FRUIT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLES AND DUMPLINGS (03/03/94) (1:52) 2 CUPS SMOKED HAM 2 CUPS DRIED SWEET APPLES 2 TBSP BROWN SUGAR COVER THE DRIED APPLES WITH WATER AND SOAK OVERNIGHT. IN THE MORNING, USING A KETTLE FAIRLY LARGE IN DIAMETER, ALMOST COVER THE HAM WITH COLD WATER AND COOK SLOWLY FOR 2 HOURS. ADD THE APPLES AND WATER IN WHICH THEY WERE SOAKED. ADD BROWN SUGAR AND COOK 1 HOUR LONGER. ADD GNEPP LAST 20 MINUTES. GNEPP INGREDIENTS: 2 CUPS FLOUR 4 TSP BAKING POWDER 1/2 TSP SALT 1 EGG, BEATEN 2 TBSP BUTTER 1/2 CUP MILK (SCANT) GNEPP INSTRUCTIONS: SIFT TOGETHER FLOUR, BAKING POWDER AND SALT. STIR IN BEATEN EGG AND MELTED BUTTER. ADD ENOUGH MILK TO MAKE A MODERATELY STIFF BATTER. DROP FROM SPOON INTO BOILING HAM AND APPLES. COVER KETTLE TIGHTLY AND COOK, WITHOUT LIFTING LID, FOR 20 MINUTES. SERVES 6-8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT BALLS 1 PACKAGE (8 OUNCES) DRIED APRICOTS, GROUND OR FINELY CUT UP 2 1/2 CUPS FLAKED COCONUT 3/4 CUP SWEETENED CONDENSED MILK 2/3 CUP FINELY CHOPPED NUTS OR CONFECTIONERS' SUGAR MIX APRICOTS, COCONUT AND MILK. SHAPE MIXTURE INTO 1 INCH BALLS; ROLL IN NUTS. LET STAND 2 HOURS OR UNTIL FIRM. MAKES 4 DOZEN DIPPERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT-PINEAPPLE PRESERVES (12-04-93) (21:33) 6 - CUPS COMBINATION OF FRESH DICED APRICOTS AND UNDRAINED UNSWEETENED CRUSHED PINEAPPLE JUICE 12 - OZ FROZEN PINEAPPLE JUICE CONCENTRATE OR ORANGE-PINEAPPLE JUICE 1 - CUP WATER OR RESERVED JUICE FROM PINEAPPLE(TO MAKE 1 CUP) 1 - TBSP GELATIN 1 - TSP ALMOND EXTRACT BRING ALL INGREDIENTS TO A BOIL. BOIL 1 MINUTE, THEN CRUSH FRUIT WITH MASHER. STIR AND COOK 3 MINUTES LONGER. REMOVE FROM HEAT. WILL THICKEN WHEN REFRIGERATED. POUR INTO STERILIZED JARS OR FREEZER CONTAINERS. FREEZE OR JUST REFRIGERATE. MAY BE STORED IN REFRIGERATOR FOR 2 TO 3 WEEKS. YIELDS 6 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOTS WITH YOGURT 1 CAN (30 OUNCES) APRICOT HALVES, DRAINED 1/2 CUP UNFLAVORED YOGURT OR DAIRY SOUR CREAM 2 TABLESPOONS HONEY 2 TEASPOONS LEMON JUICE SPOON FRUIT INTO INDIVIDUAL SERVING DISHES. BLEND YOGURT, HONEY AND LEMON JUICE; POUR OVER FRUIT. MAKES 4 OR 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED APPLES (03-30-93) (0:23) 4 LARGE BAKING APPLES 2 TABLESPOONS BUTTER OR MARGARINE 1/4 CUP PACKED BROWN SUGAR DASH GROUND CINNAMON CORE APPLES. PEEL SKIN FROM TOP OF ONE THIRD OF EACH APPLE. PLACE EACH IN A 12 OUNCE CUSTARD CUP. CREAM BUTTER, BROWN SUGAR AND CINNAMON. PRESS ONE FOURTH OF MIXTURE INTO CENTER OF EACH APPLE. PLACE IN CIRCULAR PATTERN IN OVEN, SPACING CUPS 1 INCH APART. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 10 TO 12 MINUTES, OR UNTIL SOFT TO THE TOUCH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED APPLES 1 (12-01-93) (17:59) TOP CANNED BAKED APPLES WITH HEATED MINCEMEAT. OR TOP WITH MARSHMALLOWS; BROIL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED PRUNE WHIP 1 CUP CUT UP COOKED PRUNES 3 EGG WHITES 1/3 CUP SUGAR 1/4 TEASPOON SALT 1 TABLESPOON LEMON JUICE LEMON YOGURT HEAT OVEN TO 350 DEGREES. BEAT PRUNES, EGG WHITES, SUGAR AND SALT UNTIL STIFF. FOLD IN LEMON JUICE. POUR INTO UNGREASED 1 1/2 QUART CASSEROLE. PLACE CASSEROLE IN PAN OF VERY HOT WATER (1 INCH DEEP). BAKE 30 TO 35 MINUTES OR UNTIL PUFFED AND THIN FILM HAS FORMED ON TOP. TOP EACH SERVING WITH 1 TABLESPOON LEMON YOGURT. MAKES 6 SERVINGS 120 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA TREATS (12-01-93) (17:49) SPLIT EACH PEELED BANANA LENGTHWISE; TOP WITH PINEAPPLE CHUNKS, CRUSHED PINEAPPLE, OR WHOLE OR SLICED STRAWBERRIES. PASS SPICED, WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BATTER FRIED APPLE RINGS 1 CUP BAKING MIX 1 EGG 1/2 CUP MILK 2 MEDIUM APPLES, PARED AND CORED BEAT BAKING MIX. EGG AND MILK WITH ROTARY BEATER UNTIL SMOOTH. GREASE GRIDDLE. CUT APPLES CROSSWISE IN 1/8 INCH SLICES. DIP SLICES INTO BATTER. COOK ON HOT GRIDDLE UNTIL GOLDEN BROWN, TURNING ONCE. SERVE HOT AND, IF YOU WISH, WITH SYRUP, JELLY OR CONFECTIONER'S SUGAR. MAKES ABOUT 2 DOZEN RINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BERRY DIPS WASH 1 PINT STRAWBERRIES; DO NOT HULL. CHILL. SERVE WITH DISHES OR CONFECTIONERS' SUGAR FOR DIPPING. MAKES 4 SERVINGS 55 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY KUNCHEN 1 PACKAGE WILD BLUEBERRY MUFFIN MIX 2 TEASPOONS GRATED LEMON PEEL 1/2 CUP CHILLED WHIPPING CREAM 1 CUP BLUEBERRY PRESERVES 2 TABLESPOONS LEMON JUICE HEAT OVEN TO 400 DEGREES. GREASE BAKING PAN, 8 X 8 X 2 INCHES. PREPARE MUFFIN MIX AS DIRECTED EXCEPT STIR LEMON PEEL INTO BATTER. POUR INTO PAN. BAKE 20 TO 22 MINUTES. CUT INTO SQUARES. IN CHILLED BOWL, BEAT CREAM UNTIL STIFF. MIX PRESERVES AND LEMON JUICE. TOP EACH SQUARE WITH A DAB OF WHIPPED CREAM AND PRESERVES. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY PUFFS 3/4 CUP FRESH OR CANNED BLUEBERRIES, DRAINED 1 CUP COMMERCIAL BAKING MIX 1/3 CUP SUGAR 1 EGG 1/3 CUP MILK BUTTER SAUCE (BELOW) HEAT OVEN TO 400 DEGREES. GREASE 8 LARGE MUFFIN CUPS. SPOON ABOUT 2 TABLESPOONS BLUEBERRIES INTO EACH CUP. MIX REMAINING INGREDIENTS EXCEPT BUTTER SAUCE WITH SPOON; BEAT VIGOROUSLY 1/2 MINUTE. FILL MUFFIN CUPS 2/3 FULL WITH BATTER. BAKE ABOUT 15 MINUTES OR UNTIL TOPS ARE GOLDEN. INVERT PUFFS ONTO WIRE RACK. SERVE WARM WITH BUTTER SAUCE. MAKES 8 SERVINGS. BUTTER SAUCE HEAT 1/2 CUP SUGAR AND 1/4 CUP LIGHT CREAM TO BOILING, STIRRING CONSTANTLY. REMOVE FROM HEAT. WITH ROTARY BEATER, BEAT IN 1/4 CUP BUTTER OR MARGARINE AND 1/2 TEASPOON VANILLA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOWL COMPOTE (12-01-93) (17:53) COMBINE 1 OR MORE 8-OZ. (BUFFET) CANS APRICOTS, PEARS, BING CHERRIES; ADD FEW RAISINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED-FRUIT MEDLEY (12-01-93) (17:54) SPRINKLE PINEAPPLE SLICES AND PEACH HALVES WITH BROWN SUGAR, DOT WITH BUTTER OR MARGARIPE. BROIL. SERVE HOT, WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED GRAPEFRUIT CUT GRAPEFRUIT IN HALF CROSSWISE; LOOSEN SECTIONS. CUT WHITE MEMBRANE OUT OF CENTER OF EACH HALF. DOT WITH BUTTER; SPRINKLE WITH SUGAR AND DASH GROUND CINNAMON. BROIL 4 INCHES FROM HEAT 8 TO 10 MINUTES OR UNTIL TOPS BUBBLE. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED GRAPEFRUIT 1 (07/02/92) (1:26) GRAPEFRUIT SPRINKLE EACH HALF WITH: 1 TABLESPOON OR MORE OF SUGAR PLACE THE FRUIT ON A BROILER UNDER A MODERATE FLAME. WHEN THE GRAPEFRUIT IS HOT POUR OVER EACH HALF: 1 TABLESPOON SHERRY SERVE WITH FRUIT AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANDIED APPLE WEDGES (12-05-93) (15:28) 4 CUPS GRANULATED SUGAR PINCH SALT 1 1/2 CUPS WATER 4 PARED FIRM APPLES SEVERAL DAYS AHEAD: IN LARGE BROAD SAUCEPAN, PLACE 3 CUPS SUGAR, WATER, SALT; HEAT, STIRRING, UNTIL SUGAR DISSOLVES; THEN BOIL 10 MIN., MAKING RICH SYRUP. CUT PARED APPLES LENGTHWISE INTO EIGHTHS; TRIM; CORE. LAY PIECES IN SYRUP; BOIL GENTLY UNTIL APPLES ARE CLEAR AND MOST OF SYRUP IS ABSORBED. DRAIN ON RACK IN SHALLOW PAN, THEN ROLL PIECES IN REMAINING 1 CUP SUGAR. AFTER DRYING APPLES SEVERAL HOURS, ROLL AGAIN IN SUGAR. MAKES ABOUT 2 1/2 DOZ. