1 pk White Cake Mix

1 1/4 c Quick cooking rolled oats

1/2 c Margarine or butter softened

1 Egg

1/2 c Chopped nuts

1/4 c Firmly packed brown sugar

1/2 ts Cinnamon

21 oz Blueberry Fruit Filling

Heat oven to 350~.
Grease 12″ pizza pan or 13×9″ pan.
In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until crumbly.
Reserve 1 cup crumbs for topping.
To remaining crumbs blend in egg.
Press in prepared pan.
Bake at 350~ for 12 minutes.
In same large bowl, add remaining 1/4 cup

oats, 2 tablespoons margarine, nuts, sugar and cinnamon, to reserve crumbs; mix well.
Remove base from oven and spread pie filling evenly over top.
Sprinkle with reserved crumb mixture. Return to oven and bake 15-20 minutes or until crumbs are light golden brown.
Cool completely.
Cut in wedges or squares.
Makes 12 servings.

***** NONE *****

Place plenty of California dried figs in a bowl.
Cover with California sherry.
Turn occasionally so all figs are well soaked in the sherry.
Let them stand for 24 hours or longer.
Drain and roll lightly in confectioners’ sugar.
Keep the sherry for pudding sauce. These Sherried Figs are guaranteed to disappear like the Old Year at midnight! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

3 oz Pitted prunes (about 1/2 c)

1 c Water or fruit juice

2 ts Lecithin granules

8 oz Pitted prunes

-(about 1 1/3 c) 6 tb Water or fruit juice

“Prune Puree and Prune Butter allow you to make moist and flavorful baked goods with little or no fat.
Thes wonderful fat substitutes also add fiber and nutrients to cakes, muffins, cookies, and other sweet treats.” * PRUNE PUREE: Place all ingredients in a blender or food processor, and process at high speed until the mixture is smooth.
Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator. PRUNE BUTTER: Place all ingredients in a food processor, and process at high speed until the mixture is a smooth paste.
(Note that this mixture is too thick to be made in a blender.) Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.
Source: “Secrets of Fat-Free Baking” by Sandra Woodruff, RD * The book contains detailed guidelines on how much to substitute in what situations, but a general rule would be to replace all of the fat in a recipe with half as much Prune Puree or Prune Butter, and if the recipe is too dry, add more, up to a 1 to 1 relationship.
The Chef’s Comments: “On another topic, I got a book a while back that explains a way to cut almost all of the fat from a recipe.
Here are the two “miracle substances” that are supposed to be able to pull this off.” - Lisa From: Lisa Date: 09-08-96 (12:30) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

2 Small cantaloupes

3/4 Cup cava (Spanish sparkling wine)

or other dry sparkling wine 3 Tablespoons orange marmalade

1/2 Bunch mint — washed and

julienned

Cut off top and bottom poles of melons.
Place one cut side against cutting board and slice off rind in segments, cutting smoothly from top to bottom.
Repeat with second melon.
Halve melons lengthwise and scoop out seeds.
Cut flesh into 1inch wedges, then cut wedges crosswise at an angle into diamonds or triangles.
In a small bowl, whisk together remaining ingredients.
Pour over melon. Stir gently, cover, refrigerate and let macerate for 46 hours. Serve cold.
10/21/96 show

——————————-AMBROSIA SALSA——————————-
1 c Strawberries, halved

2 tb Sugar

1/4 c Flaked coconut, toasted

20 oz Pineapple tidbits or chunks

- drained (reserve 3/4 - cup juice) ———————————–TOAST———————————– 10 oz French or Italian bread,

- sliced in 3/4 inch slices - (1 loaf) 3 Eggs

1 1/2 c Milk

1 ts Vanilla extract

1/4 ts Salt

2 tb Sugar

3/4 c Pineapple juice (reserved

- from above) 1 tb Butter or margarine

In a small bowl, prepare Ambrosia Salsa by combining strawberry halves, pineapple tidbits or chunks, drained (reserving 3/4 cup juice), coconut and sugar; refrigerate.
Cut 1 loaf French or Italian bread in 3/4-inch slices.
Place bread slices in a single layer in a 15×10-inch jelly roll pan; set aside.
In a large bowl, beat eggs, milk, vanilla extract, salt, sugar and reserved pineapple juice; pour over bread, turning slices to coat completely.
Cover and refrigerate overnight or until all liquid is absorbed.
In a large skillet over medium heat, melt 1 tablespoon butter or margarine.
Add bread a few pieces at a time and cook until browned on both sides, turning bread once.
Serve with reserved Ambrosia Salsa.

