Additional recipes

In a large saucepan, bring 2 cups sugar and 1 cup water to a boil, stirring to dissolve the sugar. Add 4 cups fresh cranberries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.
Sift together 1 3/4 cup flour, 1/2 teaspoon salt, 2 teaspoon baking powder and 1/4 teaspoon baking soda.
In a large bowl, combine 2/3 cup sugar, 1/3 cup melted butter, 2 beaten eggs, 1/2 cup chopped walnuts, 1 cup mashed banana, and 1 cup cooked berries.
Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9 x 5 x 3-inch loaf pan. Bake in a preheated, 350^∘ F oven for 1 hour or until a toothpick inserted in the center comes out clean.
For a topping (optional), combine 1/4 cup cranberry juice from cooked berries, 2 tablespoons sugar and 2 tablespoons Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping.
Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing.
Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

In large, covered kettle, over medium-low heat, simmer 4 pounds cut up stewing chicken, 1/c cup coarsely chopped onion, 1 teaspoon salt, and 4 cups of hot water for 2 hours or until chicken is tender.
Remove chicken to cutting board; cut meat from bones into chunks; discard bones. Skim any fat from surface of broth.
Add chicken, 1/2 cup chopped celery, 1 12-ounce can whole-kernel corn and 1 16-ounce can tomatoes to soup. Continue simmering, covered for 10 minutes. Season to taste.
Five minutes before serving, peel 4 firm (green-tipped) bananas, slice diagonally into 1-inch slices.
Add sliced bananas to soup, continue cooking just until bananas are tender. Serve immediately.
Thanks to Turbana Corporation (www.turbana.com).