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANTALOUPE WITH WINE AND FRUIT 2 CANTALOUPES 1/2 CUP FRESH, FROZEN OR CANNED PINEAPPLE CHUNKS, DRAINED 1/2 CUP FRESH STRAWBERRIES 1/2 CUP FRESH OR THAWED FROZEN BLUEBERRIES 1/2 TO 1 CUP SWEET RED WINE OR CRANBERRY COCKTAIL CUT CANTALOUPES LENGTHWISE INTO HALVES, MAKING A SAW TOOTHED EDGE WITH SHARP SMALL KNIFE. REMOVE SEEDS AND FIBERS. DIVIDE PINEAPPLE CHUNKS, STRAWBERRIES AND BLUEBERRIES AMONG CANTALOUPE HALVES. JUST BEFORE SERVING, SPOON 2 TO 4 TABLESPOONS WINE OVER EACH SERVING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE STUFFED APPLES BEAT ONE 3 OUNCE PACKAGE SOFTENED CREAM CHEESE, 1 1/3 OUNCES CAMEMBERT CHEESE, AND 1 TABLESPOON DRY WHITE WINE WITH ELECTRIC OR ROTARY BEATER UNTIL SMOOTH. CORE 4 MEDIUM APPLES; SCOOP OUT INSIDES LEAVING SHELLS ABOUT 1/2 INCH THICK. FILL WITH CHEESE MIXTURE; CHILL 2 OR 3 HOURS. CUT IN WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRIES AND CREAM IN CHOCOLATE CUPS 1 PACKAGE (6 OUNCES) SEMISWEET CHOCOLATE PIECES 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS LIGHT CORN SYRUP CHERRY FILLING-1 CAN (1 POUND) SOUR RED CHERRIES, PACKED IN WATER 1/4 CUP GRANULATED SUGAR 1 TABLESPOON LEMON JUICE 1 DROP RED FOOD COLOR 1 CUP HEAVY CREAM 2 TABLESPOONS CONFECTIONERS' SUGAR 1/4 TEASPOON ALMOND EXTRACT MAKE CHOCOLATE CUPS: IN TOP OF DOUBLE BOILER, COMBINE CHOCOLATE WITH BUTTER AND CORN SYRUP. COOK OVER HOT WATER, STIRRING OCCASIONALLY, UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; KEEP TOP IN PLACE OVER HOT WATER. COVER A COOKIE SHEET WITH FOIL SHINY SIDE UP. SPOON CHOCOLATE MIXTURE ONTO SHEET, DIVIDING EVENLY, TO MAKE 6 MOUNDS. SPREAD EACH TO MAKE A 5 INCH ROUND. PLACE IN FREEZER. MAKE CHERRY FILLING: DRAIN CHERRIES, RESERVING 1/2 CUP LIQUID. SET CHERRIES ASIDE UNTIL READY TO USE. IN SMALL SAUCEPAN, COMBINE GRANULATED SUGAR AND CORNSTARCH. ADD RESERVED CHERRY LIQUID, STIRRING UNTIL SMOOTH. BRING TO BOILING, STIRRING, OVER MEDIUM HEAT; BOIL 2 OR 3 MINUTES. MIXTURE WILL BE THICKENED AND TRANSLUCENT. REMOVE FROM HEAT; LET COOL SLIGHTLY. ADD LEMON JUICE, CHERRIES AND FOOD COLOR. COOL THOROUGHLY. REMOVE CHOCOLATE ROUNDS FROM FREEZER. OIL BOTTOMS OF 6 CUSTARD CUPS OR GLASSES. PEEL CHOCOLATE FROM FOIL. INVERT OVER GLASSES. SET ASIDE AT ROOM TEMPERATURE 10 MINUTES. AFTER CHOCOLATE ROUNDS HAVE HAD 10 MINUTES TO WARM SLIGHTLY, PRESS EDGES DOWN GENTLY WITH FINGERTIPS, TO FLUTE. IF CHOCOLATE STILL FEELS FIRM, WAIT SEVERAL MORE MINUTES, WATCHING CAREFULLY UNTIL CHOCOLATE CAN BE MOLDED. RETURN TO FREEZER STILL ON CUPS. WHIP CREAM FROM CONFECTIONERS' SUGAR AND ALMOND EXTRACT UNTIL STIFF. TURN INTO A LARGE PASTRY BAG WITH LARGE STAR TIP. TO SERVE: REMOVE SHELLS FROM CUPS AND SET ON INDIVIDUAL PLATES. PIPE SOME WHIPPED CREAM INTO EACH. SPOON CHERRY FILLING INTO CENTER OF WHIPPED CREAM. SERVE IMMEDIATELY. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY BERRIES ON A CLOUD 3 EGG WHITES (1/3 TO 1/2 CUP) 1/4 TEASPOON CREAM OR TARTAR 3/4 CUP SUGAR 1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED 1/2 CUP SUGAR 1/2 TEASPOON VANILLA 1 CUP CHILLED WHIPPING CREAM 1 CUP MINIATURE MARSHMALLOWS CHERRY BERRY TOPPING (BELOW) HEAT OVEN TO 275 DEGREES. COVER BAKING SHEET WITH HEAVY BROWN PAPER; DRAW AN OUTLINE OF HEART, 9 INCHES ACROSS GREATEST WIDTH, ON PAPER. BEAT EGG WHITES AND CREAM OF TARTAR UNTIL FOAMY. BEAT IN 3/4 CUP SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT UNDERBEAT! SPOON MERINGUE INTO OUTLINE ON PAPER, BUILDING SIDE UP. BAKE 1 1/2 HOURS. TURN OFF OVEN; LEAVE MERINGUE IN OVEN WITH DOOR CLOSED 1 HOUR. REMOVE FROM OVEN; FINISH COOLING AWAY FROM DRAFT. BLEND CREAM CHEESE, 1/2 CUP SUGAR AND THE VANILLA. IN CHILLED BOWL, BEAT CREAM UNTIL STIFF. GENTLY FOLD WHIPPED CREAM AND MARSHMALLOWS INTO CREAM CHEESE MIXTURE. PILE INTO MERINGUE SHELL. COVER; CHILL AT LEAST 12 HOURS. JUST BEFORE SERVING, TOP WITH CHERRY-BERRY TOPPING; CUT INTO WEDGES. MAKES 6 TO 8 SERVINGS. CHERRY BERRY TOPPING - STIR TOGETHER 1 CAN (21 OUNCES) CHERRY PIE FILLING, 1 TEASPOON LEMON JUICE AND IF DESIRED, 2 CUPS SLICED STRAWBERRIES OR 1 PACKAGE (16 OUNCES) FROZEN STRAWBERRIES, THAWED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY BLINKS 1 CUP FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SODA 1/2 CUP SUGAR 1/4 TEASPOON SALT 1/3 CUP SHORTENING 1 EGG 1 1/2 TABLESPOONS MILK 1/2 TEASPOON VANILLA 1/2 CUP RAISINS OR CUT UP DATES 1/2 CUP CHOPPED NUTS 1 1/2 CUPS WHEATIES CEREAL, CRUSHED CANDIED OR MARASCHINO CHERRY HALVES HEAT OVEN TO 375 DEGREES. MIX FLOUR, BAKING POWDER, SODA, SALT, SUGAR, SHORTENING, EGG, MILK AND VANILLA. STIR IN RAISINS AND NUTS. DROP DOUGH BY TEASPOONFULS INTO CEREAL; ROLL GENTLY UNTIL COMPLETELY COATED. PLACE BALLS 2 INCHES APART ON GREASED BAKING SHEET. TOP EACH WITH A PIECE OF CHERRY. BAKE 10 TO 12 MINUTES. MAKES 3 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE BANANA BOBS PEEL 4 MEDIUM BANANAS, CUT CROSSWISE INTO 4 PIECES. INSERT WOODEN ICE CREAM STICK IN EACH PIECE; PLACE ON BAKING SHEET. FREEZE UNTIL BANANAS ARE FIRM, ABOUT 2 HOURS. IN TOP OF DOUBLE BOILER OVER BOILING WATER MELT 2 TABLESPOONS SHORTENING AND 3/4 CUP SEMISWEET CHOCOLATE PIECES, STIRRING OCCASIONALLY. DIP BANANAS INTO MIXTURE, SPREADING OVER PIECES' ROLL IN FINELY CHOPPED NUTS. PLACE ON WAXED PAPER COVERED BAKING SHEET; FREEZE UNTIL FIRM. WHEN FIRM, WRAP EACH IN ALUMINUM FOIL; RETURN TO FREEZER. REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING. MAKES 16 BANANA BOBS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CINNAMON APPLES (12/26/93) (1:57) CORE AND PARE TART APPLES. STICK EACH WITH 2 OR 3 CLOVES. FOR 6 APPLES, COOK TOGETHER FOR 5 MINUTES 1 CUP SUGAR, 2 TABLESPOONS RED CINNAMON DROPS, AND 1 1/2 CUPS WATER. ADD APPLES, SIMMER UNTIL TENDER BUT NOT MUSHY. BASTE OFTEN WITH SYRUP IN PAN. SERVE AS A RELISH WITH PORK, OR CHILLED ON LETTUCE, OR AS A DESSERT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS TREAT 2 MEDIUM GRAPEFRUIT, SECTIONED AND MEMBRANE REMOVED 1 CAN (11 OUNCES) MANDARIN ORANGE SEGMENTS, DRAINED 2 TABLESPOONS ORANGE FLAVORED LIQUEUR 1 TABLESPOON SUGAR DASH OF SALT 6 STRAWBERRIES MIX IN ALL INGREDIENTS EXCEPT STRAWBERRIES IN SAUCEPAN. HEAT OVER LOW HEAT UNTIL FRUIT IS HOT, ABOUT 4 MINUTES. DIVIDE FRUIT MIXTURE (WITH LIQUID) AMONG 6 DESSERT DISHES. GARNISH EACH SERVING WITH A STRAWBERRY. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COMPOTE DELUXE (12-01-93) (18:01) HEAT TOGETHER 2 OR 3 8-OZ. (BUFFET) CANS OF DIFFERENT FRUITS. FLAVOR WITH LEMON JUICE, VANILLA EXTRACT, NUTMEG. SERVE HOT, TOPPED WITH SOUR CREAM AND GRATED CHOCOLATE OR SHAVED NUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY-ORANGE COMPOTE (07-25-93) (11:24) 2 12 OUNCE PACKAGES FRESH OR FROZEN CRANBERRIES 1 SEEDLESS ORANGE, PEELED AND QUARTERED 1 LEMON, PEELED, QUARTERED AND SEEDED 1 CUP SUGAR, OR TO TASTE 2/3 CUP PECAN PIECES 1/4 CUP COGNAC OR BRANDY USING FOOD CHOPPER, OR A FEW QUICK PULSES IN A FOOD PROCESSOR, CHOP HALF OF CRANBERRIES AND TWO ORANGE AND LEMON QUARTERS. REMOVE TO LARGE BOWL AND REPEAT PROCEDURE WITH REMAINING BERRIES AND FRUIT. STIR SUGAR, PECANS AND COGNAC INTO BERRY MIXTURE. TASTE AND ADJUST SUGAR, DEPENDING ON HOW TART YOU WANT COMPOTE. CHILL OVERNIGHT IN REFRIGERATOR. GARNISH WITH SLIVERED ORANGE PEEL TO SERVE, IF DESIRED. MAKES ABOUT 3 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY PUFFS 1 CUP CRANBERRY ORANGE RELISH 1 CUP COMMERCIAL BAKING MIX 1/4 CUP SUGAR 1 EGG 1/3 CUP MILK BUTTER SAUCE (BELOW) HEAT OVEN TO 400 DEGREES. GREASE 8 LARGE MUFFIN CUPS. SPOON ABOUT 2 TABLESPOONS CRANBERRY ORANGE RELISH INTO EACH CUP. MIX REMAINING INGREDIENTS EXCEPT BUTTER SAUCE WITH SPOON; BEAT VIGOROUSLY 1/2 MINUTE. FILL MUFFIN CUPS 2/3 FULL WITH BATTER. BAKE ABOUT 15 MINUTES OR UNTIL TOPS ARE GOLDEN. INVERT PUFFS ONTO WIRE RACK. SERVE WARM WITH BUTTER SAUCE. MAKES 8 SERVINGS. BUTTER SAUCE HEAT 1/2 CUP SUGAR AND 1/4 CUP LIGHT CREAM TO BOILING, STIRRING CONSTANTLY. REMOVE FROM HEAT. WITH ROTARY BEATER, BEAT IN 1/4 CUP BUTTER OR MARGARINE AND 1/2 TEASPOON VANILLA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY BAKED BANANAS 2 OR 3 SMALL BANANAS 1/2 CUP MINIATURE MARSHMALLOWS 2 TABLESPOONS BROWN SUGAR 1 CUP CORNFLAKES CEREAL 1 TABLESPOON BUTTER, MELTED HEAT OVEN TO 375 DEGREES. PEEL BANANAS; CUT EACH LENGTHWISE IN HALF. PLACE CUT SIDES UP IN BUTTERED BAKING DISH. SPRINKLE BANANAS WITH MARSHMALLOWS AND SUGAR. MIX CORNFLAKES AND BUTTER; SPRINKLE OVER TOP. BAKE ABOUT 12 MINUTES OR UNTIL BANANAS ARE TENDER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE CREAM DELIGHT 2 TABLESPOONS SOFT BUTTER 1 PACKAGE DATE BAR MIX 1/4 CUP CHOPPED WALNUTS 1/2 CUP HOT WATER 1 CUP CHILLED WHIPPING CREAM 2 TABLESPOONS CONFECTIONERS' SUGAR 1 TEASPOON POWDERED INSTANT COFFEE 1 TEASPOON VANILLA HEAT OVEN TO 400 DEGREES. MIX BUTTER AND CRUMBLY MIX WITH FORK; STIR IN NUTS. SPREAD IN UNGREASED BAKING PAN, 13 9 X 2 INCHES. BAKE 10 MINUTES. CRUMBLE WITH FORK; COOL. STIR WATER INTO DATE FILLING; COOL. BEAT CREAM, SUGAR, COFFEE AND VANILLA UNTIL STIFF. SPREAD 1/2 CUP CRUMBLED MIXTURE IN FREEZER TRAY OR BAKING PAN; 10 X 6 X 1 1/2 INCHES. SPOON ON HALF OF THE HIPPED CREAM MIXTURE; SPREAD GENTLY. TOP WITH 1/2 CUP CRUMBLED MIXTURE, THE DATE FILLING, 1/2 CUP CRUMBLED MIXTURE, REMAINING WHIPPED CREAM AND REMAINING CRUMBLED MIXTURE. CHILL 4 TO 5 HOURS OR FREEZE JUST UNTIL FIRM. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DESSERT FRUIT CUPS (10-08-92) (1:21) 1 16 OUNCE CAN FRUIT COCKTAIL 1 LARGE BANANA, CUT INTO BITE SIZE CHUNKS 1 LARGE RED DELICIOUS APPLE, CORED AND CUT INTO BITE SIZE CHUNKS ABOUT 5 MINUTES BEFORE SERVING: IN LARGE BOWL, TOSS FRUIT COCKTAIL WITH ITS JUICE WITH BANANA AND APPLE. REFRIGERATE UNTIL READY TO SERVE. SERVE IN INDIVIDUAL CUPS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DRIED-FRUIT SUPREME (12-01-93) (17:56) HEAT COOKED, MIXED, DRIED FRUITS; ADD RUM EXTRACT. SERVE HOT, WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FANCY FRUITS 2 MEDIUM PEACHES 1 CUP SLICED STRAWBERRIES 1 CUP BLUEBERRIES SUGAR 2 TABLESPOONS ORANGE FLAVORED LIQUEUR, IF DESIRED 2 MEDIUM BANANAS 1/2 CAN VANILLA READY TO SERVE PUDDING (1 CUP) 1/4 CUP MILK OR WATER PEEL PEACHES AND SLICE INTO BOWL. ADD STRAWBERRIES AND BLUEBERRIES; SPRINKLE WITH SUGAR AS DESIRED. SPRINKLE WITH LIQUEUR. LET STAND 1 HOUR. JUST BEFORE SERVING, SLICE BANANAS INTO FRUIT MIXTURE; SPOON INTO DESSERT DISHES. BLEND PUDDING AND MILK; POUR OVER FRUIT. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH FRUIT COMPOTE 3 MEDIUM PEACHES 2 CUPS SLICED STRAWBERRIES 2 CUPS BLUEBERRIES 2 CUPS MELON BALLS 3 MEDIUM BANANAS 1 BOTTLE (25 OUNCES) PINK SPARKLING CATAWBA GRAPE JUICE, CHILLED PEEL PEACHES AND SLICE INTO BOWL. TOP PEACH SLICES WITH STRAWBERRIES, BLUEBERRIES, AND MELON BALLS. COVER TIGHTLY AND CHILL. JUST BEFORE SERVING, PEEL BANANAS AND SLICE INTO FRUIT MIXTURE. POUR GRAPE JUICE OVER FRUIT. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT COMPOTE (12-02-92) (2:55) 2 11 OUNCE PACKAGES DRIED FRUIT 2 1/2 CUPS WATER 2 3 INCH LONG CINNAMON STICKS 1 9. 5 OUNCE JAR PRESERVED KUMQUATS 1 1/2 CUPS LIGHT CORN SYRUP 1/2 CUP ORANGE FLAVORED LIQUEUR DAY AHEAD OR UP TO 2 WEEKS AHEAD: REMOVE PITS FROM PRUNES IN PACKAGES OF MIXED DRIED FRUIT. IN 3- QUART SAUCEPAN OVER HIGH HEAT, HEAT FRUIT, WATER, AND CINNAMON TO BOILING. REDUCE HEAT TO LOW; SIMMER, UNCOVERED, ABOUT 10 MINUTES OR UNTIL FRUIT IS TENDER. REMOVE SAUCEPAN FROM HEAT; STIR IN KUMQUATS WITH THEIR SYRUP AND REMAINING INGREDIENTS. SPOON FRUIT INTO LARGE BOWL; COVER AND REFRIGERATE AT LEAST 24 HOURS BEFORE SERVING TO BLEND FLAVORS STORE FRUIT IN REFRIGERATOR TO USE UP WITHIN 2 WEEKS. SERVE FRUIT AS ACCOMPANIMENT TO ROAST PORK, HAM, LAMB, POULTRY; OR AS DESSERT, SPOONED OVER ICE CREAM, RICE PUDDING, OR POUND CAKE. MAKES ABOUT 6 1/2 CUPS. 140 CALORIES PER 1/4 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT FLOATERS TRY ANY OF THESE COMBINATIONS FOR FLAVOR AND FUN BLUEBERRIES IN APRICOT NECTAR MELON BALLS IN PINEAPPLE GRAPEFRUIT JUICE ORANGE SECTIONS OR BANANA SLICES IN ORANGE JUICE RASPBERRIES IN MILK SEEDLESS GRAPES IN GRAPE JUICE STRAWBERRIES IN LEMONADE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT 'N' CHEESE (12-01-93) (18:03) TO TOSSED GREEN SALAD, ADD PINEAPPLE CHUNKS, WITH BITS OF CRUMBLED BLUE OR ROQUEFORT CHEESE, OR SLIVERS OF SWISS CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT 'N' OAT SNACK MIX 3 CUPS CHEERIOS CEREAL 1 CUP RAISINS 4 POUCHES FROM 1 (5. 4 OZ. ) PKG GARFIELD AND FRIENDS VERY STRAWBERRY CHEWY FRUIT SNACK SHAPES 1 CUP ASSORTED UNSALTED NUTS ( SUCH AS PEANUTS, CASHEWS, PECANS) MIX ALL INGREDIENTS. STORE IN AIRTIGHT CONTAINER UP TO 5 DAYS. (ABOUT 5 CUPS SNACK. ) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT NIBBLERS 1/2 CANTALOUPE 1/2 HONEYDEW MELON ABOUT 3 POUNDS OF WATERMELON 2 OR 3 ORANGES 1/2 CUP ORANGE JUICE SCOOP BALLS FROM MELONS OR CUT MELONS INTO 1 INCH CUBES. PLACE 3 BALLS ON EACH OF 12 BAMBOO SKEWERS. INSERT SKEWERS IN ORANGES ON SERVING PLATE. SERVE ORANGE JUICE IN TINY BOWLS FOR DIPPING MELON BALLS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH PEACH MELBA HEAT 1 1/2 CUPS SUGAR AND 3/4 CUP WATER TO BOILING, STIRRING UNTIL SUGAR IS DISSOLVED. REDUCE HEAT; ADD 4 PEACHES, PEELED AND HALVED. COOK UNTIL TENDER, SPOONING SYRUP OVER PEACHES OCCASIONALLY. CHILL. SPOON PISTACHIO ICE CREAM INTO DESSERT DISHES. TOP EACH SERVING WITH PEACH HALF AND RASPBERRY CURRANT SAUCE (BELOW). MAKES 8 SERVINGS. RASPBERRY CURRANT SAUCE HEAT 1 PACKAGE (10 OUNCES) FROZEN RASPBERRIES, THAWED, AND 1/2 CUP CURRANT JELLY TO BOILING. BLEND 1 TABLESPOON COLD WATER AND 1 1/2 TEASPOONS CORNSTARCH; STIR INTO BERRY MIXTURE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. COOL AND STRAIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH SUMMER FRUIT PLATTER WITH SHERBET BALLS ON LEMON LEAVES, ARRANGE A CIRCLE OF WATERMELON WEDGES, PINEAPPLE CHUNKS, BLUEBERRIES AND GRAPE CLUSTERS. FILL CENTER OF CIRCLE WITH SCOOPS OF RASPBERRY, PINEAPPLE AND LIME SHERBET. GARNISH WITH CHOPPED MINT LEAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED APPLES (05-02-93) (21:10) SERVINGS: 6 6 EA LG UNPARED, CORED, RED APPLE 3 T BUTTER 1/2 C COOKING WINE 1/2 C WATER 1 C SUGAR 1 T LEMON JUICE 1 EA 6" CINNAMON STICK SAUTE APPLES IN BUTTER FOR 6-8 MINUTES IN NON-STICK SKILLET. BOIL WINE, SUGAR, CINNAMON STICK, AND LEMON JUICE FOR 5 MINUTES. POUR OVER APPLES. COOK, UNCOVERED, UNTIL APPLES ARE TENDER. POUR INTO SERVING DISH. SERVE WARM OR COLD. NOTE: FOR A SIMPLE SUPPER SERVE WITH BROWNED SAUSAGE PATTIES OR LINKS. FOR AN ELEGANT TOUCH SERVE WITH A PORK ROAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED COCKTAIL 1/2 CUP SUGAR 2/3 CUP LEMON JUICE 2/3 CUP PINEAPPLE JUICE 2 TABLESPOONS LIME JUICE 2 UNBEATEN EGG WHITES 4 CUPS FINELY CRUSHED ICE COOK SUGAR AND 2/3 CUP WATER 5 MINUTES; CHILL. ADD REMAINING INGREDIENTS. POUR HALF THE MIXTURE INTO BLENDER CONTAINER. BLEND UNTIL FROTHY, 7 OR 8 SECONDS. REPEAT. SERVE AT ONCE IN CHILLED COCKTAIL GLASSES WITH SHORT STRAWS. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTY MELON 1 CUP LIME SHERBET 1 CUP FROZEN WHIPPED TOPPING, THAWED 3 CUPS CANTALOUPE BALLS OR PIECES MINT LEAVES SOFTEN SHERBET SLIGHTLY; FOLD INTO WHIPPED TOPPING UNTIL MARBLED. FREEZE UNCOVERED UNTIL FIRM, ABOUT 4 HOURS. DIVIDE CANTALOUPE BALLS AMONG 6 SHERBET DISHES. PLACE 1 SCOOP FROZEN SHERBET MIXTURE ON EACH. GARNISH WITH MINT LEAVES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN FRUIT JAM (12-04-93) (21:33) 1 1/2 - CUPS UNSWEETENED FROZEN FRUIT 1/4 - CUP FROZEN FRUIT JUICE CONCENTRATE 1 1/2 - TBSP TAPIOCA MIX FRUIT, JUICE AND TAPIOCA IN SMALL PAN. LET STAND 5 MINUTES. BRING TO A BOIL OVER MEDIUM HEAT, STIRRING OFTEN. COOL 20 MINUTES. COVER AND STORE IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT & MARSALA CREAM 1/3 CUP SUGAR 1/2 TEASPOON GROUND CINNAMON 2 7-INCH FLOUR TORTILLAS SALAD OIL 1 PINT STRAWBERRIES 2 MEDIUM-SIZED KIWIFRUIT 2 MEDIUM-SIZED PEACHES 1/2 CUP HEAVY OR WHIPPING CREAM 2 TABLESPOONS CONFECTIONERS' SUGAR 1 TABLESPOON SWEET MARSALA WINE ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. IN SMALL BOWL, MIX SUGAR AND CINNAMON. CUT EACH TORTILLA INTO 6 TRIANGLES. 