Cranberry Cream Drop Cookies Preheat oven to 350 degrees. Stir together: 1 cup all-purpose flour � teaspoon baking soda � teaspoon salt 1/3 cup granulated sugar � cup quick-cooking oatmeal 1/3 cup brown sugar � cup dried cranberries � cup semi-sweet chocolate chips (or white chocolate chips) � cup chopped pecans In a large bowl, beat until fluffy: � cup (1 stick) butter, softened Add: 1 egg, slightly beaten 1 teaspoon vanilla Beat to combine (mixture will look curdled). Add dry ingredients; beat at lowest speed with electric mixer, or with wooden spoon until well combined. Form dough into 1-inch balls. Place 2 inches apart on cookie sheets. Bake for 8-10 minutes or until lightly brown. Let cool 5 minutes on baking sheet, then remove to wire rack. Yield: 30 cookies	CAMPING RECIPE A simplified version (and vegan-ified) of King Ranch Casserole INGREDIENTS 1 10.5 oz can cream of mushroom soup 1 10.5 oz can cream of broccoli soup (orig. was cream of chicken) 1 10.5 oz can diced tomatoes and green chilies, drained (or use liquid as part of broth 1 4.5 oz can chopped green chilies, drained (or use liquid as part of broth 2 cups vegetarian broth 18 6-inch corn tortillas, cut into quarters 2 cups tempeh crumbles Shredded Colby/Monterey Jack cheese or grated tofu cheese substitute (2 to 4 cups or 1 to 2 8-oz packages) INSTRUCTIONS 1. Preheat oven to 350 degrees. Oil a 9'x13'-inch baking dish. 2. Soak tortillas in broth 2 minutes in a large bowl. Remove tortillas to a plate; set aside. Add the 2 soups, tomatoes/green chiles, and green chiles to broth in bowl. Mix well. 3. Layer one-third of the tortillas, one-third sauce, one-third cheese, and half the chicken/tempeh. Repeat layers twice, ending with a final layer of tortillas, sauce, and cheese. Bake covered with foil 45 minutes. Remove foil and baked an additional 5 to 10 minutes until browned. YIELD 9 to 12 servings