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 medium bowl, mash cranberry sauce with a fork or a potato masher
1: Stir in sugar, cranberry juice, mustard, and cloves
2: Place pork roast in slow cooker and pour cranberry sauce mixture over it
3: Cook on low setting for 6 to 8 hours or until meat is tender
4: Remove roast and keep warm
5: With a metal spoon, skim the fat from the liquid in the slow cooker
6: Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan
7: Bring to a boil over medium-high heat
8: Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid
9: Continue cooking, stirring constantly, until mixture thickens
10: Add salt to taste
11: Serve with pork Makes 12 servings
12: Posted to MC-Recipe Digest V1 #231 Date: Fri, 4 Oct 1996 09:55:00 -0700 From: tpogue@IDS2
13: IDSONLINE
14: COM (terry pogue) (by way of Evelyn Mangham <emangham@ix
15: netcom
16: com>) NOTES : Nutrition (per serving) 316 calories