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2 C. sifted flour
1 C. sugar
2 t. baking powder
1/2 t. baking soda
3/4 t. salt
2 t. grated orange rind
1/3 C. orange juice
1/2 C. water
1 egg, well beaten
2 T. salad oil
1 C. fresh cranberries, halved
1 C. chopped nuts
Combine first 5 ingredients. Add remaining ingredients. Stir thoroughly until moistened.
Grease and flour bottom of a loaf pan. Bake at 350 degrees for 50-60 minutes
Recipe from Linda Betsinger
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3 oz. pkg. raspberry jello
1/2 C. boiling water
12 oz. package fresh cranberries
1 1/2 C. sugar
2 medium apples
1 orange, rind included
20 oz. can crushed pineapple
In a large bowl, dissolve jello in water.
Chop cranberries, apples and orange in a food blender or processor.
Add pineapple and sugar.
Add jello to fruit mixture.
Stir well and place in a plastic container.
Refrigerate. Can be frozen.
12 servings
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5 medium sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk
Topping:
1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped
Boil and mash potatoes.
Mix in sugar, butter, eggs, vanilla and milk.
Put in a 9×13 pan or a casserole dish.
Melt butter and mix in remaining topping ingredients.
Sprinkle topping on sweet potato mixture and bake for 25-30 minutes in a 350 degree oven.
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9 potatoes, peeled and cubed
6 oz. cream cheese
1 C. sour cream
1 t. onion powder
1 t. garlic powder
1 t. salt
1/4 t. black pepper
2 T. butter
Bring large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in the cream cheese, sour cream, onion powder, garlic powder, salt, pepper and butter.
Preheat oven to 350 degrees. Lightly grease a medium baking dish.
Spread potato mixture into prepared baking dish and bake in the preheated oven about 30 minutes.
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6 eggs
1/4 C. Mayonnaise
2 T. finely chopped onion
3 T. dill pickle relish
1 T. prepared creamy Horseradish sauce
1 T. prepared mustard
paprika, for garnish
salt and pepper to taste
Hard boil eggs and allow to cool.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with Mayo., onion, pickle, horseradish, mustard salt and pepper.
With a spoon or pastry bag, fill the egg halves with the yolk mixture. Garnish with Paprika. Chill until serving.