1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Place ingredients in saucepan
1: Bring to boil & cook for 3- 4 minutes, stirring occasionally
2: Remove from heat
3: Cover & chill
4: Remove cinnamon before serving
5: Makes 3+ cups
6: May be made ahead & chilled for up to a week
7: Nutritional info: per 1/4 c
8: approx
9: 0 protein, 0 fat, 0 choloresterol, 2 gm dietary fiber, less than 117 calories 06/13/92 Recipe By : Sharon Beck Posted to EAT-L Digest 17 November 96 Date: Mon, 18 Nov 1996 12:59:13 -0500 From: Sharon Beck <parasol@BUFFNET
10: NET>