Cranberry Nut Bread - 6 Qt.
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 cooking vessel 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 cooking vessel.
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.
Western Omelet Casserole
1 bag (32 oz.) Frozen shredded hash
brown potatoes
1 lb. Bacon sliced, cooked, and drained
1 med. Sweet onion, diced
1 Green bell pepper, diced
1 dozen Eggs
1 ½ cup Shredded cheddar or Jack
cheese
1 cup Milk
1 tsp. Salt
Pepper (to taste)
1. Place a layer of frozen potatoes on the bottom of the slow cooker, followed
by a layer of bacon then onions, green pepper and cheese. Add another 2
to 3 layers, ending with a layer of cheese. Note: precooked sausage or
cubed ham may be used in place of bacon.
2. Beat the eggs, milk and salt & pepper together. Pour over the layers in the
slow cooker and cover. Cook for 10-12 hours on “LO” (#3) or 3-5 hours on
“HI” (#5).
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