Colorful and Tasty Cranberry Meatballs

	Festive and colorful, these are perfect for Holiday parties, as an appetizer, snack or meal. Another wonderful meatball is Sweet and Sour Meatballs from Tastes & Treasures cookbook, page 165. Cranberry Easy Meatballs Ingredients: 1 1/4 lbs. raw lean ground turkey 1/2 cup chili sauce 1/3 cup sweetened dried cranberries, roughly chopped Spices: salt, black pepper
	Directions: Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside. In a large bowl, combine turkey, chili sauce, chopped cranberries, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix thoroughly with your hands. Firmly and evenly form into 20 balls and place on the baking sheet, evenly spaced. Bake in the oven for 10 minutes. Gently flip meatballs and bake until cooked through, about 5 more minutes. Serve and enjoy! MAKES 5 SERVINGS Thanks to Hungry Girl for another easy recipe.

Fresh Cranberry Relish

Company's coming for the Holidays. What can you make ahead to prepare? This homemade cranberry relish is a perfect accompaniment for turkey, pork, ham or for a delightful side dish. Also try it over French vanilla ice cream.

Cranberries are so versatile. Try Cranberry Conserve, page 189, in Tastes & Treasures cookbook for another delicious version.

Fresh Cranberry Relish

Ingredients:

2 small to medium red-skinned apples

1 large or 2 small oranges

3 cups firm fresh cranberries

1 1/2 cup sugar

1/8 teaspoon salt

2 tablespoons Triple Sec or Grand Marnier

Directions:

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds.

Insert Steel blade into food processor bowl and chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few at a time, until finely chopped but not pureed. Empty each batch into bowl with cranberries. Add sugar, salt and liqueur. Stir to blend.

Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops within a few days. Keeps up to one month refrigerated.

Guidon Books Presentation

Scottsdale Westerners Corral meets at Guidon Bookstore, thanks to owners Shelley and Gordon Dudley. History buffs enjoy getting together for fun, food, friendship and history at the Holidays.

The Butternut Squash Soup served was a hit. Try a similar recipe on page 106 in Tastes & Treasures cookbook. This version adds pumpkin for delicious flavor.

They were a great audience on Wed, Dec 14 and very interested in our Centennial book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.

Joan Robinson prepared the power point presentation while Zona Lorig and Ruth McLeod discussed the Historymakers, the book's background and many photos. We all enjoyed the baby pictures of Historymakers Eddie Basha, Erma Bombeck, John Driggs and so many more. No one guessed who those babies were. But Gordon Dudley knew some of the other photos. Of course, many of the audience recognized pictures of Old Main from University of AZ and ASU. . . Interesting to see how things have changed in 100 years.

Artichoke Hors D'oeuvres

A slight variation of a delicious dip from long-time League member Peggy Murphy.

ARTICHOKE HORS D’OEUVRES

1 cup mayonnaise, not low fat (Best Foods)

1 cup parmesan cheese, or combination Romano/Parmesan, grated

1 8-ounce can artichoke hearts, not marinated, well drained and finely chopped

2 small cans diced green chilies, well drained or a combination of cans - one mild and one jalapeños two cans jalapeno chilies for a real kick.

Combine all ingredients. Spread in a 9" by 13" glass pan, or similar flat ovenproof baking dish.

Bake in a 350˚ oven for approximately 20 to 25 minutes, until golden, bubbly and fragrant.

May be sprinkled with minced parsley flakes and/or a sprinkling of paprika.

Offer warm from the oven (it smells so good!). Serve with chips and/or small rounds of bread. It is unlikely there will be any leftovers, but it goes well with scrambled eggs.

Hot Artichoke Dip

This must be one of the easiest appetizer recipes ever. Thanks to Brandi Brenner from a recipe exchange.

HOT ARTICHOKE DIP

1 c. mayo

1 c. canned parmesan cheese

1 8.5 oz. drained artichoke, chopped

1 7 oz. chopped green chiles

Preheat oven to 375 degrees

Combine all ingrediens. Pour into shallow baking dish. Bake 10-15 min. Serve with chips, crackers, or bread.

Note: Adding spinach makes this a much heartier dip.

It was a fun-filled evening with Historymakers Bill Shover and John Driggs at Changing Hands bookstore in Tempe on November 30. Bill, Valley Visionary and Civic Leader, had a 30 year career with The Arizona Republic and John was Mayor of Phoenix and is a Historic Preservationist. They have known each other for years and the stories they shared at Changing Hands were priceless. Both are featured in the Historical League's Tastes & Treasures cookbook and AZ Recollections and Reflections. The audience enjoyed the power point presentation from co-editors Zona Lorig, Ruth McLeod and Joan Robinson but they especially enjoyed the bantering between these two who are giants in Arizona Civic Arenas.

Flavorful Chicken from Recipe Exchange

Recipe exchanges bring new ideas to the kitchen. Often they are really easy like this tasty one from Erica McQueen. We also enjoy Chicken Dijon from The Hassayampa Inn in Prescott found on page 56 of Tastes & Treasures cookbook.

Good Seasons Chicken

3 whole chicken breasts, skinned and boned

¼ C butter

1 envelope Good Seasons Italian dressing

1# fresh mushrooms, sliced

8 oz. cream cheese, softened

½ C dry white wine (and more for the cook)

1 can cream of mushroom soup

Preheat the oven to 350F. Cut chicken into bite sized pieces and sauté in butter with the Italian dressing. In a separate bowl, cream together the cream cheese, soup and wine. Combine with chicken in casserole dish. Bake for 45 minutes, serve over noodles or rice. Enjoy!