2 c Water

1 1/2 c Sugar

3 T Lime juice

3/4 c Mint leaves,minced

20 lb Watermelon

1 Cantaloupe,small

6 Plums,large

4 Nectarines,large

1 lb Grapes,seedless green

1.
In 2-quart saucepan over medium heat, cook water, sugar, and
lime juice

15 minutes or until mixture becomes a light syrup.
Stir in mint
leaves;

cover and refrigerate until well chilled.
2.
Cut watermelon into
bited-sizepieces; discard seeds.
Cut cantaloupe into

bite-sized pieces; cut unpeeled plums and nectarines into
wedges.
Combine cut-up fruits with grapes and arrange in very large
bowl.
Pour chilled syrup through strainer over fruit; gently toss
to mix well.
Cover and refrigerate to blend flavors, stirring
mixture occasionally.

4 lg Red Apples

3/4 c Sugar

3/4 c Water

1/2 ts Cinnamon

2 dr Red Food Coloring

1/2 Lemon; sliced thin

1/2 Orange; sliced thin

Chocolate Liqueur Sauce 1 pt Vanilla Ice Cream

1/4 c Walnuts; chopped

————————–CHOCOLATE LIQUEUR
SAUCE————————–
2 tb Butter or Margarine

2 Unsweetened Chocolate square

1 c Sugar

1/2 c Water

2 tb Apple Brandy -OR-

- Creme de Cacao Preheat oven to 350~.
Wash & core apples,
but DO NOT PEEL.
Cut apple 1/3-1/2 of the way from top to bottom in
6 or 8 sections, depending on size

of apple.
Place in shallow, ungreased baking pan.
Mix sugar and
cinnamon together in small saucepan; add water, lemon and orange
slices, and bring to a boil.
Boil 7 mins.
or until syrup is
thickened.
Discard lemon and orange slices.
Pour this syrup over
the apples, and bake for 30 minutes or until fork tender.
Baste
apples frequently during baking with syrup from the pan.
They
should be nicely glazed when done.
To serve warm, let apples stand
10-15 minutes before continuing.
Also good served cold.
Place apple
in glass dessert bowl, opening the apple sectionsso they spread
(like flower petals) to fit the bowl.
Cut sections deeper if needed
to open it more easily.
Fill center of apple with scoop of ice
cream.
Drizzle the chocolate liqueur sauce over all, and garnish
with chopped walnuts.
Serve immediately.
CHOCOLATE LIQUER SAUCE:
Melt butter and chocolate in saucepan over low heat.
Add sugar and
water.
Cook until sauce is thickened a bit, stirring frequently.
Add liqueur and remove from heat.
Cool.

-PNewton vkbb14a -1 1/2 lb loaf 1/2 c Plus 1 T water 1
1/4+2T

1 1/2 lg Eggs 1

3 tb Orange juice concentrate 2

1 1/4 ts Salt 3/4

1 1/2 tb Applesauce 1

3 c Bread flour 2

2 tb Dry milk powder 1 1/2

1/4 c Sugar 3 T

1/2 ts Grated orange peel 1/4

2 ts Fleischmann’sRapidRise yeast

Smaller loaf quantities are to the right of the ingredient.
For
yeast in the smaller loaf, use 1 1/2 t.
Put ingredients into bread
pan according to custom.
Bake on regular or rapid cycle.
Fleischmanns Best-Ever Breads pg 76 (recipe calls for butter/marg
where I have applesauce)

2 c Sweet Potatoes *

2 x Apples, peeled

1/2 c Brown Sugar

4 T Butter

1/2 t Salt

* boiled and skinned Preheat oven to 350 deg F.
Slice cooked
potatoes and apples 1/4″- 1/2″ thick.
Place half of each in
buttered baking dish.
Sprinkle with half the sugar, salt, and dot
with half the butter.
Repeat.
Cover and bake 40 minutes.
Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated
orange rind.

2 1/2 lb Sweet potatoes, cooked

1 c Apricots, dried, chopped

3/4 c Orange juice

1/2 c Water

4 tb Honey

1/2 c Walnut pieces (optional)

Peel and cut cooked sweet potatoes into large pieces.
Place
apricots, orange juice, water and honey in a saucepan.
Bring to a
boil.
Reduce heat, cover, and simmer until apricots are soft, about
25-30 minutes.
Remove from heat.
Arrange sweet potatoes in a baking
dish.
Sprinkle with walnuts, if desired.
Pour apricot sauce over
the top.
Cover.
Bake at 350 degrees until heated, about 15-20
minutes.
From: The McDougall Health-Supporting Cookbook, Vol.
I by
Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by
MMCONV vers.
1.40
—
From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994

1 egg

1/4 C.
sugar

1/4 C.
vinegar

1/4 C.
butter

bananas chopped pecans (optional)

Beat one egg in saucepan.
Add sugar, vinegar and butter.
Cook
until slightly thick.
Let come to room temperature.
Pour over
sliced bananas and top with chopped pecans, if desired.