#738 - Cranberry Citrus Punch

(by Shirley McNevich)

1 can frozen cranberry juice
1 can frozen lemonade
1 can frozen limeade
2 liter Sprite
1 lemon
1 lime
frozen cranberries

In a punch bowl add the contents of the cranberry, lemonade, and limeade cans. Use one of the empty cans and add 3 cans of cold water--stir until mixed. Add about 1/2 of the Sprite bottle to start--stir. If too tart add more water. Add more soda as desired. Slice the lemon and lime and float on top. Add a few handfuls of the frozen cranberries as garnish.

#277 - Cranberry Cookies

(by Shirley McNevich)

3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup Parkay margarine
1 cup white sugar
1 cup firmly packed Domino's dark brown sugar
1 egg
1/4 cup milk
2 TBSP lemon juice
3 cups stemmed and chopped fresh or frozen cranberries
1 cup chopped walnuts

Preheat oven to 375 degrees. Measure flour, baking powder, soda, and salt into a bowl and stir with a fork to mix. In a mixer, beat butter and sugars until fluffy; beat in egg, milk, and lemon juice. Add flour mixture to the batter a little at a time and beat until well blended--if it gets too stiff continue by hand with a wooden spoon. Remove from mixer and stir in cranberries and walnuts. Drop by teaspoonsful onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes, or until firm and golden brown. Cool.