Fruits

Peel the pineapple and slice into thin slices.

Grilled or broiled peaches, nectarines and pears.

In a large glass bowl, layer fruit in order given.

Melt margarine in 10-inch round baking dish.

In a small bowl, combine brown sugar, pecans, currants and spice.

Preheat oven to 375 degrees F. In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushed cookies, and egg yolks; set aside.

Core and pare tart apples. For 6 apples, cook together for 5 minutes 1 cup sugar, and 1 1/2 cups water.

In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt.

Lightly mix flour, oatmeal, sugar, butter and spices until coarse and crumbly.

Place jello in large bowl. Heat 2 cups water to boiling.

Combine all ingredients except apples and nuts in 2-quart saucepan.

Combine fruit, 3/4 cup sugar and cornstarch in a saucepan.

Combine 3/4 cup of sugar, cornstarch and water in saucepan, stirring until cornstarch is dissolved.

Line bottom of greased 9x9x2 pan with sliced peaches.

Combine sugar, cornstarch and cinnamon and sprinkle over fruit, tossing to mix.

Prepare pastry for 8" single crust pie. Set aside.

In a one quart jar pack peach halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar.

Slice peel thin; scrape out as much pectin as you can.

Combine first 4 ingredients in large, deep saucepan and bring to boil stirring until sugar is dissolved.

Select moisture-proof containers with lids that are thoroughly clean.

Melt butter and dates, coconut, nuts and brown sugar.

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise.

Combine all ingredients except strawberries. Chill.

Layer first 5 ingredients in a 13x9x2 inch baking dish.

Peel, quarter and core several pears.

Dissolve gelatin in the hot water. Add pie filling, wine and lemon juice. Cool.

Blend peaches and syrup on high speed of blender 60 seconds or until pureed.

Cut plums into quarters and arrange on bottom of a pie plate.

Toss apples with 1 Tbsp. brown sugar, lemon juice and lemon rind, vanilla and rum.

Saute the chicken pieces in butter until light brown.

In a blender or food processor, whirl raspberries until pureed.

Heat oven to 375 degrees. Mix baking mix and sugar in large bowl; cut in margarine until crumbly.

Let piecrust dough stand at room temperature to soften as label directs.

Mix baking mix, sugar, nuts, butter and cinnamon with fork in microwave pie plate until crumbly.

Heat oven to 425 degrees. Arrange peach halves, cut side down, in ungreased 8" square baking dish; pour reserved syrup over peaches.

Mix together raisins, walnuts, sugar and lemon juice.

Put one cup each of fruits and pour sugar over fruit and let stand over night.

Wash, peel, core and slice apples into eights lengthwise.

Put whole orange in sauce pan. Add 1 quart water, bring to a boil; boil 20 minutes, drain and cut into eighths.

Heat water and sugar in large pot to form syrup.

In a food processor fitted with a metal blade, or electric blender, chop chocolate chips and pecans until fine.

Lightly oil a flat baking sheet. Put the sugar in a small heavy saucepan; drizzle water over and swirl the pan so all the sugar is moistened.

Pour 2 cups of syrup from apricots into skillet.

Slice peel thin; scrape out as much pectin as you can.

Slice peel thin; scrape out as much pectin as you can.

Combine apricots and water. Heat to boiling and simmer 5 minutes.

Peel bananas. Lay in buttered baking dish.

Drain all can fruits. Bring tomato sauce, butter, vinegar and brown sugar to a boil.

Heat oven to 325 degrees. Melt margarine. Add sugar and curry.

Drain juice from cherries and pineapple. (To make 2 cups of juice add a little water if needed).