Miscellaneous Recipes
DRIED CHERRY CORNBREAD STUFFING
1 Tbsp. Olive Oil
1 Medium onion, chopped
1 Clove garlic, minced
1 Large celery stalk, diced
8 Green onions, minced
1 ¼ Cup Chicken broth
¼ tsp. Ground cumin
¼ tsp. Ground black pepper
Dash Cayenne red pepper
½ Cup Graceland dried cherries
½ Cup Shelled, unbaked pistachios
2 Cups Cornbread stuffing mix
In saucepan , heat olive oil over medium-high heat. Add chopped onion, garlic, celery and green onion; cook until softened but not browned. Add chicken broth; bring to boil. Cover; cook for 2 minutes. Stir in cumin, black and cayenne red peppers, Graceland dried cherries, pistachios and cornbread stuffing. Allow to stand until stuffing is moist about 2 minutes; fluff with fork. Use to stuff pork or veal chops.
YIELD: STUFFING FOR 8-10 CHOPS
CHERRY PECAN PANCAKES
1 ½ Cups Milk
1 Cup Graceland dried tart cherries
3 Tbsp. Vegetable oil
1 Egg, slightly beaten
3 Tbsp. Honey
2 Cups Whole-wheat flour
¼ Cup Wheat germ, uncooked.
1 Tbsp. Baking powder
1 Cup Finely chopped pecans
In medium bowl, combine milk, cherries, oil, egg and honey; mix well. In a large mixing bowl, combine milk mixture into flour mixture. Stir just until all ingredients are moist. Pour ¼ cup batter on to a preheated griddle. Cook until golden brown, turn only once. Serve immediately with syrup.
YIELD: ABOUT 20 PANCAKES
GOLDEN APPLE OATMEAL
¼ Cup Diced Graceland dried apple
1/3 Cup Apple juice and water
⅛ tsp. Salt
Dash Cinnamon and nutmeg
1/3 Cup Quick-cooking rolled oats
Combine apples, juice, water and seasonings; bring to boil. Stir in rolled oats; cook 1 minute. Cover and let stand several minutes before serving.
YIELD: 1 CUP SERVING
DRIED FRUIT GRANOLA
1 ½ Cups Old-Fashioned Oats, Uncooked
¼ Cup Wheat Germ
¼ Cup Sunflower Seeds
¼ Cup Chopped Walnuts
¼ Cup Flaked Coconut
¼ tsp. Ground Cinnamon
¼ Cup Honey
2 Tbsp. Vegetable Oil
¼ Cup Graceland dried Cherries
¼ Cup Graceland dried Blueberries
¼ Cup Graceland dried Cranberries
In medium bowl, combine oats, wheat germ, sunflower seeds, walnuts, coconut and cinnamon. Stir in honey and oil to coat. Spread oat mixture into a lightly greased 9" square baking pan. Bake at 300 degrees for 20 minutes, stirring after 10 minutes. Remove from oven and stir in Graceland dried fruit. Cool.
YIELD: ABOUT 3 CUPS
GOLDEN SNACKING GRANOLA
2 Cups Oats
1 ½ Cups Slivered almonds or coarsely chopped walnuts
3 ½ oz. Flaked coconut
½ Cup Sunflower meats
½ Cup Wheat germ
2 Tbsp. Sesame seeds
1 tsp. Cinnamon
1 tsp. Salt
14 oz. Sweetened condensed milk
¼ Cup Vegetable oil
1 Cup Graceland dried banana slices
1 Cup Graceland dried sweet cherries
Preheat oven to 300 degrees. In large mixing bowl, combine all ingredients except banana slices and cherries; mix well. Spread evenly in aluminum foil-lined 15x10 inch jelly roll pan or baking sheet. Bake 55 to 60 minutes, stirring every 15 minutes. Remove from oven; stir in banana slices and cherries. Cool thoroughly. Store tightly covered at room temperature.
ACORN SQUASH
1 Acorn squash
Salt and Pepper to Taste
½ Cup Graceland dried Tart Cherries
1 Tbsp. Slivered Almonds
3 Tbsp. Cherry Preserves
2 tsp. Water
¼ tsp. Ground Cinnamon
Cut squash in half lengthwise and remove seeds. Place squash cut-side down, in a microwave-safe dish, with stem ends to the outside of dish. Cover with plastic wrap. Microwave on HIGH 5 minutes. Rotate dish one-quarter turn. Microwave 2 minutes on HIGH. Remove squash from microwave and carefully remove plastic wrap. Season with salt and pepper. In a small bowl, combine cherries and almonds. Divide mixture evenly between squash cavities. In the same bowl, combine preserves, water and cinnamon; mix well. Top cherry filling with equal portions of preserves mixture. Microwave, uncovered, on HIGH 3-5 minutes, or until cherry mixture is hot, rotating dish once.