4 Large oranges

8 dates

4 Tsp.
chopped walnuts

4 Tsp.
raisins

4 Tbsp.
sugar

1 egg white — stiffly beaten

4 Tsp.
grated coconut

Cut a thin slice from stem end of oranges.
Cut trian- gles evenly from top.
Remove center, dice pulp and combine with dates, raisins and 2 tablespoons sugar.
Fill orange shells and bake in a casserole with 1/2 inch water, in a 300 degrees oven for 45 mintues.
Fold beaten egg white and remaining sugar together.
Remove oranges from oven, top with egg mixture, sprinkle with coconut and return to oven for 15 minutes.
Serves 4.

3 lb Peaches

3 lb Pears

1 1/2 lb Seedless green grapes

-(slightly underripe) 10 oz Jar of maraschino cherries

3 c Sugar

4 c Water

Procedure: Stem and wash grapes, and keep in ascorbic acid solution (See “Ensuring High-Quality Canned Foods”).
Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins.
Dip in cold water and slip off skins.
Cut in half, remove pits, cut into 1/2-inch cubes and keep in solution with grapes.
Peel, halve, and core pears.
Cut into 1/2-inch cubes, and keep in solution with grapes and peaches.
Combine sugar and water in a saucepan and bring to boil.
Drain mixed fruit.
Add 1/2 cup of hot syrup to each jar Then add a few cherries and gently fill the jar with mixed fruit and more hot syrup, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1.
Recommended process time for Mixed Fruit Cocktail in a boiling-water canner.
Style of Pack: Raw.
Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.

3,001 - 6,000 ft: 30 min.

Above 6,000 ft: 35 min.
?????????????????? ??* USDA Agriculture Information Bulletin No.
539 Mintzias

3 c Peaches, peeled & chopped

3 c Apricots, chopped

2 c Shiro plums, sliced

2 tb Lemon juice

6 c Sugar

1 ts Margarine

In a Dutch oven, combine 2 c each of the peaches & apricots with the remaining ingredients excepting the margarine.
Mash enough to break the fruit.
Stir in the remaining peaches & apricots. Add margarine Bring to a slow boil, stirring.
Boil, continuing to stir frequently, for 20 minutes or until setting point is reached. Ladle into sterile 250mL canning jars leaving 1/2″ headspace.
Wipe rim & seal.
Process for 5 minutes in a boiling water bath. Remove, cool, label & store.

2 ea Cabbage heads

1/2 c Mayonnaise

4 c Mini marshmallows

12 oz Pineapple, crushed

1/2 pt Whipping cream

Clean, core and slice cabbage very fine.
Add mayonaise and mix thoroughly.
Add minimarshmallows.
Strain pineapple and add to mixture.
Whip cream until peaks form and add.
Toss mixture well and refrigerate 2 hours befor serving.
Note: Peelen adds a small amout of sugar to sweeten.

6 Navel oranges

1 3/4 c Sugar

1/2 c Clear corn syrup

1 1/2 c Water

3 oz Orange gelatin

Cut oranges in half lengthwise & remove fruit.
Cut peels into strips.
Cook peels in 8 C.
boiling water for 15 min.
Drain & repeat.
In same pot, cook sugar, syrup, & 1-1/2 C.
water over high heat until sugar is dissolved.
Add gelatin & peels & simmer for 20 min.
Remove from heat.
On a sheet of waxed paper or microwave paper, sprinkle 1 C.
granulated sugar.
Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated.
Add sugar as needed as supply is used.
Place in one layer to dry overnight.
Store in airtight containers.
Will keep indefinately, if kept dry.
Lemon or Lime peels may be used with the corresponding gelatin, but I’ve never tried it.
For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups. *Kieran*