20 California dried figs

– stewed, unsweetened 2 c Sifted all-purpose flour

4 1/2 ts Baking powder

2 tb Sugar

1 ts Salt

2 Eggs

1/3 c Shortening; melted

3/4 c Milk (about)

Butter muffin pans generously.
Snip stems off stewed figs and
place figs in mixing bowl.
Beat them hard, until whirled into small
bits.
Sift flour, measure and sift again with baking powder, sugar
and salt.
Add dry ingredients to figs and mix lightly.
Add eggs,
shortening and milk, and stir together until just mixed.
Fill
muffin pans half full.
Bake in hot oven (400 F.) for about 12
minutes or until lightly browned.
Source: 48 Family Favorites with
California Figs Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen Mintzias

1 lb Sweet potatoes; baked

1/2 c Green peas; cold cooked

1/2 c Crushed unsweetened pineappl

3 tb Parsley; chopped fresh

1/3 c Favorite dressing

8 ea Lettuce leaves; (optional)

Peel and slice sweet potatoes and place in a small bowl.
Add
remaining ingredients; toss lightly.
If desired, serve on lettuce
leaves.
FROM: SONDRA PETERSON (DMDG94A)

At work, mix, then nuke for 8 minutes for soft broccoli, or 6
minutes for crunchier broccoli.

Combine the rest of ingredients except cooking oil, and pour over
the fish.
Over medium heat, bring to a boil.
Cover, lower heat and
simmer for about 10 minutes turning fish once.

Transfer fish to a dish.
Let sauce in skillet simmer until reduce
Transfer to a small bowl and set aside.

Heat oil in skillet.
Fry fish until brown on all sides.
Place on
serving dish.
Pour sauce over it.

Wash, trim and chop the spinach coarsely.
Add to the stew and cook,
covered, over a medium heat for 5 minutes, stirring to prevent
sticking.

Thin the peanut butter with hot water to make a smooth paste.
Add
to the stew.
Season with salt and pepper and cook for another 5 -
10 minutes, stirring and adding water if necessary to prevent
sticking.