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Tuck these Christmas favorites away for next year. These delights were served by members of the Driftwood Garden Club at the group's recent holiday luncheon:

Cranberry-Pineapple Gelatin Salad

By Laura Thomas

2 (3 ounce) packages raspberry gelatin

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1/2 envelope (1/2 teaspoon) unflavored gelatin

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1 (8 ounce) can crushed pineapple, packed in its own juices

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1 (15 ounce) can whole-berry cranberry sauce

1/4 cup finely chopped walnuts

Spray a 4-cup gelatin Mold or a 9-inch square pan with vegetable oil cooking spray.

In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce and walnuts. Stir with a metal spoon until all of the ingredients are completely incorporated. Pour the mixture into the prepared Mold, cover with plastic wrap and refrigerate until firm.

About an hour before serving, invert the Mold onto a serving platter and allow to sit at room temperature. The salad will release itself and come cleanly from the Mold. If you are in a hurry, fill the sink with about an inch of hot water and place the bottom of the Mold into hot water for about a minute, then invert the salad onto a serving platter.

Slice the salad into 16 pieces.

Spicy Sweet Potatoes in Orange Cups

By Nancy Howell

5 sweet potatoes

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4 Tablespoons butter

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1/2 cup orange juice

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1 1/2 teaspoons vanilla

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1/2 cup firmly packed brown sugar

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1 teaspoon ground nutmeg

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3 teaspoons cinnamon

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12 orange shell halves

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12 large marshmallows

Boil potatoes until tender, cool and peel. Mash potatoes. Combine potatoes with butter, juice vanilla, brown sugar, nutmeg and cinnamon until smooth. Pour mixture into orange cups and top with a marshmallow. Bake at 350°F for 20 minutes.

Orange-Cranberry Glazed Pork Tenderloins

By Lea Hamilton

1 (16 ounce) whole-berry cranberry sauce

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1 teaspoon grated orange rind

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2/3 cup fresh orange juice

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2 teaspoons balsamic vinegar

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1/8 teaspoon salt

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1/2 teaspoon pepper

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1/4 teaspoon ground allspice

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1/8 teaspoon ground cinnamon

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1/8 teaspoon ground cloves

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1 1/2 pounds pork tenderloins, trimmed

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Garnishes: fresh rosemary sprigs, whole cranberries

Bring first 9 ingredients to a boil in a large saucepan. Reduce heat and simmer mixture, stirring occasionally for 20 minutes.

Place pork in a lightly greased shallow roasting pan.

Bake at 425°F for 40 minutes or until a meat thermometer inserted into the thickest portion registers 160°F, basting occasionally with half of cranberry mixture. Slice pork and serve with remaining cranberry mixture. Garnish, if desired.