Family Favorites IV

Three Bean Salad
1 can kidney beans
1 can green beans, cut
1 can yellow beans, cut
1 onion
1 green pepper
2 stalks celery
1 C sugar
1 C vinegar
1/2 T oil

Mix everything together, cover, and chill overnight before serving.

Cranberry Orange Bread
2 C cranberries, coarsely chopped
4 C flour
2 1/2 C raw sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
4 T fresh orange zest
1/2 C oil
8 T butter
2 large eggs, well beaten
2 C freshly squeezed orange juice
2 1/2 tsp pure vanilla

Preheat oven to 350 degrees and place rack in the center of the oven.  Grease two 9" bread pans.  In a small bowl, combine egg, orange juice, and vanilla.  In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and orange zest.  Cut the butter into the flour mixture.  The mixture should look like coarse meal.  Fold the wet ingredients into the dry.  Stir in the cranberries.  Pour into the two bread pans and bake 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove from oven and let cool 10 minutes before serving.

Cranberry Salad
1 pkg cranberries
2 large whole naval oranges, quartered
1 1/2 C raw sugar
2 C walnuts

In food processor, blend all ingredients together.  Chill, serve.

Crab Salad
1 pkg flaked crab
3 green onions, chopped
1/2 C mayonnaise
2 T lemon juice
1 tsp pepper

Mix all together and let sit at least 2 hours before serving, best after 8.