recipe 44: Ruby's Cranberry Salad (Salad)

My Great Grandmother, Ruby Broadway, passed away before I was even born.  However, through all the stories and recipes, I feel as if I know her.  She could cook, sew, raised 6 kids during the depression...all with a husband who felt the need to "ride the rails" like a hobo from time to time. She was from Chattanooga TN, and according to her kids, a wonderful woman.
This is her Cranberry Salad recipe.


THE RECIPE

1 lb fresh cranberries
1 or 2 oranges
2 small packages orange jello
2 cups sugar
2 1/2 cups hot water
1/2 cup chopped nuts (Walnuts work well, I like Pecans)

Grind up the oranges(with peel) and cranberries in a food processor. ,  Mix in sugar and set aside.
In separate bowl, mix jello and hot water until dissolved. Let stand until cool. (juices from oranges make up for extra water) 
Mix with fruit, add nuts and place in casserole dish, mold or bowl of choosing.
Refrigerate until firm.

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Recipe 43: Chicken or Turkey Puffs (Main Course, Chicken)

This is a great recipe my mom has been making for years now.  Super simple, delicious, and even the kids like it.  I LOVE making these after Thanksgiving and using up leftover turkey instead of chicken.  Cream Cheese, Turkey and Crescent rolls...what could be better??





THE RECIPE

2 cups cooked chicken or turkey, chopped
2 TBSP milk
3 oz cream cheese, softened
1 TBSP chopped onion
salt and pepepr to taste

Mix everything together.

Open your can of refrigerated crescent rolls(eek, I HATE doing this it always scares the crap out of me.) and separate into 4 rectangles.
(You will not separate into triangles, you will leave in groups of 2 triangles to make rectangles...Geometry class anyone?)

Put 1/4 cup of mixture into the middle of each rectangle.  Pull up all four corners to the center.
Brush tops with melted butter(optional) and sprinkle with crushed croutons(again, optional)

Bake at 350 for about 20-25 minutes, until the crescent rolls are nice and golden brown.