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November 2007 Issue
In Loving Memory
by Victoria Smith
Table of Contents | Single-page view

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Cheese-Cranberry Loaf

  • 2 cups-all-purpose flour
  • 1 cup sugar
  • 1/1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons grated orange peel
  • Juice from 1 orange
  • 1 1/2 cups shredded cheddar cheese (about 6 ounces)
  • 1 egg, beaten
  • 1/2 teaspoon soda
  • 1 cup cranberries, halved
  • 1/2 cup finely chopped walnuts
Heat oven to 350 degrees. Grease loaf pan, 9x3x3 inches. Measure flour, sugar, baking powder, soda, salt and peel into bowl. Cut in shortening. Add water to juice to measure 3/4 cup; mix in with cheese and egg. Stir in cranberries and nuts.

Pour into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Remove from pan; let loaf stand at least 8 hours.

  • Yields: 12 servings
  • Preparation Time: 90 minutes


Potato Salad

  • 1 teaspoon salt
  • 2 pounds potatoes (about 6 medium)
  • 1/4 cup Italian salad dressing
  • 1/4 cup finely chopped onion
  • 1/8 teaspoon pepper
  • 1/2 cup salad dressing
  • 1/2 cup chopped celery
  • 2 hard-cooking eggs, cut up
Wash potatoes, heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add unpeeled potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drains; cool and peel. Cut potatoes into cubes: combine in bowl with onion. Sprinkle with salt and pepper; mix with Italian salad dressing. Cover refrigerate at least 2 hours.

Just before servings, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes, plus chilling time

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