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HOME ECONOMICS
room temperature
1 1/2 cups sugar '
3 cups cranberries, ground or finely chopped
8-ounce can crushed pineapple, drained ‘ /
1/2 cup finely chopped pecans / 1 cup whipping cream, whipped
In a large mixing bowl, beat cream cheese until fluffy. Gradually add sugar. Beat in cranberries, pineapple and nuts. Fold in whipped cream. Pour into a 9 x 13-inch pan and smooth top. Cover tightly and freeze. Let sit in refrigerator 30 minutes before cuttipg into squares and serving. Makes 10-12 servings.
Cranberry Applesauce
6 Golden Delicious apples, unpeeled, cored and cut into eighths f
1 cup cranberries
1/2 cup apple cider
1 2-inch stick cinnamon
2 tablespoons packed brown sugar, or to taste
Pinch nutmeg, to taste <
1. In ^ large saucepan, ,combine the apples, cranberries, cider, and cinnamon stick, and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer the mixture, stirring it occasionally, for 131 minutes or until the apples are very ll tender.
2. Remove the cinnamon stick, put the fruit mixture in a food mill, and puree the fruit into a large bowl. Stir in the brown sugar and nutmeg.
Stuffed Winter Squash
Halve one winter squah lengthwise arid scrape out seeds and stringy portion. Bake on a cookie sheet, cut side down, at 350 degrees F for one hour. Stuff baked squash with a mixture of two cups apples (chopped or canned), one cup ground cranberries, one sectioned orange, one-half cu^> raisins, one-fourth cup
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