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: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F
1: OVEN : 1
2: PLACE CREAM CHEESE IN MIXER BOWL; BEAT 3 TO 4 MINUTES AT MEDIUM SPEED
3: 2
4: SPLIT OR CUT BAGELS IN HALF
5: PLACE IN ROWS, 5 BY 7, ON UNGREASED SHEET PANS
6: TOAST 7 TO 8 MINUTES UNTIL WARM BUT STILL SOFT
7: 3
8: SPREAD EACH BAGEL HALF WITH 1 TBSP CREAM CHEESE
9: SERVE IMMEDIATELY
10: NOTE: IN STEP 2, BAGELS MAY BE TOASTED IN 325F
11: CONVECTION OVEN 3-4 MINUTES
12: Recipe Number: N01600 SERVING SIZE: 1 BAGEL (2 From the <Army Master Recipe Index File> (actually used today!)
13: Downloaded from Glen's MM Recipe Archive, http://www
14: erols
15: com/hosey
16: