. Cranberries; : the national cranberry magazine. Cranberries. itir in pimiento and noodles, idd cod and simmer for 10 min- tes or until cod turns ^vhite. eason to taste with salt and epper. Pour mixture into a 2- uart casserole. In a bowl mix ranberries, criunbs and butter, prinkle mixture evenly over top f casserole. Bake in preheated loderate oven (350"F.) for 30 to 5 minutes or until brown and ubbly. iERRY VEGETABLE ASSEROLE (Serve 6) cup butter or margarine large onions, chopped '/2 cups fresh cranberries, rinsed and drained small yellow squash or 6 zucchini, cut in 1" cubes cup
. Cranberries; : the national cranberry magazine. Cranberries. itir in pimiento and noodles, idd cod and simmer for 10 min- tes or until cod turns ^vhite. eason to taste with salt and epper. Pour mixture into a 2- uart casserole. In a bowl mix ranberries, criunbs and butter, prinkle mixture evenly over top f casserole. Bake in preheated loderate oven (350"F.) for 30 to 5 minutes or until brown and ubbly. iERRY VEGETABLE ASSEROLE (Serve 6) cup butter or margarine large onions, chopped '/2 cups fresh cranberries, rinsed and drained small yellow squash or 6 zucchini, cut in 1" cubes cup condensed beef broth, undiluted slices crisp bacon, crumbled dt and pepper 1 a skillet heat butter and saute nions until golden. Add cran- erries and saute until cranber- ries are mushy. Stir in squash, beef broth and bacon. Season to taste with salt and pepper. Pour mixture into a 2-qt. casserole. Cover tightly and bake in a pre- heated moderate oven (SSO^F) for 35 to 40 minutes or until squash is tender. BEEF BERRY CASSEROLE (Serves 6) Vi cup butter or margarine 1 large onion, chopped 1 can (8 ounce) whole berry cranberry sauce Juice of 1 lemon (2 tablespoons) 1 % cups converted raw white rice 2 apples, peeled, cored and chopped 1 can (46 ounces) tomato juice 1 '/2 lbs ground chuck 1 '/2 teaspoons salt 2 eggs 2 tablespoons oil In a skillet heat butter and saute onion until golden. Stir in cran- berry sauce, lemon juice, rice and apples. Pour mixture into a 3-qt shallow casserole. Stir in tomato juice, heated to boiling. Mix groimd chuck, salt and eggs in a bowl and shape the mixture into small balls, 1 inch in diame- ter. In the same skillet heat oil and brown meatballs on all sides. Drain excess fat and place meatballs into casserole push- ing them down into the tomato juice. Cover tightly and bake in a preheated moderate oven (350«F.) for 1 hour or until rice is tender. Uncover and cook for 15 minutes to allow rice to absorb all liquid. CRANBERRIES Has Served the Cranberr
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