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: Preheat oven to 350 degrees
1: Prepare and bake Cookie Crust (see recipe in this cookbook)
2: Meanwhile, in large bowl beat eggs, corn syrup, sugar and butter until well blended
3: Stir in cranberries and walnuts
4: Immediately pour over hot crust; spread evenly
5: Bake 25-30 minutes or until set
6: Cool completely
7: Cut into 1-1/2 inch squares
8: Makes about 60 squares
9: From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc
10: Downloaded from Glen's MM Recipe Archive, http://www
11: erols
12: com/hosey
13: