2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cup fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.

Spoon into a greased 9 x 5 x 3 inch loaf pan. Bake at 350° for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.

If you choose, you may substitute cranberries for the raisins to have an all cranberry bread. If so, only add 1 additional cup of cranberries.

From the book Cranberry Thanksgiving by Harry Devlin

8 oz. cream cheese, softened
18 ounce pumpkin pie mix (solid pack)
2 c. powder sugar
1/2-1 tsp. ground cinnamon
1/4-1/2 tsp. ground ginger

Beat cream cheese in a mixing bowl until smooth, add pumpkin pie mix, beat well. Add sugar, cinnamon and ginger. Beat until smooth. Serve with molasses cookies. Store leftovers in refrigerator.

Thanks to Karina from Bend, Oregon

Cook 3/4 lb. of penne pasta (or similar) al dente, drain, sprinkle with olive oil and set aside.

Push 2-3 lbs. of chicken sausage out of its casing into a skillet, cook and set aside.

Clean and chop 1 bunch of asparagus into 2-inch pieces. Steam cook for just 3-5 minutes — be careful not to over-cook! Set aside.

Mix 8-10 oz. of goat cheese with a jar of alfredo sauce over medium heat until cheese is fully disolved.

Combine all of the above ingrediants with 2 cups of Parmesan cheese in a casserole dish and bake for 20 minutes at 350°. Ingredients can be prepared and combined in casserole dish the night before. Makes 6-8 servings.

A favorite in the Bartell home, Portland, OR

Poach 1 sirloin steak and 1-2 chicken breasts in chicken broth until fully cooked. Add salt and pepper to taste. Cool and cut into 1-inch pieces.

Mix 1-2 cans of corn (rinsed)
1-2 cans of garbanzo beans (drained)
1.5 cups of chopped cilantro
1 medium-sized tomato, diced
1 small diced white onion

Toss all with meat mixture and squeeze 2 whole limes over the top. Toss and salt and pepper to taste.

Thanks to Megan from Washougal, WA