Cranberry Orange Bread

2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1 tsp grated orange peel
2 tbsp oil
1 tsp salt
1/2 tsp baking soda
1 beaten egg
3/4 cup orange juice
1 cup chopped cranberries
1/2 cup chopped walnuts

Sift together flour, sugar, baking power, baking soda, and salt.  Combine egg, grated orange peel, orange juice, and oil.  Add to dry ingredients, stirring just until moistened.  Fold in cranberries and walnuts.  Bake in greased, 9x5x3 inch loaf pan at 350 degrees for 60 minutes.  Remove from pan, cool, wrap, and store overnight.

Cranberry Fruit Salad

Provided by Carol Myers (1996)

1 (8 ounce) can crushed pineapple

1/2 cup water

2 tbs lemon juice

1 (3 ounce) package of cranberry jello

1 (16 ounce) can of whole cranberry sauce

1/2 cup chopped celery

1/2 cup chopped walnuts

Drain pineapple, but preserve juice.  In Saucepan, mix juice, water, and lemon juice.  Heat to boiling.  Remove from heat and add jello, stirring thoroughly.  Stir in cranberry sauce.  Refrigerate until it begins to set, and stir in pineapple, celery, and nuts.  Place in a mold.