FERNANDINA FARE
Tested recipes of local favorites

CRANBERRY PORK ROAST
FROM: Marilyn Ricker

3-4 lb. pork roast (boneless or pork loin may be used)
pepper
1 cup ground or chopped cranberries
1/4 c honey
1 tsp grated lemon or orange peel
1/8 tsp ground cloves (this really gives it a different taste - you may want to omit it if you don't like cloves)
1/8 tsp ground nutmeg

  Place the meat in crock pot and season. Mix other ingredients and glaze. Cover and cook on low for 8 to 10 hours.

SPECIAL BAKED CHICKEN
FROM: the late Ethel Grable

1 3oz. pkg. sliced dried beef
3 large chicken breasts, skinned, boned and halved
6 slices bacon
1 can condensed cream of mushroom
soup (can use low fat/low sodium)
1 cup sour cream

   Run cold water over dried beef, drain and arrange in bottom of 12 x 8 x 2 inch baking dish. Place halved chicken breasts over beef; top each with slice of bacon. Bake uncovered in a 350 degrees oven for 30 minutes. Combine soup and sour cream, pour over chicken. Bake 25 minutes longer. Makes 6 servings.

GOOEY BUTTER CAKE
FROM: The Florida Times-Union

1 cup butter
4 eggs
1 18-oz. pkg. yellow cake mix
   (see note for variation)
1/2 lb. cream cheese
2 cups confectioners' sugar

   Heat oven to 350°. Butter a 9" by 13" cake pan. Slightly melt the butter and mix it with two of the eggs and the cake mix. Pour batter into prepared pan.
   Mix the remaining two eggs into the cream cheese and the confectioners' sugar. Pour this mixture evenly over the first mixture. Do not stir.
   Bake at 350° for 45 minutes.
NOTE: Substitute chocolate or devil's food cake mix, if desired.

EASY ITALIAN SALAD DRESSING
FROM: Helen Paige

This mixture of oils and vinegars makes a great dressing.

1 7-oz. pkg. Good Seasons Italian Dressing Mix
2 TBLS. balsamic vinegar
2 TBLS. apple cider vinegar
1/4 cup olive oil
1/4 cup corn oil
3 TBLS. water

   Mix vinegars, water and dressing package contents. Add oils and mix again. Refrigerate for up to 4 weeks.