We love sharing our favorite recipes from staff every year. This year with have a new sauerkraut recipe to add to the list. Drop us a comment and let us know which one you’re planning to try!
Molly Rule, Director
MULLED CRANBERRY TEA
- 2 or 3 black tea bags (depending upon how strong you like it)
- 1 cup boiling water
- 1 bottle, 48 ounces, cranberry juice
- 1/3 cup sugar (or less, if your juice already has added sugar)
- 1 large lemon cut into 1/4 inch slices (I substitute with lime sometimes)
- 4 cinnamon sticks
- 6 whole cloves
- additional lemon slices (or lime if you choose) and cinnamon sticks for garnish
1. Place tea bags in slow cooker. Pour boiling water over tea bags: cover and let stand 5 minutes. Remove and discard tea bags. Stir in cranberry juice, sugar, lemon slices, 4 cinnamon sticks and cloves. Cover; cook on LOW 2 to 3 hours or on HIGH 1 to 2 hours.
2. Remove and discard lemon slices, cinnamon sticks and cloves. Serve in a warm mug with additional fresh lemon slice and cinnamon stick.
Angie Cover, piano
NO BAKE COOKIES
Column #1
- 2 cups sugar
- 1/2 cup cocoa
- 1/2 milk
- 1/4 cup oleo (1 stick)
Column #2
- 1/2 cup crunchy peanut butter
- 3 cups quick cooking oatmeal
- 1 tsp vanilla
- 1 pinch salt
- Bring column #1 to a boil over medium heat
- Cool 1 minute
- Add column #2
- Mix and spoon on wax paper
- Let cool
Makes 3 dozen
Tammy Gebara, Program Manager
HOLIDAY CHEX MIX
- 2 boxes of Crispx cereal
- 1 box Cheez-its – bold
- 1 small bag of pretzel sticks
- 1 small can cashews
- 2 TBS garlic powder
- 1 cup of worcestershire sauce
- 1/2 cup of hot sauce
- 1 cup of oil
Mix all dry ingredients in a large mixing bowl. Mix all wet ingredients in a medium mixing bowl. Scoop 1 cup of dry ingredients into a 3rd bowl and slowly drizzle wet mixture over dry ingredients mixing to coat. Important…do not soak, just coat the dry mixture. Spread coated mixture in a single layer on a cookie sheet lined with parchment paper. Put in the oven at 250 degrees for 8-10 minutes just enough to toast the mix. Watch closely as it will burn quickly. Repeat until all dry mixture is used up.
Variations: leave out or change out nuts as desired. For a less spicy version use regular cheez-its instead of bold.
Note: Use Crispx cereal – I have found Chex cereal does not work as well
This recipe is flexible – add, take away, or spice up to fit your personal taste!
Nat Hickman, Office Assistant
GOOD LUCK SAUERKRAUT
Ingredients:
- 2 lbs Saeurkraut
- 2 tablespoons margarine
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 cup apple cider
- 1 cup chicken brother (or vegetable broth)
- 3 large tart apples, peeled, cored, and chopped
- 6 juniper berries, crushed
- salt and pepper to taste (Can also add brown sugar to taste)
1. Preheat oven to 350 degrees F.
2. Rinse sauerkraut and wring dry.
3. Heat margarine in a large skillet; saute onion and garlic until onion is tender.
4. Add kraut, cider, stock, apples, and juniper; season to taste with salt and pepper; bring to a boil.
Transfer to casserole dish; cover with lid or foil and bake at 350 degrees F. for 35-40 minutes.