4-BEAN SALAD

1 can cut green string beans
1 can yellow wax beans
1 can garbanzo beans
1 can kidney beans
1 cup sliced green onions
1 green pepper cut into strips and halved
scant half cup sugar
1/3 cup salad oil
2/3 cup vinegar
1 t salt
1/2 t pepper

Drain beans well.  Put kidney beans in sieve & run tap water through.  Combine all beans, onion and green pepper.  Combine remaining ingredients and drizzle over vegetables.  Cover and refrigerate for at least 24 hours.  A whole week of marinating isn't too long.  Stir once each day.  Drain when served.

I thought this was really good, easy to make, and does last a long time in the refrigerator.  I'll keep this one.  I used a can of rinsed black beans instead of the green beans since I had them, and it was fine.

SCOTCH SHORTBREAD

1 lb. butter (or butter flavored margarine)
1 cup sugar
4 cups sifted flour

Blend all together and roll out.  Cut into squares.  (Sugar tops if desired.)  Bake at 350 for 12 to 15 minutes. (Roll 1/4" thick - ungreased pan)

Well, that's it.  I was kind of hoping for something like the Girl Scout Trefoil scotchbread cookies, but these are a little dry, and I had a hard time rolling it out and cutting into squares.  They're all right but nothing you would say, oh, I have to make these again.

CRANBERRY CHUTNEY

4 cups fresh cranberries (1 pound)
1 cup water
2-1/2 cups sugar
2 sticks cinnamon
6 whole cloves
1/2 t salt
1 cup seedless raisins
2 tart green apples, thinly sliced
2 pears, thinly sliced
1/2 cup sliced celery
1 small onion, chopped
1/2 cup chopped walnuts
1 t grated lemon rind

Wash and pick over cranberries.  Place in large saucepan along with water, sugar, cinnamon, cloves and salt.  Mix well.  Bring to boil and cook about 10 minutes or until cranberries begin to pop.  Add raisins, apples, pears, celery, and onion.  Continue cooking, stirring occasionally, for 10 to 15 minutes, or until desired thickness.  Remove from heat and stir in walnuts and lemon rind.  Remove cinnamon sticks.  Turn into jars.  Cover and seal.  Makes about 2 quarts.  (Will keep in refrigerator for one month.)

This is really pretty and a nice variation on the traditional cranberry sauce with orange rind recipe.  There's a lot of stuff in this, so you will either love it or not.  I personally thought it was really good, and I served it again a week later after keeping in the refrigerator, and it was perfectly fine, so it does keep that long anyway.  It's also pretty easy to make because you can chop things up as it's cooking.