Recipe To Go

1 Hatfield boneless pre-cooked lean ham
2 cups light or dark brown sugar
2 tablespoons spicy brown mustard (Guldens is a good choice)
1 large jar of maraschino cherries with juice
1 large can sliced pineapple rings with juice
1-2 tablespoons ground cloves
16 ounces ginger ale

Preheat oven to 350 degrees F.

Place flour in mixing bowl with brown sugar; mix on low speed until just combined.  Cut butter into 1 inch squares and add to flour.  Mix until butter is combined with flour.  Press dough into bottom of an 8-inch square pan.  Bake at 350 degrees for 10-12 minutes.  Beat together the cream cheese, granulated sugar, egg and lemon juice until fluffy.  Spread filling over crust.  Bake at 350 degrees for another 18-20 minutes.  Cool, then cut into squares and keep refrigerated.

10 tablespoons butter

2 medium granny smith apples, coarsely chopped

3/4 pound sweet Italian sausage, casing removed

1 medium onion, chopped

2 stalks celery, chopped

4 cups chicken broth

1 bag Pepperidge Farm Herb Seasoned Stuffing

2 cups Pepperidge Farm Seasoned Croutons

1/3 cup fresh dried sage leaves, chopped

2 eggs, beaten

Preheat oven to 350 degrees F.  Coat a 3-quart casserole with butter or cooking spray and set aside.  Cook apples in a 12-inch non-stick skillet over medium-high heat for about 4-5 minutes; pour into a bowl and set aside.  Heat 2 tablespoons butter in a skillet over medium-high heat and add the sausage, onion and celery.  Cook until well browned, stirring frequently to break up the sausage.  Add the broth and remaining butter to the sausage mixture; heat to a boil.  Add the stuffing, croutons, sage and eggs to the apples.  Pour the sausage mixture into the apple mixture and stir to coat. Spoon stuffing mix into prepared dish and cover.

Bake for 45 minutes, or until hot.

12 oz Fresh or frozen cranberries
1 cup Sugar
1 1/4 cup Water
Juice and grated rind of 1 orange

Wash cranberries and pat dry. In a 2-quart saucepan combine sugar, water, orange rind and juice. Cook, stirring over medium heat, until sugar dissolves. Add cranberries to sugar syrup, bring to a boil, and cook until cranberry skins start to break or pop, about 1 minute.

Remove cranberries from the heat and pour into a 3-cup bowl or storage jars with lids, to cool. Sauce can be stored, covered, in the refrigerator for up to 10 days, or placed in airtight jars in the freezer for up to 3 months. (Leave 1/2-inch space between sauce and jar lid.)

1 12-ounce package Ocean Spray^® Fresh or Frozen Cranberries
1 unpeeled orange, cut into eighths and seeded
3/4-1 cup sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or Freezer.

Makes about 3 cups.

2 ½ cups Swanson chicken broth
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 (16 ounce) package Herb seasoned stuffing
¼ teaspoon black pepper

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high to a boil. Reduce heat to low; cover and cook 5 minutes or until vegetables are tender. Add the stuffing and mix lightly. Spoon the stuffing mix into a greased 3-quart casserole dish. Cover and bake at 350 degrees F for 30 minutes.

Makes 10 servings