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: Drain one 9-ounce can (1 cup) crushed pineapple, reserving syrup
1: Add boiling water to syrup to make 1 1/4 cups
2: Dissolve 1 package raspberry flavored gelatin in the hot liquid; chill till partially set
3: Fold in one cup drained orange sections (membrane removed), and the pineapple
4: Whip 1 cup heavy cream; fold in
5: Pour into 1 1/2 mold
6: Chill till set
7: Unmold; top with whipped cream
8: Makes 8 to 10 servings
9: Recipe By : Source: BETTER HOMES & GARDENS, DECEMBER, 1956 Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 17:11:04 GMT From: pericles@serix
10: com