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: 4 to 6 servings Directions: Place the potatoes in a 3-1/2-quart (or larger) slow cooker, then place the roast over the potatoes
1: In a large bowl, combine the remaining ingredients; mix well and pour over the roast
2: Cover and cook on the low setting for 5 to 6 hours
3: Remove the roast to a cutting board and thinly slice
4: Serve with the potatoes and sauce
5: NOTE: Ask your butcher to roll and tie your roast for you
6: "OOH IT'S SO GOOD!!" MR
7: FOOD, OOH IT'S SO GOOD!! and the Mr
8: Food caricature logo are trademarks of Ginsburg Enterprises Incorporated
9: Recipes and other Mr
10: Food materials may not be reprinted without the express written permission of Ginsburg Enterprises Incorporated Nutritional information for 6 servings: 866
11: 6 calories; 35
12: 0 grams fat (36
13: 2% calories from fat); 49
14: 0 grams protein; 89
15: 6 grams carbohydrates; 109 mg cholesterol; 141mg sodium
16: Diabetic exchanges: 2 grain(starch); 6 lean meat; 1/2 vegetable; 2 fruit; 3 fat; 1 other carbohydrates
17: Recipe by: Featured on Mr
18: Foods Kitchen on 1/22/98 Posted to MM-Recipes Digest V5 #023 by SuenDoug <SuenDoug@aol
19: com> on Jan 23, 1998