RECIPE #3920 STUFFED CRANBERRY SAUCE Wednesday, November 22, 2006 - | Nashville News, Weather & Sports

RECIPE #3920 STUFFED CRANBERRY SAUCE Wednesday, November 22, 2006



One 8-ounce container whipped cream cheese

2 tablespoon mayonnaise

½ cup finely chopped pecans

Two 16-ounce cans jellied cranberry sauce, chilled

1. Mix the cream cheese and mayonnaise until creamy. Add the pecans and stir until well mixed.

2. Remove the lids from the cranberry sauce cans. Run a knife around the inside of the cans to loosen the sauce. Slide the cranberry sauce whole from each can. Slice the cranberry sauce into ¼-inch rounds (you will get about 7 to 8 slices per can).

3.  Spread the cream cheese mixture on half the rounds and place another round on top, like a sandwich. Cut each round in half and place on a pretty white dish. Cover with plastic wrap. Keep in the refrigerator until ready to serve. This can be made several hours in advance.

Serves 14 to 16

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