2. IN 3-QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, IN 1/4 INCH HOT SALAD OIL, COOK TORTILLA TRIANGLES, A FEW AT A TIME, UNTIL GOLDEN, TURNING THEM ONCE; DRAIN ON PAPER TOWELS. IMMEDIATELY TOSS IN CINNAMON-SUGAR MIXTURE;SET ASIDE. IF NOT USING RIGHT AWAY, STORE TRIANGLES IN TIGHTLY COVERED CONTAINER. ABOUT 20 MINUTES BEFORE SERVING: 3. CUT EACH STRAWBERRY IN HALF. PEEL AND CUT KIWIFRUIT INTO BITE-SIZED CHUNKS. SLICE PEACHES. ARRANGE FRUIT ON 4 DESSERT PLATES. 4. IN SMALL BOWL, WITH MIXER AT MEDIUM SPEED, BEAT HEAVY OR WHIPPING CREAM AND CONFECTIONERS' SUGAR UNTIL SOFT PEAKS FORM; GRADUALLY 5. SPOON MARSALA CREAM ALONGSIDE FRUIT AND ARRANGE 3 CINNAMON TRIANGLES WITH EACH DESSERT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT CHILLED WATERMELON CUT THIN HORIZONTAL SLICE FROM BOTTOM OF WATERMELON SO IT WILL REST EVENLY; SLICE WATERMELON LENGTHWISE IN HALF. CARVE A DECORATIVE ZIGZAG EDGE FROM SLICED EDGE OF ONE HALF OF WATERMELON' SCOOP OUT FRUIT TO FORM A BOWL. SCOOP MELON BALLS FROM SECOND HALF. FILL BOWL WITH WATERMELON, HONEYDEW, AND CANTALOUPE BALLS, PINEAPPLE CHUNKS, STRAWBERRIES, BLUEBERRIES AND ANY OTHER FRESH FRUITS IN SEASON. POUR ALOHA SAUCE (BELOW) OVER FRUITS IN BOWL; TOSS LIGHTLY. ALOHA SAUCE MIX 2 TABLESPOONS EACH STRAINED LEMON JUICE, LIME JUICE AND ORANGE JUICE, 1/3 CUP WATER AND 2/3 CUP SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT TRIO 1 OR 2 BANANAS 1 CAN (29 OUNCES) SLICED PEACHES, DRAINED 6 TABLESPOONS FROZEN ORANGE JUICE CONCENTRATE (THAWED) PEEL BANANAS; CUT INTO 1/2 INCH SLICES, DIVIDING SLICES EQUALLY AMONG 6 DESSERT DISHES. TOP BANANAS IN EACH DISH WITH 1/2 CUP SLICED PEACHES AND 1 TABLESPOON ORANGE JUICE CONCENTRATE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT WHIP (12-28-92) (1:36) MSB 1 (16 OUNCE) CANS FRUIT COCKTAIL, DRAINED, RESERVE 2/3 CUP LIQUID 1 CUP ORANGE JUICE, CHILLED; DIVIDED 1 (3 OUNCE) PACKAGE ORANGE OR LEMON FLAVORED GELATIN PEEL OF ONE LEMON GRATED 2 TABLESPOONS LEMON JUICE 1 TEASPOON VANILLA EXTRACT 2 EGG WHITES, AT ROOM TEMPERATURE IN MEDIUM SAUCEPAN COMBINE RESERVED FRUIT LIQUID AND 1/2 CUP ORANGE JUICE; HEAT TO BOILING. ADD GELATIN; DISSOLVE COMPLETELY. STIR IN REMAINING ORANGE JUICE, LEMON PEEL, LEMON JUICE AND VANILLA. CHILL UNTIL PARTIALLY SET (60 TO 70 MINUTES). ADD EGG WHITES; BEAT WITH ELECTRIC MIXER UNTIL DOUBLE IN SIZE AND CREAMY (5 TO 7 MINUTES). IN SERVING BOWL SPREAD HALF THE FRUIT COCKTAIL. TOP WITH GELATIN MIXTURE; CHILL UNTIL FIRM. TOP WITH REMAINING FRUIT AND SERVE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER FRUIT COCKTAIL 1 FULLY RIPE BANANA LEMON JUICE 1 1 POUND CAN FRUIT COCKTAIL, DRAINED 1 CUP FRESH STRAWBERRIES, HALVED 1 CUP MELON BALLS 1 7 OUNCE BOTTLE (ABOUT 1 CUP) GINGER ALE, CHILLED BITTERS (OPTIONAL) PEEL BANANA, SLICE ON BIAS; DIP IN LEMON JUICE. COMBINE WITH REMAINING FRUITS. COVER; CHILL. JUST BEFORE SERVING, POUR GINGER ALE OVER FRUIT. DASH WITH BITTERS. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED APRICOTS (12-05-93) (15:28) 2 CUPS DRIED APRICOTS 1/8 TEASP. CREAM OF TARTAR 1 CUP WATER ABOUT 4 DOZ. WALNUT QUARTERS 2 CUPS GRANULATED SUGAR GRANULATED SUGAR SEVERAL DAYS AHEAD: RINSE APRICOTS; COVER WITH WATER. SIMMER SLOWLY 5 TO 10 MIN., OR TILL TENDER; DRAIN. IN SAUCEPAN WITH CANDY THERMOMETER IN PLACE, COMBINE 1 CUP WATER, 2 CUPS SUGAR, AND CREAM OF TARTAR. COOK UNTIL THERMOMETER REGISTERS 236X F., OR UNTIL A LITTLE OF MIXTURE DROPPED IN COLD WATER FORMS SOFT BALL. ADD APRICOTS. BOIL GENTLY 10 MIN. WITH SLOTTED SPOON, REMOVE FRUIT FROM SYRUP; DRAIN WELL ON PAPER TOWELS. ROLL EACH APRICOT AROUND WALNUT QUARTER; THEN ROLL IN GRANULATED SUGAR. STORE IN COVERED CONTAINER. TO SERVE, SUGAR AGAIN IF NEEDED. MAKES ABOUT 4 DOZ. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRAPEFRUIT GOURMET CUT 3 GRAPEFRUIT IN HALF. REMOVE SEEDS AND LOOSEN SECTIONS; REMOVE CENTERS. SPRINKLE EACH HALF WITH 1 TEASPOON GRANULATED SUGAR AND 1 TEASPOON SHERRY. CHILL 1 HOUR. SET OVEN CONTROL AT BROIL AND OR 550 DEGREES. BROIL GRAPEFRUIT 4 TO 6 INCHES FROM HEAT 5 TO 10 MINUTES OR UNTIL JUICE BUBBLES AND EDGES OF PEEL TURN LIGHT BROWN. SERVE HOT, MAKES 6 SERVINGS 65 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRAPEFRUIT IN COCKTAIL GLASSES (07/02/92) (1:29) CHILL: 2 LARGE GRAPEFRUIT PEEL THEM, SKIN THE SECTIONS (KEEPING THEM WHOLE IF POSSIBLE) AND PLACE THE FRUIT IN COCKTAIL GLASSES. FIFTEEN MINUTES BEFORE SERVING SPRINKLE IT LIGHTLY WITH: POWDERED SUGAR IMMEDIATELY BEFORE SERVING THE COCKTAIL ADD TO EACH GLASS: 1 TABLESPOON SHERRY OR FILL EACH GLASS 1/4 FULL OF CHILLED ORANGE JUICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRAPES IN SOUR CREAM 2 CUPS FRESH SEEDLESS GREEN GRAPES OR 1 CAN (16 OUNCES) SEEDLESS GREEN GRAPES, DRAINED 1 CAN (13 1/4 OUNCES) PINEAPPLE CHUNKS, DRAINED 1/4 CUP PACKED BROWN SUGAR 1/3 CUP DAIRY SOUR CREAM MIX GRAPES AND PINEAPPLE. RESERVE 1 TABLESPOON OF THE SUGAR; BLEND REMAINING SUGAR AND THE SOUR CREAM. TOSS WITH FRUIT; REFRIGERATE. JUST BEFORE SERVING, SPRINKLE WITH RESERVED SUGAR. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN-AND-GOLD FRUIT CUP (12-01-93) (18:07) CUT CUBES FROM HONEYDEW, CANTALOUPE, OR PERSIAN MELON; COMBINE WITH PALE-GREEN SEEDLESS GRAPES; ARRANGE IN SHERBET GLASSES. SPOON PARTIALLY THAWED FROZEN ORANGE-JUICE CONCENTRATE OVER ALL. GARNISH WITH FRESH MINT SPRIGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED CINNAMON APPLES CORE 6 MEDIUM BAKING APPLES; CUT CROSSWISE INTO THIRDS. BRUSH BOTH SIDES WITH SOFT BUTTER; ARRANGE IN HINGED GRILL. PLACE ON GRILL 4 INCHES FROM MEDIUM COALS. COOK 8 MINUTES. TURN; SPRINKLE WITH GRANULATED, BROWN OR MAPLE SUGAR AND CINNAMON. COOK 5 TO 10 MINUTES OR UNTIL TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY-RAISIN BAKED APPLES (10-10-92) (0:30) 4 TART GREEN APPLES 8 TEASPOONS RAISINS 4 TEASPOONS HONEY 4 TEASPOONS BUTTER CINNAMON RED HOT CANDIES WHIPPED CREAM CORE APPLES, LEAVING BOTTOMS INTACT. FILL CENTERS WITH 2 TEASPOONS RAISINS, 1 TEASPOON HONEY, 1 TEASPOON BUTTER AND 8 RED HOT CANDIES. PLACE APPLES IN A ROUND MICROWAVE BAKING DISH, COVER TIGHTLY. MICROWAVE 4 MINUTES ON HIGH POWER. COVER AND MICROWAVE 4 MORE MINUTES. LET SIT, COVERED, FIVE MINUTES. SPOON JUICES BACK INTO CENTERS, GARNISH WITH WHIPPED CREAM, MORE CANDIES AND RAISINS. SERVES FOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT FRUIT COMPOTE 1 1 POUND PACKAGE DRIED PRUNES 1 1/3 CUPS DRIED APRICOTS 1 13 1/2 OUNCE CAN (1 2/3 CUPS) PINEAPPLE CHUNKS, UNDRAINED 1 1 POUND 5 OUNCE CAN BERRY PIE FILLING 1/4 CUP DRY WHITE WINE ARRANGE FIRST 3 FRUITS IN 9 X 9 X 2 INCH BAKING DISH. COMBINE PIE FILLING, 2 CUPS WATER, AND WINE; POUR OVER FRUIT. COVER; BAKE AT 350 DEGREES FOR 1 1/2 HOURS. SERVE WARM. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JUMBO DATE DROPS 1 PACKAGE DATE BAR MIX 1/4 CUP HOT WATER 1 EGG HEAT OVEN TO 400 DEGREES. STIR TOGETHER DATE FILLING AND HOT WATER. MIX IN CRUMBLY MIX AND EGG. DROP DOUGH BY ROUNDED TABLESPOONFULS ABOUT 2 INCHES APART ONTO LIGHTLY GREASED BAKING SHEET. BAKE 8 TO 12 MINUTES. IMMEDIATELY REMOVE FROM BAKING SHEET. MAKES ABOUT 15 COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JUNE RINGS (12-01-93) (18:02) FROST PINEAPPLE SLICE WITH COTTAGE CHEESE, CREAM CHEESE, OR SOUR CREAM; PLACE STRAWBERRIES ON TOP. GARNISH WITH WATER CRESS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME ICEBERGS 2 7 OUNCE BOTTLES LEMON LIME CARBONATED BEVERAGE 2 TABLESPOONS LIME JUICE 2 TO 3 DROPS GREEN FOOD COLORING 1 EGG WHITE 1 TABLESPOON SUGAR LIME WEDGES MINT SPRIGS MIX FIRST THREE INGREDIENTS. FREEZE JUST UNTIL MUSHY IN 1 QUART REFRIGERATOR TRAY. BEAT EGG WHITE TO SOFT PEAKS; GRADUALLY ADD SUGAR, BEATING TO STIFF PEAKS. FOLD INTO LIME MIXTURE. FREEZE, STIRRING ONCE BEFORE FIRM. JUST BEFORE SERVING, BREAK UP WITH FORK UNTIL FLAKY. PILE IN SHERBETS. TOP EACH WITH LIME WEDGE AND MINE. