Burgundy Mushrooms

This is one of my husband's favorite holiday sides...

Ingredients:
4 lbs white button mushrooms
1 litre Burgundy wine
2 cups of boiling water
2 sticks butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon freshly ground pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic, peeled

Directions:
Throroughly wash mushrooms and throw them into a large crockpot, and rest of the ingredients.  (Normally your crock pot lid will not fit perfectly when you have all ingredients in the crock pot, don't worry the mushrooms will shrink and the lid will fit perfectly in about an hour. )  Turn crock pot on low and cover for 6 hours, then remove lid and continue cooking uncovered for 3 hours.

Add salt to taste and the end of the cooking process.  The mushrooms will be very dark in color. 

Apple Cranberry Sauce

2 Granny Smith Apples, peeled, cored and finely chopped.
3/4 cup sugar
1/2 cup cranberry juice cocktail
2 tablespoons balsamic vinegar
1 cinnamon stick
1 (12-ounce package fresh cranberries

In a medium saucepan, combine apples, sugar, cranberry juice, vinegar, and cinnamon stick. Bring to a boil over medium-high heat; boil for 3 minutes. Stir in cranberries; reduce heat and simmer for 8 minutes, or until cranberries pop. Discard cinnamon stick. Remove from heat; cover, and chill.

Note: Cranberry sauce can be stored in air tight container for up to 1 week.

Watergate Salad

1 - 4oz box pistachio pudding
1 - 20 oz can crushed pineapple (drained)
1/2 package minature marshmallows
1 cup crushed pecans
1 - 8 oz container cool whip (thawed)

Mix all ingredients well, por into 8/2 x 11 pan and chill until set.