Fruits

Mix all ingredients well.

Blend eggs, sugar and flour in double boiler.

Put the first 4 ingredients through food chopper.

Combine first 6 ingredients. Mix lightly. Chill.

Mix cherry pie filling, pineapple and marshmallows. Chill overnight.

Add water and sugar to cherries and boil a little till dissolved.

Drain pineapple then mix all remaining ingredients together.

Peel grapefruit and segment. Pare, halve, pit and cut avocado in 1/4" crosswise slices.

Mix all ingredients and set in mold in refrigerator until set.

Dissolve jello and applesauce over low heat, cool.

In sauce pan heat jello and apple sauce over low heat till jello is dissolved. Cool.

Mix cranberries, orange, sugar and lemon juice together.

Combine all ingredients; mix well and CHILL.

Carefully peel the skin and seeds from orange and cut into 1 inch pieces.

Mix all ingredients together. Good with cheese and spinach pie.

Cook pineapple in juice for two or three minutes.

Drain pineapple, reserving syrup. Place relish and syrup in mixing bowl.

Combine fruits, coconut and marshmallows.

Let papaya ripen at room temperature until skin turns yellow and they are soft to the touch.

Stir 1 tsp. strawberry and 1 tsp. orange gelatin (dry_ into yogurt;; refrigerate.

Dissolve jello in hot water, add sugar, juices and pineapple syrup.

Cook cranberries, water and sugar until cranberries pop open.

Mix jello, add strawberries, cranberry sauce and pineapple.

Drain juices from canned fruit in a bowl.

Drain pineapple and fruit cocktail, mix.

In blender jar combine lemonade, ginger, orange bits, mace and allspice.

Mix lightly. Keeps about 10 days in refrigerator.

Mix all together well and let set overnight.

Cream cheese and add cherry juice. Drain pineapple.

Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well.

Dissolve gelatin in boiling water. Set aside to cool.

In a saucepan, combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon nutmeg, and the dash of salt; gradually stir in 1 cup boiling water.

Toss pears and banana in the orange juice.

Preheat oven to 450 degrees. Place thawed pie crust in a 9-inch pan and bake blind; according to directions on package.

Drain fruits, reserving syrups. Blend cream cheese and next 3 ingredients.

In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the butter.

Prepare Walnut Streusel . Pat about half the streusel into a greased, flour-dusted 9-inch tube pan or layer cake pan with a removable bottom; set aside.

Mix 2 cups graham cracker crumbs, 1 stick softened butter, and 1/2 cup sugar together and press into a greased 3-quart rectangular baking dish.

Mix together the orange juice and cornstarch in a small bowl and set aside.

Shortly before serving, wrap melon wedges in prosciutto.