Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple Figs for an appetizing luncheon. For Pineapple Figs, place about 20 California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2 slices lemon, and 1 cup sugar. Bring to a boil, lower heat

In large bowl, toss apples with apple juice. In separate bowl, toss together cookie crumbs, butter and cinnamon. Spread half of the apples in 8 inch square baking dish; sprinkle with half of the crumb mixture. Repeat layers. Bake in 375F oven for 50 minutes or until apples are t

Put the flour, sugar, and salt in the bowl of a food processor. Pulse once. Cut the butter into pieces and add to the dry ingredients. Pulse again until the mixture resembles coarsely ground cornmeal. (You may also cut the butter into the flour mixture with two knives or a pastr

Blend all ingredients in mixer. Recipe By : Susan Cahill     strongServings:4/strong  

use blender or food processor to puree prunes. use immediately or store in airtight container in fridge. Combine the oats and skim milk, stir to mix well, and set aside for at least 5 minutes. Combine the flour, brown sugar, baking powder, and baking soda, and stir

Blend it all together and enjoy. Posted by Barbara Zimmerman <[email protected]> to the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Pro

Robust flavor blends well with Italian food, beef, or cheddar cheese. 4 oz wine glass Pour and serve. Typed by Sherilyn Schamber     strongServings:1/strong  

Preheat oven to 190C, 375F, Gas Mark 5. To make stuffing, melt butter in a pan and fry onion gently, until softened, but not browned. Stir in mushrooms and cook or 2 to 3 minutes. Remove pan from heat and stir in ham, breadcrumbs and parsley. Core one apple and grate coarse

In medium saucepan, combine apples, water and cinnamon candies. Heat to boiling and cook uncovered, about 10 minutes or until apples are tender, stirring occasionally. Cool and chill. To serve, drain apple slices and arrange on crisp lettuce leaves. Combine lemon juice and cream

Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine

Mash the bananas with a fork. Stir the flour and sugar together and mix with the bananas, oil, and eggs. Fold in the nuts, if desired. Pour into a greased and floured loaf pan. Bake for 1 hour at 325F, until golden brown. Serve cold with cream cheese. [ Fiddle s Restaurant

Combine the water and lemon oil in a pot with a steamer insert. Bring to a boil. Reduce to a simmer. Place the fiddleheads in the steamer basket, cover and steam until tender, about 6 minutes. Remove from heat and season with salt and pepper. Divide among four plates and serve i

Arrange clusters of grapes on platter with banana chunks. Garnish with a sprinkling of fresh raspberries. Shared by: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93     strongServings:1/strong  

Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; alay it vp with flour of rys, and colour it with saun

Melt butter in heavy frying pan. Stir in brown sugar and cook until sugar is dissolved. Blend well. Add ground figs and nut meats and remove from fire. Add flavoring and drop by spoonfuls onto waxed paper. Source: 48 Family Favorites with California Figs Reprinted with the

1 cup honey equals 1 cup sugar. Peel figs, measure and add 3/4 cup honey for each cup fruit and let cook slowly, stirring constantly. When thick, pour into jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. A little sli

To suit the dish with which pickles are to be served, use these herb combinations: +     strongServings:20/strong  

COVER 3 quarts figs with 2 quarts boiling water and allow to stand 5 minutes. Make syrup out of above ingredents (spices should be in a bag made of cheesecloth. Drain figs. Boil in syrup 3 consecutive days 10 minutes each day, then pack into jars to within 1/4 inch of top. Put o

POUR boiling water over figs. Let stand 15 minutes. Drain. Rinse figs in cold water. Prepare syrup by mixing sugar and water. Boil rapidly 10 minutes and skim, then drop figs into syrup a few at a time. Cook rapidly until figs are transparent. Lift out and place them in shallow

Cook figs, sugar and lemon juice 5 to 7 minutes. Let stand overnight. Stir in gelatin. Boil again 3 to 4 minutes, stirring occasionally. Pour quickly into jars and seal at once, or store in refrigerator if used within a month. Source: Fast & Fun Recipes Featuring Fresh

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints an average of 2 1/2 pounds yields 1 quart. Quality: Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overri

Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock wi

Mix heavy cream and cream cheese together to a smooth sauce like consistency. Combine with other ingredients and blend well, chill overnight. Lychees can be skipped, use tropical fruit cocktail instead of the regular fruit cocktail, make it four cans. I happen to omit the almon

In med saucepan, bring cranberry juice and water to boil. Add tea bags and cinnamon sticks. Remove from heat; cover and steep for 5 min. Place cinnamon sticks in preheated mugs. Add brown sugar to tea mixture. Stir until dissolved. Pour hot tea into mugs. Recipe By : Home C

We had a brunch potluck at work and I made 4 or 5 different breads with the assorted butters they make yummy toast! Formatted by Elaine Radis     strongServings:1/strong  

I make my flavored oils by putting fresh sprigs of rosemary and thyme in the bottle. I also put a little crushed red chili flakes, some dried granulated garlic, Italian seasoning, dried basil and anything else you like. As you use the oil, you can keep adding more oil until the

Preheat oven to 400 degrees. Mix together all ingredients and place in pastry shell. Score top crust and place over Rhubarb mixture; flute edges. Bake 15 minutes at 400 degrees, then 1 hour at 350 degrees.     strongServings:6/strong &nb

2 cn (20 oz. ea.) crushed : pineapple 2/3 c Sugar 2 TB Flour 2 Eggs lightly beaten 1/4 c Orange juice 3 TB Lemon juice 1 TB Vegetable oil 2 cn (17 oz. ea.) fruit cocktail : drained 2 cn (11 oz. ea.) mandarin : oranges, drained 2 Bananas

* Both cans of frozen drink should be 6 oz concentrates. In a large saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen Orange and lemonade concentrates. In a large bowl combine all of the fruits. Mix until well distributed. Put mixted fruit in twelve

1. Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval. Drape voer rolling pin; trasnfer to large baking sheet. (Oval will be too long f

Prepare Crumb Topping first. DIRECTIONS FOR CRUMB TOPPING: In a small bowl combine flour and packed brown sugar. With a pastry blender or 2 knives, cut in cold margarine just until course crumbs form. If desired, stir in coarsely chopped nuts. DIRECTIONS FOR PIE FILLING: In a la

Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let stand. Mix lemon juice & add certo. Stir until all sugar crystals are dissolved. Ladle quickly into jars & leave to set, it may take 24 hours. Store in freezer. Will keep in the fridge for 3 w

Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let stand. Mix lemon juice & add certo. Stir until all sugar crystals are dissolved. Ladle quickly into jars & leave to set, it may take 24 hours. Store in freezer. Will keep in the fridge for 3 w

Combine cake mix, pudding mix, eggs, water, oil, and sour cream in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Combine raisins, apple, and spices. Mix well and stir into batter. Pour into greased and floured 10 inch fluted tube pan. Bake a

1. Heat oven to 350F. Grease 13x9x2" baking dish. Prepare Streusel; reserve. Spread apples in dish. 2. Beat remaining ingredients in blender on high speed 15 seconds; with hand beater or wire whisk beat for 1 minute or until smooth. Pour over applies. Sprinkle with streusel

PREPARE AND BAKE crust according to recipe instructions. (See Light & Flaky Pie Crust recipe) Set aside. Preheat oven to 375F. In a 2 quart saucepan over med high heat, simmer applesauce, honey, brandy if desired, vanilla and lemon rind until quite thick, about 10 to 15 minu

Prepare crust and roll out 2/3rds of the pastry to form a 12 inch circle. Use to line a 9 inch pie plate; refrigerate with rest of pastry. Make filling: In small saucepan combine 1/3 cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring; reduce heat; simmer

In food processor, with metal blade, grind almonds with sugar. Mix in margarine, eggs, almond extract until thoroughly combined. Blend in flour. Spoon mixture into pie shell. Peel apples. Slice. Arrange over almond filling. Bake pie at 375 for 50 60 minutes, until center is se

* The Bartlett Pears should be pared and thinly sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare th

Blend cream cheese and cream until soft. Spread over cooled pie shell. Wash and hull berries. Select 1/2 best ones. Slice in half. Add sugar to rest and let stand until juicy. Mash and rub through sieve. Mix this with cornstarch. Add a few drops of lemon juice. Cook until thick;