Recipes Included On This Page Mama Stamberg's Cranberry Relish Marinated Feta Cheese with Lemon and Shallot Mashed Potatoes with Butternut Squash Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mama Stamberg's Cranberry Relish Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 15-12 Dec 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole raw cranberries -- washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons horseradish -- (from a jar) ["red is a bit milder than white"] 1. Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.") 2. Add everything else and mix. 3. Put in a plastic container and freeze. 4. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.") 5. The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.") The Recipe's Origins This recipe has been widely promoted by NPR personality Susan Stamberg. As she has noted, her mother-in-law, Mama Stamberg, got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed." Don's Notes Tho' this is usually seen as a Thanksgiving recipe, some of you do a full blown Christmas dinner for which it's appropriate. In particular, it really goes good on goose, duck and venison in addition to beef and turkey. I pass out small canning jars of it each Thanksgiving. Contributed to the FareShare Gazette Recipe by Don; 21 December 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Marinated Feta Cheese with Lemon and Shallot Recipe By : America's Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-12 Dec 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups extra virgin olive oil 1 shallot -- sliced thin [I usually use about 2 tablespoons minced red onion] 1 tablespoon fresh oregano -- minced 1 teaspoon lemon peel -- grated 8 ounces feta cheese -- cut in 1/2-inch cubes Cook 1 cup oil, shallot, oregano, lemon zest, and pepper flakes in small saucepan over low heat until shallots are softened, about 18 minutes. Remove saucepan from heat and stir in feta. Cover and let sit until mixture reaches room temperature, about 1 1/2 hours. Stir in remaining 1/4 cup oil and serve. (Mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until oil melts, about 1 hour.) Recipe Notes: The oil makes a great dipping oil, too. Serves 12 Published in: www.americastestkitchen.com Challenge category: Nibbles and Nosh - appetizers and finger foods Contributed to the FareShare Gazette Recipe Challenge by Sue; 16 December 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 27g Fat (94.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat. Back to Recipe List * Exported from MasterCook * Mashed Potatoes with Butternut Squash Recipe By : Food & Wine Magazine Serving Size : 12 Preparation Time :0:50 Categories : Volume 15-12 Dec 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 pound butternut squash, peeled, seeded and sliced 1/2-inch thick 1 1/2 tablespoons vegetable oil Kosher salt 3 pounds Yukon Gold potatoes, peeled and quartered 4 garlic cloves 1 cup half-and-half 1 1/2 sticks unsalted butter For ultra-fluffy potatoes, press them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey. Preheat the oven to 400F. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth. Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away. Contributed to the FareShare Gazette Recipe by Art; 16 December 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 13g Fat (98.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat.

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