Wednesday, November 25, 2009

Make-ahead Mashed Potatoes

5 lbs potatoes, peeled and quartered
6 oz reduced fat cream cheese
1 cup light sour cream
2 tsp onion powder
1 tsp salt
1/2 tsp pepper
2 egg whites, slightly beaten
1 tablespoon margarine or butter

Boil potatoes until tender. Mash well to remove all lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Cool slightly, cover and refrigerate.

Reheat in slow cooker about 1 hour before serving.

Grandma Lavon's Cranberry Sauce

4 cups cranberries
3 cups sugar
2 cups water
1 tsp cinnamon
1/2 tsp gr. cloves
pinch of ginger

Bring sugar, water, cinnamon, cloves, and ginger to a boil. Add cranberries and bring to a boil, keep boiling for ten minutes. Reduce heat and simmer for one hour. Remove from heat and chill.