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: Confectioner's Sugar Glaze (optional) Grease bottom of an 8 1/2 X 4 1/2 X 2 1/2" loaf pan; set aside
1: In large bowl, mix flour, sugar, poppy seed and baking powder; set aside
2: Blend milk, margarine, egg substitute, vanilla and lemon peel; stir into flour mixture just until moistened
3: Stir in cranberries; spread in prepared pan
4: Bake at 350^ for 60-70 minutes or until done
5: Cool
6: Drizzle with glaze if desired
7: Makes 12 servings
8: Nutrition Information per serving: 216 calories, 172 mg
9: sodium, 0 mg
10: cholesterol, 6 gram total fat (25% calories from fat), 1 gm saturated fat, 1 gm dietary fiber
11: This could be posted in a number of places - Tea Breads, etc
12: But, since it is faily low fat, and uses products that make it that way, here it is
13: Food & Wine RT [*] Category 7, Topic 8 Message 77 Sat Dec 12, 1992 S
14: KERR7 [QueenTester] at 22:06 EST From the recipe files of Sylvia Steiger, GEnie THE
15: STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005