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARMALADE FRUITS (12-01-93) (17:57) DRAIN SYRUP FROM PEACHES, PEARS, OR PINEAPPLE CHUNKS OR TIDBITS; ADD SPOONFUL ORANGE MARMALADE. HEAT. POUR OVER FRUIT. SERVE HOT OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MELON CASCADE SNIP 2 LARGE BUNCHES SEEDLESS GRAPES INTO CLUSTERS (2 CUPS). CHILL. CUT 1 HONEYDEW MELON LENGTHWISE INTO 8 WEDGES, NOT CUTTING THROUGH TO BOTTOM; SCOOP OUT SEEDS AND FIBERS. PLACE MELON IN CENTER; FILL WITH GRAPE CLUSTERS. GARNISH WITH LEMON WEDGES AND GRAPE LEAVES. MAKES 8 SERVINGS 50 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MELON RING (12-01-93) (18:02) FOR EACH SERVING, PLACE, ON CRISP LETTUCE, 2"-THICK PARED RING SEEDED CANTALOUPE. FILL WITH BLUEBERRIES AND SEEDLESS GRAPES. TOP WITH FRUIT-MILK SHERBET. GARNISH WITH SHARP-CHEESE-AND-NUT BALLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTED APPLE SLICES (11-27-93) (1:03) CORE AND PARE 2 MEDIUM FIRM APPLES. CUT EACH INTO 8 OR 10 SLICES. COMBINE 1 CUP SUGAR, 1 CUP WATER, 1/2 TEASPOON PEPPERMINT EXTRACT, AND FEW DROPS GREEN FOOD COLORING IN PAN. BRING TO BOIL AND ADD APPLE SLICES. SIMMER UNTIL APPLES ARE TRANSPARENT, ABOUT 5 MINUTES, TURNING ONCE. COOL IN SYRUP. FOR A SOPHISTICATED TOUCH, ADD 2 TABLESPOONS CREME DE MENTHE TO THE SYRUP AS IT COOLS. DRAIN APPLES ON ABSORBENT PAPER. ARRANGE ON PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTED GRAPEFRUIT MIX ONE CAN (16 OUNCES) UNSWEETENED GRAPEFRUIT SECTIONS (WITH LIQUID) AND 2 OR 3 DROPS PEPPERMINT EXTRACT. COVER; CHILL AT LEAST 1 HOUR. MAKES 4 SERVINGS 30 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NUTTED APPLE (12-01-93) (17:58) HEAT CANNED APPLE SLICES. SPRINKLE WITH SALTED PEANUTS. SERVE HOT, WITH CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OAHU FRAPPE BRING 1/2 CUP SUGAR AND 3/4 CUP WATER TO BOILING; COOK OVER MEDIUM HEAT 5 MINUTES. COOL SLIGHTLY. ADD 3/4 CUP ORANGE JUICE AND ONE 12 OUNCE CAN PINEAPPLE JUICE; FREEZE HARD. TO SERVE, BREAK INTO SMALL PIECES AND STIR UNTIL MUSHY. SPOON INTO SHERBETS. TRIM WITH GRATED ORANGE PEEL. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE-NUT (12-01-93) (18:04) SPREAD CREAM CHEESE BETWEEN ORANGE SLICES; ARRANGE ON WATER CRESS. SPRINKLE WITH PEANUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OREGON APPLE SLICES W/BERRY SAUCE (11-17-92) (2:45) BERRY SAUCE (BELOW) 2 MEDIUM GOLDEN DELICIOUS APPLES, PEELED AND CORED 1 TABLESPOON MARGARINE OR BUTTER 1/4 CUP SUGAR-COOKIE CRUMBS 1/4 CUP CHOPPED WALNUTS 3/4 TEASPOON CINNAMON 1/4 TEASPOON GINGER 1 TABLESPOON BROWN SUGAR 1/2 TEASPOON GRATED LEMON PEEL 1. PREPARE BERRY SAUCE. CUT OFF ABOUT 1/4 INCH FROM EACH END OF THE APPLES. CUT EACH APPLE CROSSWISE INTO TWO 3/4 INCH THICK SLICES. IN AN 8 X 8 INCH BAKING DISH, MELT MARGARINE ON HIGH 45 SECONDS TO 1 MINUTE 15 SECONDS. COMBINE COOKIE CRUMBS, 1 TABLESPOON WALNUTS, CINNAMON AND GINGER. DIP APPLE SLICES IN MARGARINE; COAT WITH CRUMBS. PLACE APPLES IN SAME BAKING DISH. COMBINE REMAINING WALNUTS, BROWN SUGAR, LEMON PEEL AND 1 1/2 TEASPOONS WATER, SPOON SOME MIXTURE INTO CENTER OF EACH APPLE SLICE. COOK, COVERED WITH WAXED PAPER, ON HIGH 3 TO 5 MINUTES UNTIL TENDER; ROTATE DISH HALFWAY THROUGH COOKING. SERVE WITH BERRY SAUCE AND BERRIES. MAKES 4 SERVINGS. BERRY SAUCE: IN BLENDER, BLEND 1/2 PINT RASPBERRIES, STRAWBERRIES, OR BLACKBERRIES AND 3 TABLESPOONS SUGAR. PRESS THROUGH SIEVE TO REMOVE SEEDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK PRESERVES 2 PACKAGES (10 OUNCES EACH) FROZEN FRUIT (RASPBERRIES, SLICED PEACHES ETC. ), PARTIALLY THAWED 1 TABLESPOON LEMON JUICE 2 TABLESPOONS POWDERED FRUIT PECTIN 2 CUPS SUGAR EXAMINE TOPS OF JELLY GLASSES TO SEE THAT THERE ARE NO NICKS OR CRACKS. WASH GLASSES IN HOT SOAPY WATER; RINSE WELL. PLACE IN PAN WITH FOLDED CLOTH ON BOTTOM. COVER WITH HOT, NOT BOILING WATER; HEAT TO BOILING. BOIL GENTLY 15 MINUTES; KEEP IN WARM WATER UNTIL READY TO USE. IN COVERED SAUCEPAN, COOK FRUIT AND LEMON JUICE OVER HIGH HEAT 2 MINUTES. STIR IN PECTIN; HEAT TO ROLLING BOIL; STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. ADD SUGAR; HEAT TO ROLLING BOIL; STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT; IMMEDIATELY SKIM OFF FOAM. ABOUT 5 MINUTES BEFORE END OF PRESERVE COOKING, REMOVE GLASSES FROM HOT WATER; INVERT ON CLEAN TOWELS. KEEP OUT OF DRAFT. GLASSES SHOULD BE HOT AND DRY WHEN FILLED. FILL ONE GLASS AT A TIME TO WITHIN 1 INCH OF TOP. COVER HOT PRESERVES IMMEDIATELY WITH 1/8 INCH LAYER OF HOT PARAFFIN. PARAFFIN MUST TOUCH SIDES OF GLASSES AND BE EVEN. PRICK ANY BUBBLES THAT APPEAR ON PARAFFIN. WHEN HARD, CHECK SEAL. STORE IN REFRIGERATOR NO LONGER THAN 2 MONTHS. MAKES 3 EIGHT OUNCE GLASSES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH CONSERVE 7 CUPS SLICED PEELED PEACHES (ABOUT 3 POUNDS) 4 CUPS SUGAR 3 1/2 CUPS RAISINS 1 LEMON, QUARTERED AND THINLY SLICED 1 ORANGE, QUARTERED AND THINLY SLICED 2 TABLESPOONS ALLSPICE BERRIES 1 CUP COARSELY CHOPPED WALNUTS STIR TOGETHER ALL INGREDIENTS EXCEPT ALLSPICE BERRIES AND WALNUTS; TIE BERRIES IN CHEESECLOTH BAG. ADD TO PEACH MIXTURE; HEAT TO BOILING. STIRRING FREQUENTLY, BOIL GENTLY 20 TO 25 MINUTES OR UNTIL SLIGHTLY THICKENED. STIR IN WALNUTS. ABOUT 5 MINUTES BEFORE END OF CONSERVE COOKING, REMOVE JARS FROM HOT WATER; INVERT ON CLEAN TOWELS. KEEP OUT OF DRAFT. JARS SHOULD BE HOT AND DRY WHEN FILLED. REMOVE CHEESECLOTH BAG AND DISCARD. PLACE SEALED JARS UPRIGHT A FEW INCHES APART ON SEVERAL THICKNESSES OF CLOTH AWAY FROM DRAFT. WHEN COMPLETELY COOL, TEST SEAL. STORE IN COOL, DARK PLACE NO LONGER THAN 6 MONTHS. MAKES 7 OR 8 HALF PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH DUMPLINGS 2 STICKS OR 1 PACKET PIE CRUST MIX 6 PEACHES, PEELED, HALVED AND PITTED 1/4 CUP CRANBERRY RELISH 3 TABLESPOONS CHOPPED NUTS 2 CUPS BROWN SUGAR (PACKED) 1 CUP WATER SWEETENED WHIPPED CREAM HEAT OVEN TO 425 DEGREES PREPARE PASTRY FOR TWO CRUST PIE AS DIRECTED ON PACKAGE EXCEPT ON LIGHTLY FLOURED BOARD, ROLL 2/3 OF DOUGH INTO 14 INCH SQUARE; CUT INTO 4 SQUARES. ROLL REMAINING DOUGH INTO RECTANGLE, 14 X 7 INCHES; CUT INTO 2 SQUARES. PLACE 2 PEACH HALVES ON EACH SQUARE. FILL CENTERS OF 2 PEACH HALVES WITH RELISH. MOISTEN CORNERS OF SQUARE; BRING 2 OPPOSITE CORNERS OF PASTRY UP OVER PEACHES AND PRESS TOGETHER. FOLD IN SIDES OF REMAINING CORNERS; BRING CORNERS UP OVER APPLE AND PRESS TOGETHER. PLACE DUMPLINGS IN UNGREASED BAKING DISH, 11 1/2 X 7 1/2 X 1 1/2 INCHES. HEAT SUGAR AND WATER TO BOILING; CAREFULLY POUR AROUND DUMPLINGS. BAKE ABOUT 40 MINUTES OR UNTIL CRUST IS BROWN AND PEACHES ARE TENDER WHEN PRICKED WITH A FORK. SPOON SYRUP OVER APPLES 2 OR 3 TIMES DURING BAKING. SERVE WARM OR COOL WITH WHIPPED CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH-MARLOW (12-01-93) (17:53) FILL PEACH HALVES WITH CRUSHED PINEAPPLE; TOP WITH MARSHMALLOWS. BROIL. