CRANBERRY MAIN DISHES
Reading edition
Hamburgers Delish
1 lb. ground chuck or hamburg 1 teaspoon onion salt ⅓ cup Ocean Spray Cranberry Juice Cocktail
Mix above ingredients lightly with a fork. Shape into 4-6 patties and broil or pan broil over medium heat until cooked to desired doneness.
Cranberry Sausage Corn Cake
1 package corn muffin mix 12 pork sausage links 1 lb. can Ocean Spray Whole Cranberry Sauce
Bake corn muffin mix in 8 x 8 x 2″ pan until golden brown according to directions on package. Fry sausages over low heat until brown and done. Heat cranberry sauce. Cut corn bread into rectangles 2 x 4″ and arrange on serving plates. Place 2 or 3 link sausages over each serving. Ladle hot cranberry sauce over top and serve immediately. Makes 6 servings.
Cranburgers
⅔ cup evaporated milk (undiluted) 2 slices white bread 2 tablespoons instant minced onion 1½ teaspoons salt ¼ teaspoon pepper 1½ lbs. ground meat
Pour evaporated milk over bread. Let stand to soften. Mix in onion, salt, pepper and ground beef. Form into 8 patties. Broil 6 minutes on one side. Turn and top with cranberry sauce or cranburger sauce and broil 6 more minutes. Serve. These may also be baked. Place in shallow pan and bake 15 minutes at 350°F. Turn, top with whole cranberry or cranburger sauce and bake 15 minutes.
Cranburger Sauce
1 1-lb. can Ocean Spray Jellied Cranberry Sauce 5 tablespoons A-1 Sauce 1 tablespoon salad oil 1 tablespoon brown sugar
Beat cranberry sauce in bowl with rotary beater until saucy. Beat in remaining ingredients.
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Chicken South Pacific
1 broiler chicken, cut in serving pieces ¼ cup cooking oil 2 cups Ocean Spray Cranberry Juice Cocktail, divided 1 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon vinegar 1 tablespoon sugar ¼ cup blanched almonds ¾ cup raisins ¾ cup quick cooking rice ¼ teaspoon salt 1 green pepper, sliced in rounds 1 medium onion, sliced in rounds
Preheat fry pan containing cooking oil to 250°F. Place chicken in pan, meat side down, raise temperature to 350°F. Cook, uncovered, for 10 minutes, turning so chicken is golden brown on all sides. Pour oil into container for reuse. Add 1 cup of the cranberry juice which has been mixed with cornstarch, soy sauce, vinegar and sugar to chicken in fry pan. Cook, stirring, until mixture is slightly thickened; then turn heat down to 250°F., cover, and simmer for 15 minutes. Add remaining cranberry juice, almonds, raisins, rice, salt, green pepper and onion to fry pan. Raise temperature to bring to a boil, then turn down to 250°F. and cook 10 more minutes with lid. Turn off heat and let chicken stand for 5 minutes before serving. Serves 4.
Elegante Chicken
3 broiler-fryer chickens, cut in serving pieces 4 teaspoons salt, divided ½ cup butter or margarine 1 cup Ocean Spray Cranberry Juice Cocktail 2 medium onions, sliced 2 tablespoons lemon juice 1 teaspoon ginger 2 medium green peppers, cut in strips 4 teaspoons cornstarch ¼ cup water
Sprinkle chicken with 3 teaspoons of the salt. In large skillet, brown chicken pieces in melted butter. Add cranberry juice cocktail. Add onion, lemon juice, ginger and remaining 1 teaspoon salt. Cover and simmer 30 minutes. Add green pepper; simmer 10 minutes longer. Blend cornstarch and water; stir into chicken mixture. Serve with hot cooked rice. Yield: 12 servings.
Cranberry Apricot Ham Glaze
1 lb. can Ocean Spray Jellied Cranberry Sauce ½ cup brown sugar ½ cup drained canned apricots, sieved or 1 can strained apricot baby food
Beat cranberry sauce with beater until “saucy” smooth. Add brown sugar and sieved apricots. Spoon over ham the last half hour of baking or heat and pour over ham slice just before serving.
