Mom's Cranberry Orange Relish

2 cups cranberries (fresh or frozen...If frozen, thaw first)

1 unpeeled orange, cut into sections, sections cut into chunks

3/4 cup sugar 

           Place orange chunks in food processor.  Pulse until orange peel is very fine.  Add fresh or thawed cranberries and pulse until fine, scraping bowl as necessary. Place in another bowl and stir in the sugar.

TIM'S NOTES: Remember to remove any stickers on orange, and rinse thoroughly under warm water to remove some of the wax coating. Seems like common sense, but I can't tell you how many times I have forgotten to take the grocery store stickers off fruits and vegetables before using!😂 Also remove any seeds from the orange before processing. I think most oranges these days don't have seeds. but check to be sure. Please do make sure the cranberries are thawed if frozen.  It makes them easier to chop.  Sugar...My mom cuts the sugar a little because it is too sweet for her. I like 3/4 cup sugar, but experiment to see where you like the sweetness level. I don't know about using Splenda. It might be okay.  I don't use it because my body doesn't seem to process it well. Again, experiment. After adding the sugar, I like to refrigerate overnight, stirring a couple of times to make sure the sugar gets dissolved. 

 Grandma Ethel's Blueberry Salad

2 (3 ounce) packages black cherry Jello

2 cups boiling water

1 (15 ounce) can blueberries

1(15 ounce) can crushed pineapple (Save juice)

             Add boiling water to Jello.  Stir well to dissolve. Add 1 1/2 cups pineapple juice to Jello. Start to gel. Then add fruit and set.

Topping

1 (8 ounce) carton sour cream

1 large package cream cheese, softened

2/3 cup sugar

1 teaspoon vanilla

           Beat all ingredients together.  Pour on Jello.  Top with crushed nuts.

TIM'S NOTES: I haven't seen this recipe in years...I thought I had lost it...So I don't know how relevant the sizes are.  Sizes have changed.  This recipe also calls for a can of blueberries. When I thought this recipe was lost, I was using a recipe on the internet that used blueberry pie filling.  If this recipe uses canned blueberries, I wonder about using the juice?  It doesn't say to drain them. I haven't made this particular recipe in 30 years, so I don't remember what I did.  I will be making it at Christmas, so I will post any updates.  Walnuts or pecans can be used for garnishing. (I prefer pecans most of the time, but if I remember right, walnuts are good with this.).  I also like lightly toasting the nuts before chopping.  Toast in a 350 degree oven for 3-5 minutes.  Let cool before using. Make sure to watch carefully so they don't burn. If you start to smell them, they are toasted.

Shooey's Black Bean Salsa

 1 can corn, drained

1 can black beans, drained

1 each, red, yellow, and orange bell peppers, cut into small pieces

1/2 cup chopped red onion

1 clove garlic

handful of fresh cilantro, chopped

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1 teaspoon lime juice

          Mix all together.  Serve with tortilla chips.  Better if left overnight. 

 Fathead Pizza Crust

1 1/2 cups shredded mozzarella cheese

2 Tablespoons cream cheese

2 cloves of garlic, minced

          Place in a large bowl and microwave for 1 minute.  Stir. Microwave 30 second more.

Stir in: 

1 egg

3/4 cup almond flour

Microwave 20 second more if cheese starts to harden. 

Spread with wet hands on parchment covered pizza pan.  This makes a nice 10 inch pizza. Dock with a fork, and sprinkle lightly with salt.

Bake in a preheated 425 degree oven for 8 minutes.  Spread with sauce if using, and other toppings,  Bake 8 minutes longer. (I usually let the pizza sit for about 10 minutes after it comes out of the oven.)

TIM'S NOTES: This makes a nice pizza for one person.  For a light lunch or supper for two people, serve it with a small salad.  I like to add chopped fresh herbs to the crust, too, like Rosemary, Oregano, and Basil. If using mushrooms as a topping, I like to saute them first to remove some of the moisture.  The shredded mozzarella often comes in a 2 cup package.  Use the whole package in the crust, or save the 1/2 cup extra for the top of the pizza.  Either way works fine.

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