Cranberry Jelly Walnut Candy

Cranberries are grown here on the Oregon coast and Cranberry Sweets is a popular local candy factory featuring several kinds of cranberry treats and other delightful confectionery creations.

I've exchanged candy recipes with family and friends for decades. This cranberry jelly walnut candy recipe is popular locally and very close to the one sold at the local candy factory.  I acquired the recipe back in the early 1970s.

Variations can be made with other flavors of gelatin, such as raspberry or cherry, but I like the tart and sweet tastes of the citrus flavors.

These make a nice addition to gift baskets or bags for the holidays, or addition to a dessert tray or table. 

Cranberry Jelly Walnut Candy
1, 14 oz. can jellied cranberry sauce
1-3/4 cups sugar, divided
2,  3 oz. package lemon gelatin
1,  3 oz. package orange gelatin
1-1/2 cups chopped walnuts
2 tsps. of butter or oil for spraying foil
Optional: melted chocolate for dipping

Line an 8 to 9-inch square pan with foil and grease with butter or spray then set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. 

Smash the jellied sauce with a potato masher, then stir all ingredients until combined. Bring to a boil over medium heat, stirring constantly for 4 or 5 minutes. 



Remove from the heat; stir in walnuts. Pour into prepared pan. 

Chill several hours until set. Lift the chilled mixture out of the pan, place on a cutting board and discard foil; cut into 1-in. squares or desired sizes (1/2-inch cubes or 1/2-inch by 1-inch minibars.) 

Roll in remaining sugar and/or dip in melted chocolate. After cutting, pieces can be tossed and shaken in a bowl with 3/4 cup of sugar to coat.

Store at room temperature between layers of waxed paper or coffee filters in an airtight container. Yield: About 2 to 2 1/2 pounds.

Estimated cost: $5.50 or less.

Three Meat Loaf Recipes

I've tried several meat loaf recipes over the years but keep coming back to three that always turn out delightful with basic ground beef, though lean at least 80% or ground chuck or ground sirloin is recommended. 

 I've never made the types of  loaves with meat combinations, (veal, pork etc.), just plain ground beef like I remember from growing up or when raising kids.  

It's always a welcomed meal, and considered "comfort food."

Cheese Stuffed Meat Loaf

1 pound ground beef

1/3 of medium onion diced

1 clove minced garlic

3 or 4 Tabs. tomato juice or ketchup
1 tsp. Worcestershire

salt & pepper to taste

3/4 cup dried oatmeal

1 Egg

Cheese of choice: American, Cheddar, Velvetta

Mix all ingredients then pat 1/2 the mixture into loaf pan, making an indentation down the length of the middle about 1 inch deep and 2 inches wide.  Slice cheese into thick slices laying in to fill middle of the meat indention, then spread the other half of meat mixture on top to seal. More cheese can be add on top. Bake at 350 degrees for one hour. 

Cheeseburger Meat Loaf

1 pound ground beef

1/2 cup cooked, crumbled bacon

 8 oz. Cheddar, grated or cheese of choice.

2 eggs, lightly beaten

1/4 cup bread crumbs, I use seasoned crumbs

1/4 cup mayonnaise

1 Tab. Worcestershire

1/4 tsp. salt

1/4 tsp. black pepper
Optional: dash or two of liquid smoke

Topping:

2/3 cup ketchup

4 Tabs. mustard

Canned French fried onions, optional

Preheat oven to 350 

Combine beef and remaining ingredients except topping, mixing well. In separate bowl, combine the ketchup and mustard. Stir 1/2 cup ketchup mixture into meat mixture, saving the remaining ketchup mixture to spread over shaped loaf.

Press meat mixture into a loaf pan, or shape into a loaf and place on baking pan or dish. Spread remaining ketchup mixture over loaf.  Bake 55-60 minutes if not using onion topping; otherwise, bake 40 minutes, then top with French fried onions; bake another 10 to 15 minutes, until onions are crispy.

Old Fashioned Meat Loaf
1 pound ground beef
1/2 medium onion, minced
1 medium carrot, minced
1 stalk celery minced
1 large egg
3 slices of bread, crusts off and processed for fresh crumbs, or 1/2 cup of bread crumbs
2 tsps. minced garlic
4 tsps. dry mustard
1/4 cup parsley flakes
1/2 cup ketchup
1 tsp. each salt and pepper
tsp. or two to taste of hot sauce: red pepper, green  Tabasco
1/2 tsp. rosemary
3 or 4 strips of bacon cut in half
Glaze: BBQ sauce, bottled or homemade using mixture of brown sugar, mustard  & ketchup.
Set oven to 400.

Process celery, garlic, onion, carrot in processor to mince. (Veggies, help make a moist loaf)  In a mixing bowl add beef, egg, mustard, parsley, ketchup, crumbs, remaining seasoning, and minced vegetables. Mixing with hands knead to combine all ingredients.

For free-form, shape on into oval or round on rack in baking pan, brush with glaze, layer top with bacon and brush with more glaze. This will be crustier all around than using a loaf pan.  Bake 55-60 minutes, rest 15 minutes and serve. Internal temperature should be 165 degrees.

For loaf-form  pat in pan, brush with glaze, layer top with bacon width-wise tucking ends down sides, brush with glaze.  Bake 55-60 minutes, rest 15 minutes and serve. Internal temperature should be 165 degrees.

Estimated cost $3.60 or less; .90 cents a serving or less

Kale Quiche, Crustless

This is similar to my Spinach Quiche but while kale cooks down or wilts like spinach, it has quite a different flavor and firmer texture with taste similar to the broccoli family.

If wanting a crust, leave out the Bisquick and bake in a pie crust shell.  I try to watch carbs, so make several kinds of crustless quiches.

Leftovers freeze well and this quiche makes a nice lunch or dinner entree.  Serve with a garden salad or cup of soup.

Kale and Bacon Quiche
A bunch of green Kale, 4 cups, roughly chopped
1/2 cup of chopped bacon
1/2 cup diced onion
2 minced cloves of garlic
1 Tab. olive oil
1 1/2 cups of Cheddar cheese
1/2 cup grated Parmesan cheese
4 eggs
1-1/4 cups of milk
1/2 cup Bisquick
1 tsp. of salt
1/2 tsp. of black pepper
9 inch baking dish

Preheat the oven to 450.


Fry bacon until crispy. Remove and drain on paper towels. Saute onions with garlic until slightly browned. Tear kale leaves from stems and rough chop. Add kale and fry for about 3 minutes or until wilted. Remove from heat and mix in cooked bacon.

Spread bacon, kale, garlic, and onion mixture over the base of the pie plate.

Beat eggs and mix in milk, cheeses, Bisquick, salt and pepper. Blend well and pour into pie pan or shell.  Bake for 15 minutes in preheated oven at 450 degrees.

Lower oven to 350 and bake for another 10-15 minutes or until the center of the quiche is almost firm.  Remove quiche from oven and let it stand for about 10 minutes before serving.
Serves 6 to 8.

Estimated cost $5.00 or less .83 cents a serving or less.