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH SMOOTHIE (11-20-93) (20:31) 2 C SLICED PEACHES 1 T RUM 3 T LEMON JUICE 1 C CHOPPED ICE PLACE ALL INGREDIENTS IN BLENDER AND WHIRL FOR ABOUT 20 SECONDS. SERVE IMMEDIATELY. SERVES 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHES AND CREAM (11-12-92) (20:49) 1/2 CUP WHIPPED TOPPING 1 CUP PEACH YOGURT 1/2 TEASPOON VANILLA EXTRACT 1/4 TEASPOON ALMOND EXTRACT 2 (16 OUNCE) CANS YELLOW CLING SLICED PEACHES, DRAINED AND CHILLED IN A MEDIUM BOWL COMBINE WHIPPED TOPPING, YOGURT AND FLAVORINGS; CHILL. IN INDIVIDUAL, SMALL GLASS DISHES ARRANGE PEACH SLICES; TOP WITH YOGURT MIXTURE. GARNISH WITH TOASTED SLICED ALMONDS, IF DESIRED. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHES IN WINE 1/4 CUP SUGAR 1/4 CUP SWEET WHITE WINE 1 TABLESPOON LEMON JUICE 1 CAN (16 OUNCES) SLICED PEACHES, DRAINED, OR 3 MEDIUM PEACHES, PEELED AND SLICED HEAT SUGAR, WINE AND LEMON JUICE IN 1 1/2 QUART SAUCEPAN OVER MEDIUM HEAT UNTIL SUGAR IS DISSOLVED; POUR OVER PEACHES. COVER AND REFRIGERATE, STIRRING OCCASIONALLY, UNTIL CHILLED, AT LEAST 1 HOUR BUT NO LONGER THAN 24 HOURS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHES IN RASPBERRY SAUCE 2 EXTRA LARGE RIPE PEACHES OR 4 MEDIUM PEACHES 1 TABLESPOON LEMON JUICE 1 PACKAGE (10 OUNCES) FROZEN RASPBERRIES, PARTIALLY THAWED PEEL PEACHES; CUT IN HALF, AND REMOVE PITS. TOSS IN LEMON JUICE. MAKE RASPBERRY SAUCE: PUREE SLIGHTLY FROZEN RASPBERRIES IN PROCESSOR OR BLENDER. SPOON IN SERVING DISHES, DIVIDING EVENLY. TOP WITH ONE LARGE OR 2 MEDIUM PEACH HALVES; SERVE AT ONCE. TO MAKE AHEAD NO MORE THAN SEVERAL HOURS, REFRIGERATE PREPARED PEACHES. STORE RASPBERRY SAUCE IN FREEZER. JUST BEFORE SERVING, REPROCESS RASPBERRY SAUCE, AND ASSEMBLE DESSERTS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAR HAM BROIL 1 SLICE RYE BREAD PREPARED MUSTARD 2 SLICES SMOKED HAM 4 THIN SLICES PEAR 1 SLICE SWISS CHEESE SET OVEN CONTROL AT BROIL AND OR 550 DEGREES . TOAST 1 SLICE BREAD 5 INCHES FROM HEAT UNTIL BROWN ON BOTH SIDES. SPREAD WITH MARGARINE OR BUTTER AND TOP WITH 3 OR 4 SLICES TOMATO. SPRINKLE WITH SALT. TOP WITH 1 SLICE AMERICAN CHEESE; SPRINKLE WITH GROUND CINNAMON. BROIL UNTIL CHEESE IS MELTED, 1 1/2 TO 2 MINUTES. TOP WITH DILL PICKLE SLICE. MAKES 1 OPEN FACE SANDWICH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEARS CARRIBEAN (11-20-93) (21:19) 4 PEARS, PEELED AND CORED 1/3 C LIGHT RUM 1 T LIME JUICE 1/4 TSP GROUND CINNAMON 1/4 C BROWN SUGAR, PACKED 1/2 GAL VANILLA ICE CREAM 2 T BUTTER LIME WEDGES (OPTIONAL) SLICE PEARS INTO 1/8-INCH WEDGES, AND SQUEEZE LIME JUICE OVER THEM. IN A FRYING PAN OVER MEDIUM HEAT, MELT BUTTER AND STIR IN BROWN SUGAR. STIR IN HALF OF THE RUM. ADD PEAR SLICES AND COOK ABOUT 3 MINUTES TURNING PEARS ONCE. SPRINKLE CINNAMON ON TOP. POUR REMAINING RUM INTO SEPARATE SAUCEPAN AND HEAT UNTIL IT BUBBLES. REMOVE FROM HEAT. IGNITE RUM AND POUR OVER PEARS IN FRY PAN; STIR GENTLY. SERVE OVER VANILLA ICE CREAM. GARNISH WITH LIME WEDGES, IF DESIRED. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEARS GOURMET 1 CAN (29 OUNCES) PEAR HALVES, DRAINED RICH SOUR CREAM SAUCE (BELOW) 1/4 CUP RUM, BRANDY OR SHERRY 1/4 CUP BROWN SUGAR (PACKED) PLACE PEARS IN SHALLOW BAKING DISH OR PAN, 8 X 8 X 2 INCHES. MIX RICH SOUR CREAM SAUCE AND RUM OVER PEARS. SPRINKLE WITH SUGAR. SET OVEN CONTROL AT BROIL OR 550 DEGREES BROIL 6 TO 8 INCHES FROM HEAT UNTIL SUGAR IS MELTED. SERVE HOT OR CHILLED. MAKES 8 TO 10 SERVINGS. RICH SOUR CREAM SAUCE BLEND 6 EGG YOLKS AND 1 CUP DAIRY SOUR CREAM; STIR IN 1 CUP SUGAR. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE SIMMERS. CONTINUE COOKING, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS. REMOVE FROM HEAT; COOL. STORE COVERED IN REFRIGERATOR IF NOT USED IMMEDIATELY. MAKES ABOUT 1 3/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEARS IN RED WINE (12-05-93) (15:09) 4 LARGE OR 6 SMALL PEARS 1 CUP BURGUNDY OR CLARET WINE 3 TABLESP. GRANULATED SUGAR 1 1" STICK CINNAMON SMALL PIECE OF LEMON RIND 1. PARE PEARS; LEAVE SMALL ONES WHOLE; HALVE AND CORE LARGER PEARS. 2. IN SKILLET, COMBINE WINE, SUGAR, CINNAMON, LEMON RIND. BRING TO BOIL. 3. ADD PEARS; COVER; SIMMER ABOUT 40 MIN. OR UNTIL PEARS ARE TENDER, TURNING ONCE. DISCARD CINNAMON, LEMON RIND. 4. SERVE PEARS WITH SYRUP, EITHER WARM OR COLD. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PERSIAN PEACHES (12-05-93) (15:20) 4 CUPS SLICED PEACHES 1/2 CUP ORANGE JUICE 3 TABLESPOONS HONEY 2 TABLESPOONS FINELY CHOPPED CANDIED GINGER DASH SALT COMBINE ALL INGREDIENTS, MIXING GENTLY. COVER; CHILL THOROUGHLY. SPOON INTO CHILLED SHERBET GLASSES. MAKES 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE BAVARIAN CREAM 1 PACKAGE (8 1/2 OUNCES) CRUSHED PINEAPPLE 1 CUP BOILING WATER 1 PACKAGE (3 OUNCES) LEMON FLAVORED GELATIN 1 CUP CHILLED WHIPPING CREAM DRAIN STRAWBERRIES, RESERVING SYRUP. POUR BOILING WATER OVER GELATIN, STIRRING UNTIL GELATIN IS DISSOLVED. ADD ENOUGH COLD WATER TO RESERVED SYRUP TO MEASURE ONE CUP; STIR INTO DISSOLVED GELATIN. CHILL UNTIL ALMOST SET. IN CHILLED BOWL, BEAT CREAM UNTIL STIFF. BEAT GELATIN UNTIL FOAMY. FOLD GELATIN AND STRAWBERRIES INTO WHIPPED CREAM. POUR INTO 1 QUART MOLD. CHILL UNTIL FIRM. IF YOU WISH, GARNISH WITH ADDITIONAL WHIPPED CREAM AND STRAWBERRIES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE BOATS 2 PINEAPPLES 1 PINT STRAWBERRIES 1/2 CUP FROZEN ORANGE JUICE CONCENTRATE, THAWED SELECT PINEAPPLE WITH FRESH GREEN LEAVES. CUT EACH PINEAPPLE LENGTHWISE IN HALF THROUGH GREEN TOP, THEN CUT IN HALF AGAIN, MAKING 4 PIECES EACH WITH PART OF THE GREEN TOP. CUT CORE FROM EACH PINEAPPLE QUARTER AND CUT ALONG EDGES WITH CURVED KNIFE. CUT FRUIT CROSSWISE INTO 3/4 INCH SLICES. PULL SLICES TO ALTERNATING SIDES OF SHELL; FILL SPACES WITH STRAWBERRIES. JUST BEFORE SERVING DRIZZLE 1 TABLESPOON ORANGE JUICE CONCENTRATE OVER EACH PINEAPPLE BOAT. MAKES 8 SERVINGS 115 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE IN SOUR CREAM 2 CUPS FRESH SEEDLESS GREEN GRAPES OR 1 CAN (16 OUNCES) SEEDLESS GREEN GRAPES, DRAINED 1 CAN (13 1/4 OUNCES) PINEAPPLE CHUNKS, DRAINED 1/4 CUP PACKED BROWN SUGAR 1/3 CUP DAIRY SOUR CREAM MIX GRAPES AND PINEAPPLE. RESERVE 1 TABLESPOON OF THE SUGAR; BLEND REMAINING SUGAR AND THE SOUR CREAM. TOSS WITH FRUIT; REFRIGERATE. JUST BEFORE SERVING, SPRINKLE WITH RESERVED SUGAR. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE LIME RING (10-07-92) (22:59) 1 (3 OUNCE) PACKAGE LIME GELATIN 1 CUP BOILING WATER 1/2 CUP COLD WATER 1 TABLESPOON LEMON JUICE 1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED 1 1/2 CUPS MINIATURE MARSHMALLOWS 2 (8 1/4 OUNCE) CANS CRUSHED PINEAPPLE, DRAINED 1/2 CUP CHOPPED NUTS DISSOLVE GELATIN IN BOILING WATER; ADD COLD WATER AND JUICE. GRADUALLY ADD GELATIN TO CREAM CHEESE, MIXING UNTIL BLENDED. CHILL UNTIL THICKENED, BUT NOT SET; FOLD IN MARSHMALLOWS, PINEAPPLE AND NUTS. POUR INTO 6 CUP RING MOLD; CHILL UNTIL FIRM. UNMOLD ONTO SERVING PLATE. GARNISH WITH FLAKED COCONUT AND MARSHMALLOWS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE MINT CUP DRAIN ONE POUND 14 OUNCE CAN (3 1/2 CUPS) PINEAPPLE CHUNKS. ADD 1 CUP HALVED AND SEEDED TOKAY GRAPES AND 1/2 CUP WHITE AFTER-DINNER MINTS, BROKEN; CHILL. SPOON INTO SHERBETS; POUR A LITTLE CHILLED GINGER ALE OVER EACH SERVING. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE ORANGE CREME 1 CUP GRAHAM CRACKER CRUMBS 1 TABLESPOON SOFT BUTTER 1/2 CUP NON FAT DRY MILK 1/2 CUP WELL CHILLED ORANGE JUICE 1 EGG WHITE 1 TABLESPOON LEMON JUICE 1/4 CUP SUGAR 1 CAN (8 OUNCES) UNSWEETENED CRUSHED PINEAPPLE, DRAINED MIX GRAHAM CRACKER CRUMBS AND BUTTER. RESERVE 1/3 CUP CRUMB MIXTURE; PRESS REMAINING CRUMB MIXTURE IN UNGREASED BAKING PAN, 8 X 8 X 2 INCHES. IN MIXER BOWL, BEAT DRY MILK, ORANGE JUICE AND EGG WHITE ON HIGH SPEED 3 MINUTES. ADD LEMON JUICE; BEAT 3 MINUTES HIGH SPEED. BLEND IN SUGAR ON LOW SPEED, ABOUT 1/2 MINUTE. FOLD IN PINEAPPLE. POUR INTO PAN; SPRINKLE WITH RESERVED CRUMB MIXTURE. FREEZE AT LEAST 8 HOURS. MAKES 9 SERVINGS 110 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POACHED-FRUIT COMPOTE 1 SMALL BUNCH FRESH THYME 12 MEDIUM-SIZED APRICOTS 1 SMALL LEMON 1 CUP SUGAR 8 MEDIUM-SIZED PEACHES (ABOUT 2 1/2 POUNDS) 6 MEDIUM-SIZED FIGS 1 SMALL BUNCH SEEDLESS GREEN GRAPES (ABOUT 1 POUND) ABOUT 5 HOURS BEFORE SERVING OR DAY AHEAD: 1. CUT A DOUBLE THICKNESS OF 4 -INCH- SQUARE CHEESECLOTH; ON IT PLACE 1 TABLESPOON FRESH THYME LEAVES. PULL CORNERS UP TO FORM A SMALL BAG AND TIE SECURELY WITH STRING. PLACE IN LARGE BOWL; ADD WHOLE APRICOTS TO BOWL AND SET ASIDE. RESERVE REMAINING THYME FOR GARNISH. 2. WITH VEGETABLE PEELER OR KNIFE, CUT PEEL FROM LEMON INTO LONG STRIP SQUEEZE JUICE FROM LEMON. IN 8- QUART SAUCEPOT, MIX LEMON JUICE, LEMON PEEL, SUGAR, AND 3 CUPS WATER 3. PEEL PEACHES; CUT EACH IN HALF AND DISCARD PIT. ADD PEACH HALVES TO SAUCEPOT; OVER HIGH HEAT, HEAT TO BOILING. REDUCE HEAT TO LOW; SIMMER PEACHES 5 TO 10 MINUTES UNTIL TENDER, TURNING THEM OCCASIONALLY. WITH SLOTTED SPOON, REMOVE PEACHES TO BOWL WITH APRICOTS. OVER HIGH HEAT, HEAT POACHING LIQUID IN SAUCEPOT TO BOILING; COOK 15 MINUTES, UNCOVERED, OR UNTIL LIQUID IS REDUCED TO ABOUT 2 1/2 CUPS. POUR POACHING LIQUID OVER FRUIT IN BOWL. REFRIGERATE UNTIL CHILLED, AT LEAST 4 HOURS. 4. TO SERVE, CUT FIGS LENGTHWISE IN HALF. SEPARATE GRAPES INTO SMALL CLUSTERS. DISCARD CHEESECLOTH BAG FROM PEACH MIXTURE; GENTLY STIR IN FIGS AND GRAPES. GARNISH WITH THYME SPRIGS. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POACHED PEARS W/ RASPBERRY SAUCE (11-19-92) (17:25) 1 FRUIT STEAMER 3/4 CUP WHITE GRAPE JUICE 1 TABLESPOON SUGAR 1 WHOLE CINNAMON STICK 4 MEDIUM COOKING PEARS, PEELED 1 (12 OUNCE) PACKAGE, UNSWEETENED RASPBERRIES, THAWED 1/3 CUP APPLE JELLY 1/4 CUP SUGAR 2 TABLESPOONS ORANGE JUICE 1 TABLESPOON CORNSTARCH FILL STEAMER BASE WITH WATER TO "HI" FILL LINE. POSITION STEAMING BOWL. IN RICE BOWL COMBINE GRAPE JUICE, 1 TABLESPOON SUGAR AND CINNAMON STICK. ADD PEARS, POSITIONING THEM ON SIDES IN JUICE. POACH UNTIL TENDER, 40 TO 45 MINUTES. GENTLY TURN PEARS OVER HALF WAY THROUGH COOKING, USING LONG HANDLED SPOON. WHILE PEARS ARE POACHING PREPARE SAUCE. USING RUBBER SPATULA PRESS RASPBERRIES THROUGH STRAINER TO REMOVE, AND DISCARD SEEDS; RESERVE JUICE. IN SMALL SAUCEPAN COMBINE RASPBERRY JUICE, JELLY AND SUGAR. STIR ORANGE JUICE INTO CORNSTARCH; ADD TO RASPBERRY MIXTURE. CONTINUE COOKING, STIRRING CONSTANTLY, UNTIL SAUCE IS THICKENED AND CLEAR (3 TO MINUTES). COOL PEARS AND SAUCE TO ROOM TEMPERATURE. TO SERVE, SPOON AUCE INTO INDIVIDUAL DISHES; POSITION PEAR IN CENTER OF EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POLKA DOT (12-01-93) (17:52) IN SHERBET GLASSES, PLACE, IN LAYERS, JELLIED-CRANBERRY-SAUCE CUBES, PINEAPPLE CHUNKS, AND WALNUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POLKA DOT MELONS CUT A RIPE CANTALOUPE IN HALF; SCOOP OUT SEEDS AND FIBERS. CUT EACH HALF LENGTHWISE INTO WEDGES. WITH BALL CUTTER, CUT BALLS FROM WEDGES; REPLACE WITH BALLS CUT FROM WATERMELON. MAKES 2 SERVINGS 60 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY BAVARIAN CREAM 1 PACKAGE (10 OUNCES) FROZEN SLICED RASPBERRIES, THAWED 1 CUP BOILING WATER 1 PACKAGE (3 OUNCES) RASPBERRY FLAVORED GELATIN 1 CUP CHILLED WHIPPING CREAM DRAIN STRAWBERRIES, RESERVING SYRUP. POUR BOILING WATER OVER GELATIN, STIRRING UNTIL GELATIN IS DISSOLVED. ADD ENOUGH COLD WATER TO RESERVED SYRUP TO MEASURE ONE CUP; STIR INTO DISSOLVED GELATIN. CHILL UNTIL ALMOST SET. IN CHILLED BOWL, BEAT CREAM UNTIL STIFF. BEAT GELATIN UNTIL FOAMY. FOLD GELATIN AND STRAWBERRIES INTO WHIPPED CREAM. POUR INTO 1 QUART MOLD. CHILL UNTIL FIRM. IF YOU WISH, GARNISH WITH ADDITIONAL WHIPPED CREAM AND STRAWBERRIES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY CREAM 1 CUP BOILING WATER 1 PACKAGE (3 OUNCES) RASPBERRY GELATIN 1/2 PINT VANILLA ICE CREAM 1 PACKAGE (10 OUNCES) FROZEN RASPBERRIES POUR BOILING WATER OVER GELATIN IN BOWL, STIRRING UNTIL GELATIN IS DISSOLVED. STIR IN ICE CREAM AND RASPBERRIES, BREAKING UP BERRIES WITH FORK. CHILL UNTIL SET, ABOUT 20 MINUTES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY PRESERVES (12-04-93) (21:34) 3 - CUPS FRESH RASPBERRIES, CRUSHED 1 1/2 - TSP(1/2 ENVELOPE) UNFLAVORED GELATIN 4 - TBSP UNSWEETENED GRAPE JUICE CONCENTRATE, DEFROSTED BUT UNDILUTED COMBINE ALL INGREDIENTS IN A SAUCEPAN. WAIT 1 MINUTE UNTIL GELATIN IS SOFTENED, THEN COOK 2 MINUTES, STIRRING CONSTANTLY AND CRUSHING THE BERRIES. COOL, THEN POUR THE PRESERVES INTO AIRTIGHT CONTAINERS. CHILL UNTIL SET. SORE IN REFRIGERATOR. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB COMPOTE 1/2 CUP WATER 1 PACKAGE (16 OUNCES) FROZEN RHUBARB 2 TABLESPOONS SUGAR 2 CUPS FRESH STRAWBERRIES 1/8 TEASPOON GINGER IN MEDIUM SAUCEPAN, HEAT WATER TO BOILING. ADD RHUBARB AND SUGAR; COOK 5 MINUTES, BREAKING FRUIT APART WITH A FORK. REMOVE FROM HEAT; STIR IN STRAWBERRIES AND GINGER. SERVE WARM OR CHILLED. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RIVIERA PEACHES PLACE 2 PEACH HALVES IN EACH OF 8 SHERBET GLASSES. MELT 2/3 CUP RASPBERRY JELLY; POUR OVER PEACHES. CHILL 3 HOURS. JUST BEFORE SERVING, TOP EACH SERVING WITH 1 SCOOP PISTACHIO ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RUBY FRUIT COMPOTE DRAIN ONE 1 POUND 4 OUNCE CAN FROZEN PITTED TART RED CHERRIES, THAWED, AND ONE 10 OUNCE PACKAGE FROZEN RASPBERRIES, THAWED, RESERVING SYRUPS. ADD ENOUGH WATER TO SYRUPS TO MAKE 2 1/2 CUPS. BLEND 1 1/2 TABLESPOONS CORNSTARCH, DASH SALT, AND SYRUP MIXTURE. COOK AND STIR UNTIL THICK AND BUBBLY. ADD 1 TABLESPOON LEMON JUICE. STIR IN DRAINED FRUITS AND 2 CUPS FRESH WHOLE TRAWBERRIES. CHILL. SPOON INTO SHERBETS; TOP WITH SOUR CREAM, IF DESIRED. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAVANNAH PEACH MELBA (04-25-92) 1 (3 3/8 OUNCE) PACKAGE VANILLA PUDDING AND PIE FILLING 2 CUPS COLD MILK 1 (8 OUNCE) CAN LITE YELLOW CLING SLICED PEACHES, DRAINED AND CHOPPED 1 CUP FRESH OR FROZEN RASPBERRIES, PUREED PREPARED WHIPPED TOPPING, RASPBERRIES AND MINT LEAVES, FOR GARNISH IN MEDIUM BOWL, PREPARE PUDDING ACCORDING TO PACKAGE DIRECTIONS USING MILK; STIR IN PEACHES. IN 4 (16 OUNCE) PARFAIT GLASSES, LAYER PUDDING MIXTURE AND RASPBERRY PUREE. CHILL AT LEAST 1 HOUR. TO SERVE, GARNISH WITH WHIPPED TOPPING, RASPBERRIES AND MINT IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTH SEAS PINEAPPLE 3 PINEAPPLES 3/4 CUP BROWN SUGAR (PACKED) 1/3 CUP BUTTER OR MARGARINE ABOUT 1/2 CUP RUM DO NOT REMOVE TOPS FROM PINEAPPLES. CUT THICK SLICE FROM SIDE OF EACH PINEAPPLE; SET SLICES ASIDE. CUT OUT FRUIT FROM SHELLS; CUT INTO BITE SIZE PIECES; SET SLICES ASIDE. LIGHTLY MIX FRUIT PIECES AND BROWN SUGAR. FILL PINEAPPLE SHELLS WITH FRUIT MIXTURE. DOT WITH BUTTER; SPRINKLE ABOUT 1 1/2 TABLESPOONS RUM OVER FRUIT IN EACH SHELL. REPLACE SLICES ON PINEAPPLES. WRAP EACH SECURELY IN 20 X 18 INCH PIECE OF HEAVY DUTY ALUMINUM FOIL, FANNING FOIL OVER LEAVES. PLACE ON GRILL 4 INCHES FROM MEDIUM COALS. COOK ABOUT 40 MINUTES, TURNING ONCE. JUST BEFORE SERVING, SPRINKLE ABOUT 1 1/2 TABLESPOONS RUM OVER FRUIT IN EACH SHELL; STIR LIGHTLY. SERVE HOT. MAKES 9 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARKLING FRUIT 1 CAN (16 OUNCES) FRUIT COCKTAIL OR 1 CAN (13 1/2 OUNCES) PINEAPPLE TIDBITS 1 PINT LEMON OR LIME SHERBET 1 BOTTLE (7 OUNCES) CARBONATED LEMON-LIME BEVERAGE DRAIN FRUIT; DIVIDE AMONG 4 DESSERT DISHES. PLACE SCOOP OF SHERBET ON FRUIT IN EACH DISH. POUR BEVERAGE OVER EACH SERVING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARKLING MELON COMPOTE SCOOP BALLS FROM 1/2 CANTALOUPE AND 1/2 HONEYDEW MELON WITH BALL CUTTER OR 1/2 TEASPOON MEASURING SPOON. TO SERVE, DIVIDE MELON BALLS AMONG 4 DESSERT DISHES. TOP EACH WITH 1 SCOOP LIME SHERBET; POUR ABOUT 1/4 CUP CHILLED SPARKLING CATAWBA GRAPE JUICE OR GINGER ALE OVER SHERBET. