—Lancaster Farming, Saturday, November 19,1977
46
Cranberries go with both
Thanksgiving and Christmas
meals, and this week “Home
on the Range” is featuring 12
recipes to try out for the
upcoming holidays. From
punch to bread to salads and
pies, cranberries make
versatile ingredients to
many foods.
CRANBERRY
JELLO MOLD
Vz pound cranberries
3 apples
1 orange
1 cup sugar
1(6 oz.) box of black cherry
jello
3 cups water
1(1 pound 4 oz.) can crushed
pineapple
Grind cranberries, apples,
and orange. Prepare jello
with two cups boiling water
and then add one cup cold
water. Let set until partially
jelled. Add ground fruit and
pineapples. Pour into large
mold. Prepare 30 to 36 hours
before serving.
Mrs. Raymond Wenger
Lititz, Pa.
xxx
CRANBERRY CREATIONS
1 cup oatmeal
Vz cup flour
1 cup brown sugar
Vz cup margarine
1 pound cranberry sauce
jellied or whole cran
berries
Combine oatmeal, flour,
brown sugar, and cut
margarine into ingredients
to make crumbs. Place Vz of
crumb mix in 8 by 8 greased
dish. Cover crumbs with
cranberry sauce, top with
remaining crumbs. Bake 45
minutes at 350 degrees F.
CRANBERRY PUNCH
1 (3 oz.) cherry jello
1 cup boiling water
1 (6 oz.) can lemonade
3 cups cold water
1 quart cranberry cocktail
juice
1 quart gingerale
Dissolve cherry jello with
one cup boiling water. Make
lemonade and combine all
ingredients. Serves 25.
A bove two recipes by;
PatSechrist
York Haven, Pa.
FIESTA
1 (14 oz.) can condensed milk
Va cup lemon juice
1 (20 oz.) can drained
crushed pineapple
1 (16 oz.) can whole cran
berries
1 (9 oz.) container whipped
topping
% cup crushed nuts
Mix first four ingredients
together, then fold in
whipped topping. Put in big
size glass baking dish.
Sprinkle nuts on top. Freeze.
(Take out a little before
serving.)
Mrs. Merle Mishler
Hollsopple, Pa.
xxx
CRANBERRY HOLIDAY
SALAD
2 (3 oz.) boxes orange jello
IV* cups boiling water
2 cups cold water and
pineapple juice
1 medium sized can of
crushed pineapple
1 (16 oz.) can cranberry
sauce
1 cup celery, diced very fine
1 can mandarin orange
slices, drained
Prepare gelatin by mixing
it with hot water. Add the
cranberry sauce to the hot
mixture and stir until
dissolved. Drain the crushed
pineapple-reserving the
liquid. To the reserved
liquid, add enough cold
water to make two cups. Add
to the gelatin and stir. When
it begins to set, stir in
pineapple and celery. Place
in a mold. Decorate the top
with mandarin orange
slices.
Mrs. Merle Mishler
Hollsopple, Pa.
XXX
CRANBERRY ORANGE
MUFFINS
legg
1 cup milk
V* cup salad oil
2 cups all-purpose flour
Vt cup sugar
3 teaspoons baking powder
1 teaspoon salt
Heat oven to 400 degrees
F. Grease bottoms of 12
medium muffin cups. Beat
egg; stir in milk and oil. Mix
in remaining ingredients
just until flour is moistened.
Batter should be lumpy.
Fold in one tablespoon
grated orange peel and one
cup cranberries (cup
cranberries in half) into
batter. Fill muffin cups %
full. Bake 20 to 25 minutes or
until golden brown. Im
mediately remove from pan.
Makes 12 muffins.
Sylvia Quesenberry
Blain, Pa.
CRANBERRY ONIONS
Water
1 teaspoon salt
1 pound small white onions
(peeled)
cranberry
jellied
V* cup
sauce
1 tablespoon light com syrup
Bring Vz inch water and
the salt to boil. Add onion
and cover and cook for 12 to
15 minutes or until tender.
Drain well. Add cranberry
sauce and corn syrup. Stir
over low heat until sauce is
smooth and onions are
coated. Makes four servings.
CREAMY SAUCE
(For steamed
cranberry pudding)
Vz cup margarine or butter
V* cup sugar
Vz cup cream
1 teaspoon vanilla extract
Cream together
margarine or butter and
sugar. Add cream. Cook
slowly until smooth and
creamy. Add vanilla extract.
Serve hot over pudding.
Above two recipes by:
Mrs. Charles Biehl
Mertztown, Pa.
XXX
SPARKLING
CRANBERRY PUNCH
1 large can jellied cranberry
sauce
Recipe Theme
Calendar
.. “Left-over Turkey Recipes”
60 Deadline November 12
DECEMBER
„ “Christmas Candy Favorites”
o Deadline November 19
“Holiday Puddings”
10 Deadline November 26
.. “Christmas Stuffings”
17 Deadline December 3
“Gelatin Whip-ups”
Deadline December 10
“Party Appetizers”
Deadline December 17
2 Va cups water
% cup sugar
mint
Vz cup lemon juice
1 teaspoon almond extract
cups ginger ale
Clove-studded lemon slices
Crush cranberry sauce in
can with fork and empty into
saucepan. Beat with rotary
beater. Add water and beat
until sauce is melted. Add
sugar and cool. Stir in lemon
juice, extract, and one cup
ginger ale. Just before
serving, dilute with
remaining % cup ginger ale
and serve well iced in frosted
glasses. Garnish with mint
and clove-studded lemon
circles. Serves 12 punchy
cups.
HOLIDAY
CRANBERRYSALAD
2 boxes lemon gelatin
1 pint boiling water (2 cups)
1 cup cold water
V* teaspoon salt
1 whole orange
(Continued on Page 47)