Jess's Recipes

From Grandma Kak Cranberry Salad 1 small package of any red Jell-o. I prefer Cherry. 1 cup only of hot water. Mix until Jell-o is dissolved 1 can of whole cranberry sauce (break this up) 1 8-oz carton of sour cream Mix it all together. It will have lumps of white from the sour cream. Of course it can be doubled for a pot luck dinner. Nuts can be added ifdesired. I have never added nuts but people I have given this to have added nuts.

Classic Sangria 1 750 ml bottle of dry white wine (we used the Chilean Sauvignon Blanc that we served last night) 1/2 cup fresh orange juice 1/2 lemon, thinly sliced 1/2 large navel orange, thinly sliced 1/2 cup sugar 1/2 cup water 1/2 cup brandy 1/2 cup Cointreau or other orange flavored liqueur (we used Triple Sec) Put wine, orange juice, and fruit slices in heatproof pitcher. Bring sugar, water, Brandy and Cointreau just to simmer in a small saucepan, stirring until sugar is dissolved. Cool to room temperature and then pour into pitcher with wine and fruit. Chill, covered, at least 1 hour and up to 24.

1 1/2 lbs. baby new potatoes 8 boneless, skinless chicken thighs 3 leeks (halved lengthwise and cut into 1 1/2 inch pieces) 1 cup dry, white wine Kosher salt 10 oz pkg frozen peas 1/3 cup heavy cream 1 T chopped fresh tarragon Place potatoes on bottom of slow cooker. Add chicken, leeks, wine and one teaspoon salt. Cook for seven hours on low, or 3 hours on high. Take all but 4 potatoes and all of the chicken out. Set aside. Inside the crock pot, smash remaining potatoes with fork into liquid to thicken. Add peas and cream and cook until heated through (3-5 mins.) Spoon over chicken and sprinkle with tarragon.

from Barefoot Contessa 8 lg. baking potatoes 4 eggs, whisked 12 T flour 5 t kosher salt 1 t black pepper veg oil and a stick of butter (for frying) Peel and shred potatoes. Drain in colander. Towel squeeze dry and then add egg, flour and salt. Mix. Make tablespoon nests and fry for 2 mins each side. Then season. Serves 6.

Makes 6. Taken from Cooking Light Published February 1, 2004. Unlike most popover batters, this one is smooth, not lumpy. High heat is crucial to the speedy, high rise of the popovers. When it's time to fill the popover pan with batter, get the pan out of and back into the oven as quickly as possible, making sure to close the oven door while you pour the batter into the pan. Popovers made in a 12-cup muffin tin won't rise nearly as high as those made in a popover pan, but they can still be quite good. See the variation that follows if you can't locate a popover pan. Ingredients 2 large eggs 1 cup whole milk 1 cup unbleached all-purpose flour (5 ounces) 1/2 teaspoon table salt 1 tablespoon unsalted butter , melted 1 tablespoon vegetable oil Instructions 1. In a large bowl, whisk the eggs and milk until well combined, about 20 seconds. Whisk the flour and salt in a medium bowl and add to the egg mixture; stir with a wooden spoon or spatula just until the flour is inc

courtesy of Deb Phillips 1 pkg. Manischewitz Soup & Matzo Ball Mix (you'll need the Matzo Ball mix later) 1 pk of chicken (I like dark meat) I recently used 3.5 lbs of boneless thighs, skin on gives more flavor, but more work 1 bag of baby carrots 1 large onion, cut into 1/8s To make soup, put chicken, carrots, onion and soup mix in a large pot and cover with water to nearly the top of the pot. Cook until chicken is done and veggies are tender, or longer. I may cook or an hour or so. Then, cut up the chicken in bite size pieces. After you make the soup, you will make matzo balls (follow pkg directions, you will need eggs and oil.) I buy an extra box of Manischewitz Matzo Ball mix and usually make a total of 2 pks of matzo balls (you can reserve the other matzo ball mix for another time. That said, 3 mixes would be fine too!)

1 (8 ounce) can water chestnuts, halved 1/2 pound sliced bacon, cut in half 1/4 cup mayonnaise 1/2 cup packed light brown sugar 1/4 cup tomato-based chili sauce Directions: 1. Preheat oven to 350 degrees. 2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish. 3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; baste the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.