Monthly Archives: December 2011

Mary’s Memo #2246

       In a study published in the September 28, 2011 issue of the American Journal of Clinical Nutrition, French researchers report that individuals with the highest daily intake of fruits and vegetables performed better on verbal memory tests than those who consumed the least. They also found that while high intakes of fruits and vegetables was strongly associated with better verbal memory, there was no effect on executive function (ability to connect past experience with present activity). And among subjects who just ate vegetables, there was no relationship with better memory. The combination of fruits and vegetables led to the best results. Aim for 7 to 10 servings of fruits and vegetables each day. One serving is usually equal to one medium-size fruit (one banana or apple, for example), 1/4 cup of dried fruit, 1/2 cup cooked or raw vegetables and one cup salad.
Source: Duke University HealthNews, December 2011.

     Even before Pillsbury® came up with Crescent Rolls in 1965, Mother made Pigs in the Blanket when I was a little girl in the early 30s. Carl Smith, a General Mills® sales executive, is credited with the concept of a biscuit mix in or soon after 1930. In
conversation with my sister, Ann, we think Mother probably used Bisquick® for her Pigs in the Blanket since she was always open to trying new products. From what I’ve read hot dogs were the meat-of-choice in America but in Germany sausage links were wrapped in biscuit dough. Bisquick® has changed
a lot through the years and now includes powdered buttermilk and Heart Smart® that can be used interchangeably in any recipe calling for Bisquick.® The holiday season has a way of jogging our memories about the past, at least it does mine and
every time I see Crescent Dogs on TV, I think of Mother’s Pigs in the Blanket. As for a recipe, roll out biscuit dough on a floured pastry cloth and cut and wrap it around a hot dog or mini hot dog and bake. If you like, split the hot dog lengthwise and add a thin strip of cheese before it’s enclosed in biscuit dough.

     When I did microwave classes for the Bryan Parks and Recreation Department in the 70s and 80s I made Bacon Stix. To present them at a party, serve in an attractive tumbler, goblet or basket.

10 thin bread sticks, any flavor5 slices lean bacon, halved lengthwiseParmesan cheese.Dredge one side of bacon strip in Parmesan cheese; roll it against bread stick diagonally. Arrange Bacon Stix on glass plate lined with paper towels. Microwave on high 4.5 to 6 minutes. Roll again in Parmesan cheese.Note: Mini bread sticks are available now and if you prefer them,
cut bacon strips in half before wrapping around mini ones.

     Another recipe from my microwave classes was Glazed Ham Appetizer Meatballs.


1 medium onion, finely chopped2 tablespoons butter2 pounds ground cooked ham1 cup fine dry bread crumbs2 eggs, beaten2 tablespoons prepared mustard1/4 teaspoon pepper1/4 teaspoon dried marjoram(1) 12-ounce bottle chili sauce(1) 10-ounce jar apple jellyCombine onion and butter in large glass mixing bowl; microwave uncovered on high 2 minutes or until onion is tender. Stir in ham, bread crumbs, eggs, mustard, pepper and marjoram; shape into 1-inch meatballs. Arrange about 2 dozen meatballs around the edge of a 12-inch glass platter; cover with a paper
towel. Microwave on high 5 to 6 minutes or until done; transfer meatballs to a serving container. Repeat with remaining meatballs.     Combine chili sauce and apple jelly in a glass measuring cup. Microwave on high uncovered 5 minutes or until jelly melts, stirring half way through. Spoon sauce over meatballs and serve immediately. Recipe makes 6.5 dozen meatballs. At a party keep hot in a chafing dish.     For people who don’t imbibe one final recipe from past microwave classes: Hot Tomato Cocktail.HOT TOMATO COCKTAIL
(2) 12-ounce cans V-8® Juice(1) 10.5-ounce can Campbell's® undiluted beef broth1 tablespoon lemon juice1-1/2 teaspoon Worcestershire sauce1/2 teaspoon onion juice1/4 teaspoon pepper1/8 teaspoon Tabasco® sauceLemon slices & olives (optional)Combine ingredients in a 3 quart glass container, stirring well. Cover with heavy duty plastic wrap and microwave on high 10 to 12 minutes or until boiling, stirring every 4 minutes. Recipe makes 5-3/4 cups. If you like, garnish each serving with a lemon slice and stuffed olive.HAPPY NEW YEAR TO ALL!
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Mary’s Memo #2245

     “You better watch out! Better not cry! Better not pout! I’m telling you why:’’ Christmas Day is coming to town (sorry for taking liberty with the lyrics)! Lest you get caught up in the material aspects of the holiday, do remember the “reason for the season.” My quiet time is early in the morning and again after lunch when I forget all the “to do’s” and try to relax. It isn’t easy for a Martha like me but it does generate energy to continue the work at hand. I used to burn the midnight oil between Thanksgiving and Christmas but age teaches one a lot of things about adjusting whether we like it or not. That said my advice to young, old or in between is to set aside time to call your own!

