. Cranberries; : the national cranberry magazine. Cranberries. COOK'S CORNER. . (continued from page 11) 1 egg, well beaten V2 cup finely chopped celery Vi cup minced onion 1 can (10% ounces) condensed cream of chicken soup, undiluted Cornflake crumbs Salt and pepper SAUCE: Vi cup butter or margarine 1 cup chopped onions 1 cup chopped celery Va, cup all-purpose flour 2 cups (1 pint) cranberry juice cocktail 2 envelopes dehydrated chicken broth Cook fish and flake. Place flaked fish into a bowl and stir in rice, egg, finely chopped celery, minced onion and cream of chicken soup. Add enough corn
. Cranberries; : the national cranberry magazine. Cranberries. COOK'S CORNER. . (continued from page 11) 1 egg, well beaten V2 cup finely chopped celery Vi cup minced onion 1 can (10% ounces) condensed cream of chicken soup, undiluted Cornflake crumbs Salt and pepper SAUCE: Vi cup butter or margarine 1 cup chopped onions 1 cup chopped celery Va, cup all-purpose flour 2 cups (1 pint) cranberry juice cocktail 2 envelopes dehydrated chicken broth Cook fish and flake. Place flaked fish into a bowl and stir in rice, egg, finely chopped celery, minced onion and cream of chicken soup. Add enough cornflake crumbs until mixture holds its shape. Season mixture to taste with salt and pepper. Shape mixture into 12 cone shapes forming croquettes. RoU croquettes in enough cornflake crumbs to coat completely. Place croquettes side by side on a greased cookie sheet. Melt butter m a saucepan. Brush half of the butter on croquettes. Bake cro- quettes in a preheated oven (350 degrees F) for 30 to 35 minutes or until crusty. While croquettes bake saute chopped onions and celery in remaining butter for 5 minutes. Pour mixture into a blender. Add remain- ing ingredients and whirl until smooth. Four mbcture back into saucepan and stir constantly over low heat until sauce bubbles and thickens. Season sauce to taste with salt and pepper. Spoon sauce over hot croquettes. CRANBERRY STUFFED CABBAGE (Serves 6 ) 18 large leaves green cabbage Boiling salted water IVz lbs. ground chuck 1 can (8 ounces) whole berry cranberry sauce 4 slices white bread, crumbled 1 large onion, chopped 2 teaspoons salt Vi teaspoon pepper 1 can (1 lb., 14 ounces) tomatoes, undrained and chopped 1 cup cranberry juice cocktail 1/3 cup firmly packed brown sugar 1/3 cup raisins Place cabbage leaves in a large bowl and cover with boihng salted water. Let stand until leaves are wilted. Slice tough or thick ribs until thin dry leaves. In a large bowl mix chuck, sauce, bread, onion, salt and pepper. Place a large spoonful of
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