I have just found several lost recipes — none of which, of course, I was looking for. It followed the Lost/Found theory extolled by my friend Diana Rushing. She says when you look for Lost Item A, it will not appear. However, when Lost Item B is needed desperately, you will find, guess-which-one? Item A, of course.

I was already looking through several past years of columns to see how early in November, I began to write Holiday recipes (the answer is, the first week in November), and for a particular recipe. In the meantime, I received a lovely e-mail from a reader requesting a particular recipe. Well, do you think that recipe was anywhere to be found? However, in looking for another recipe (for the Holidays), I found the requested recipe. I figured if Karen Greer and her daughter had lost the Coca-Cola Cake recipe (as I had), you might have misplaced it, too. If you never had it, then you know it is worth having. (Please keep it safe in case we all lose it again.)

Coca-Cola Cake

2 cups flour

2 cups sugar

2 sticks margarine (can substitute 1/2 cup cooking oil for 1 stick margarine)

2 tablespoons cocoa

1 cup Coca-Cola

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

1 teaspoon salt

1 1/2 cup miniature marshmallows

1/2 cup buttermilk

Sift flour and sugar. Heat margarine, (and oil, if used) cocoa and Coca-Cola to boiling point. Pour over flour mixture. Add buttermilk, soda, eggs, vanilla, salt and marshmallows. Batter will be thin, and marshmallows will float on top. Pour into a greased and floured 9-by-13-inch pan. Bake at 350 degrees for 30 minutes.

Icing

1 stick margarine

2 teaspoon cocoa

6 tablespoons Coca-Cola

1 (16-ounce) box powdered sugar

1 cup chopped pecans or walnuts

1 teaspoon vanilla

Combine first 3 ingredients, and heat to boiling. Add powdered sugar and mix well. Add nuts and vanilla. Spread icing on cake. I always wait until cake is cooled to frost. By the way, this is very rich.

* * *

Actually, I also found the recipe for which I was searching. I am going to give you the original version, and also a sugar-free recipe for this delightful salad.

Cranberry Salad

2 cups water

2 (3-ounce packages) cherry gelatin

2 cups fresh (or frozen) cranberries, coarsely chopped

1 cup sugar (more or less — I like less, you might like more)

2 cups chopped celery

1/2 cup chopped pecans

1 (20-ounce) can crushed pineapple in juice (undrained)

Pour boiling water over gelatin, and stir to dissolve. Set aside. Combine cranberries and sugar in small bowl. Add to cooled gelatin, stir and add remaining ingredients. Stir well, and pour into a 9-by-13-inch dish. Cover and chill thoroughly.

For sugar-free versions (thanks to Melissa Bailey of Carthage): Her recipe for this is in the delightful "Star-Spangled Recipes" compiled by the Carthage Chapter, No. 747 Order of the Eastern Star, a gift to me from Melba Smith. I am not sure if the book still is available.

Use all the above ingredients and directions, except, use sugar-free gelatin, (2 (3-ounce) packages), and instead of sugar, use 14 1/2 teaspoons sugar substitute, such as Equal or Splenda. Melissa's recipe also calls for an extra 2 cups pineapple juice.

Barbara Richardson McClellan is a longtime food columnist and has written three self-published cookbooks. Her column appears in the Longview News-Journal's Taste section each Wednesday. Write her at bayrm@hiline.net or in the care of the Longview News-Journal, P.O. Box 1792, Longview, TX 75606.