MISCELLANEOUS FRUIT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMARETTO STRAWBERRIES (01/16/94) (3:01) IN BOWL, COMBINE 2 PINT BASKETS FRESH STRAWBERRIES, STEMMED AND SLICED, 1/2 CUP AMARETTO AND 1/4 CUP POWDERED SUGAR. TOSS TO DISSOLVE SUGAR; COVER AND CHILL. NOTE:IF DESIRED, 1/2 TEASPOON ALMOND EXTRACT MAY BE SUBSTITUTED FOR THE AMARETTO. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CHEDDAR SHORTCAKE (05-01-93) (16:47) SERVINGS: 6 ---------------------------------SHORTCAKE--------------------------------- 2 1/2 C BISCUIT MIX; BISQUICK 4 OZ CHEDDAR; SHARP, SHREDDED 2/3 C MILK 1/3 C BUTTER; MELTED -------------------------------APPLE TOPPING------------------------------- 3/4 C BROWN SUGAR; PACKED 3 TB CORNSTARCH 1/2 TS CINNAMON; GROUND 1/4 TS SALT 1 C WATER 4 C APPLES; PEELED,CORED, SLICED ----------------------------------TOPPING---------------------------------- 1 X HEAVY CREAM; WHIPPED HEAT THE OVEN TO 425 DEGREES F. COMBINE THE BISCUIT MIX AND THE CHEDDAR CHEESE THEN STIR IN THE MILK AND BUTTER. SPREAD THE DOUGH INTO TWO GREASED 8-INCH LAYER PANS AND BAKE IN THE PREHEATED OVEN FOR 20 MINUTES. COMBINE THE BROWN SUGAR, CORNSTARCH, CINNAMON AND SALT IN A LARGE SAUCEPAN. STIR IN THE WATER AND COOK UNTIL CLEAR AND THICKENED. ADD THE APPLES, COVER AND SIMMER UNTIL THE APPLES ARE TENDER. SPOON HALF OF THE APPLE MIXTURE OVER ONE LAYER. TOP WITH THE SECOND LAYER AND REMAINING APPLES. SERVE WARM WITH WHIPPED CREAM FOR A TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CHEDDAR WONTONS (05-01-93) (16:46) SERVINGS: 6 1 X PEANUT OIL 1 PK WONTON SKINS 2 EA APPLES; MD, * 10 OZ CHEDDAR; SHARP, CUBED ---------------------------------GARNISHES--------------------------------- 1/2 C BROWN SUGAR 2 TB CINNAMON; GROUND * CORE THE APPLES AND CUT INTO SMALL PIECES. MIX THE BROWN SUGAR AND CINNAMON TOGETHER AND SET ASIDE. PREHEAT THE PEANUT OR VEGETABLE OIL IN A DEEP FRYER OR OTHER PAN USED FOR DEEP FRYING. WRAP A PIECE OF APPLE AND A CUBE OF CHEDDAR CHEESE IN A WONTON SKIN AND SEAL ACCORDING TO THE DIRECTIONS ON THE PACKAGE. DEEP FRY UNTIL GOLDEN BROWN. COAT WITH THE BROWN SUGAR - CINNAMON MIXTURE AND SERVE. THIS IS GOOD SERVED HOT OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE SOUP (11-15-93) (22:34) 16 APPLES, CORED AND CHOPPED 5 C WATER 1/2 T LEMON PEEL, GRATED 1 INCH CINNAMON, WRAPPED IN CHEESE CLOTH 1/4 C MAPLE SYRUP 1 T ARROWROOT 1 T LEMON JUICE 1/4 C WHITE WINE 1/2 C SOUR CREAM SIMMER APPLES, WATER, LEMON PEEL, CINNAMON, AND MAPLE SYRUP UNTIL APPLES ARE TENDER, ABOUT 20 MINUTES; REMOVE CINNAMON. PUREE SOUP IN BLENDER; RETURN TO SAUCE PAN. REMOVE ABOUT A CUP OF LIQUID AND COMBINE IT WITH ARROWROOT. WHEN THICKENED, RETURN TO SOUP. STIR IN LEMON JUICE, AND WINE. HEAT THROUGH. SERVE WITH A SPOONFUL OF SOUR CREAM ON EACH BOWL. