Christmas Cranberry Salad

Ingredients
1 lb. fresh cranberries
1 cup sugar
1 pkg. (small) miniature
marshmallows
1 apple, peeled and chopped
1 cup chopped pecans
1 cup heavy whipping cream
(may use 1-8 oz. Cool Whip)

Directions
Pick, wash and finely chop cranberries. Add sugar, marshmallows and mix. Refrigerate overnight. Add apple & nuts to cranberry mixture, stir. Fold in whipped cream (or Cool Whip). Refrigerate.

Serve as buffet salad or plate individually.
Serves: 10-12

Orange Slice Cake

Ingredients
1 cup margarine
2 cups sugar
4 eggs
½ cup buttermilk
1 tsp. baking soda, dissolved in
buttermilk
3½ cups plain flour
1 lb. box dates, cut fine
1 can angel flake coconut
2 cups pecans, chopped
10 oz. jar maraschino cherries,
cut in half
1 lb. orange slice candy, cut fine

Directions
Cream margarine and sugar. Add eggs, one at a time. Roll nuts, candy, dates, coconut and cherries in ½ cup of flour. Add alternately with milk. Bake at 250 degrees for three hours.

Mix 1 cup of orange juice and 2 cups powdered sugar. Pour over the cake as soon as it comes out of the oven. Let set in pan until cold.

Apricot-Glazed Ham

Ingredients
5 pound fully cooked whole boneless ham
1⁄3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2⁄3 cup apricot nectar
2 tablespoons lemon juice

Directions
Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 11/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.