Ingredients

All ingredients must be fresh

2 cups mandarin quarters) white veins removed)

2 cups valencia orange quarters (or similar)

2 cups diced peaches

2 cups diced mangoes

2 cups diced strawberries

A sprinkle of sugar

Squeeze of 1/2 lemon

Method

Carefully toss all ingredients (except strawberries, juice and sugar)) together, presenting nicely in a large glass serving bowl. Place strawberries in a pattern on top, squeeze lemon over and sprinkle sugar on top to taste. Serve with creamy home made custard.

2 cups chunky diced fresh watermelon, with seeds removed (not seedless)

2 cups fresh chunky diced rock melon

2 cups fresh chunky diced pineapple

2 cups fresh chunky diced paw paw

The pulp of 4 fresh passionfruit

Sugar to taste

Method

In a large clear glass bowl, carefully mix together all ingredients (accept passionfruit) adding a little sugar if required. When suitably presented in bowl, add passionfruit pulp evenly on top. Serve chilled with home made ice cream or a large dollop of fresh dairy cream on top.

Note-All ingredients must be fresh.

4 medium tomatoes sliced

2 apple cucumbers peeled and sliced

Small fresh white onion finely sliced

16 oz fresh cubed pineapple

Small cup finely cubed cheese (your choice)

One cup cooked (cold) firm cubed potato

One cup finely diced Honey Ham

One cup (cold) bacon, finely cut, cooked crispy and dried fat free.

4 hard boiled eggs, neatly sliced

4-6 nice fresh and washed lettuce leaves

Salt and Pepper

A little sugar

Method

In a large glass bowl, line with lettuce leaves. In a another bowl carefully toss together all other ingredients except the eggs, seasoning with salt, pepper and a little sugar. Now add all carefully to the lettuce lined bowl, presenting nicely. Finally place eggs around top of salad again displaying perfectly and seal. Serve just lightly cooled.

Note-In separate serving bowl offer sliced beetroot.

Note-Do not add any dressings, this salad is natural. Ample amounts of salt and pepper should be added.

3 Small Chickens around 8-10

One halved lemon

Salt and Pepper

Method

Cut each cleaned fowl in half removing as many cavity bones as possible. Rub inside fowl with lemon and season on top with salt and pepper. Place all in a prepared baking dish or tray and bake skin up in an oven,  pre-heated to 350 Fahrenheit, for 15 minutes.

Chicken Topping

Topping

Topping Ingredients

3 fowl livers

4oz butter

1/4 cup diced onion

4oz finely diced ham

4oz diced fresh field mushrooms

1/2 cup white wine

1/4 cup chopped parsley

1/2 teaspoon dry thyme

2 cups fresh white breadcrumbs

Method

Wash fowl livers and saute’ in half of the butter in a frypan over a medium heat. Remove from pan and dry any excess oil off and chopped finely. Add the remaining butter to pan and saute’ onion and ham for five minutes. Return chopped livers with mushrooms and wine and simmer for three minutes. Add remaining ingredients and mix well. Invert chicken halves and spoon topping onto each, pressing firmly. Return to the oven and continue cooking for a further 20-30 minutes. Place fowl with skin side up on heated serving platter and spoon over sauce.

Sauce

Sauce Ingredients

1/2 cup white wine

1/2 cup cream

Salt and pepper to taste

Method

Add wine to hot pan drippings and bring to boil, stirring quickly. Mix in cream and add ample seasoning to taste.

Meal for 4-6 persons

1 lb. self-raising flour

1/2 lb. plain flour

1 teaspoon cinnamon

1 teaspoon spice

1 teaspoon ginger

1 teaspoon salt

1 lb. butter

3/4 lb. brown sugar

8 eggs

3/4 lb. raisins

3/4 lb. sultanas

1/2 lb. currants

1/2 lb. dates

1/4 lb. chopped dried figs or ginger

1/4 lb. blanched almonds

1/4 lb. mixed candied peel

2 oz. crystallised cherries

1 tablespoon warmed treacle

1 wineglass rum

1/2 teaspoon baking soda

1 tablespoon boiling water

Method

Sift both flours, cinnamon, spice, ginger, and salt together. Cream butter and brown sugar, add eggs one by one, beating well each time. Mix in raisins, sultanas, currants, dates, dried figs, almonds, candied peel, and cherries, add alternate cupfuls of sifted flour and mixed fruit to the butter, brown sugar, and egg mixture. Mix well together, add warmed treacle, rum, and baking soda dissolved in boiling water. Mix well together, bake in a moderate to low oven, about 300 degrees F. 3 to 4 hours.

