Cranberry Pork Roast1 (3 to 4 pound) pork roast*1 cup ground or finely chopped cranberries1/4 cup honey 1 teaspoon grated orange peel 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmegSalt and pepper* Boneless or pork loin roast may be used.Sprinkle t

Ghirardelli`s Chocolate Ice CreamSource: Food and Wine 1991 collectionMakes about 1 1/2 quarts.4 ounces Ghirardelli`s bittersweet chocolate, chopped2 cups half and half or light cream3/4 cup granulated sugar2 tablespoons all purpose flour1/4 teaspoon salt3 eggs

Milanese Scampi RomanoOn each hot plate place a serving of cooked spaghetti, 8 cooked medium shrimp, 1 cup Italian Red Sauce and top with grated fresh Romano and Swiss cheeses. Place under broiler or in microwave oven to melt cheeses.

Veal Scallopini2 pounds thin veal (1/4 inch cutlets)4 tablespoons butterFlour1/2 cup Marsala wine1/2 cup beef stockSalt and pepper, to tasteEgg noodles, cookedParsley, choppedFlatten veal. Cut to 4 inches square. Brown quickly in hot butter. Add broth a

Bubbly Reuben Sandwich Bake6 slices rye bread, cubed 1 16 ounce) can sauerkraut, well drained 1 pound deli sliced corned beef, cut into strips 3/4 cup Thousand Island salad dressing 2 cups shredded Swiss cheesePreheat oven to 400 degrees F.Spread bread cubes

Hamburger Stew1 pound hamburgerSliced raw potatoes3/4 cup uncooked riceCelery, sliced1 can pinto beans, drained1 cup tomato juiceSalt and pepper, to tasteOnion, dicedBrown meat, then drain. Combine all other ingredients with meat and cook until tender.

Saguaro Cactus Fruit Jam6 cups saguaro cactus pulpWaterGather saguaro cactus fruit. Put 6 cups of the pulp in a pot and add water until half of the pulp is covered. Soak the pulp for 1 1/2 hours. Stir every now and then. Put the pot over low heat and cook for 30 to 40 minutes.

Fruit Filled CheesecakeRich and creamy cheesecake with a fruit filling baked right in. This cake always gets raves from all who try it. The oats and fruit in the crust make this cheesecake stand out from all the others.1 cup all purpose flour1 cup rolled oats1/2 teaspoon baking pow

Turkey Stuffing Bundles1 package Pepperidge Farm Frozen Puff Pastry Sheets (2 sheets) 1 (12 ounce) jar turkey gravy or 1 1/2 cups leftover gravy 2 cups coarsely chopped cooked turkey1/2 cup cooked vegetables (peas, corn, green beans or carrots) 2 cups prepared Pepperidge

Pan Seared Red Snapper 2 (4 ounce) fillets red snapper 1 tablespoon olive oil 1 lemon, juiced 2 tablespoons rice wine vinegar 1 teaspoon Dijon mustard 1 tablespoon honey 1/4 cup chopped green onions 1 teaspoon ground ginger Rinse snapper under cold wate