     It’s no secret that a brunch is my party-of-choice. I like it because a breakfast or luncheon casserole is appropriate. For impromptu entertaining I like ones that can be frozen and ready to bake if unexpected guests come by. Here are some that work for me.

1 lb. spaghetti, cooked according to package directions2 cans Campbell’s® Healthy Request® mushroom soup1/4 cup sherry (not cooking sherry)1 green bell pepper, chopped and sautéed in 2 tablespoons butter8-ounces reduced-fat shredded sharp Cheddar cheese3 cups cubed ham8-ounces mushroom stems and pieces, drained(1) 4-ounce jar chopped pimento, drained1/4 teaspoon pepper1/2 cup buttered dry bread crumbsLightly toss all ingredients except buttered bread crumbs together. Spoon into a buttered 9x13-inch baking dish. Top with crumbs. Bake in preheated 350ºF oven for 30 minutes or until dish is bubbly and topping is lightly browned. Recipe makes 8 servings.CHICKEN CASSEROLE SANDWICHES
1/4 cup butter, softened1 tablespoon Dijon mustard12 slices sandwich bread, crusts removed1 cup shredded reduced-fat sharp Cheddar cheese3 cups cubed rotisserie chicken(1) 10-ounce package frozen peas, thawed but not cooked1 tablespoon dry minced onion2-ounce jar chopped pimientos, drained
1/2 teaspoon kosher salt1/4 teaspoon pepper1 can Campbell’s® Healthy Request® cream of chicken soup4 large eggs, beaten1-1/2 cups milk (whatever kind you use)Blend butter and mustard; spread on all 12 slices of bread. Arrange 6 slices bread, buttered side up, in a greased 2-quart oblong baking dish. Reserve 1/4 cup cheese for topping. Combine remaining cheese, chicken, peas, onion, pimiento, salt and pepper. Spread mixture evenly over bread slices. Diagonally
cut remaining bread slices in half. Place halves, buttered side up, on top of chicken mixture. Blend soup, eggs and milk and pour evenly over sandwiches. Sprinkle with reserved cheese. Bake in 325ºF oven for about 1 hour or until lightly browned. Recipe makes 6 sandwiches. Cut in 6 squares to serve. Garnish with chopped fresh parsley.QUICHE WITHOUT A CRUST
2 cups white bread cubes3 tablespoons butter, melted8 large eggs1-1/2 cups milk (whatever kind you use)1/2 teaspoon kosher salt (or to taste)1/8 teaspoon ground nutmeg2 cups shredded Swiss cheese1 cup cubed cooked hamToss together bread cubes and melted butter and arrange in the bottom of a 10-inch quiche dish or pie plate. In large bowl whisk eggs until blended. Mix together milk, salt, nutmeg, cheese and ham and add to eggs. Carefully spoon mixture over bread cubes. Bake in preheated 350ºF oven until golden brown. Cut into 8 wedges to serve.CHEERS EVERYONE!
     What’s not to like in this drink and it’s healthy, too!BLOODY AVOCADO SMOOTHIE
1/2 avocado1 cup unsalted canned tomato juice1 cup low-fat plain yogurt3 to 5 drops hot sauce1/4 teaspoon fresh lime juice (more for my taste)1 celery stalk for garnishCombine all ingredients except celery in a blender; blend until smooth. Recipe makes 1 serving.
Source: Weill Cornell Medical College Women’s Nutrition Connection, December 2011.
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Mary’s Memo #9998

(2) on-the-vine tomatoes, seeded and diced1 yellow bell pepper1 English seedless cucumber, diced1/2 cup diced red onion1 tablespoon red wine vinegar1 tablespoon light olive oil1/2 teaspoon kosher salt1/4 teaspoon fresh ground pepperIn medium bowl, combine tomatoes, bell pepper, cucumber, onion, vinegar, olive oil, salt and pepper. Refrigerate to blend flavors. Serve with tortilla chips.

