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: Grind cranberries in food processor til well chopped
1: Remove to a bowl
2: Cut orange in eighths, and grind in food processor
3: Add to cranberries
4: Add sugar
5: Let set in refrigerator for 2 to 3 days
6: Delish
7: From the Joy of Cooking
8: Posted by PAMCAM@delphi
9: com to the Fatfree Dig
10: Vol
11: 12 Issue 21 Nov
12: 22, 1994
13: FATFREE Recipe collections copyrighted by Michelle Dick 1994
14: Used with permission
15: Formatted by Sue Smith, S
16: Smith34, TXFT40A@Prodigy
17: com using MMCONV
18: File ftp://ftp
19: idiscover
20: co
21: uk/pub/food/mealmaster/recipes/fatfreex
22: zip