CRANBERRY AMBROSIA CHEESE BALL

Sonja Brown of Lynch Station

INGREDIENTS:

	2 8-oz. pkgs. cream cheese, softened
	¼ cup powdered sugar
	15.5-oz. can crushed pineapple, well drained
	3.5-oz. pkg. shredded coconut
	1 cup chopped pecans, toasted
	6-oz. pkg. dried cranberries

DIRECTIONS: Mix cream cheese and sugar until well blended. Add pineapple, coconut, pecans and dried cranberries, reserving a few cranberries and pecans for garnish. Cover bowl and chill in refrigerator until firm. Take mixture out, form into a ball and garnish before serving with crackers.

STUFFED PUMPKIN

Patricia Harbin of Louisa

INGREDIENTS:

	1 small pumpkin
	1 cup rice
	1 lb. hamburger
	1 large onion, chopped
	1 large green or red bell pepper, chopped
	1 clove garlic, minced
	1 can condensed cream soup (any type), undiluted

DIRECTIONS: Preheat oven to 350 degrees. Cut the cap off pumpkin and reserve. Clean out seeds and pulp. Butter the inside of the pumpkin. Cook rice as directed. In a skillet, cook hamburger until slightly pink with onion, pepper and garlic. Drain well and mix with rice and soup, adding salt and pepper to taste. Without packing, fill the pumpkin and set in a baking dish or cookie sheet lined with foil. Add cap and bake about 3 hours. When done, slice the pumpkin in 2-inch wide sections from top to bottom. Trim off the skin, butter the pumpkin meat, top with some filling and dig in.

CRANBERRY CREAM SALAD

Ann Ferguson of Madison

INGREDIENTS:

	3-oz. pkg. cherry-flavored gelatin
	1 cup hot water
	16-oz. can whole berry cranberry sauce
	½ cup diced celery
	¼ cup chopped walnuts
	1 cup sour cream

DIRECTIONS: Dissolve gelatin in hot water. Let chill until slightly thickened. Break up cranberry sauce with a fork and stir into gelatin, along with celery and walnuts. Fold in sour cream, pour into a 1-quart mold and chill until firm. Unmold and garnish before serving. 

ORANGE-GLAZED CRANBERRY PUMPKIN BREAD

Carolyn Cronk of Richmond

INGREDIENTS:

	3½ cups all-purpose flour
	1 2⁄3 cups sugar
	2 t baking soda
	2 t pumpkin pie spice
	¾ t salt
	1 t baking powder
	16-oz. can whole berry cranberry sauce
	16-oz. can solid-pack pumpkin
	2⁄3 cup vegetable oil
	4 eggs
	¾ cup chopped pecans

DIRECTIONS: In a large bowl, mix dry ingredients. In a smaller bowl, stir together remaining ingredients until well mixed. Pour this mixture into bowl with dry ingredients and stir until all ingredients are well moistened. Pour batter into two greased 9" x 5" loaf pans. Bake at 350 degrees for 65 minutes or until bread tests done with a toothpick. Cool in pans for 10 minutes, then remove to cooling rack. When completely cool, drizzle a glaze made from 1 cup powdered sugar, ¼ cup undiluted orange juice concentrate and 1⁄8 t allspice. Can also be baked in eight mini-loaf pans for 35-45 minutes.

PUMPKIN COBBLER

Wendy Lankford of Red Oak

INGREDIENTS:

	3 eggs, beaten
	15-oz. can pumpkin
	12-oz. can evaporated milk
	1 cup sugar
	1⁄8 t salt
	1½ t cinnamon
	1 t ground ginger
	1 T vanilla
	15.25-oz. box yellow cake mix
	1¼ cup margarine, melted
	1 cup chopped nuts

DIRECTIONS: Mix all ingredients together except for cake mix, margarine and nuts. Pour into ungreased 9" x 13" baking pan. Sprinkle cake mix over the top and drizzle with margarine. Bake at 350 degrees for 25 minutes. Top with nuts and bake an additional 15 minutes.