YIELD: 2 SERVINGS
NORTH AMERICAN RICE PILAF
1 Cup Long Grain or Wild Rice
3oz. Graceland dried Cherries, Plumped
3oz. Graceland dried Tart Cherries, Plumped
1 Cup White Wine
Grated Rind of 1 Orange
4 Scallions, Finely Chopped
½ Cup Pecans
2 Tbsp. Butter
2-3 Cups Chicken Stock
Salt and Pepper to Taste
Follow directions for cooking rice using the chicken stock. Sauté the scallions in butter, Plump the Graceland dried fruits by simmering in white wine for 15-20 minutes. Toss the plumped fruits, grated orange, nuts and scallions with the rice. Cover and keep warm in oven until ready to serve.
CHERRY RICE PILAF
1 Cup Chopped onion
1 Cup Chopped celery
½ Cup Graceland dried tart cherries
½ Cup Chopped walnuts
1 Tbsp. Chopped fresh thyme
1 Tbsp. Chopped fresh marjoram
½ tsp. Pepper
1 Tbsp. Margarine
3 Cups Cooked rice
Put onion, celery, cherries, walnuts, thyme, marjoram, pepper and margarine in a large non-stick skillet. Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally. Add rice; mix well. Cook 3 to 4 minutes, or until thoroughly heated.
YIELD: 8 SERVINGS
ONIONS AND CHERRIES
2 Tbsp. Olive oil
2 Med. Onions, sliced
½ Cup Graceland dried tart cherries
1 Tbsp. Brown sugar
1 Tbsp. Red wine vinegar
½ tsp. Graceland dried thyme
Dash Pepper
Heat oil in a large skillet over medium-high heat. Add onions; cook, stirring, 5 to 6 minutes, or until onions are light brown. reduce heat. Add cherries; mix well. In a small bowl, combine brown sugar, vinegar, thyme and pepper; pour over onions. Mix gently. Simmer, covered, 3 to 4 minutes. Serve warm or at room temperature. Great with grilled steaks, chicken or burgers.
YIELD: 4-6 SERVINGS
CRANBERRY CHUTNEY
1 ½ - 2 Cups Graceland dried Cranberries, Plumped
1 Medium Onion, Diced
3 Mince Clove Garlic
1 ½ Cups Cold Cider
1 Cup Orange Juice and Zest of 1 Orange
½ Cup Water
1 ½ Cups Brown Sugar
2 tsp. Ground Cinnamon
2 tsp. Ground Allspice
1 tsp. Ground Cloves
1 Cup Port Wine
2 tsp. Minced Fresh Ginger
Bring the cranberries, onion, garlic, cider vinegar, orange juice, zest, water and brown sugar to a boil. Reduce heat. Simmer 10-15 minutes, stirring occasionally. Add remaining ingredients and simmer until thickened. Can be served hot or cold.
YIELD: 1 PINT
TART CHERRY KETCHUP
1 Cup Graceland dried Seeded Tart Cherries
2 Cups Boiling Water
6 Tbsp. Red Wine Vinegar
¼ Cup Tomato Paste
¼ Cup Finely Chopped Green Onion, White Only
2 Tbsp. Sugar
In a bowl, cover cherries with boiling water and let stand until cherries are softened, about 30 minutes. Drain, reserving water. In food processor or blender, combine cherries, ½ cup reserved soaking water and all remaining ingredients. Puree until smooth. Will keep, covered and refrigerated, for several weeks.
YIELD: 1 CUP
DRIED CHERRY RELISH
1 ½ Cups Graceland dried tart cherries
½ Cup Red wine vinegar
¼ Cup Balsamic vinegar
1 Tbsp. Olive oil
1 Large Red onion, finely chopped
2 Tbsp. Sugar
¼ tsp. Salt
⅛ tsp. Pepper
Combine Graceland dried cherries, red wine vinegar and balsamic vinegar in a medium mixing bowl. Let soak 30 minutes. Heat olive oil in a large skillet. Add onion; cook 5 minutes, or until onion is soft. Add sugar; mix well. Cook, stirring occasionally, over low heat 10 minutes. Add cherries with soaking liquid to onion mixture. Simmer, uncovered, 10 to 15 minutes, or until almost all the liquid is evaporated. Season with salt and pepper. Serve warm with grilled or blackened fish.