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Cranberry Ham Rolls
4 tablespoons butter or margarine 4 tablespoons onion, finely chopped 4 tablespoons chopped celery 2 cups rice, cooked Salt, pepper 8 slices (⅛-inch slices) boned boiled ham Cranberry Glaze
Melt butter in small saucepan. Add onion and celery. Cook until soft. Remove from heat. Add rice and seasoning. Spread on each ham slice. Roll up. Fasten with toothpick. Place in greased shallow pan. Make Cranberry Glaze. Spoon over ham rolls. Bake 15 to 20 minutes at 350°F. Makes 8 servings.
Cranberry Glaze: Crush contents of a 1-pound can Ocean Spray Jellied Cranberry Sauce and add ½ cup brown sugar. Spoon over Ham Rolls before baking.
Gourmet Ham
4 slices cooked ham (3″ rounds cut 1 inch thick) Cooked asparagus spears 4 thick slices Ocean Spray Jellied Cranberry Sauce 4 thick slices cheddar cheese, halved Salt and pepper to taste
Place ham slices in flat casserole dish. Place 2 or 3 spears of hot cooked asparagus on top of each, then a slice of cranberry sauce, then cheese strips (in opposite direction so that cranberry sauce shows). Place under broiler for several minutes until cheese melts or bake in 350°F. oven for 30 to 40 minutes. Serve immediately. Makes 4 servings.
Cranberry Almond Chicken
1 frying chicken (about 3 lbs.) cut up 1 teaspoon salt ¼ teaspoon pepper 1 teaspoon paprika ⅓ cup butter 1 cup Ocean Spray Cranberry Juice Cocktail ½ cup slivered almonds, toasted
Combine salt, pepper and paprika. Rub into chicken until coated. Melt butter in frying pan. Sauté chicken pieces until golden brown on both sides. Cover frying pan, reduce heat and cook for 25 to 30 minutes, or until chicken is tender. Remove chicken to warm platter and keep hot in warm oven. Pour cranberry cocktail into frying pan, stir to loosen all browned particles. Cook over high heat until it is reduced by half. Pour over chicken. Sprinkle with toasted slivered almonds. Serve at once.
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Cranberry Chicken Curry
2 frying chickens (about 3 lbs. each) cut up 2 teaspoons salt ½ teaspoon pepper 2 teaspoons paprika ⅔ cup butter 2 cups Ocean Spray Cranberry Juice Cocktail 1 cup slivered almonds, toasted
Combine salt, pepper and paprika. Rub into chicken until coated. Melt butter in frying pan. Sauté chicken pieces until golden brown on both sides. Cover frying pan, reduce heat and cook for 25 to 30 minutes, or until chicken is tender. Remove chicken to warm platter and keep hot in warm oven. Pour cranberry juice cocktail into frying pan, stir to loosen all browned particles. Cook over high heat until juice is reduced by half. Pour over chicken. Sprinkle with toasted slivered almonds. Serve at once on hot curried rice.
Curried Rice
2¼ cups rice ½ cup butter 2 teaspoons curry powder 1 teaspoon salt 4½ cups chicken broth
In heavy pan cook rice in butter until golden brown, stirring as it cooks. Add curry powder, salt and chicken broth. Bring to boil and cook slowly until rice is tender and liquid absorbed—about 14 minutes. Makes 8 servings.
Chicken ’n Cheese Shortcake
12 (3-inch) squares cornbread, split in half, shortcake fashion 4 cups cooked chicken or turkey meat 4 cups shredded sharp cheese (about 1 lb.) 2 (1 lb.) cans Ocean Spray Whole Cranberry Sauce, heated
Place buttered cornbread squares (split) on baking sheet. Distribute chicken pieces over cornbread squares. Cover with shredded cheese. Broil 4 inches from heat source until cheese melts or bake ½ hour at 350°F. Stack two squares high, shortcake fashion, on serving plate and top with hot cranberry sauce. Makes 12 servings.
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