HOLIDAY RECIPES:

Mama Stamberg's Cranberry Relish:

This is not your everyday Cranberry relish, Donna sent this recipe and says it's great for a different twist.

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")

Add everything else and mix.  Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy.  It’s also good on next-day turkey sandwiches, and with roast beef.")

Makes 1-1/2 pints.
 

APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE:
 
 

1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup vegetable oil
10 cups mixed baby greens
2 Red Delicious apples, cored, thinly sliced
1/2 cup chopped walnuts, toasted

Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)

Combine greens and apples in large bowl. Toss with enough dressing to coat.
Sprinkle with walnuts. Serve, passing remaining dressing separately.

Serves 6.
 

Pumpkin Pie with  Spicy Walnut Streusel Topping:

Streusel:

1/3 cup all purpose flour
1/4 cup (packed) golden brown sugar
1 tablespoon minced crystallized ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons (1/4 stick) chilled unsalted butter, cut into cubes
1/3 cup walnuts, coarsely chopped

Pumpkin filling:

1 15-ounce can pure pumpkin
1 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract

Sweetened whipped cream

Use your favorite pie crust recipe.
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch.  Fold overhang under; crimp edges decoratively.  Refrigerate 1 hour. 

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights.
Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature. 

For streusel: 
Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts. 

For pumpkin filling: 
Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust. 

Sprinkle streusel over filling. Bake pie until streusel is golden and filling is set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours ahead.  Let stand at room temperature.) Serve with sweetened whipped cream.

Makes 10 servings.