You didn't mention if your meal would be sitting out for any length of time, but here are some more ideas. Some include mayo, so use your own judgement on whther they will work for you or not. This one will serve 6 people, maybe more, and is easy to double or triple, if necessary. Tequilaberry's Salad Dressing: 1 cup Hellmann's Mayonnaise (not Miracle Whip!) 1/4 cup sugar 1/4 cup milk 1 pound bacon-cooked until crisp and crumbled (can use real bacon bits) Salad Base: 2 pounds bagged Dole Salad Mix ( I use my own mixed greens) 1/2 head of cauliflower, cut in small pieces 11/2 cup shredded Parmesan cheese Mix dressing ingredients until they are the consistency of heavy cream. If needed, add extra milk or sugar to taste. Toss together the Salad ingredients and pour the dressing on. Toss until well coated. This one makes enought ot feed probably 8 people. Again, easily doubled. Caesar Pasta Salad From Cooking Light 3 c. cooked Penne pasta 2 c. chopped Romaine lettuce 1\-1/2 c. halved cherry tomatoes 1/2c. chopped fresh basil 1/2 c. chopped green onion 1/3 c Caesar dressing 1/4 c. chopped fresh parsley 4 oz. crumbled Feta cheese 1 garlic clove, minced 3 c. shredded cooked chicken breast I think it was Ruthanna who posted this one a few years ago. Sorry if I am mistaken. Simple but very good! GEORGIA PEACH POUND CAKE 3 cups flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 3 cups granulated sugar 6 eggs (at room temperature) 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup sour cream 2 cups chopped, peeled peaches Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time,mixing well after each addition. Stir in the vanilla and almond extracts. Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan. Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto wire rack and cool completely. Icing 8 ounces cream cheese, softened 1/4 cup butter, softened 1 tablespoon milk 1/2 teaspoon almond extract 1 (1 pound) box confectioners' sugar, sifted Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in refrigerator. CREAMY DUTCH APPLE DESSERT 1/4 c. butter 1 1/2 c. graham cracker crumbs 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk) 1 c. (8 oz.) sour cream 1 (3 oz.) cream cheese 1/4 c. Realemon lemon juice 1 can Comstock apple pie filling 1/4 c. chopped walnuts 1/2 tsp. ground cinnamon Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inch) melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and lemon juice and cream cheese. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Sprinkle with walnuts that have been mixed with the cinnamon. Bake 25 to 30 minutes or until set. May be served warm or cold. Refrigerate leftovers. Variations: Omit cinnamon, substitute blueberry, cherry or peach pie filling for apple pie filling. Linda

I would just put it on a lettuce leaf...perhaps a red lettuce leaf to go with the cranberries. you could cut a giant tomato flower and put the chicken in there, but the color would fight with the cranberrys and I like that better with crab salad. you could make mini bread bowls, that's pretty and you have your crusty bread already on the plate. Linda C

This makes a large coffee cake but it freezes well. When our library sponsors fundraising trips to Manhattan, we usually serve this on the bus in the morning. CRANBERRY-STREUSEL COFFEECAKE PRALINE STREUSEL: 3/ 4 cup chopped pecans 2/ 3 cup packed light brown sugar 1/ 4 cup butter, softened (1/ 2 stick) 2 tsp. ground cinnamon 1/ 4 tsp. ground nutmeg CAKE: 1 3/ 4 cups granulated sugar 3/ 4 cup butter, softened (1 1/ 2 sticks) 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 Tbs. vanilla extract 4 large eggs 1 1/ 2 cups dried cranberries 4 cups flour 1 pint (2 cups) sour cream Heat oven to 350 degrees. Lightly grease a 10 inch tube pan. Line bottom with waxed paper. Grease paper. Stir streusel ingredients with a fork in until well blended and made into crumbs. Cake: In a large bowl, with electric mixer on high speed, beat sugar, butter, baking powder, baking soda, and salt for 5 minute or until pale and fluffy. With mixer on medium speed, beat in vanilla, then eggs, one at a time, until blended. Stir in the cranberries, then alternately stir in flour and sour cream in 3 additions until blended. Pour 5 cups of batter into prepared pan; smooth top. Scatter 3/ 4 cup streusel over the batter, leaving a 1/ 2 inch wide border around edge and center hole of pan uncovered. Repeat layers with remaining batter and streusel. Put a piece of foil over the top of cake pan but leave edges loose so air can circulate under it. Bake for 1/ 2 hour, then remove foil. Bake an additional ½ hour or until top is golden and a pick inserted in center of cake comes out clean. If it starts to get too brown but center of cake is not done, put the foil back on. Let cool completely in pan on a wire rack. Run knife around edges and tube; invert cake onto rack. Remove waxed paper and place right side up on serving plate. Serves 18-20.

Like just about everybody, I grew up with Ocean Spray jellied cranberry sauce. Didn't like it as a kid, like it less now. I once did an informal survey of Thanksgiving guests, and, it turns out, nobody really liked it. But, by gar! it was tradition. So had to be on the table. That was the last time it appeared on my table. Instead, after trying various home-made recipes, I settled on: Gerri's Cranberry Conserve In a large heavy saucepan combine 1 pound raw cranberries and 1 1/2 cups water. Bring to a boil over moderately high heat and simmer the mixture 5-8 minutes or until the berries have popped and are tender. Stir in 3 cuups sugqar, 1 cup crushed pinapple, 1/2 cup sulttanas and 1 seedless orange, pith removed, and chopped fine, and simmer the mixturte, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped walnuts (I substitute pecans) and pour the conserve into sterilized canning jars. Adjust the lids and process in a boiling water bath 10 minutes. Doubling the recipe makes about 7 pints, which I at least do because it's one of the holiday food gifts I make. The recipe originally came out of Gourmet, many years ago, but I have no idea who Gerri is.