No Knead Peasant Bread

4 c flour

1/2 Tbs salt

2 tsp sugar

1 Tbs yeast

2 c warm water

Soften yeast in water with the sugar for 5 minutes.  Whisk together flour and salt in a large bowl.  Add yeast mixture and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy, sticky ball and no dry streaks remain.

Cover bowl and let the dough rise until doubled, about 1-1.5 hours.

Place an oven rack in the center of the oven.  Preheat oven to 425.  Generously grease a 9-inch pie plate (or an 8.5 X 4.5 inch loaf pan) with cooking spreay.

Scrape dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl.  Lightly grease your hands and shape the dough into a circle loaf shape, tucking edges under.  Place in the prepared pan.  It's FINE if the loaf is ugly!

Let dough rest, uncovered, for 15-20 minutes until slightly puffy.

Bake for 15 minutes.  Reduce heat to 375 and continue baking for another 15-20 minutes or until golden.

From Mel's Kitchen Cafe

Grandma Hansen's Cranberry Relish

4 c fresh cranberries (1 lb) (these are usually sold in 12 oz. packages, so adjust accordingly!)

2 oranges (seeds removed)

2 c sugar

Put cranberries and oranges (including the rind) through the food grinder.  Stir in the sugar and chill.  Makes 2 pints.  Keeps well in the fridge for weeks.

For extra fun, can also add (for every 1 cup relish): 

-1/4 c shredded coconut

-1 tsp lemon juice & 1/2 c thinly sliced celery

-2 Tbs raisins and 1/4 c chopped walnuts

-1/4 tsp ginger and 1 Tbs thinly slivered orange or lemon rind.

For a molded salad, add relish to red jello and add apples, celery, nuts.

From Grandma Hansen

Grandma's Jello Salad

2 small jello packages-- one lime, one lemon jello

1 c sugar

2 c boiling water

1 large can of pears (chilled)

2 c heavy cream

2 tsp vanilla (for the whipped cream)

Empty the jello packets into a pan with the sugar.  Boil the water (enough for both packets) and stirring really well, dissolve the jello and sugar.  Then drain all of the pear juice into the pan (add cold water if it's not a full 2 cups). 

Put the jello in the fridge to let it set, but not all the way (that way it will be smoother).  

Whip the cream, then add the vanilla at the very last minute.  

Once the jello is soft set, stir in the whipped cream and pear chunks.  

Put it back in the fridge to finish setting.

From Grandma Bentley

Homemade Ranch Dressing

3/4 c mayonnaise
3/4 c sour cream

1 Tbs olive oil

1/2 Tbs lemon juice

1/4 c buttermilk

4 green onions (green pars only)

3 Tbs freshly chopped cilantro

1 tsp dill

1 clove garlic, minced

1/2 tsp salt

freshly ground pepper

Blend everything together.  Can add more buttermilk if too thick.

Modified slightly from Mel's Kitchen Cafe