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Mon, April 22

Add variety to holiday meal

Many of us have a holiday signature dish. In case you would like to try something different along with those favorites, here are a few that are easy and festive.



4 large apples, chopped

2 cups green grapes, halved

1 1/2 cup chopped celery

1 1/3 cup chopped celery

1/2 cup raisins

1 tbsp. lemon juice

2/3 cup fat-free mayonnaise

2/3 cup buttermilk

1/3 cup crumbled blue cheese

1 tbsp. sugar

1/4 cup chopped walnuts, toasted

In a large bowl, combine apples, grapes, celery, raisins and lemon juice. In a small bowl, combine mayonnaise, buttermilk, blue cheese and sugar. Pour over apple mixture and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with walnuts.



(Use this "as is" or choose from add-ins)

4 lb. sweet potatoes, peeled and cut in quarters

1 cup packed brown sugar

1/2 cup butter, cut up

1/4 cup milk

4 eggs, lightly beaten

3-4 tbsp. lemon juice

Stir-ins and/or toppers as desired

Cook potatoes, covered in enough boiling salted water to cover for 25-30 minutes or until tender; drain and return to pan. Preheat oven to 350. Slightly mash potatoes with masher.

Stir in sugar, butter, milk, eggs, lemon juice, and if desired one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3-quart rectangular baking dish.

If desired, top with one of the toppings.

Bake, uncovered for 30-35 minutes or until heated through. Serves 8-12.

STIR-INS: 1/2 cup peanut butter for creaminess, 2 tbsp. grated orange peel for tartness, or 4 tbsp. apple pie spice for a harvest flavor.

TOPPINGS: Peanuts and coconut for a Far-Eastern flavor, bacon and rosemary for a smoky flavor (crumbled bacon and snipped fresh rosemary), or almonds for a salty crunch (may use chopped smoked almonds also).


2 packages (3 oz. each) raspberry Jell-o

2 cup boiling water

2 cans (16 oz. each) whole-berry cranberry sauce

1 package (8 oz.) cream cheese

1 cup ground walnuts

In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until well blended. Pour into 6-cup ring mold coated with cooking spray; refrigerate overnight or until firm. Roll cream cheese into 3/4-inch balls; coat with walnuts.

Unmold gelatin onto serving platter; place cream cheese balls in center of ring. 10-12 servings.



1 can (30 oz.) pumpkin pie filling

1 can (12 oz.) fat-free evaporated milk

3 eggs

1 pkg. (28 1/4 oz.) yellow cake mix

2/3 cup chopped pecans

1 cup reduced-fat butter, melted

1 1/4 cup fat-free whipped topping

In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13 x 9 in. baking pan.

Sprinkle with cake mix and pecans; drizzle with butter.

Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.

Cool completely on wire rack. Garnish with whipped topping. Refrigerate leftovers.

Note: the reduced-fat butter was Land of Lakes light stick butter.

These new ideas should complement your old favorites.

Let us all remember how much we have to be grate-

ful for and share with others less fortunate as we are able.

Happy Thanksgiving as you gather with family

and friends.


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