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: In pot over medium heat combine cranberries, sugar, orange juice and zest, cinnamon and cloves
1: Cook, stirring frequently, until cranberries burst, about 10 minutes
2: dissolve cornstarch in 2 tbs
3: water
4: Add to cranberry mixture; cook, stirring constantly, until mixture thickens, 3-4 minutes
5: Cool completly
6: Makes 16 servings Per serving: 53 cals 0 g protien 0 g fat 0 mg chol 14 g carbs 1 mg sodium Source: Women's World Nov
7: 5, 1996 Typos by Sarah Gruenwald sitm@ekx
8: infi
9: net Posted to MM-Recipes Digest V3 #346 From: Gruenwald <sitm@ekx
10: infi
11: net> Date: Wed, 18 Dec 1996 00:41:53 -0600