Visiting a local grocery store, I noticed they had suet in their meat counter. It immediately reminded me of a recipe that was given to me by Paula Bruce in the early 1970’s. The recipe was her paternal grandmother’s and it was Chili. The suet might turn most people off, but I know that the fat trimmed from the beef carcass is loaded with flavor and I wanted that in my chili. The suet doesn’t have to be consumed. I chill the chili after making and the fat becomes hard and easy to lift off leaving that fabulous flavor. The recipe is simple and makes a lot good for freezing or canning. Thanks Paula for sharing the recipe (mine is dated 1973) and for allowing me to share with others. Enjoy!

Fresh cranberries are only available in the fall for Thanksgiving and Christmas. That’s why I freeze fresh cranberries to use all year long.

Just this week I had a request for Stevens Catering Cranberry Relish Salad, a dish often served at our events and especially at Thanksgiving. The recipe comes from Earlene Moore and you can find many recipes at her website at Earlenescakes.com.

The cooked recipe I developed in self defense. I was buying so much of it at a local store that I decided I needed to develop a recipe. It is pretty much the same as other cooked recipes except I omitted the spices called for and added turmeric and jalapeno pepper. It was a hit and it is great over cream cheese served with crackers. We served it with dressing balls as an appetizer.

Enjoy both recipes at Thanksgiving and Christmas as a side to Turkey and Dressing.

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