4 cups shredded sharp Cheddar cheese (reduced-fat kind preferred)1/4 teaspoon garlic powder(1) 8-ounce package reduced-fat cream cheese, softened2 teaspoons curry powder2 bunches scallions including some tops, chopped, reserving 1/4 cup for top1/4 cup Hellmann’s® Light Mayonnaise(1) 9-ounce jar Major Grey’s ChutneyAssorted crackersIf using a food processor (strongly recommended) you may have to divide in 2 batches, processing half at a time. In food processor with metal blade or in a large mixing bowl, combine Cheddar cheese, garlic, cream cheese, curry powder, balance of chopped scallions and mayonnaise until well blended. Spread mixture in 8-inch quiche dish or 8-inch glass pie plate. Cover with plastic wrap and refrigerate overnight. Just before
serving, spread chutney on top of cheese mixture. Sprinkle reserved 1/4 cup chopped scallions over all. Recipe makes 5 cups, enough to serve 25.
Source: Adapted from recipe in Marlene Sorosky’s "Year- Round Holiday Cookbook," published by Harper Row in 1982.

A long time ago when we were a family of 6 and I served pumpkin pancakes for dinner, they thought it was a strange time to have them. Fortunately, everyone went along with my testing, no matter what meal they were served! That said they are good for breakfast or brunch.

3/4 cup + 2 tablespoons unsifted, all purpose flour1 tablespoon sugar2 teaspoons baking powder1/2 teaspoon cinnamon1 cup milk1/2 cup canned pumpkin2 slightly beaten egg yolks2 tablespoons butter, melted2 stiffly beaten egg whitesMix dry ingredients together. Combine milk, pumpkin, egg yolks and melted butter. Add to dry ingredients, stirring just until flour mixture is moistened. Fold in beaten egg whites. Using about 1/3 cup batter for each pancake, bake on hot griddle, turning once. Serve with Hot Cider Sauce. Recipe makes 8 pancakes.      To make Hot Cider Sauce, combine in a saucepan 3/4 cup cider, 1/2 cup packed light brown sugar, 1/2 cup light corn syrup, 2 tablespoons butter, 1/2 teaspoon lemon juice and 1/4 teaspoon pumpkin pie spice. Bring to boiling; simmer 15 minutes. Recipe makes 1-1/4 cup sauce.CRANBERRY AND BLEU CHEESE SALAD
1 cup chopped walnuts3 tablespoons butter1/4 cup sugar1 teaspoon ground pepper1/4 teaspoon kosher salt12 cups torn salad greens3/4 cup dried cranberries4-ounces bleu cheese, crumbledDressing:
1/4 cup red wine vinegar or cider vinegar1/4 cup canola oil1/2 cup loosely packed parsley springs1/4 cup chopped red onion2 garlic cloves1/4 cup sugar (more if you like it sweeter)1/2 teaspoon oregano1/8 teaspoon kosher salt1/8 teaspoon pepperIn skillet cook and stir walnuts in butter until toasted, about 5 minutes. Remove from heat, stir in sugar, pepper and salt. In bowl toss with greens, cranberries and bleu cheese. Place dressing ingredients in a blender and process until smooth (should be bright green color). Drizzle over salad mixture just before serving.
Note : Nuts and dressing can be made ahead; both freeze well.
Source: Mag Dues, Minster O H.LEMONY CUCUMBER SALAD
1 cup thinly sliced radishes1/2 cup finely chopped orange bell pepper1/4 cup flat leaf parsley2 English seedless cucumbers, cubed (about 6 cups)1 teaspoon lemon zest1 tablespoon olive oil (I use light kind)1-1/2 teaspoons white wine vinegar1/2 teaspoon kosher salt1/4 teaspoon freshly ground pepperCombine radishes, bell pepper, parsley and cucumbers. In a small bowl whisk together remaining ingredients. Pour over cucumber mixture; toss to coat. Serve at room temperature or chilled. Recipe makes 8 servings.
Source: Cooking Light, July 2011.

     Denise Hench tells me the next recipe can be served as a side dish or a vegetarian main dish. Hot sauce “kicks it up a notch.”


