1 lb Dried apricots

2 oz Split almonds

3 Oranges

2 Lemons

2 1/2 lb Sugar

2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.

Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in “Country Living” (British), March 1989. Typed for you by Karen Mintzias

1 1/2 lb Assorted fresh fruit such as

-plums, lady apples, figs, -limes, pears, apricots, -peaches, grapes, & kumquats 3/4 c Sugar

1/3 c Meringue powder mixed with

-3 to 4 T water (or if not -to be eaten, 3 large egg -whites)

1. Several hours before use, prepare sugared fruit. If

fruit is to be eaten, use meringue powder; if not, egg white may be used. Rinse fruit in cool water and gently pat dry on paper towels. 2. In separate small bowls, place sugar and

meringue-powder mixture (or egg whites if the decorations will not be eaten). Holding 1 piece of fruit at a time, with a small pastry brush, paint all sides with meringue-powder mixture. 3. Holding the fruit over the bowl of sugar, sprinkle

all sides with sugar until well coated. Place sugared fruit on wire rack over waxed paper and let stand in warm place until sugar dries and hardens. Repeat to coat all pieces. Rinse and dry fingers frequently to remove stickiness. 4. Arrange fruit in a pyramid on a pedestal plate, in

a basket, or on a decorative platter. Country Living Holidays/1994 Scanned & edited by Di Pahl & <gg>

1 tb Corn oil or ghee

1 sm Onion, finely chopped

2 ts Curry Powder

1/4 ts Cayenne pepper

1 Piece ginger root, peeled,

-chopped (1/2″) 2/3 c Mayonnaise

1 tb Tomato paste

1 tb Mango Chutney

3 tb Half-and-half

-OR 3 tb Plain yogurt

Cucumber slices, 1/2s (opt) Cucumber skin strips (opt) Fresh parsley sprig (opt) Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt until smooth. Turn mixture into a serving bowl. Chill at least 1 hour before serving. To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired. Makes 1 cup. NOTE: The consistency of this dressing may be thinned with the addition of a little more half-and-half or yogurt, if desired. Dressing will keep in a covered container in refrigerator for several days. Serve as an accompaniment to cold meats and salads.

1 tb Granulated sugar

2 tb Tuong

2 tb Water

Fresh hot red chili slices -to taste 1 tb Chopped roasted peanuts

~- Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts. ~- Side notes: > Roasted peanuts - Add 1/2 cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched. Transfer to a colander and cool (2-3 min). Wipe off skins. > Tuong - Sometimes labeled “Vietnamese Soy Sauce” in the U.S. but it is actually quite different from “regular” soy sauce.