1 large onion (1/2 lb), quartered

1 cup water

In a small saucepan, combine the onion and water and bring to a boil. Simmer over low heat until the onion is just tender, about 15 minutes. Using a slotted spoon, transfer the onion to a blender and puree.

Yield: 1 cup

1/4 pound ginger, peeled and coarsely chopped

1/2 cup water

In a blender, puree the ginger with the water.

Yield: 1 cup

NOTES: Can be refrigerated for up to 5 days.

2 heads garlic (cloves peeled and halved)

1/2 cup water

In a blender, puree the garlic with the water.

Yield: 1 cup

NOTES: Can be refrigerated for up to 5 days. The Garlic Paste may darken, but it will still be good.

Ingredients:

1 (18.25 ounce) package yellow cake mix

2 cups finely chopped pecans or walnuts

1/2 cup butter or margarine, softened

3 teaspoons Pumpkin Pie Spice

1 (16 ounce) can jellied cranberry

1 tablespoon orange juice

3 large eggs

1 (15 ounce) can pumpkin

1 (14 ounce) can sweetened condensed milk

1 tablespoon Pure Vanilla Extract

Instructions:

1. Preheat oven to 350 degrees F. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly. Reserve 1-1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of 13×9-inch baking dish.

2. Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs. Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.

3. Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.

YIELD: 20 Bars

1-1/2 cups cubed whole wheat bread

3-3/4 cups white bread cubes

1 pound bulk seasoned turkey sausage

1 cup diced onion

3/4 cup chopped celery

2-1/2 teaspoons dried sage

1-1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 medium Golden Delicious apples – peeled, cored and

3/4 cup dried cranberries

1/3 cup chopped parsley

1 cooked chicken liver, diced

3/4 cup turkey stock

1/4 cup unsalted butter

Preheat oven to 350 degree. Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool. In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary and thyme; cook for 2 minutes while stirring. Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley and reserved liver. Toss mixture well. Drizzle the stock and the melted butter over the mixture; toss stuffing well. Allow stuffing to cool completely.

2 bags of fresh cranberries rough chopped

1/2 can frozen orange juice concentrate

1/4 cup or more of (depending on taste) crystallized ginger finely chopped

1 1/2 cups of sugar (or substitute )

Mix well and chill