Meg Ryan's Cranberry Almond Bread 2 1/2 c. flour 1 1/2 t. baking powder 1 1/2 t. baking soda 1/2 t. salt 1 1/4 c. sugar 1 stick butter, room temp. 3 large eggs 1 T. almond extract 1 can (16 oz.) whole cranberry sauce 3/4 c. sour cream Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Combine flour, baking powder, baking soda and salt. Mix. In large bowl with electric mixer, beat sugar into butter. Add eggs one at a time. Beat well. Blend in almond extract. Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream beating until blended. Batter will be thick. Turn into bundt pan. Bake 1 hour 10 minutes or until cake is browned on top and begins to pull away from sides of pan. let cool and unmold. Frost with favorite icing.

SOUTHERN FRIED CHICKEN Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6. INGREDIENTS 3 1/2- to 4-lb. chicken, cut into 8 pieces 2 cups buttermilk 1 tsp. black pepper, divided 1/4 tsp. salt 1 1/4 cups all-purpose flour 1 1/2 tsp. seasoned salt, such as Lawry's 1 lb. lard (or solid vegetable shortening) 1/2 cup (1 stick) butter Step 1 Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine. Step 2 Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally. Step 3 Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove. Step 4 Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep. Step 5 Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute. Step 6 Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan. Step 7 Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary. Step 8 Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through. Step 9 To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain. Step 10 Arrange the chicken pieces on a platter and serve hot, room temperature or cold

Orange Pecan French Toast Prep Time: 20 Minutes Cook Time: 35 Minutes Ready In: 1 Hour 55 Minutes Servings: 12 "A simple baked French toast that won't have you slaving over a hot stove. An orange batter and caramel coating make this French toast so delicious, you won't need any syrup. Serve with a little sweetened whipped cream and berries!" Ingredients: 1 cup packed brown sugar 1/3 cup butter, melted 2 tablespoons light corn syrup 1/3 cup chopped pecans 12 (3/4 inch thick) slices French bread 1 teaspoon grated orange zest 1 cup fresh orange juice 1/2 cup 2% milk 3 tablespoons white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 egg whites 2 eggs 1 tablespoon confectioners' sugar for dusting Directions: 1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer. 2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight. 3. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature. 4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving. Sue

Cafeteria Tapioca 1 quart milk 1/3 cup tapioca 2 eggs, separated 1/2 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract Heat milk until scalding. Stir in tapioca gradually. Cook mixture over boiling water or direct low heat 6 to 8 minutes, until tapioca is done. Beat egg yolks until pale in color. Beat with 1/4 cup sugar and salt. Stir into tapioca. Cook and stir until mixture thickens slightly. Stir in vanilla. Cool slightly. Beat egg whites and remaining 1/4 cup sugar until stiff. Fold into hot pudding. Cool thoroughly, covered with wax paper. Sue