Purple Cabbage Salad
1/4 cup pine nuts
2 1/2 cup shredded red cabbage
1 (11 ounces) can mandarin oranges, drained
2 green onions, chopped
1/4 cup sweetened dried cranberries
1/4 cup apple cider vinegar
1/4 cup canola oil
1 tablespoon sugar
1/4 teaspoons salt
Toast pine nuts in a skillet over medium heat, stirring constantly until fragrant and lightly browned, about 2 minutes. Place in a bowl and let cool.
Lightly toss together cabbage, oranges, green onions, and cranberries together.
Whisk together vinegar oil, sugar, and salt until sugar and salt dissolve. Stir pine nuts into salad and top with dressing. Toss again to coat before serving.
Can be made up to 1 day ahead and chilled, tightly covered. Serves 6
Ground Beef and Rice Hot Dish
Brown: 1 1/2 pound ground beef,
1/2 cup chopped onion and 2 cups chopped celery
Add:
2 cans chicken with rice soup
1 can mushrooms
3/4 cup raw rice
1 can hot water
1 can drained bean sprouts
Salt, pepper, soy sauce to taste
Bake 1 hour or more at 350º. Ten minutes before serving, top with 1 can cream of mushroom soup. Heat and serve.
Apple Crescent Casserole
Dumplings:
2 tablespoons sugar
1/2 to 1 teaspoon cinnamon
1 (8 oz.) can refrigerated Crescent dinner rolls
1 large apple, peeled, cut into 8 slices
Sauce:
1/2 cup sugar
1 tablespoon almond extract
1/2 cup whipping cream
1 egg
Topping:
1/2 cup sliced almonds
Cinnamon
Heat oven to 375º. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon, mix well. Separate dough into 8 triangles; sprinkle sugar mixture evenly over each. Gently press sugar mixture into each triangle, flattening each slightly. Place apple slice on shortest side of each triangle; tuck in edges around apple slice. Roll up, starting at shortest side and rolling to opposite point. Seal all seams. Place point side down in ungreased 9-inch round baking dish or pie pan, placing long side of 7 filled crescent around outside edge of dish and 1 in center.
Bake at 375º for 15 to 20 minutes or until golden brown. Remove from oven. Combine all sauce ingredients; beat until well blended, spoon sauce evenly over partially bake rolls; sprinkle with almonds and cinnamon. Return to oven; bake an additional 13 to 18 minutes or until deep golden brown. If necessary, cover with foil during last 5 minutes of baking to prevent excessive browning. Serve warm. Store in refrigerator. 8 servings.
