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Cajun Raccoon with Sweet Potatoes
Pressure Cooker Corn Chowder
Homemade Soup Bowls
Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Mushroom-Cranberry Sauce

1 T. olive oil
1 package (8-oz.) fresh mushrooms, sliced
1 c. dried cranberries
1 rib celery, diced
1 T. all-purpose flour
1 c. chicken or turkey broth


Heat oil in medium nonstick skillet over medium heat. Cook mushrooms until browned, about 5 minutes. Add cranberries and celery. Sprinkle with flour; stir well. Add broth; cook 3 minutes until sauce thickens slightly.

All materials are courtesy of Honeysuckle White and Shady Brook Farms Turkey.

Published in the February 8, 2006 issue of Farm World.