6 to 8 sweet onions, sliced thin1/2 cup butter4 large eggs1 cup sour cream1/4 cup Parmesan cheese2 tablespoons hot saucePinch of paprikaSalt and pepper as needed(2) 9-inch pie crusts, homemade or Pillsbury® refrigerated1/2 cup grated Parmesan cheese, dividedBake pie crusts for 10 minutes in 350ºF oven. While crusts are baking, sauté onions in the butter until onions are limp and translucent. In separate bowl, whisk eggs and sour cream. Add hot sauce and spices and whisk again to blend. Fold in sautéed onions and the 1/4 cup Parmesan cheese. Pour batter into the two pre-baked pie shells. Top each pie with half the remaining Parmesan cheese. Bake for 30 to 40 minutes or until set. Each pie serves 6 to 8.
Source: Mrs. Mark (Denise) Hench, Defiance, O H.SPINACH LASAGNA ROLLS
(1) 8-ounce package reduced-fat cream cheese, softened(1) 10-ounce package frozen chopped spinach, thawed and well drained (squeeze moisture out in paper towels)1 cup shredded mozzarella cheese1/4 cup Parmesan cheese6 lasagna noodles, cooked according to package directions(1) 24-ounce jar spaghetti sauce1/4 cup additional mozzarella cheeseWith electric beater combine cream cheese, spinach,
mozzarella cheese and Parmesan cheese. Divide mixture into 6 equal portions. Spread onto cooked noodles and roll up tightly. Arrange seam-side down in 9-inch square baking dish; top with spaghetti sauce and 1/4 cup mozzarella cheese. Bake in preheated 375ºF oven for 30 minutes. Recipe makes 6 servings.
Source: Adapted from Kraft® recipe.MEXICALI CHICKEN
3/4 cup shredded Cheddar or Monterey Jack cheese(1) 4-ounce can green chiles, drained(1) 2-ounce can sliced black olives, drained3 tablespoons finely chopped onion4 boneless, skinless chicken breasts, pounded1/3 cup butter, melted1 cup tortilla chips, crushedPreheat oven to 375ºF. Mix cheese, green chiles, olives and onion in a bowl. Evenly divide cheese mixture on the chicken. Fold flattened chicken in half. Brush both sides with butter and coat with crushed tortilla chips. Arrange in single layer in a shallow baking dish. Bake for 30 to 40 minutes or until cooked through. Serve with sour cream and salsa. You may prepare in advance and store covered in the refrigerator. Bake just before needed. Recipe makes 4 servings.
Source: California Mosaic, a cookbook from the Junior League of Pasadena, Inc.ORANGE-CRANBERRY BUNDT CAKE
1 cup (2 sticks) unsalted butter, softened2 cups sugar4 eggs1 tablespoon grated orange zest2-1/2 cups plus 1 tablespoon unsifted all-purpose flour3/4 teaspoon salt1 teaspoon baking powder1/2 cup sour cream (not reduced-fat kind)1-1/2 cups fresh cranberries, coarsely choppedPreheat oven to 350ºF. Lightly butter and flour a 12-inch Bundt pan, shaking out excess flour. Set aside. To make cake, combine butter and sugar in the bowl of a standard mixer. Cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and orange zest. Mix well. Combine 2-1/2 cups flour, salt and baking powder on a large piece of waxed paper. Add half to butter mixture, beating until smooth, then all the sour cream, then remaining flour
mixture, beating until smooth. Toss additional tablespoon of flour with coarsely chopped cranberries to keep them from sinking to the bottom of the Bundt pan. Fold into creamed mixture until evenly distributed. Spoon batter into prepared pan, spreading to level. Bake at 350ºF for 45 minutes; reduce temperature to 325ºF and bake another 15 minutes or until a skewer inserted in the center comes out clean. Remove to wire rack. Let set for 10 minutes and then remove from pan onto serving plate. Cool completely. Recipe makes 24 slices.
Source: Adapted from Family Circle recipe.     Living in Bryan, O hio, where Spangler® Candy Company is one of the largest producers of candy canes in the world, it seems appropriate to have a cookie made with them!CANDY CANE SHORTBREAD COOKIES
1 cup butter, softened1/3 cup sugar1/4 cup crushed Spangler® candy canes (I used 1/2-ounce size canes)1 teaspoon pure vanilla extract2 cups all-purpose flour1/4 cup cornstarchTopping:
10 (1/2-ounce size) candy canes1/2 cup powdered sugarPreheat oven to 300ºF. Using an electric mixer, combine butter, sugar, crushed candy canes and vanilla until well blended. Gradually add flour and cornstarch (dough will be stiff). Knead further in a large piece of waxed paper to make a smooth ball
of dough. Form into 1-inch balls (I used Pampered Chef® small scoop leveled off). Place on parchment paper-lined cookie sheets. Criss cross each ball with a fork (like for peanut butter cookies). Bake for 20 to 25 minutes or until bottoms begin to brown. Cool 5 minutes, then dust generously with topping. To make, pulse candy canes on and off until finely crushed (more than for the cookies) and mix with powdered sugar. Store in airtight container, separating layers with waxed paper. Recipe makes 2-1/2 dozen.
Source: Adapted from General Foods recipe.
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Mary’s Memo #2244

