Cut fruit into serving pieces and mix together. Mix salad dressing made from yogurt, sugar, sald, and orange juice. Pour dressing over salad and mix thoroughly. Cover fruit salad and place in refrigerator to chill for 30 minutes. Sprinkle with fresh grated coconut just prior to

Layer mango cubes and yogurt into parfait glasses. Serve with a long spoon and garnish with a mango cube and a sprig of mint. Nutritional analaysis per serving: 158.9 calories; 1.6 grams total fat; (1.0 grams saturated fat); 0.7 grams protein; 22.1 grams carbohydrates; 6.5

(Stuffed peppers or Green Tomatoes) Cut tops of peppers or tomatoes; reserve. Scoop out centers. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, 1 tsp. s

NOTE: Any combination of fruits may be used as long as you have about 10 tablespoons. Stir the mustard and cold water together in a bowl mixing until all lumps are gone. Let the mixture stand for 3 4 hours. Simmer the orange zest in about a cup of water for 5 minutes. Drain

Gently combine all ingredients in a glass bowl and chill. Garnish with mint leaves. Nutrtional info per serving: 26 cal; .4g pro, 7g carb, tr fat (3%) Source: Kitchen Tropicale, Miami Herald 8/17/95 format by Lisa Crawford, 7/27/96     st

Combine first 5 ingredients in a bowl, add apple and nuts, toss. Unroll dough and separate into 8 rectangles. Press perforations on dough firmly to seal. Spread each rectangle with apple mixture, roll up starting at narrow end. Place each roll lengthwise with seams toward center

Preheat oven to 375 degrees.For crust,combine flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle water in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal parts. On

Servings: 4 * The apples should be peeled, cored, cut into 5 rings. Arrange apples in a shallow baking dish; sprinkle with lemon juice to prevent darkening. Microwave covered at High for 4 5 minutes until rings are tender, carefully rearranging once. Pour off accumul

Wash, pare and core apples. Leave whole. Combine water and syrup and bring to a boil. Add apples and simmer until tender. Turn frequently to insure even cooking. When apples are done, remove from pan and continue to cook syrup until thickened. Pour syrup over apples. Serve warm

Combine maple syrup, brown sugar, honey, juices and grated rind in medium saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.     strongServings:2/strong

Maple Cranberry Sauce Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium, and cook ab. 10 min. or until the cranberries pop open. Carefully skim off any foam that forms on the surface. Stir in walnuts.

Recipe by: Wisconsin Maple Producers Council Aniwa, WI. 54408 Combine all ingredients in blender container. Cover and blend until smooth. May be used as a fruit dip or as a topping for a fruit salad.     strongServings:1/strong  

1. Place currants in a small bowl. Add rum and mix well. Set aside for 20 minutes. 2. Combine apples and butter in a large saute pan. Cook over high heat, stirring often, for 3 minutes. Add currants and rum (if the rum ignites, cover pan with a large lid until the flames di

Cream sugar with butter. Add and mix the next 3 ingred. Sift and add the dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake 40 45 min. in 350 oven. Sift some confectioners sugar on bread when cooled.     strongServings:1/s

6 md Tart Apples 1/3 c Maple Syrup 1/2 c Brown Sugar 1 TB Soft Butter 1/4 c Water 1 ts Lemon Juice 6 Heavy Wooden Skewers Wash apples in warm water and dry well. Remove stems and insert skewers into stem ends. In a deep heavy bottomed sauce pan, combine br

Preheat over 375. Gease 9 x 13 baking dish, toss apples, syrup, 1/4 t cinnamon in baking dish, sprinkle walnuts over ;apples, set aside. In med bowl combine flour, brown sugar, remaining 1/4 t cinnamon and butter. Pinch and rub between fingers till blen    

Core apples and pare them about 1/3 down from the stem end. Mix sugar, spices, nuts and fill center of each apple, press in firmly. Pat surplus sugar mix on pared portion of apple. Top with dot of butter. Place apples in shallow baking pan. Combine maple syrup, water, lemon juic

Cut the cantaloupe in half. Remove the seeds and stringy fibers, scoop out the pulp with a large spoon and chop it coarsely/ Wash the strawberries and grapes under cold running water, picking out and discarding any fruits that are badly bruised. Remove and discard the stems. Com

Soak pitted cherries overnight in heated brine. The next morning, drain cherries. Rinse in cold water. Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again boil juices, pour over cherries and let stand 24 hours. Bring to

Marbled Strawberry Mousse Early in day or day ahead: Prepare collar for 1 1/2 quart souffle dish: tear off 20 inch strip of waxed paper; fold lengthwise to make a 20 inch by 6 inch strip. Wrap strip around outside of dish so collar stand 2 inches above rim. I

