Cranberry Jello Salad

Looking for the perfect addition to Christmas dinner and need a break from the traditional jellied cranberry sauce this holiday season? If so, this cranberry jello salad is just the solution. This recipe was given to me by B's mom Patti and it was a hit at our last Christmas dinner.

Ingredients

1 package raw cranberries

2 oranges

1 3/4 cups sugar

1 tablespoon clear gelatin

1 small package cherry jello

1 cup finely chopped celery

1 cup finely chopped apples

½ cup chopped walnuts 

Wash cranberries and grind in a food processor. Peel one orange. Add the peeled orange into the food processor. Squeeze the juice from second orange into the food processor. Grind oranges and cranberries until well mixed. Pour into a bowl. Add sugar into the bowl and let mixture set for 2 hours. In a separate bowl, mix gelatin with ¼ cup cold water. Let sit for 5 minutes. In a separate bowl, mix 1 cup boiling water with the package of cherry jello. Combine the gelatin mixture and the jello mixture. Add the gelatin and jello mixture to the fruit mixture, stirring until well combined. Add in celery, apples and nuts and stir until well combined. Put into a pam sprayed jello mold, cover and refrigerate overnight. Enjoy!

Vegetable Fried Rice

Are you looking for the perfect complement for "Asian Night"? If yes, then this dish is the perfect addition. This fried rice serves 4.

Ingredients

4 tablespoons peanut oil 

1/2 white onion, diced

Salt and pepper

2 garlic cloves, finely chopped

2 tsp fresh ginger, peeled and finely chopped

2 green onions, chopped 

1 cup corn, peas, and carrot frozen medley 

2 eggs, lightly beaten

2 cups white, long-grain rice

1/2 tablespoon soy sauce

Cook rice according to package directions. Set aside. Heat a nonstick skillet over medium high heat. When hot add 1 tablespoon of oil. Add the onions to the pan, season with salt and pepper, and cook for 2 minutes.  Add the garlic, ginger, and green onions and cook for 30 seconds.  Add the frozen vegetables. Cook until just defrosted. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 1 more tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer eggs to the bowl. Stir mixture together, breaking up the eggs. 

Return the pan to the heat and add 2 tablespoons of oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and cook the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, 2 minutes. Stir the rice again, breaking up any new clumps. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Drizzle with soy sauce. Enjoy!

Recipe derived in part from the Food Network.