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON WRAPPED PINEAPPLE (04-01-93) (1:50) IBM 12 SLICES BACON 1 CAN (19 OUNCES) PINEAPPLE CHUNKS, DRAINED 1/4 CUP SOY SAUCE ARRANGE BACON BETWEEN 2 LAYERS OF PAPER TOWELS ON PLATE. MICROWAVE AT HIGH FOR 4 MINUTES TO PRECOOK SLIGHTLY. SET ASIDE. IN SMALL BOWL COMBINE PINEAPPLE AND SOY SAUCE, STIRRING TO COAT. CUT BACON SLICES INTO THIRDS. WRAP ONE PIECE BACON AROUND EACH PINEAPPLE CHUNK, SECURE WITH TOOTHPICK. ARRANGE HALF THE APPETIZERS IN A CIRCULAR PATTERN IN 9 INCH PIE PLATE. COVER WITH PAPER TOWELS. MICROWAVE AT HIGH FOR 4 TO 5 MINUTES, REARRANGING AFTER HALF THE TIME. REPEAT WITH REMAINING APPETIZERS. MAKES 36. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRANDY FRUIT CUP (01/16/94) (2:57) COMBINE SLICED PEACHES, WATERMELON & CANTALOUPE BALLS, GRAPES AND BLUEBERRIES. LET STAND IN REFRIGERATOR FOR SEVERAL HOURS IN BRANDY SERVE IN TALL, STEMMED, FROSTED GLASS. GARNISH WITH MINT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR FRUIT DROPS (05-01-93) (16:57) SERVINGS: 10 1/2 C BUTTER 1/4 C SUGAR; GRANULATED 1/4 C BROWN SUGAR; FIRMLY PACKED 1 EA EGG; LG 1 TS VANILLA 1 1/2 C UNBLEACHED FLOUR 1/2 TS BAKING SODA 1/2 TS SALT 1 1/2 C CHEDDAR; SHARP, SHREDDED 8 1/4 OZ PINEAPPLE, CRUSHED, DRAINED 1/4 C MARASCHINO CHERRIES; CHOPPED CREAM THE BUTTER AND SUGARS TOGETHER UNTIL LIGHT AND FLUFFY THEN STIR IN THE EGG AND VANILLA. ADD THE COMBINED DRY INGREDIENTS AND BLEND WELL. STIR IN THE CHEESE, PINEAPPLE, AND CHERRIES. DROP THE DOUGH BY ROUNDED TEASPOONFULS ONTO AN UNGREASED COOKIE SHEET. BAKE AT 375 DEGREES F. FOR 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY FOOL (03/01/93) (0:12) IBM 1 CONTAINER (8 OUNCES) SOFT CREAM CHEESE 2 TABLESPOONS ORANGE JUICE 1 TABLESPOON SUGAR 1 CONTAINER (10 OUNCES) FROZEN CRANBERRY-ORANGE SAUCE, THAWED 1 CUPS THAWED NON-DAIRY WHIPPED TOPPING MIX CREAM CHEESE, JUICE AND SUGAR IN LARGE BOWL UNTIL WELL BLENDED. ADD SAUCE; MIX WELL. FOLD IN WHIPPED TOPPING. SPOON INTO SERVING BOWL OR DESSERT DISHES. REFRIGERATE. GARNISH WITH CRANBERRIES AND MINT LEAVES, IF DESIRED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISP FRUIT MEDLEY (11-12-92) (21:10) 1 CUP PINEAPPLE CHUNKS 1 CUP ORANGE SEGMENTS 1 CUP SEEDLESS GRAPES 1 BANANA, SLICED 1 CUP SHREDDED COCONUT 1 CUP MINIATURE MARSHMALLOWS 1 (8 OUNCE) CARTON PLAIN YOGURT 1 CUP OAT SQUARES IN LARGE BOWL GENTLY STIR TOGETHER ALL INGREDIENTS EXCEPT CEREAL. CHILL FOR A LEAST 1 HOUR. JUST BEFORE SERVING FOLD IN OR SPRINKLE ON THE CEREAL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISP PICKLED WATERMELON RIND (12-01-93) (1:28) SERVINGS: 