Shred cabbage and place in large bowl. Add raisins. Pour pineapple juice into blender jar. Spoon crushed pineapple into jar until it measures 2 cups. (Add any remaining pineapple to cabbage and raisins) Add remaining ingredients to blender jar. (If using whole onion, cut into 1/

Boil potatoes in their jackets and then peel. Mash potatoes in a large bowl, mixing in salt and flour to make a potato dough. Wash apricots and remove pits. Place a small cube of sugar where the pit should be. With your hands, form a pattie of dough not much more than

Marilyn Descours Lemon Tart Sugar Cookie Crust: Blend sugar, butter and flour. Add egg, being careful not to over mix, Refrigerate 30 minutes. Roll out on lightly floured surface, and fit into a 9 inch tart pan with removable bottom. Refrigerate again, 30 minutes.

Cook apples in cider until tender. Run through blender to make pulp. Cook until thick enough to round up on spoon. As pulp thickens stir frequently to prevent sticking. Add sugar & spices, cook slowly stirring frequently about 1 hr. or until thick. Seal in jars & process

Place melon chunks and strawberries in a large shallow dish. Combine orange juice and brown sugar and pour over fruit. Marinate mixture in the refrigerator for at least 2 hours. Combine sour cream, honey and ginger in a small bowl and refrigerate for about 30 minutes.

Place melon chunks and strawberries in a large shallow dish. Combine orange juice and brown sugar and pour over fruit. Marinate mixture in the refrigerator for at least 2 hours. Combine sour cream, honey and ginger in a small bowl and refrigerate for about 30 minutes.

In 1 quart nonmetal container, combine all ingredients except water. Add enough water to cover olives. Cover; refrigerate 2 to 3 days. To serve, remove olives with slotted spoon. Yield: 4 cups; about 20 servings. Typed in MMFormat by [email protected] Source: Pillsbury Party Coo

Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed. Let olives

To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 in

1/2 c picholine olives 1/2 c nicoise olives 1/2 c gaeta olives 1/2 c cracked Sicilian olives 1 bunch fresh oregano, leaves : removed and chopped to : yield 5 1 head fennel : Juice of one lemon 1/4 lb parmesan cheese in a large : piece Mix pich

Contributed to the echo by: Mark Drake Mark s Flaming Raspberry Sauce Mix all ingredients except brandy the night before you plan to serve. Refrigerate covered. When needed, mix brandy with fruit mixture. Pour over crepe s and light. You may want to set aside about half th

Contributed to the echo by: Mark Drake Mark s Quick and Dirty Peach Cobbler In a mixing bowl, mix pecans, sugar, and cake mix until well mixed. In a glass cake pan, or teflon pan, spread peaches evenly in bottom of pan, spread cake mix evenly over the top of peaches, dot with pa

On lightly floured surface,roll pastry to a 12" circle. Place in a 9" pie plate,turn under edge;flute. Drizzle apples with lemon juice. Toss with combined sugar,flour and cinnamon. Spoon into shell. Bake @ 450 degrees for 35 minutes. Reduce oven temperature to 350 degrees.

Melt marshmallows in milk in top of double boiler. Cool until set. Beat until smooth, fold into whipped cream. Fold peaches into marshmallow cream mixture. Pile into graham cracker crust. Chill several hours, or until firm. Source:Farm Journal Bev Christensen &

In a small saucepan, combine the first four ingredients. Cook over a low heat until thick. Do not boil. Remove from heat and cool. Add canned fruit and let stand 18 to 24 hours. Add marshmallows and bananas mixing well. Stir in whipping cream until desired consistency. Serve imm

**According to her time honored recipe, you take three days to prepare this great concoction*** First, prunes and raisns are cooked until soft. Leave the fruit in its cooking water and add brandy and spices. let mixture steep for 2 days in cool place. When the day comes

*Plus additional flour for dusting fruits and adding to batter if needed. Grease and flour six 1 pound coffee cans or pudding molds. Sift the 4 1/2 cups flour with next 7 dry ingredients into a large bowl. In a separate bowl, dust the raisins, currants, apples and nuts

Cut apricots and let soak in pineapple juice overnight. Next morning combine the pineapple and the apricots and juice in sauce pan. For each cup of pineapple/apricot mixture, add 1 cup of sugar. Cook over a medium heat, stirring *CONSTANTLY* (this is the only hard part) until th

1. Mix raisins with water and heat slowly, covered for 5 min. Blend together sugar, flour, egg yolks, and salt. Add milk and vanilla. 2. Cook in double boiler until thick and creamy. Add raisin mixture. Cool 3 minutes. Add extract and pour into cool shell. 3. Cover wi

* To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds. Put into an airtight container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you ll have a n