3 cups self-raising flour

1  cup unsalted butter

1 1/2 cups sugar

6 eggs

1/2 lb. candied pineapple

1/2 lb. candied cherries

1cup raisins

1/2 lb. almonds

1/4 lb. citron peel

2 oranges

1/2 lb. desiccated coconut

1 teaspoon rose-water

Method

Shred pineapple, cherries, and blanched almonds and cut citron peel into thin slices. Mix fruits, cover them with 3 tablespoons orange juice and allow then to stand overnight to soften. Cream butter and sugar, add well beaten yolks of eggs; then the coconut to which was added 30 minutes previously the rose-water. Beat in 1/2 cup orange juice alternately with sifted flour. Fold in stiffly beaten egg whites. Add fruits and nuts and if desired a cupful of raisins, chopped and dredged lightly with flour. Pour into a well greased tin and bake slowly 3 to 4 hours in a moderate oven, 350 degrees F. Reduce the heat to 300 degrees after the first hour. If cake is browning, cover with brown paper and continue cooking.

1/2 cup plain flour
4 oz brown sugar
2 eggs
4 oz copha or White Vegetable Shortening
1 lb mixed fruits
1 tablespoon boiling milk
1/4 level teaspoon salt
1/2 level teaspoon spice
1/2 level teaspoon bi-carbonate of soda
3/4 cup breadcrumbs
Grated rind 1 lemon
1 tablespoon brandy

Method

Wash fruits well, then dry thoroughly. This is best done the day before required. Cut copha into a basin, add warmed sugar and hot milk and cream all thoroughly together. Add eggs one at a time and beat in well. If mixture starts to curdle, add about half the plain flour. Sift flour, salt, spice and bi-carbonate of soda. Add flour to creamed mixture, then add breadcrumbs, mixed fruit and grated lemon rind. Lastly, add the brandy. Place in a well-greased pudding basin. Basin should not be filled more then two-thirds full. Place a piece of greaseproof paper which has been greased on both sides over basin. Scald the pudding cloth and tie on securely. Tie the corners of cloth across the top of basin. Place in a saucepan of boiling water, being sure that water level is about half-way up sides of basin. Steam for 4 hours, then when required steam 2 hours longer.

• 1 pound white chocolate (can substitute white candy coating)
• 3 cups Chex Corn cereal
• 2 cups pretzel sticks
• 12 ounces M&M’s (use red, green and white holiday variety for holidays)
• 3 cups Chex Rice cereal
• 3 cups Cheerios
• 2 cups dry roasted peanuts

Directions

Slowly melt white chocolate in double boiler over simmering water. Combine remaining ingredients in large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread minute on was paper and cool.

Break into small pieces. Store in airtight container and refrigerate to keep fresh.

NOTE: If you don’t want all the left over cereal and pretzels when you get done, just whip up a batch of Chex Mix.

• 1 cup sharp cheese, grated
• 3 tablespoons butter, softened
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 24 stuffed olives

Directions

Blend cheese and butter; stir in flour, salt and paprika and mix well to form a dough. Wrap 1 teaspoon cheese dough around each of the stuffed olives, completely covering. Freeze.

Bake on ungreased cookie sheet at 400 degrees F for 10 to 15 minutes.

Serve warm.

• 1/2 pound cooked ham, ground
• 1/3 cup raisins
• 1 tablespoon grated onion
• 1/4 teaspoon curry powder
• 1/4 cup mayonnaise
• 3 ounces cream cheese, softened
• 1 tablespoon milk
• Chopped parsley

Directions

Combine ham, raisins, onion, curry powder and mayonnaise; mix well. Shape into a ball. Place on a serving plate, then chill.

Mix cream cheese and milk together until smooth. Spread over chilled ham ball. Sprinkle with parsley. Chill until serving time.