2 cups fresh or frozen cranberries
6 cups water, divided
1 cup sugar
1/4 cup red-hot candies
7 whole cloves
1/2 cup orange juice
1/4 cup lemon juice

Directions
In a saucepan, cook cranberries in 2 cups water until they pop. Strain through a fine sieve, reserving juice and discarding skins; set aside. In a large saucepan, combine sugar, candies, cloves and remaining water. Cook until candies are dissolved. Add orange and lemon juices and reserved cranberry juice; heat through. Remove cloves. Serve hot. Yield: 6-8 servings.

Prep Time: 5 min Cook Time: 35 min.

3/4 cup milk
1/8 tsp. pepper
10 3/4 oz. can Cream of Mushroom Soup
30 oz canned cut green beans, drained
1 1/3 cups French Fried Onions

Directions
1) In 1 1/2 qt. casserole, mix all ingredients except 2/3 cup onions.

2) Bake 30 min at 350* or until hot; stir.

3) Top with 2/3 cup onions. Bake 5 min. or until onions are golden.

Serves 6.

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 clove garlic, minced
1 15 ounces can butter beans, rinse and drain
1 15 ounces can black beans, rinse and drain
14 ounces beef broth
1 14 ounces can diced tomatoes, undrained
1 tablespoon fresh minced basil
2 tablespoons shredded Parmesan cheese


Directions
In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain.

Add beans, broth, tomatoes and basil. Cover and simmer for 10 minutes.

Sprinkle each serving with Parmesan cheese.

1 Butternut squash, about 3#, halved lengthwise, fibers and seeds removed
6 slices of bacon, chopped
2 large onions, chopped
1 1/2 T. chopped fresh thyme or 1 1/2 t. dried thyme
5 1/4 c. chicken stock
1/3 c. heavy cream or half and half
Pinch of cayenne pepper
Salt or ground pepper

Directions
Preheat oven to 375 degrees. In a baking pan place squash cut sides down. Add water to the pan to a depth of 1/4 inch. Bake until squash is tender about 50 min. Remove from oven and cool.Using a spoon scrape flesh from the skin. You will need 3 3/4 c. for
this recipe; reserve any remaining for another use. In a large saucepan over medium heat saute the bacon
until the fat is rendered about 3 min. Add the onions and thyme and saute until tender about 8 min. Remove from heat.

Transfer the onion mixture to a food processor fitted with the metal blade. In 2 or 3 batches add squash
and puree to the pan. Place over med - low heat and mix in the stock. Simmer uncovered, stirring occasionally about 20 min. Stir in the cream and marsala. Add cayenne, salt & pepper to taste.

* If soup is too thick add more stock to desired consistency. Serves 8 - 10

1/2 C butter, melted
2- 29oz. cans of sliced peaches
1-15.6oz. package of cranberry quick bread mix
1 egg
2T grated orange peel, divided
1/3 C dried cranberries
1/3 C sugar

Directions
Pour butter into a 13x9 inch baking dish. Drain peaches, reserving 1 cup of juice. Pat peaches dry and set aside. In a large bowl, combine the quick
bread mix, egg, 1 T of orange peel and reserved peach juice. Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over the top; sprinkle with cranberries. Combine sugar and
remaining orange peel; sprinkle over peaches. Bake at 375 for 45-50 minutes or until golden brown. Serve warm. Yield: 12-15 servings

This is wonderful served warm with French Vanilla ice cream!