Julie's Bits

Fresh ginger
1 pound fresh baby carrots
1/3 cup orange marmalade
2 tablespoons butter
2 teaspoons Dijon style mustard

Instructions

1. Peel small pieces of fresh ginger with vegetable peeler or sharp knife. Grate enough ginger with ginger grater or finest side of box-shaped grater to measure 1/2 tsp. Set aside.
2. Cook carrots (heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil. Immediately add carrots. Return to a boil. Reduce heat to low. Cover and simmer 10 – 12 minutes for fresh carrots or until crisp tender.
3. Drain well, return carrots to pan.
4. Stir in marmalade, butter, mustard and ginger. Simmer, uncovered, over medium heat 3 minutes until carrots are glazed, stirring occasionally.
5. At this point, carrots may be transferred to a microwavable casserole dish with lid. Cover & refrigerate up to 8 hours before serving. To reheat, microwave at HIGH 4 – 5 minutes or until hot.

4 tablespoons butter
2 large onions chopped
1 rib celery chopped to make 1/2 cup
1/2 teaspoon dried thyme
3 cups corn bread crumbs *
3 cups biscuit crumbs *
4 eggs, beaten
3 cups chicken stock 2-1/2 to 3 cups of stock is appropriate
1 tablespoon sage (fresh) or 1 tsp dried
2 teaspoons poultry seasoning
Salt & ground pepper to taste  

Instructions

Preheat oven to 300 degrees. Melt 2 tbsp butter in a heavy saucepan. Add onions and celery and cook until tender. Melt remaining 2 tbsp butter in 9×13 ovenproof baking dish in oven.

Remove onions and celery to a large bowl and mix in remaining ingredients. Turn into baking dish and bake until browned, about 30 minutes.

* Instead of baking from scratch, use cornbread mixes & refrigerated biscuits.

6 Granny Smith, Wine sap, or Golden Delicious apples
1 pound fresh cranberries
2 ounces butter (melted)
1 cup brown sugar
1 tablespoon vanilla extract
2 tablespoons cornstarch
12 ounces apricot preserves
1/4 cup walnuts or pecans (chopped)   

Instructions

Peel apples and cut into eighths; place in 8×12 Pyrex baking dish (sprayed with Pam); cover with cranberries.

Topping: Mix sugar & cornstarch; mix together melted butter, vanilla, and preserves. Pour mixture over fruit & sprinkle with nuts.

Bake at 375 for 50-60 minutes. Time will vary depending on tartness of apples.