and pepper to taste

1 can (16 ounces) whole cranberries

1/4 cup yellow onion, chopped

3/4 cup orange juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ginger

Rub the roast with salt and pepper. Place on a rack in a baking pan and roast at 325 degrees for 2-1/2 to 3 hours, or until meat thermometer registers 175 degrees. Combine all the remaining ingredients in a stainless steel saucepan and bring to a boil. Remove from heat. Halfway through the roasting process, begin basting the roast about every 15 minutes with the cranberry mixture. The remaining sauce can be served on the side with the sliced pork. Good with wild rice.

Variation:

Cut up a chicken; dredge in flour seasoned with salt, black pepper and Cayenne pepper. Fry in peanut oil until brown, turning once. Pour cranberry mixture over the chicken and cover. Cook slowly for 35 to 40 minutes or until chicken is tender.

OLD SOUTHERN BISCUITS

Recipe from Southern Living

All-Time Favorites

1/4 cup shortening

2 cups self-rising flour

1 cup buttermilk

Melted butter (optional)

Cut shortening into flour with a pastry blender or fork until crumbly. Add buttermilk, stirring the mixture just until moistened.

Pat dough to 1/2-inch thickness. Cut with a 2-inch round cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 14 minutes or until golden. Brush hot biscuits with melted butter, if desired. Makes 1 dozen biscuits.

JOYCE LAMPP’S

CRANBERRY SALAD

Recipe from Reader of The Apopka Chief and The Planter newspapers

1 small package Cranberry Jello

2 small packages Lemon Jello

1 cup sugar

3 cups hot water

1 can whole cranberries

1 cup crushed pineapple (not drained)

1 cup pineapple juice

1 cup celery, chopped

1 cup pecans, chopped

Dissolve Jello and sugar in three cups hot water. Add whole cranberry sauce; stir until all is dissolved. Add pineapple juice. Stir in crushed pineapple, chopped celery and nuts. Pour into dish or mold. Refrigerate until firm.

MRS. RICHARDS LEWIS’S

SOUTHERN SPICY GINGERBREAD

Recipe from

Charleston Receipts, America’s

Oldest Junior League Cookbook in Print, a Cookbook by The Junior League of Charleston, Inc.

2 eggs

3/4 cup brown sugar

3/4 cup dark molasses

3/4 cup shortening (1/2 butter)

2-1/2 cups flour

1/2 teaspoon baking powder

1 cup boiling water

2 teaspoons baking soda

2 teaspoons ginger

1-1/2 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

Add beaten eggs to sugar, molasses and melted shortening and beat well. Add dry ingredients which have been mixed and sifted, then add the boiling water.

Bake in small individual pans or shallow pan, greased, in moderate (350 degrees) oven for 30 or 40 minutes.

Serve with lemon sauce.

Serves 8.

MRS. W. LUCAS SIMONS’

ORANGE AND LEMON SAUCE

Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,

a Cookbook by The Junior League of Charleston, Inc.

Grated rind of two oranges

Juice of four oranges

Juice of two lemons

Enough water to make 1 pint liquid

1 cup sugar

4 egg yolks

2 tablespoons corn starch

Boil together for five minutes all ingredients except egg yolks and cornstarch. Then pour the liquid over egg yolks into which a paste made with corn starch and a little water has been beaten. Boil again for five minutes or until thick and clear.

LEMON SAUCE: Use above recipe, except use:

3/4 cup lemon juice INSTEAD OF orange and lemon.

This sauce, both versions, complements gingerbread or other plain cake.

LINDA HUCKEBA’S

CHEESE BALL

Recipe from New Vision Community Church’s Feeding the Flock

2 packages cream cheese

1 bunch green onions

2 jars dried beef

Put both packages of cream cheese in bowl. This will soften while you are preparing the other ingredients. Slice top halves of green onions into small pieces. Put tops in bowl with the cream cheese. Cut one jar of dried beef into small squares. Put in bowl with cream cheese. Take second jar of dry beef and cut into small squares. Put on wax paper and spread out. Use a fork to mix ingredients in bowl well. Form into a ball and roll it into dried beef on wax paper. After coating well, wrap in wax paper and refrigerate.

LORRAINE SETLIFF’S

CRANBERRY DELIGHT SPREAD

Recipe from New Vision Community Church’s Feeding the Flock

8 ounces cream cheese, softened

2 tablespoons concentrated frozen orange juice

1/4 teaspoon cinnamon

1 tablespoon sugar

1/4 cup finely chopped pecans

1/4 cup chopped dried cranberries

Mix first four ingredients together, and then add pecans and cranberries. Mold into a ball or log and serve with crackers.