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARKLING STRAWBERRIES FOR EACH SERVING, CHILL 7 OR 8 STRAWBERRIES. PLACE IN CHAMPAGNE GLASS. POUR CHILLED SPARKLING WINE OR CHAMPAGNE OVER STRAWBERRIES. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICED APRICOTS (12-01-93) (17:57) DRAIN SYRUP FROM APRICOTS; ADD LEMON PEEL, 6 WHOLE CLOVES. HEAT. POUR OVER FRUIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICED FRUIT COMPOTE HEAT 2 CANS (16 OUNCES EACH) FRUITS FOR SALAD (WITH SYRUP), 1/4 TEASPOON CARDAMOM AND 1/4 TEASPOON ALLSPICE TO BOILING. SERVE WARM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICED FRUIT COMPOTE 1 (12-01-93) (17:55) DRAIN SYRUP FROM 1 NO. 303 CAN APRICOTS OR PEACHES AND 1 NO. 2 CAN SOUR CHERRIES. TO SYRUPS, ADD 1 STICK CINNAMON, 6 WHOLE CLOVES. COOK 5 MIN. POUR OVER FRUIT. SERVE WARM OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED HONEY PEARS (05/21/93) (0:53) WE ARE PRESENTING THIS VERY DELICIOUS DESSERT IN THE COUNTRY FASHION, WITH THE PEAR SKINS ON. SHOULD YOU WISH TO CREATE A MORE ELABORATE DESSERT, PEEL THE SKINS FIRST. 4 FRESH BARTLETT PEARS, MODERATELY RIPE 4 T ORANGE HONEY 4 T MINCED PRESERVED JUJUBES (CHINESE DATES) PREPARATION: WASH PEARS. CAREFULLY SLICE OFF THE TIP QUARTER, LEAV- ING THE STEM INTACT. CORE EACH PEAR THROUGH TO THE BOTTOM. MAKE FOUR LENGTHWISE CUTS FROM THE CORE OUTWARD BUT NOT THROUGH THE SKIN. IF YOU HAVE PEELED THE PEARS, DO NOT MAKE THESE CUTS. PLACE PEARS IN INDIVIDUAL BOWLS, SUCH AS RICE BOWLS OR DESSERT DISHES. PACK CORE WITH MINCED DATES, ADD 1 TABLESPOON OF ORANGE HONEY TO EACH PEAR. REPLACE TOP QUARTER. HOLD AT ROOM TEMPERATURE UNTIL READY TO STEAM. STEAMING: IN STEAMER, BRING WATER TO BOIL. PLACE PEARS IN THEIR INDIVIDUAL BOWLS ON STEAMING TRAY. STEAM PEARS FOR ABOUT 30 MINUTES, CHECKING FREQUENTLY TO SEE THEY DON'T OVERCOOK AND BECOME MUSHY. REMOVE TRAY FROM STEAMER. ALLOW PEARS TO COOL FOR ABOUT 30 MINUTES. SERVE AT ROOM TEMPERATURE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY COMPOTE 1/2 CUP WATER 1 PACKAGE (16 OUNCES) FROZEN RHUBARB 2 TABLESPOONS SUGAR 2 CUPS FRESH STRAWBERRIES 1/8 TEASPOON GINGER IN MEDIUM SAUCEPAN, HEAT WATER TO BOILING. ADD RHUBARB AND SUGAR; COOK 5 MINUTES, BREAKING FRUIT APART WITH A FORK. REMOVE FROM HEAT; STIR IN STRAWBERRIES AND GINGER. SERVE WARM OR CHILLED. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY-CREAM CREPES (12/11/93) (22:00) SERVINGS: 6 4 C SLICED FRESH STRAWBERRIES 2 T SUGAR 14 OZ CAN SWEETENED CONDENSED MILK 1/4 C LEMON JUICE 1/2 C HEAVY CREAM, WHIPPED 12 X DESSERT CREPES 12 X WHOLE STRAWBERRIES TO GARNIS SPRINKLE SLICED STRAWBERRIES WITH SUGAR; SET ASIDE. BEAT MILK WITH LEMON JUICE UNTIL THICK. FOLD IN STRAWBERRIES AND WHIPPED CREAM. DIVIDE AMONG CREPES; FOLD. GARNISH WITH ADDITIONAL WHIPPED CREAM AND A STRAWBERRY CENTERED ON THE CREAM. YIELDS 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRIES W/CURRANT SAUCE & WHIPPED CREAM (10-07-92) (2:02) 1 1/2 PINTS STRAWBERRIES 1/4 CUP RED CURRANT JELLY 1 TEASPOON LEMON JUICE WHIPPED CREAM IN AEROSOL CAN MINT LEAVES FOR GARNISH ABOUT 10 MINUTES BEFORE SERVING: REMOVE HULLS FROM STRAWBERRIES; SLICE BERRIES IN HALF IF LARGE. IN 2 QUART SAUCEPAN OVER MEDIUM HEAT CURRANT JELLY AND LEMON UNTIL JELLY MELTS, STIRRING OCCASIONALLY. REMOVE SAUCEPAN FROM HEAT; ADD STRAWBERRIES; TOSS TO COAT WELL. SPOON STRAWBERRIES INTO 4 BOWLS; TOP EACH SERVING WITH ABOUT 2 TABLESPOONS CREAM. GARNISH WITH MINT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRIES YOGURT SAN REMO (12/11/93) (22:02) SERVINGS: 4 1 PT FRESH STRAWBERRIES * 3 T SUGAR -------------------------------YOGURT TOPPING------------------------------- 3 X EGG YOLKS 1/3 C SUGAR 1 T VANILLA 1 DS NUTMEG 1 T BRANDY 2 C PLAIN YOGURT ----------------------------------GARNISH---------------------------------- 2 T SLICED ALMONDS 1/4 C CHOCOLATE SHAVINGS/SPRINKLES * HULLED, CLEANED, AND HALVED COMBINE STRAWBERRIES AND SUGAR. COVER; LET STAND 15 MINUTES. PREPARE TOPPING. BEAT TOGETHER YOLKS, 1/3 CUP SUGAR, VANILLA, NUTMEG, AND BRANDY UNTIL SMOOTH. FOLD IN YOPURT. SPOON STRAWBERRIES INTO 4 SHERBERT DISHES. COVER WITH TOPPING; GARNISH WITH ALMONDS AND CHOCOLATE. YIELD 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED DATES 3 TABLESPOONS BUTTER, SOFTENED 3 TABLESPOONS LIGHT CORN SYRUP 1/2 TEASPOON SHREDDED ORANGE PEEL 1/2 TEASPOON VANILLA 1/4 TEASPOON SALT 2 1/3 CUPS SIFTED CONFECTIONERS' SUGAR WALNUT HALVES 48 PITTED DATES CREAM BUTTER; BLEND IN SYRUP, PEEL, VANILLA, AND SALT. ADD SUGAR ALL AT ONCE; MIX IN, FIRST WITH SPOON, THEN BY KNEADING WITH HANDS. PLACE MIXTURE ON BOARD; KNEAD UNTIL SMOOTH. WRAP IN FOIL; CHILL 24 HOURS. WRAP EACH NUT WITH ABOUT 1/2 TEASPOON CANDY AND STUFF INTO DATE. MAKES 48. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SUGARLESS PEACH-APPLE BUTTER (12-04-93) (21:31) 3 - LB PEACHES, PEELED, PITTED AND CUT UP(ABOUT 12 MEDIUM) 1 - 12 OZ CAN FROZEN APPLE JUICE CONCENTRATE, THAWED IN A 4 QT. KETTLE OR DUTCH OVEN, MASH PEACHES WELL. ADD APPLE JUICE CONCENTRATE. BRING TO BOILING, STIRRING OCCASIONALLY. REDUCE HEAT AND BOIL, UNCOVERED, FOR 35 TO 40 MINUTES OR UNTIL CONSISTENCY IS VERY THICK; STIR FREQUENTLY AS MIXTURE THICKENS. PRESS MIXTURE THROUGH A SIEVE OR FOOD MILL. LADLE INTO CLEAN HOT HALF PINT JARS; LEAVE 1/2" HEAD SPACE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEDISH FRUIT SOUP 1 11 OUNCE PACKAGE (1 3/4 CUPS) MIXED DRIED FRUITS 1/2 CUP LIGHT RAISINS 3 TO 4 INCHES STICK CINNAMON 4 CUPS WATER 1 MEDIUM UNPARED ORANGE, THINLY SLICED AND HALVED 1 1 PINT 2 OUNCE CAN (2 1/4 CUPS) PINEAPPLE JUICE 1/2 CUP CURRANT JELLY 1/4 CUP SUGAR 2 TABLESPOONS QUICK COOKING TAPIOCA 1/4 TEASPOON SALT IN LARGE SAUCEPAN, COMBINE MIXED FRUITS, RAISINS, CINNAMON, AND WATER. BRING TO BOILING; SIMMER, UNCOVERED, UNTIL FRUITS ARE TENDER, ABOUT 30 MINUTES. ADD REMAINING INGREDIENTS. BRING TO A BOIL; COVER; COOK OVER LOW HEAT 15 MINUTES LONGER, STIRRING OCCASIONALLY. REMOVE STICK CINNAMON. SERVE WARM OR CHILLED. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TANGY APRICOT BALLS 1 PACKAGE (8 OUNCES) DRIED APRICOTS, GROUND OR FINELY CUT UP 2 TABLESPOONS LEMON JUICE 2 1/2 CUPS FLAKED COCONUT 3/4 CUP SWEETENED CONDENSED MILK 2/3 CUP FINELY CHOPPED NUTS OR CONFECTIONERS' SUGAR MIX APRICOTS, COCONUT AND MILK. SHAPE MIXTURE INTO 1 INCH BALLS; ROLL IN NUTS. LET STAND 2 HOURS OR UNTIL FIRM. MAKES 4 DOZEN DIPPERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TWO-TONE PLUM BOWL (12-05-93) (14:56) ABOUT 1 HR. OR SO BEFORE SERVING, INTO SERVING BOWL, EMPTY WELL-CHILLED NO. 2 1/2 CAN GREENGAGE PLUMS WITH SYRUP. DRAIN SYRUP FROM WELL-CHILLED NO. 2 1/2 CAN PURPLE PLUMS; ARRANGE PURPLE PLUMS AMONG GREEN PLUMS. IF DESIRED, POUR ON 1/2 CUP SHERRY. REFRIGERATE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WINTER GRAPEFRUIT CUPS 4 SMALL GRAPEFRUIT UNSWEETENED MANDARIN ORANGE SEGMENTS CUT UP UNPARED APPLES SEEDLESS GRAPES OR TOKAY GRAPES RASPBERRY OR CHERRY YOGURT CUT EACH GRAPEFRUIT IN HALF. CUT AROUND EDGES AND MEMBRANES TO REMOVE GRAPEFRUIT SECTIONS; DRAIN SECTIONS. REMOVE MEMBRANE FROM SHELLS; RESERVE SHELLS. WITH SCISSORS, SCALLOP EDGES OF SHELLS. MIX GRAPEFRUIT SECTIONS AND OTHER FRUITS. FILL EACH SHELL WITH 1 CUP FRUIT MIXTURE; CHILL. JUST BEFORE SERVING, TOP EACH SHELL WITH 1 TABLESPOON YOGURT. MAKES 8 SERVINGS 150 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=