Cranberry Rice Savoring Cape Cod Food

CRANBERRY RICE ~ SAVORING CAPE COD

Steps:

• 1. Saute' the garlic and onions in a 2 quart saucepan until the onions are translucent. Add the rice and chicken broth, cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Remove from the heat, but do not remove the cover for an additional 20 minutes.
• 2. Toss the rice with the cranberries and scallions. Add salt and pepper to taste. Serve 6-8 submitted by Joanne Hush

CRANBERRY RICE WITH CARAMELIZED ONIONS

Steps:

• Bring chicken broth to a boil in a large saucepan. Add the wild rice mixture. Cover the saucepan and reduce the heat. Simmer for 10 minutes.
• Add the brown rice, simmer and cover for 45-50 minutes. The rice is done when it's tender and the liquid is absorbed.
• In a large skillet, melt the butter and add the brown sugar and onions. Cook until golden brown, stirring frequently.
• Add the cranberries, grated orange peel, and rice mixture to the onions and heat through.

CRANBERRY STICKY CHICKEN ~ SAVORING CAPE COD

Steps:

• 1. Preheat oven to 350 degrees Combine cranberry sauce, soup mix and dressing in a bowl. Cover a cookie sheet with foil. Dip each piece of chicken into the cranberry mixture and place on the the cookie sheet. Bake for 1 hour. Makes 6 servings
• 2. *You can use boneless, skinless chicken breasts but baking time should be decreased to 1/2 hour.

CAPE COD CRANBERRY PIE

Steps:

• Grease a 10-inch pie plate.
• Add cranberries and spread out evenly.
• Top cranberries with 1/2 cup sugar and pecans.
• In a mixing bowl, add the eggs.
• Gradually beat in 1 cup of sugar.
• Add the flour, butter, and shortening, beating until just smooth.
• Pour the batter over the cranberries.
• Bake at 325 degrees for 1 hour or until the top is golden.
• Serve warm with ice cream.

CAPE COD CRANBERRY BARS

Steps:

• Preheat oven to 350. Lightly grease a 9 X 13 or 11 X 11 pan.
• For crust, in a medium bowl, whisk together flour, sugars, and salt. Add the flavorings, then use your fingers, a pastry blender, or a mixer to cut in the butter, mixing until everything is crumbly. Stir in the nuts. Set aside about 1 1/2 cups of crumbs, then press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 15 minutes.
• To make the filling, in a food processor, combine the cranberries, apples, raspberries and sugar and pulse a few times to chop the cranberries. Add the flour and melted butter, pulsing briefly to combine.
• Spread the filling over the crust. Crumble the reserved crust mixture over the filling. Bake for 35 to 40 minutes, until the mixture bubbles and the crumbs on top are golden. Remove from oven and cool completely. Dust with powdered sugar and cut into bars.