SON-Cookbook-2020
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CRANBERRY SALSA<br />
Submitted by: Maggie Venzke<br />
Serves: 6-8 persons<br />
Prep Time: 15 minutes<br />
INGREDIENTS<br />
• 1 (12 oz.) bag cranberries, fresh or frozen<br />
• 1 bunch cilantro, chopped<br />
• 1 bunch green onions, cut into 3 inch lengths<br />
• 1 jalapeno pepper, seeded and minced<br />
• 2 limes (2” diameter), juiced<br />
• ½ - ¾ c. white sugar (less sugar if prefer tart taste)<br />
• 1 pinch salt<br />
DIRECTIONS<br />
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice,<br />
sugar, and salt in the bowl of a food processor fitted with a medium blade.<br />
Chop to medium consistency. Refrigerate if not using immediately. Serve at<br />
room temperature with tortilla chips or as a substitute for cranberry sauce<br />
with turkey dinner.<br />
ONION DIP<br />
Submitted by: Carol Braungart<br />
INGREDIENTS<br />
• 1 brick cream cheese<br />
• 1 c. mayonnaise<br />
• 1 c. shredded cheddar cheese<br />
• 1 medium sweet onion, minced<br />
DIRECTIONS<br />
Combine all the ingredients with a mixer. Move to a pie plate and bake at<br />
350 degrees for 20-25 minutes until edges of the plate bubble.<br />
Serve with crackers, carrots, celery.<br />
4
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