Thanksgiving Fruit Cocktail

Submitted by: Peggy Narhumin
This Recipe came from: Grandma Nettie Warenski

1 quart raspberries ( or l pkg. frozen)
2 bananas
1 can cubes pineapples
1/2 cup apples, cubed
1 cup grapes, cut in half
1 cup fruit juice or water
1 cup sugar
Cook juice and sugar until syrup, Cool.
Blend all fruits together. Pour juice over fruit.
Before serving cover with 7up.

I remember this, It was one of my favorite treats at the Warenski Thanksgiving table. I remember hurrying to the table to get my spot so I could sip and teat the fruit in the cup and then drink the 7-Up. I know a little crazy but I was just a little girl then. But I think I am going to may it. I had forgotten about this recipe.
Thanks Peggy

Orange Jell-O Fluff Salad

By: Amanda Skinner

3 Cups Water
1 Small box Orange Jell-O
1 Small box Vanilla pudding ( Cook & Serve )
1 Small box Tapioca pudding ( Cook & Serve )

Mix and Bring to a boil. Remove from heat & cool for 2 hours

Fold in:

8oz Cool whip
11oz Can mandrin oranges ( drained )

You can use sugar free Jell-O & Pudding
The Tapioca only comes in the sugar free or fat free
And you can use the Fat free Cool Whip

Amanda started making this sometime ago and it has became a family favorite. We have to have it at any party we have.
I remember Amanda making it one time when Grandma and Grandpa Proctor came over to eat dinner. And grandma loved it, that is what she talked about for some time after.

Grandma Nettie's Apple Pudding

By: Susan Proctor

From the Kitchen of: Grandma Nettie Warenski

2 Cups Sugar
1/2 Cup Butter
2 Cups Flour
2 tsp Baking Soda
1/2 tsp. Salt
1 Cup Chopped nuts
2 Eggs
1 tsp. Nutmeg
2 tsp. Cinnamon
4 Cups grated unpeeled apples

Cream together butter and dry ingredients. Add apples.
Mix well. Plase in a greased 9 x 13 inch pan.

Bake at 350' for 45 minutes. ( Apples are the liquid).

Sauce:

1 Cup Butter
2 Cups Sugar
1 Can (large) Canned Milk.
3 tsp. Vanilla
das of nutmeg to tast

Put all ingredients in sauce pan and cook until sugar is dissolved butter is melted. Then cut the cake into small pieces and put small amount of sauce on top of cake. Ice cream is really good on it also.

This is a great family recipe. I remember Grandma making it at Christmas time. I loved it so much that I had to have it for the treat at my wedding. I have used it for ward Christmas dinners.

Spinach, Chicken, and Wild Rice Soup

Better Homes of Garden
By: Susan Proctor

Prep: 15 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours,
Makes: 6 TO 8 servings (9 cups)
SLOW COOKER: 3 1/2- OR 4-QUART


3 cups water
1 14-ounce can reduced-sodium chicken broth
1 10.75-ounce can reduced-fat and reduced-
sodium condensed crean of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach


1. In a 3 1/2- or 4-quart slow cooker combine water, broth, soup, wild rice, thyme,salt, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Just before serving, stir in chicken and spinach.

Per serving: 234 cal., 6g total fat (1g sat. fat), 67 mg chol., 546 mg sodium, 19g carbo., 1g fiber, 25g pro.

Chicken Minestrone

Better Homes and Gardens

Prep: 20 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours,
Plus 20 minutes (high)
Makes: 6 servings (8 cups)
SLOW COOKER:4- to 5-quart

2 14-ounce cans chicken broth
1 15-ounce can cannellini beans
(white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 cup frozen loose-pack cut green beans
1 cup sliced carrots (2 medium)
1/2 cup sliced celery (1 stalk)
1/2 cup chopped onion (1 medium)
1/4 teaspoon black pepper
2 cups chopped chicken or turkey
1 cup dried bow tie pasta
1/2 cup halved lengthwise and sliced zucchini
Grated Parmesan cheese (optional)

1. In a 4- to 5-quart slow cooker combine broth, cannellini beans, undrained tomatoes, green beans, carrot, celery, onion, and black pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Add chicken, pasta, and zucchini to cooker. Cover and cook about 20 minutes more or until pasta in tender. If desired, top individual servings with parmesan cheese.

Per serving: 158 cal., 3g total fat (1g sat. fat), 32 mg chol., 792 mg sodium, 20 g carbo., 4 g fiber, 16 g pro.

Swiss, Ham, and Broccoli Chowder

Better Homes and Gardens
By: Susan Proctor



Prep: 15 minutes
Cook: Low 6 to 7 hours, High 3 to 3 1/2 hours, plus 30 minutes (high)
Makes: 6 servings (8 cups)
Slow Cooker: 3 1/2 - or 4-quart






2 10.75 -ounce condensed cream of celery soup
1 12-ounce can (1 1/2 cups_ evaporated milk
1/2 cup water
1 16- to 20 -ounce package refrgerated diced potatoes or 3 cups loose-pack frozen diced hash brown potatoes with onion and pepers thawed
2 cups diced cooked ham
1 cup finely chopped celery (2 stalks)
8 ounces process Swiss cheese slices, torn into small pieces (2 cups)
2 cups chopped fresh broccoli or frozen chopped broccoli, thawed


1. In a 3 1/2- or 4 -quart slow cooker combine soup evaporated milk, and water. Gently stir potatoes,ham, and celery into mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in Swiss cheese and broccoli. Cover and cook for 30 minutes more.

Perserving: 460cal., 24 g total fat (13 g sat. fat_, 78 mg chol., 2,148 mg sodium, 34 g carbo., 4 g fiber, 24 g pro.

Ham and Potato Stew

Better Homes and Gardens
By: Sue Proctor

Prep: 15 minutes
Cook: Low 8 to 10 hours, High 4 to 5 hours
Stand 5 minutes
Makes: 8 servings (11 cups)
Slow Cooker: 4- to 5 -quart

1 pound cooked ham, cut into cubes
1 pound red-skin potatoes, cut in 1 -inch pieces (3 cups)
1 16-ounce package frozen small whole onions
1 16-ounce package peeled baby carrots
1 cup sliced celery 92 stalks)
2 10.75-ounce cans condensed cream of potato soup
1 14-ounce can chicken broth
1 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 cup frozen peas

1. In a 4- to 5-quart slow cooker combine ham potato, onion, carrot,and celery. Stir soup broth, thyme, and pepper into mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.

3. Stir in peas. Let stand 5 mimutes

Per serving: 251 cal., 7g total fat (3 g sat. fat), 39 mg chol., 1,577 mg sodium, 33g carbo., 5 g fiber, 14 g pro.


This recipe is for Amanda.
She just recently asked me. Mom do you know of anything more you can do with Condensed milk. She had bought alot of it this summer and she would like to uses it. So I have kept my eye out for some recipes and I just found this one