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: Combine the sugar, lemon zest, and water
1: Bring to a boil and cook for 5 minutes
2: Add the cranberries and cook for 10 minutes
3: Using a slotted spoon remove the cranberries and reduce the syrup by half
4: Add vanilla
5: Pour the syrup over the berries and allow to cool
6: Fold in the whipped cream and fill the pastry crust
7: Chill completely
8: Garnish with mint, lemon zest, and powdered sugar
9: Yield: 8-10 servings Posted to MC-Recipe Digest V1 #331 Recipe by: ESSENCE OF EMERIL SHOW #EE2243 From: Meg Antczak <meginny@frontiernet
10: net> Date: Fri, 6 Dec 1996 07:58:48 -0500