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Cranberry Nut Bread
2 Cups (8-ounces) fresh or frozen cranberries
½ Cup Walnuts
2 Cups Flour
1 Cup Sugar
1½ Tsp Baking powder
½ Tsp Baking soda
½ Tsp Salt
6 Tbsp Butter or margarine
1 Egg
1 Tbsp Grated orange peel
½ Cup Orange juice
1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening.
Dust with flour and shake out excess. Set covered pot on base and preheat at
HI (#5) while mixing ingredients.
2. Grind cranberries and walnuts with coarse blade of food chopper. In a large
mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in
butter or margarine to form a coarse mixture. Make an indentation in mixture
and add egg, orange peel and orange juice. Beat only until lumps disappear.
Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into
pan. Place pan in pot.
3. Cover and bake at HI (#5) for 3 hours. Do not remove cover during this time.
To test for doneness at end of recommended baking time, insert a metal cake
tester in several places including center of bread. If cake tester comes out clean,
bread is done. If batter clings to cake tester, continue baking for 15-minute
intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf.
Country Ribs with Apples ‘N Kraut
3 Lbs Lean country-style pork ribs, trimmed of any excess fat
Salt and pepper
1 16 oz Can sauerkraut, undrained
1 Medium onion, thinly sliced and separated into rings
1 8 oz Can mushrooms stems and pieces, drained
1 Large or 2 small apples, cored and cut into wedges
¼ Cup Brown sugar
½ Tsp Celery seed
1. Preheat pot on electric or gas range top heating unit over medium heat. Add ribs
in batches to brown. Season with salt and pepper.
2. Return all ribs to pot. Layer sauerkraut, onion, mushrooms, apple wedges and
brown sugar over ribs. Sprinkle with celery seed.
3. Place pot on base, cover and cook at LO (#3) for 7 to 9 hours or at HI (#5) for 3
to 4 hours until meat is tender. Reduce heat to Keep Warm (#2) for serving.
Makes 6 servings.