     At this late date the quickest and surest way to buy any of the following cookbooks is at and if your order is over $25.00 they’ll be shipped free.
     To be honest, in the past I didn’t pay much attention to vegetarian recipes but now that I limit my meat intake I’m looking at meatless recipes with new interest. “125 Gluten-Free Vegetarian Eating: Bountiful & Vibrant” by Carol Fenster, PhD, is filled with recipes whose flavor and texture will knock your culinary socks off! Aside from its innovative and delicious recipes, this book allows the cook to accommodate people with different dietary needs including dairy-free and egg-free as well. Recipes like Eggplant Parmesan Stacks, Thai Corn Chowder, Chocolate Brownies and Angel Pan Biscuits
should have general appeal. Published by Avery, the paperback costs $18.00.
     The “I Love Trader Joe’s Around the World Cookbook” by Cherie Mercer Twohy, is independently authored and published by Ulysses Press for $17.95 and is not endorsed in any way by Trader Joe’s and the trade name is used for informational purposes only. That said “foodies” can circle the globe without leaving their kitchens with recipes such as Potsticker
Soup (Asia); Potato Gratin with Goat Cheese (France); Chicken Caponata (Italy); and Yogurt-Slathered Grilled Lamb (Greece). Cherie Mercer Twohy’s cooking school, Chez Cherie, has educated
thousands of students since its founding in 2000, and
she has been designated a Certified Culinary Professional (CCP) by the International Association of Professionals.
     Last but not least, “A Well-Seasoned Kitchen, Classic Recipes for Contemporary Living” by Sally Clayton and Lee Clayton Roper (MLC Publishing; $34.95/hardcover) went national this year. Until now the cookbook featuring 186 elegant tested recipes, with menus and full color photos by Laurie Smith,
has been available only in Colorado where Lee Clayton Roper lives. Sally Clayton, now deceased, was known for her effortless style and smart sensibility when it came to home cooking and entertaining. So when she began to suffer from memory loss, daughter Lee decided to engage her mother in the kitchen evoking family memories and collecting cherished recipes. The time they spent together led them to begin writing “A Well Seasoned Kitchen” in 2009. The book that was so popular
in Denver and won the 2010 Gold Medal for Cookbooks from the Living Now Book Awards is now available through Amazon with a portion of the proceeds donated to the Alzheimer’s Association, Colorado Chapter. Delicious, easy and beautiful dishes include Tomato Basil Bisque, Green Beans with Lemon-Butter Sauce and Apple Cake to name a few.
2 tablespoons butter2 tablespoons extra-virgin olive oil1-1/2 teaspoons chopped garlic1 cup chopped yellow onion(2) 14.5-ounce cans diced tomatoes with garlic and basil, undrained1/4 cup tomato paste2-1/4 cups butternut squash (around 1-1/4 to 1-1/2 pounds), peeled and diced2 cups chicken broth2 tablespoons fresh basil2 teaspoons fresh thyme leaves1/2 teaspoon sugar2 cups light cream1/4 teaspoon Tabasco® sauce (or more to taste)In a large saucepan, melt butter with olive oil over medium heat. Add the garlic and chopped onion, stirring occasionally, until soft. Add tomatoes, tomato paste, squash, chicken broth, basil and thyme. Season to taste with sugar, salt and pepper. Bring to a boil and then reduce heat. Cover and simmer for about 30 to 35 minutes or until squash is fork tender. Puree soup, either in the pan with an immersion blender or in a standing blender (return to the saucepan if you use the
latter). Stir in 1 cup light cream and Tabasco®; adjust seasonings as needed. Use all 2 cups for a creamier soup. Heat the soup, then ladle into bowls. Recipe makes 6 servings. ENCORE FOR NEVA RINGER’S HOLLY WREATHS
     A few of Neva’s Holly Wreaths here and there will make your cookie plate spectacular. Neva Ringer was one of Bryan’s best cooks and community leaders and a recipient of the Bryan Area Foundation’s Good Citizen Award in the 80s.NEVA RINGER’S HOLLY WREATHS
30 large marshmallows1 stick butter2 teaspoons green cake coloring1 teaspoon vanilla4-1/2 cups cornflakesRed hotsMelt marshmallows and butter together in double boiler. Add coloring and vanilla and pour mixture over cornflakes. Toss gently until well coated. Drop by teaspoonfuls onto waxed paper and make a hole in the center of each to form a wreath. Decorate with red hots and let stand for 24 hours to set. Store covered at room temperature in a single layer.
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Mary’s Memo #2243

