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Show f ' ' - V I I - H' - , " ,-. 4 p . ' V ' ' ;v - I f( , ; :.: ' -T Make Versatile Meals with Cranberries (See Recipes Below) Colorful Cranberries WHEN YOU WANT to add color to fall and winter meals, try cranberries. cran-berries. They can be used in many versatile ways, with vegetables, as a sauce or relish, fVV) with meats and jW I Yo'u'll enjoy the tartness 5Sy f which cranber-111 cranber-111 ries give to many foods, es-pecially es-pecially the bland and mild-flavored ones like fowl, ham and sweet potatoes. Their bright red color is a delight in other foods such as muffins or French dressing. Cranberry Ham Slices (Serves 6) 3 cups cranberries Wi cups brown sugar, firmly packed J4 cup water or apple juice 2 slices ham (94 to 1" thick) 1 tablespoons whole cloves Mix cranberries, sugar and water (or juice). Cut edges of fat on ham in gashes. Place one slice of ham in baking dish and cover with cranberry-sugar mixture. Top with second sec-ond ham slice and cover with remaining re-maining cranberry mixture. Stick whole cloves around edges of ham slices. Bake in a moderate (350) oven until tender, about 1 hours, basting occasionally with liquid in dish. WHEN YOU'RE looking for an elegant way to show off sweet potatoes po-tatoes or yams, you'll like them combined, with cranberries, pineapple, pine-apple, peanuts and interesting seasonings. sea-sonings. Cranberry Yam Puffs (Serves 4-6) 1 medium-sized yams or sweet potatoes 1 cnp cranberries, chopped Vt cup drained, crushed pineapple pine-apple A cup chopped, salted peanuts pea-nuts 4 tablespoons butter Salt, pepper, nutmeg to taste Boll yams until tender; peel and mash with a fork. Add chopped cranberries, drained pineapple, nuts and butter; mix thoroughly and season to taste. If mixture seems too dry, beat in 1 egg or Vi cup cream or evaporated milk. Divide mixture into 4 to 6 well greased custard cups and dot top with butter. but-ter. Bake in a moderately hot (400) oven for 45 minutes or until set. Loosen with spatula and turn out around roast. BOTH BROWN and white sugar go into this old-fashioned version of cranberry 7J (ffo sauce. Thinly tjgj ji. sliced lemon rinds among the yJvIKiS plump red cran-;-s3 berries give you a flavorful accompaniment to roast turkey or chicken on your festive board. Cranberry Sauce (Makes 1 quart) l'A cups water 1 cup granulated sugar 1 cup brown sugar 4 cups cranberries Half lemon, thinly sliced LYNN SAYS: Make These Dishes For Hearty Satisfaction Save that leftover waffle batter for good supper dishes. Add bits of fried bacon to the batter. Serve the waffles with green peas in cream sauce. Make your leftover ham into a meat loaf mixture and bake in a square pan for a change. Top the loaf with peaches which have been brushed with melted fat and sprinkled sprin-kled with brown sugar. Serve in squares. LYNN CHAMBERS' MENU Cranberry Ham Slices Scalloped Potatoes ' Buttered Broccoli Cabbage-Pineapple Slaw Biscuits Raisin Bread Pudding ' Beverage Recipe Given Combine water and sugar in saucepan and bring to a brisk boil. Add cranberries and lemon and cook over medium heat until berries ber-ries pop, about 8 or 10 minutes. Cool in saucepan, then chill before serving. HERE'S A delectable salad dressing dress-ing that goes well with fruit salads to add pep to winter meals: Cranberry French Dressing (Makes 1 cnp) SgjpS ' Vi cup lemon feS&if, juice gais jg? is ,4 cnp chopped cranberries ; 1 tablespoon ,NS sugar 1 teaspoon salt Grated rind of JA orange Grated rind of lemon Combine ingredients in covered jar. Shake well before using. TO GET THE family up readily for breakfast, or to add color and appeal to a meal made primarily of leftovers, there's nothing like a good hot bread: Cranberry Muffins (Makes 9-12) 2 cups bran cereal cup dark molasses cup milk 1 egg, beaten 1 cup flour teaspoon salt H teaspoon cinnamon 1 teaspoon baking powder 1 cnp chopped cranberries Combine bran, molasses and milk, let stand 20 minutes. Stir in beaten egg. Sift together dry ingredients in-gredients and sift into bran mixture. mix-ture. Fold in cranberries. Fill greased muffin tins about full and bake in a moderately hot (400) oven for 20 minutes or until done. FRESH FRUIT and raisins are combined with berries to make this pie which is so good for cold months when other fruits are scarce. To make a picture-pretty pie and let the colorful filling peek through, make the top crust in criss-cross fashion, or use cookie cutters like stars, trees, leaves on pastry for a decorative effect. Cranberry Pie (Makes 1 10" pie) 4 cups cranberries 1 orange, quartered and seeded 1 apple, peeled, cored, quartered H cup seedless raisins 2 cups sugar cup water 4 tablespoons tapioca Pastry Put cranberries, orange, apple and raisins through food chopper. Combine with remaining ingredients and let stand while making pastry. Roll out pastry to fit pie plate. Pour in filling. Arrange top crust. Bake in a hot oven (450) for 15 minutes Reduce heat to moderate (350) and continue baking for 30 minutes or until filling is set and crust nice' browned. Add some berries to your canned apple sauce for a colorful touch and serve as a relish or dessert with cookies. A fluffy nest of mashed potatoes is nice to serve with creamed salmon sal-mon or dried beef to which a few leftover green peas have been added add-ed for color. Corn pudding and scalloped potatoes pota-toes make an excellent supper dish if you add bits of leftover ham, smoked butt or Canadian bacon to the vegetable in the casserole be-t?re be-t?re baking. |