Harrington Cookbook

Combine & bring to boil: 12 oz fresh or frozen cranberries 1 cup chopped, peeled apples 1 cup golden raisins 1 cup chopped red onions ¾ cup chopped celery 1 cup white vinegar ¼ cup water 1 cup sugar 2 tsp cinnamon 1 ½ tsp ground ginger ¼ tsp ground cloves                               Reduce heat and simmer uncovered 30 minutes or until slightly thick, stirring occasionally.  Yield 4 cups. Freezes well. Serve w/ chicken salad sandwiches, chicken, pork, ham, over cheese & crackers, with chicken quesadillas.

4 Anchovy fillets or equivalent paste 3 garlic cloves, chopped 2 Tbsp olive oil 1 tsp Worcestershire sauce 1 tsp Dijon mustard 1/2 tsp hot pepper sauce- Tabasco 1 1/2 cups mayo or plain yogurt 2 Tbsp + 1/4 cup freshly grated Parmesan cheese 2 Tbsp or more fresh lemon juice 3 hearts romaine, coarsely torn (about 12 cups) 2 cups croutons Blend anchovy, garlic, olive oil, Worcestershire sauce, mustard, hot pepper sauce in processor until smooth. Transfer to small bowl. Whisk in mayo, 2 Tbsp cheese, 2 Tbsp lemon juice. Season w/ salt and more lemon juice, if desired. Place romaine in large bowl. Add 3/4 cup dressing; toss to coat. Sprinkle w/ croutons, remaining 1/4 cup cheese, and pepper. Serve, passing remaining dressing separately.

Whip together: 1 lb softened butter 1/2 lb sifted powdered sugar 1/4 c. orange juice concentrate Chill until firm. French Toast: for every 6 slices of bread, combine: 2 eggs 1/4 t salt 2 T sugar 3/4 orange juice 1/4 c. melted butter

2/3 cup safflower oil 1/3 cup red wine vinegar 1 Tbsp packed brown sugar 1 tsp Dijon mustard 1/2 tsp minced garlic salt and freshly ground black pepper Combine ingredients; shake well and chill, then shake well again directly before serving.