     Gourmet Gifts by Dinah Corley with photography by
Alison Shaw (Harvard Common Press, fall 2011, $19.95/
softback) features 100 delicious recipes for every occasion to make and wrap with style. There are loads of ideas for Christmas, birthdays and other holidays through the year …. the first food gifting book to give equal weight to the recipes and the craft of wrapping and presenting them.
     I chose Crackers, Italian Style to share because they
don’t need a dip or spread at cocktail time. Furthermore,
the dough can be frozen for 3 to 4 months before slicing
and baking.

1/2 cup finely grated Romano cheese1/2 cup finely grated Parmesan cheese1/2 cup finely grated Asiago cheese3/4 cup all-purpose flour2 teaspoons dried marjoram1/2 teaspoon coarsely ground black pepper1/2 teaspoon coarsely ground white pepper1/4 cup (1/2 stick) unsalted butter, cut in very thin slices1-1/2 tablespoons ice water1 teaspoon white wine vinegarPlace the cheeses, flour, marjoram, peppers and butter in the work bowl of a food processor. Pulse the processor on and off 6 or 7 times or until the dough resembles brown sugar consistency. Turn the processor on and off and add the ice water and vinegar while the machine is running. Process until the mixture forms a ball in the machine. Roll and pat the dough into a compact log about 13 inches long on a lightly floured work surface. Wrap tightly in plastic wrap, then flatten the log on four sides to make it square. Place the squared dough in the freezer for an
hour or so, until it is firm enough to slice. Preheat the
oven to 375ºF and line 2 cookie sheets with parchment
paper. Cut the chilled dough into 1/3-inch thick slices and place 1-inch apart on prepared cookie sheets. Bake the crackers for 8 minutes on the middle two racks of the oven. Rotate and switch the pans and bake for another 5 to 8 minutes, or until crackers are resistant to the touch and golden brown around the edges. Place the cookie sheets on racks to cool for 1 hour. Store crackers in airtight container until you are ready to assemble and deliver the gift. Shelf life is 1 week in airtight container. Recipe makes 35 to 40 crackers.Source: Gourmet Gifts by Dinah Corley: Harvard Common Press, Fall 2011, $19.95/softback. Order from
     Chief and Rays have a Libby® Pumpkin Bread Kit, also a Carnation® Famous Fudge Kit for those who prefer something like this to “from scratch” cooking and baking. You’ll pay more for the convenience of a kit with all the ingredients included but that’s for you to decide.

     My first holiday recipe sheet was printed in 1961 before I was on the radio or did Mary’s Memo for Chief & Rays Supermarkets. It came about because when I took a dish to a potluck or served a dessert at a meeting people asked for the recipe. It seemed to me at the time that the easiest way to share recipes was to print the most requested ones and send them out in our Christmas cards.
Cranberry Crunch Squares was on the 1961 recipe sheet. Since then Ocean Spray® has reduced the size of the can from 16 to 14 ounces, not enough for an 8x8x2-inch dessert so I doubled the recipe and baked in a 9x13-inch pan.


2 cups quick-cooking oatmeal1-1/2 cups packed light brown sugar3/4 cup + 2 tablespoons unsifted all-purpose flour1 cup flaked coconut2/3 cup butter(2) 14-ounce cans Ocean Spray® Whole Berry Cranberry Sauce2 tablespoons fresh lemon juice      Mix oats, brown sugar, flour, coconut and butter until crumbly in a food processor or use a pastry blender to cut in butter. Spray a 9x13 baking dish with a non-stick coating. Press half the crumb mixture into the prepared dish. Combine whole cranberry sauce with lemon juice and spread evenly over crumb mixture. Top with remaining crumb mixture, pressing slightly into cranberries. Bake in preheated 350ºF oven for 40 minutes. Serve warm or at room temperature. Top with a scoop of vanilla ice cream.
Recipe makes 16 servings.
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