Cranberry Pork Chops

6 pork chops
1⁄2 cup flour
2 T. (or more as necessary) oil
3⁄4 cup water
3⁄4 cup sugar
1⁄2 cup honey
1⁄4 t. ground cloves
1⁄4 t. nutmeg
1⁄4 t. cinnamon
2 cups cranberries, washed and picked over

Dredge pork chops in flour and brown in oil. Mix water, sugar, honey, cloves, nutmeg and cinnamon. Put chops in 9-inch-by-13-inch baking pan. Put cranberries over this. Pour spice mixture over all. Cover with foil and bake at 350 F for 30 minutes. Remove foil and bake 30 minutes more. Serves 6.

Hazel Cummings, Angola, Ind.


Cranberry-Walnut Salsa

²⁄₃ cup apple jelly
1 cup chopped walnuts
1 bag (12 oz.) fresh cranberries, chopped, or 3 cups dried cranberries
1 large Granny Smith apple, chopped
1 pkg. (8 oz.) chopped dates
1⁄4 cup apple juice
Lettuce (optional)

In a large bowl, with wire whisk or fork, stir apple jelly until smooth. Stir in walnuts, cranberries, apples, dates and apple juice. Serve alone or on a bed of lettuce. Makes about 31⁄2 cups. Each 1⁄4 cup serving: 155 calories.

Patti Wolfrom, Knightstown, Ind.


Sausage and Cranberry Quiche

1 sheet frozen puff pastry, thawed
1 lb. roll sausage
1⁄4 cup chopped onion
11⁄2 cups shredded Monterey Jack cheese
3⁄4 cup dried cranberries
5 eggs, lightly beaten
2 cups half and half

Preheat oven to 400 F. Spray 9-inch square baking pan with nonstick spray. Line pan with puff pastry, press down firmly, then set aside. Brown sausage and onion. Sprinkle cheese on pastry. Top evenly with sausage and cranberries. Combine eggs and half and half until blended. Pour mixture over sausage in pan. Bake 30-40 minutes or until knife inserted in center comes out clean. Serves 6-8.

Joyce Kaiser, Syracuse, Ind.


Cranberry Cake with Hot Butter Sauce
Cake:
2 cups flour
3 t. baking powder
1 t. salt
3 T. butter, melted
1 cup sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries, rinsed and drained

Preheat oven to 350 F. Grease 13-inch-by-9-inch glass baking dish. Sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with dry ingredients. Mix well. Stir in cranberries. Transfer to baking dish. Bake 30 minutes or until toothpick inserted in center comes out clean.

Sauce:
1 cup butter
2 cups sugar
1 cup half and half
2 t. vanilla

Combine all ingredients in 2 quart saucepan over medium-low heat and cook 10 minutes or until sugar is melted, stirring frequently. Pour hot sauce over cake. Best if served warm. Refrigerate leftovers.

Miranda Georges, Owensville, Ind.