8 1 X SEE RECIPE PEEL AND REMOVE ALL THE GREEN AND PINK PORTIONS FROM THE RIND OF A LARGE WATERMELON. CUT THE RIND INTO CUBES OR SLICES AND MEASURE 4 QUARTS. DROP THE RIND INTO A KETTLE OF BOILING WATER, BOIL FOR 5 MINUTES, AND DRAIN. COOL. DISSOLVE 4 T SLAKED LIME (OBTAINABLE AT YOUR DRUGSTORE) IN 2 QUARTS COLD WATER POUR THE SOLUTION OVER THE WATERMELON RIND AND LET RIND STAND FOR 3 HOURS. DRAIN AND RINSE THOROUGHLY. COVER THE RIND WITH CLEAR COLD WATER, BRING TO A BOIL AND BOIL UNTIL THE RIND IS TENDER. COMBINE 2 CUPS SUGAR, 1 CUP VINEGAR, AND 4 CUPS WATER. ADD 2 T EACH OF WHOLE ALLSPICE AND WHOLE CLOVES, 4 STICKS CINNAMON AND 2 PIECES OF GINGER ROOT, ALL TIED IN A BAG. BRING TO A BOIL AND BOIL FOR 5 MINUTES. ADD THE RIND AND 2 HOT PEPPERS, BRING AGIN TO A BOIL, AND SIMMER FOR 30 MINUTES. LET THE RIND STAND IN THE SYRUP IN A COOL PLACE FOR 12 TO 24 HOURS. ADD 3 CUPS VINEGAR AND 2-4 CUPS SUGAR ACCORDING TO TASTE, BRING TO A BOIL AND SIMMER UNTIL THE RIND IS TRANSPARENT. IF THE SYRUP BECOMES TOO THICK BEFORE THE RIND IS CLEAR, ADD 1/2 CUP HOT WATER FROM TIME TO TIME AS NEEDED. DISCARD THE SPICE BAG, PACK THE RIND AND THE BOILING-HOT SYRUP INTO HOT JARS AND SEAL. MAKES 8 PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED CRANBERRIES (07-28-93) (0:55) HEAT 2 TABLESPOONS LIGHT CORN SYRUP IN SMALL SAUCEPAN OVER VERY LOW HEAT. WHEN JUST WARM, REMOVE FROM HEAT. STIR IN 1/4 CUP FRESH OR FROZEN CRANBERRIES UNTIL EVENLY COATED WITH SYRUP. USING SLOTTED SPOON, REMOVE CRANBERRIES TO SMALL BOWL; TOSS WITH 2 TABLESPOONS SUGAR TO COAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT SMOOTHIE (10-22-92) (4:12) 1 CUP PLAIN LOW FAT YOGURT 1 CUP APPLE OR ORANGE JUICE 1 CUP FRESH OR FROZEN UNSWEETENED STRAWBERRIES 1 BANANA PLACE ALL INGREDIENTS IN BLENDER OR FOOD PROCESSOR. BLEND UNTIL SMOOTH. LEFTOVERS WILL KEEP FOR A DAY OR CAN BE FROZEN AS POPS. MAKES 3 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT SMOOTHIE 1 (03/03/94) (13:24) SERVINGS: 4 8 OZ FRUIT COCKTAIL, CAN, CHILLED 1/2 TS VANILLA 1 C MILK 1/2 C ICE CUBES 1/4 C NONFAT DRY MILK POWDER 2 X CINNAMON, GROUND (DASHES) PER SERVING: 87 CAL., 5G PRO., 16G CARBO., 0G FAT, 3MG CHOL., 81 SODIUM IN A BLENDER CONTAINER COMBINE UNDRAINED FRUIT COCKTAIL AND REMAINING INGREDIENTS. COVER; BLEND TILL COMBINED. ADD ICE CUBES; COVER AND BLEND TILL SMOOTH. SPRINKLE WITH ADDITIONAL CINNAMON (FOR GARNISH), IF DESIRED. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY DIJON FRUIT BOAT (04-18-92) 1/3 CUP MAYONNAISE 3 TABLESPOONS HONEY 2 TABLESPOONS DIJON MUSTARD 1 TABLESPOON LEMON JUICE 1 MEDIUM FRESH PINEAPPLE 1 (16 OUNCE) CAN LITE YELLOW CLING SLICED PEACHES, DRAINED 1 CUP RED OR GREEN SEEDLESS GRAPES, HALVED IN SMALL BOWL, COMBINE MAYONNAISE, HONEY, MUSTARD AND LEMON JUICE; SET ASIDE. SLICE PINEAPPLE IN HALF LENGTHWISE. SCOOP OUT FRUIT LEAVING A 1/4 INCH THICK SHELL; RESERVE SHELL. CUT PINEAPPLE INTO 1 INCH PIECES. IN RESERVED SHELLS, COMBINE PINEAPPLE, PEACHES AND GRAPES. SERVE WITH DRESSING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KIWI FRUIT GELATO (08-16-93) (20:11) SERVINGS: 4 1 C WATER 1/2 C SUGAR 1/2 C LIGHT CORN SYRUP 4 EA KIWIFRUIT; PARED 5 T LEMON JUICE 1/4 T LEMON PEEL; GRATED COMBINE WATER, SUGAR AND CORN SYRUP IN SAUCEPAN. COOK AND STIR 2 MINUTES OR UNTIL SUGAR IS DISSOLVED. PUREE KIWI IN FOOD PROCESSOR OR BLENDER TO EQUAL 3/4 CUP PUREE. ADD LEMON JUICE, PEEL AND SUGAR MIX. POUR INTO SHALLOW METAL PAN AND FREEZE FOR APPROXIMATELY 1 HOUR OR UNTIL THE MIXTURE IS FIRM, BUT NOT SOLID. WHEN CHILLED, SPOON INTO A CHILLED BOWL AND BEAT WITH AN ELECTRIC MIXER UNTIL THE MIX IS LIGHT AND FLUFFY. RETURN IT TO THE FREEZER FOR APPROXIMATELY 2 HOURS OR UNTIL FIRM ENOUGH TO SCOOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BUNDLES CUT EACH OF 6 SMALL LEMONS CROSSWISE IN HALF. CUT 12 PIECES OF CHEESECLOTH, EACH LARGE ENOUGH TO WRAP AROUND A LEMON HALF. PLACE ONE LEMON HALF, CUT-SIDE DOWN, IN CENTER OF EACH PIECE OF CHEESECLOTH. GATHER UP EDGES OF CLOTH; PLACE A SPRIG OF FRESH SAGE ON SIDE OF GATHERED EDGES; THEN TIE SAGE AND CHEESECLOTH TOGETHER WITH STRING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTED PEACHES AND MELONS (11-11-92) (5:49) 2 SMALL CANTALOUPES, PEELED, SEEDED AND CUT INTO 1/2 INCH CUBES 6 MEDIUM SIZE PEACHES, PEELED, PITTED AND SLICED 1/2 CUP SLIVERED ALMONDS 1/2 CUP ORANGE JUICE 2 TABLESPOONS LEMON JUICE 1/4 CUP CHOPPED MINT IN A LARGE BOWL STIR TOGETHER CANTALOUPE, PEACHES, ALMONDS, ORANGE JUICE AND LEMON JUICE. JUST BEFORE SERVING TOSS WITH THE MINT. SERVE COLD OR AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MIXED FRUITS WITH GRASS JELLY (05/21/93) (0:13) A SIMPLE YET EXOTIC DESSERT OF MIXED TROPICAL FRUITS AND AN UNUSUAL NUTRITIOUS PREPARED GELATIN, GRASS JELLY, MADE FROM A SUBTLE TASTING SEAWEED. 1/2 CAN LYCHEE FRUIT WITH JUICE 1/2 C CANNED MANDARIN ORANGES 1 CAN GRASS JELLY HAVE ALL INGREDIENTS WELL CHILLED. OPEN BOTH ENDS OF GRASS JELLY CAN; PUSH OUT GELATIN; SLICE, THEN CUT INTO 1/2" CUBES. PLACE GRASS JELLY CUBES IN SERVING BOWL WITH LYCHEE FRUIT AND MANDARIN ORANGES. COVER AND KEEP REFRIGERATED UNTIL READY TO SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH PEAR TART (11-12-92) (20:56) 1 9 INCH PASTRY SHELL, BAKED 1 (16 OUNCE) CAN PEAR HALVES 1 (16 OUNCE) CAN YELLOW CLING SLICED PEACHES 8 OUNCES CREAM CHEESE 1 TEASPOON GRATED LEMON PEEL 2 TEASPOONS LEMON JUICE 1/3 CUP