CRANBERRY SALAD
INGREDIENTS
1 bag cranberries
½ cup walnuts or pecans
2 stalks celery
2 ½ cups water
2 apples
2 (3-ounce) packages strawberry Jello
2 oranges with peels
½ cup sugar
DIRECTIONS
Process cranberries, celery, apples, oranges and
nuts into small pieces. Place in a large bowl. Boil
water and add Jello and sugar. Mix until dissolved.
Pour Jello mixture over processed fruit and nuts.
Stir to combine. Pour into a serving bowl, cover
and refrigerate until set. Can be made several
days before serving.
BROCCOLI CASSEROLE
INGREDIENTS
2 (10-ounce) packages frozen chopped
broccoli, cooked and drained
1 medium onion, chopped
1 cup cheddar cheese, grated
1 can cream of mushroom soup
1 cup Pepperidge Farm prepared stuffing mix,
crushed
½ cup mayonnaise
1 egg, slightly beaten
¼ cup melted butter
DIRECTIONS
Combine broccoli, soup, mayonnaise, egg, onion
and cheese in a large bowl and pour into a casserole
dish. In a separate bowl combine crushed stuffing
mix and butter to make topping. Sprinkle over
broccoli mixture. Bake at 350 degrees Fahrenheit for
30 minutes.
