4 : sl Crustless bread
6 : oz Pk frozen snow crab meat
1 : c Grated sharp Cheddar cheese
Salt : Salt and pepper
4 : Eggs
3 : c Milk
1/2 : ts Salt
ds : ds Cayenne
2 : pk Cream cheese; 8 ozs each
2 : tb Lemon Juice
2 : tb Mayonnaise
1 : sm Grated onion; * see note
1 : lb Fresh crabmeat
1 : Whole jar cocktail sauce;
0: Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans
1: (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along the edges
2: ) Set aside
3: In a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, and cloves
4: Add cranberries or cherries, blueberries or raisins, and hazelnuts or pecans
5: In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and cooking oil
6: Stir into fruit mixture
7: Spoon about 3/4 cup of the batter into each pan, stirring batter often
8: Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick inserted near the center of each loaf comes out clean
9: Cool the loaves in the pans on wire racks for 10 minutes
10: Remove loaves from pans
11: Cool thoroughly on wire racks
12: Wrap loaves in brandy-moistened cheesecloth
13: Over-wrap with foil
14: To mellow flavors, store in the refrigerator for up to 8 weeks
15: Remoisten cheesecloth with about 1 Tablespoon of brandy once a week or as needed
16: Makes 4 loaves, 8 servings each
17: From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92 From Gemini's MASSIVE MealMaster collection at www
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