SLICED ALMONDS, TOASTED 2 TABLESPOONS ORANGE MARMALADE, MELTED DRAIN FRUIT RESERVING JUICE IN SAUCEPAN. BOIL JUICE GENTLY 20 MINUTES; COOL. COMBINE CHEESE WITH 2 TABLESPOONS JUICE, LEMON PEEL AND LEMON JUICE. BEAT UNTIL LIGHT AND WELL BLENDED. LINE BOTTOM OF PASTRY SHELL WITH NUTS. CAREFULLY SPREAD CHEESE MIXTURE OVER NUTS. ARRANGE FRUIT IN ALTERNATE PATTERN ON TOP. BRUSH WITH MARMALADE. GARNISH WITH ADDITIONAL ALMONDS, IF DESIRED. CHILL UNTIL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH SOUP (11-14-93) (17:54) 5 LARGE PEACHES, SLICED 4 C WATER 2 T LEMON JUICE 1/4 C MAPLE SYRUP 1 T ARROWROOT 1 C WHITE WINE 1/4 C ORANGE OR PEACH LIQUEUR 1 C WHIPPING CREAM 1/4 TSP NUTMEG (OPT) COMBINE PEACHES, WATER AND LEMON JUICE IN A SAUCE PAN; SIMMER 15 MINUTES. PUREE IN BLENDER WITH MAPLE SYRUP AND ARROWROOT. ADD WINE AND LIQUEUR. POUR IN HALF THE CREAM; MIX THOROUGHLY; CHILL 1 HOUR. WHIP REMAINING CREAM AND DOLLOP ON TOP OF EACH SERVING. ADD A SPRINKLING OF NUTMEG IF DESIRED. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE CASSEROLE (05/19/93) (2:40) SERVINGS: 10 1/4 LB BUTTER OR MARGARINE 3/4 C SUGAR 4 EA EGGS, BEATEN 1 CN CRUSHED PINEAPPLE, DRAINED 5 EA SLICES CUBED WHITE BREAD CREAM BUTTER AND SUGAR. ADD EGGS. FOLD IN CRUSHED PINEAPPLE AND BREAD. BAKE IN BUTTERED BREAD PAN AT 350 DEGREES FOR 40-60 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE CHARLOTTE (01/24/94) (20:46) SERVINGS: 8 14 OZ PINEAPPLE, CRUSHED 1/2 TB GELATIN, UNFLAVORED 1/2 C WATER 1/2 C SUGAR 2 EGG WHITES, STIFFLY BEATEN 2 C WHIP TOPPING, MIXED, CHILLED MIX DREAM WHIP OR SIMILAR WHIPPED TOPPING ACCORDING TO PACKAGE DIRECTIONS IN SMALL MIXER BOWL. REMOVE TO ANOTHER CONTAINER AND CHILL. DRAIN PINEAPPLE JUICE OVER THE GELATINE IN MEDIUM SAUCEPAN AND LET DISSOLVE ABOUT 10 MIN. ADD 1/2 C WATER, 1/2 C SUGAR AND HEAT TO BOILING. POUR MIXTURE OVER PINEAPPLE IN LARGE MIXER BOWL AND LET STAND UNTIL COLD. STIR IN BEATEN EGG WHITES AND WHIPPED TOPPING. SERVE IN SMALL BOWLS OR STEM GLASSES WITH A PIECE OF CHERRY ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY FUCHSIA SOUP (11-15-93) (23:27) 3 C FRESH RASPBERRIES 3/4 C WATER 2 T LEMON JUICE 2 T LEMON RIND, GRATED FINE 2 T ARROWROOT 1/2 C MAPLE SYRUP 2 C STRAWBERRY WINE 1/2 C SOUR CREAM 1/2 C FRESH RASPBERRIES FOR GARNISH PUREE RASPBERRIES FOR SOUP; STRAIN THROUGH A SIEVE INTO BOWL; SET ASIDE. TAKE SEEDS AND RIND LEFT IN SIEVE AND TRANSFER TO SAUCE PAN; ADD WATER; SIMMER FOR 5 MINUTES; STRAIN INTO BOWL CONTAINING BERRY JUICE; DISCARD SEEDS REMAINING IN SIEVE. COMBINE LEMON JUICE, LEMON RIND AND ARROWROOT. ADD TO BERRY JUICE; ADD MAPLE SYRUP AND WINE; TRANSFER TO SAUCE PAN. SIMMER OVER LOW HEAT UNTIL THICK. REFRIGERATE 2 HOURS. SERVE IN INDIVIDUAL BOWLS WITH A DOLLOP OF SOUR CREAM AND A SPOONFUL OF BERRIES ON TOP OF EACH BOWL. