a 9x9 inch pan.
Cranberry Filling: In a medium sized saucepan
f a well for the cranberry filling. Just not all the way
to 24 hours.
Cranberry filling: In medium saucepan, combine chopped
nch baking pan.
FOR CRANBERRY FILLING ~ In a small saucepan, bring
br>Stir in all remaining Cranberry Filling ingredients.
Cook over medium
ne of your piecrusts. Transfer cranberry filling to crust lined pie plate
Discard soaking water.
Drain and rinse beans.
Add fresh water to cover 1 1/2-inches.
Add vegetables, cumin, bay leaf and oregano.
Simmer slowly 3 1/2 hours or until tender, adding more water as necessary.
Keep covered.
Should be liquidy.
Add salt and pepper flakes at end to taste.
Serve over rice with a dollop of sour cream and/or salsa.
Serves 8 to 10 as a main dish with side salad.
For side dish or for fewer servings, halve recipe.
To Make The Apple Filling: In a large skillet over
FILLING:.
In a medium saucepan,
To prepare the cranberry filling: Soak 1 cup dried cranberries
utter and lemon juice into cranberry mixture; remove from heat and
ightly over the dough. Spread cranberry filling over the dough, leaving a
inutes before filling.
In a medium bowl, stir together cranberry sauce
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue
Remove from heat and allow filling to cool to room temperature
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
rown.
Cool.
Combine cranberry sauce and cornstarch in saucepan
o rise until doubled.
FILLING: Mix the nuts together.
ixture in pan.
Spread cranberry filling over base. Crumble remaining 2