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Frozen Cranberry Salad

14 ounce can of Eagle Brand milk
¼ cup of lemon juice
16 ounce can of whole berry cranberry sauce
20 ounce can of crushed pineapple, well drained
½ cup of chopped pecans
12 ounce carton of Cool Whip, thawed

Mix all ingredients with an electric mixer, until well blended. Pour into a 9X13 inch Pyrex dish and freeze. Serve while still frozen by cutting into squares.For a summer treat, it could be poured into 2 graham cracker crumb pie crusts before freezing, to use as a dessert, rather than a salad.

Cranberry Nut Bread

3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2 tsp. finely shredded orange peel
1 egg, beaten
1 2/3 cup milk
¼ cup oil
1 cup chopped cranberries
½ cup nuts

Preheat oven to 350 degrees. Stir together flour, sugar, powder, salt, soda, and orange peel. In separate bowl mix egg, milk, and oil. Add to flour mixture. Add cranberries and nuts. Pour into a greased 9x5x3 loaf pan. Bake for 1 hour.