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE, APPLE AND RAISIN DRESSING (05/17/93) (6:31) SERVINGS: 8 -------------------------------SEASONING MIX------------------------------- 2 T SALT 1 1/2 T WHITE PEPPER 1 T GARLIC POWDER 1 T DRY MUSTARD 1 T GROUND CAYENNE PEPPER 1/2 T BLACK PEPPER ------------------------------RICE INGREDIENTS------------------------------ 1/4 C VEGETABLE OIL 1 C CHOPPED ONIONS 1 C CHOPPED GREEN BELL PEPPERS 1/2 C PECAN HALVES, DRY ROASTED 1/2 C RAISINS 4 T UNSALTED BUTTER 1 1/2 C UNCOOKED RICE (CONVERTED) 3 C PORK, BEEF OR CHICKEN STOCK 2 C CHOPPED UNPEELED APPLES COMBINE THE SEASONING MIX INGREDIENTS IN A SMALL BOWL AND SET ASIDE. IN A 2-QUART SAUCEPAN, HEAT THE OIL OVER HIGH HEAT UNTIL VERY HOT, ABOUT 2 MINUTES. ADD THE ONIONS AND BELL PEPPERS; SAUTE ABOUT 2 MINUTES, STIRRING OCCASIONALLY. ADD THE PECANS (WE RAN OUT OF PECANS, SO LUCY SUBSTITUTED HICKORY NUTS - GOOD!) AND CONTINUE COOKING FOR ABOUT 3 MINUTES, STIRRING OCCASIONALLY. ADD THE RAISINS AND BUTTER (THESE ARE ADDED TOGETHER SO THE RAISINS WILL ABSORB AS MUCH BUTTER AS POSSIBLE). STIR UNTIL BUTTER IS MELTED, THEN COOK UNTIL RAISINS ARE PLUMP, ABOUT 4 MINUTES, STIRRING OCCASIONALLY. ADD THE RICE AND SEASONING MIX AND COOK UNTIL RICE STARTS LOOKING FRIZZLY (A BIT LIKE CE KRISPIES) THIS WILL REQUIRE ABOUT 2 TO 3 MINUTES, STIRRING ALMOST CONSTANTLY BEFORE THE RICE LOOKS "FRIZZLY". STIR IN THE STOCK, SCRAPING PAN BOTTOM WELL, THEN STIR IN THE APPLES. COVER PAN AND BRING TO BOIL; LOWER HEAT AND SIMMER COVERED FOR 5 MINUTES. REMOVE FROM HEAT AND LET SIT, *COVERED*, UNTIL RICE IS TENDER AND STOCK IS ABSORBED, ABOUT 30 MINUTES. SERVE IMMEDIATELY, ALLOWING ABOUT 3/4 CUP PER PERSON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCANDINAVIAN FRUIT SOUP (03-30-93) (0:18) 2 CUPS MIXED DRIED FRUIT, CHOPPED 2 CUPS WATER 1 CUP APPLE JUICE 1/4 CUP CURRANT JELLY 1/4 CUP BRANDY 1/4 CUP SUGAR 2 TABLESPOONS QUICK COOKING TAPIOCA 2 THIN SLICES ORANGE 2 THIN SLICES LEMON 1 STICK CINNAMON IN 2 QUART CASSEROLE COMBINE ALL INGREDIENTS. COVER. MICROWAVE AT HIGH FOR 13 TO 15 MINUTES, OR UNTIL DRIED FRUIT IS SOFTENED AND MIXTURE IS HOT, STIRRING EVERY 5 MINUTES. REMOVE CINNAMON STICK. SERVE WARM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCRUMPTIOUS STRAWBERRY SOUP (11-15-93) (23:31) 2 C STRAWBERRIES 1/2 C YOGURT, PLAIN 1/2 C SUGAR, (OR 1/4 C HONEY) 1/2 C DRY RED WINE 1 C STRAWBERRY HALVES BLEND ALL INGREDIENTS TOGETHER IN A BLENDER, EXCEPT STRAWBERRY HALVES. CHILL OVERNIGHT. GARNISH WITH STRAWBERRY HALVES. SERVE CHILLED. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=