48 frozen cooked meatballs
1/2 cup cranberry sauce
1/4 cup orange juice
2 Tbsp. sugar
1 Tbsp. finely minced ginger root
1/8 tsp. white pepper
Bake the meatballs according to package directions until well heated. Meanwhile, in a large saucepan, combine cranberry sauce, orange juice, brown sugar, gingerroot, and pepper.
Cook over medium heat about five minutes until bubbly. Add meatballs to sauce and stir. Serve with toothpicks.
Updated Turkey or Chicken Mornay
1 (16-oz.) jar four cheese Alfredo sauce
1 cup shredded Gruyere or Swiss cheese
2-3 cups sliced cooked turkey or chicken
5 English muffins, split and toasted
3 Tbsp. grated Parmesan cheese
1 Tbsp. torn fresh basil leaves or
1/2 tsp. dried basil leaves
1/2 cup chopped grape tomatoes
Place Alfredo sauce in medium saucepan. Stir in Gruyere or Swiss cheese. Cook over low heat until cheese melts, stirring frequently. Then add the turkey or chicken slices and spoon sauce over them; heat gently until sauce begins to bubble, stirring frequently.
Preheat broiler. Place the English muffins on a broiler pan and spoon the turkey slices and cheese sauce over each. Sprinkle with Parmesan cheese. Broil 4-6 inches from heat source until sauce bubbles and brown spots appear.
In small bowl combine chopped tomatoes and basil. Spoon this mixture over the hot sandwiches and serve immediately.
Ham and Polenta Casserole
16 oz. pkg. prepared polenta
2 Tbsp. olive oil
2 Tbsp. butter
10 oz. container refrigerated
four cheese alfredo sauce
2 cups frozen asparagus pieces,
thawed and drained
1 cup cooked cubed ham
1/2 cup shredded Parmesan cheese
Preheat oven to 425 degrees. Slice polenta into half inch slices. In large skillet, combine olive oil and butter and heat over medium heat. When butter melts, add half the polenta slices; cook until well browned on one side, then turn, and cook on second side. This should take 5-7 minutes total. Drain on paper towels.
Arrange browned polenta in a greased eight inch square glass baking dish. Top with asparagus pieces and ham. Spoon sauce over casserole and sprinkle with Parmesan cheese. Bake at 425 degrees for 20-25 minutes or until casserole is bubbling and cheese begins to brown.
Makes 4 servings.
Chocolate Cranberry Mousse Pie
1 nine-inch pie shell, baked and cooled
1 cup vanilla milk chips
2 cups heavy whipping cream
1 cup semisweet chocolate chips
1 tsp. grated orange peel
1 cup whole berry cranberry sauce
Melt white chocolate chips with half cup whipping cream over very low heat, or in the microwave, about two minutes on medium power. Stir until smooth. Refrigerate about one hour or until cool.
Melt semisweet chocolate chips with two Tbsp. of cream over very low heat, or in the microwave, about two minutes on medium power. Stir until smooth. Spread over bottom of baked, cooled pie shell. Chill for 20 minutes until chocolate is set.
Beat the rest of cream (1-1/4 cups plus 2 Tbsp.) until stiff. Beat cooled white chocolate cream mixture and fold into stiffly beaten cream along with orange peel.
Layer whipped cream mixture with the cranberry sauce over the chocolate layer in the pie shell. Pull knife gently through layers to marble. Cover well and refrigerate 6-8 hours until firm.