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 a small bowl, stir together the fruit pectin, lemon-pepper seasoning and poppy seeds
1: Then stir in the cranberry juice, vinegar and honey
2: Cover and chill at least 1 hour before serving
3: To store, cover tightly and refrigerate for up to 3 days
4: Stir well before serving
5: Chef's note: It's the small amount of fruit pectin that gives this dressing body that you'd normally get from an oil emulsion
6: Prevention's Healthy Ideas http://www
7: prev
8: com/ Notes: Makes: 1/2 cup or 4 servings Per 2 tablespoons: Calories: 46; Fat: 0
9: 1 g
10: (2% of calories); Sodium: 5 mg
11: >from Pat Hanneman X-post >Mc-Recipe >Eat-LF Archives 98Feb Recipe by: Prevention Mag Feb98 Posted to MC-Recipe Digest by KitPATh <phannema@wizard
12: ucr
13: edu> on Feb 15, 1998