YIELD: 2 CUPS
SENSATIONAL STUFFED MUSHROOMS
30 Large Mushrooms
½ Lb. Bulk Pork Sausage
1 Cup Chopped Graceland dried tart cherries
2 Green Onions, Sliced
1 Pkg. Cream Cheese, Softened
Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well (DO NOT SOAK). Set aside. In a large skillet, cook sausage 'til done, stirring to break up. Remove from heat. Add Graceland dried cherries, onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoonful of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425-degree oven 6-8 minutes. Serve immediately.
YIELD: 30
HAM SPIRALS
1 Pkg. Cream Cheese, Softened
¼ Cup Finely Chopped Graceland dried Tart Cherries
3 Tbsp. Finely Chopped Pecans
2 Tbsp. Mayonnaise
½ tsp. Honey Mustard or Spicy Brown Mustard
4 Thin Slices Cooked Ham
In a small bowl, combine cream cheese, Graceland dried cherries, pecans, mayonnaise and mustard; mix well. Spread cherry mixture evenly on ham slices. Roll up jellyroll style; fasten with wooden picks. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into ¼ inch slices; serve on crackers.
YIELD: ABOUT 40 PIECES
SASSY SYRUP
¾ Cup Maple syrup
½ Cup Firmly packed brown sugar
¼ Cup Honey
Juice of 2 orange plus 2 tsp. zest
Juice of ½ Lemon plus ½ tsp. zest
1 Tbsp. Butter or margarine
¼ tsp. Cinnamon
½ Cup Graceland dried tart cherries
In a medium saucepan, combine maple syrup, brown sugar, honey, orange juice and zest, lemon juice and zest, butter and cinnamon; mix well. Bring mixture to boil over medium heat, stirring occasionally. Reduce heat to simmer; cook 10 minutes. Add cherries; cook 1 minute. Serve with cornmeal pancakes, waffles or French toast.
YIELD: 1 ½ CUPS
SPICY APPLE BUTTER
1 Orange
1 Lemon
2 Cups Graceland chopped dried apples
1 ½ Cups Apple cider
1 ½ Tbsp. Light brown sugar
⅛ tsp. Cinnamon
⅛ tsp. Allspice
Using a vegetable peeler, remove several strips of zest from the orange and lemon. Juice the orange and lemon and combine with the zest, apples, cider, brown sugar, cinnamon and allspice in a heave-bottomed saucepan. Bring to a simmer, cover and cook over low heat for 15 minutes. Uncover the pan and continue to simmer over very low heat, stirring often to prevent scorching, until the mixture is very thick, and the liquid has evaporated, about 45 minutes. Stir almost continuously during the last 15 minutes of cooking. Work the apple butter through a food mill or coarse sieve into a bowl; let cool. The apple butter can be stored, covered, in he refrigerator for up to 1 week or frozen for longer storage.
YIELD: 1 CUP
DRIED CHERRY SAUCE
½ Cup Butter
1/3 Cup Graceland dried Cherries
¼ Cup Whipping Cream
½ Cup Dry White Wine
⅛ tsp. Ground Cardamom
Process butter and cherries in food processor until smooth consistency; chill until firm. Combine cream and wine in saucepan. Bring to boil and reduce to 1/3 cup. Add cardamom. Whisk in cherry-butter by tablespoons. Serve sauce with veal medallions.
YIELD: 1 CUP SAUCE
CHERRY CRAB SPREAD
1 Pkg. Cream Cheese, Softened
2 Tbsp. Milk
1 Can 7oz. Crab meat, drained and flaked
1 Tbsp. Chopped Green Onion
¼ tsp. Seasoned Salt
⅛ tsp. Garlic Powder
½ Cup Chopped Graceland dried Tart Cherries
Chopped Fresh Parsley or Sliced Green Onions, For Garnish
In a small bowl, beat cream cheese and milk until fluffy. Add crab meat, green onions, seasoned salt and garlic powder; mix well. Stir in cherries. Let chill. Garnish with parsley or green onions, if desired. Serve with crackers.
YIELD: ABOUT 2 CUPS
HOT SHOT CHERRIES
2 Cups Pecan Halves
1 Cup Graceland dried Tart Cherries
2 Tbsp. Worcestershire Sauce
½ - 1 tsp. Cayenne Pepper, or to taste
½ tsp. Garlic Powder
½ - 1 tsp. Seasoned Salt, or to taste
½ tsp. Cumin
⅛ tsp. Oregano
2 Tbsp. Vegetable Oil
In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat. Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in tightly covered container.
YIELD: ABOUT 3 CUPS
