1 cup kiwi, peeled and cut into 1/4 inch cubes

    1 cup figs, peeled and cut into 1/4 inch cubes

    1 cup grapes, sliced in half

    1 cup fresh strawberries, sliced in half

    1 cup fresh raspberries

    2 egg yolks

    1/3 cup granulated sugar

    1 cup Champagne

  Heat broiler to its highest setting.

  Divide the cut fruits into 4 soup plates, arranging them

 decoratively. Make sauce by combining egg yolks and sugar in

 a mixing bowl. Whisk briskly until the yolks begin to turn a

 light lemony color. Add the Champagne a little bit at a time,

 whisking constantly until well blended.

  Place the mixing bowl in a pot or pan and pour about 1 inch

 of water around it. Bring the water to a simmer and continue

 to whisk vigorously until the mixture becomes light and foamy.

 Once the mixture starts to thicken, remove the bowl from the

 heat. Do not overcook. Continue to whisk for 10 seconds.

  Pour equal amounts of sauce over each fruit salad. Place the

 plates under the broiler about 3 inches from the source of

 heat and allow them to cook just until they are lightly

 browned on the surface, rotating as needed.

  Serve immediately with remaining Champagne to accompany.

1 cup mixed fruit or fruit cocktail

1/2 cup Mandarin oranges

1/2 cup pineapple bits

1/2 cup minature marshmallows

3/4 cup sour cream

1/4 cup maraschino cherries, halved

1/4 cup red seedless grapes

lettuce cups, optional

Drain fruits well. Combine all ingredients except lettuce, mixing lightly but

throughly. Chill well.

Serve in lettuce cups with salad dressing, if desired.

1 can French-style green beans, drained

1 cup celery, chopped

1/2 cup sour cream

1 can cream of celery soup

1 can shoe peg corn, drained

1 cup green pepper, chopped

1/2 cup cheddar cheese, grated (or more)

Topping:

1 stack Ritz crackers, crushed

1/4 cup almonds, chopped

1 stick butter or margarine, melted

Combine first 7 ingredients and put in a greased casserole dish. Mix topping

ingredients together well and sprinkle evenly over vegetable mixture. Bake

at 350F for 45 minutes.

2 lbs. sweet potatoes, boiled, peeled and mashed

2 eggs, beaten

2 oz. margarine, melted

1/2 cup brown sugar

1 cup buttermilk

1/4 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Preheat oven to 350F. Combine all ingredients and mix well.

It will be very soupy. Bake at 350F for 1 hour.

1 frozen deep-dish pie crust, thawed, pierced all over with fork

1 1-pound red-skinned sweet potato (yam), pierced with fork

1/2 cup (packed) golden brown sugar

2 tablespoons (1/4 stick) unsalted butter, melted

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup light corn syrup

2 large eggs

1 cup (about 4 ounces) pecan halves

Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside.

Reduce oven temperature to 350F.

Cook sweet potato in microwave on high until tender, about 6 minutes per side.

Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed

potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato;

spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir

in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.

Serve at room temperature or refrigerate up to 1 day and serve cold.

2 acorn squash

2 carrots, grated

1 can (8 oz.) crushed pineapple

2 tbsp. dried white raisins

1/4 tsp. ginger

Cut squash in half; scoop out seeds. Place in baking dish. Combine

remaining ingredients and spoon into squash cavities. Bake at 350F for

30 minutes or until squash is tender.

4 cups cooked yellow crook neck squash

1 medium onion

1 Teaspoon salt

1/2 Teaspoon pepper

1 stick butter or margarine

2 cups crushed Cheezit crackers

2 cups shredded cheddar cheese

1 cup milk or heavy cream

Cook the squash, onion, butter, salt and pepper until onion and squash are

tender. Mix remaining ingredients except for 3/4 cup of the crackers and

3/4 cup of the shredded cheese. Pour into a 2 quart casserole and top with

remaining crackers & cheese. Bake at 350F for 30 minutes.

    2 quarts oysters

    1/4 pound (1 stick) butter

    3 whole scallions, chopped

    1 green or red bell pepper, seeded, deribbed, and chopped

    1/2 pound mushrooms, sliced

    1/4 cup flour

    1 cup heavy cream

    1/4 cup grated imported Parmesan cheese

    Freshly grated nutmeg

    1/2 teaspoon paprika

    Salt

    Freshly ground black pepper

    1/2 cup bread crumbs

  Preheat the broiler. Grease a 9×13-inch ovenproof serving dish or

 spray it with nonstick spray.

  Drain the oysters and set aside. Melt 2 tablespoons of the butter in

 a heavy casserole. Add the scallions and pepper and saute until the

 onion is soft, about 5 minutes. Add the mushrooms and oysters and

 saute for 5 minutes. In a separate pan, melt 2 tablespoons of the

 remaining butter. Stir in the flour. When smooth, add the cream, and

 stir until boiling and thick. Add the cheese. Stir this cheese sauce

 into the oyster mixture and season with nutmeg, paprika, salt, and

 pepper. The casserole may be made ahead to this point and refrigerated

 overnight. Return it to the simmer on top of the stove before

 proceeding.

  Pour the mixture into the prepared dish and top with the bread crumbs

 and dot with the remaining butter. Place under the broiler until

 browned and bubbling—about 10 minutes, depending on the depth of the

 casserole. Makes 10 to 20 servings as a starter.

8 cups water

1 pound boned smoked pork shoulder, cut into 1/2-inch pieces

3 pounds greens (such as collard, mustard, turnip or kale, or a

   combination), stemmed

Combine water and smoked pork in heavy large pot. Cover and simmer

1 hour. Season cooking liquid with salt and pepper.

Bring liquid to boil. Add greens and cook over high heat until just tender,

about 12 minutes. Using slotted spoon, transfer greens and pork to platter.

Moisten greens with 1/4 cup cooking liquid.

2 cans diced tomatoes, drained (15oz)

1 can whole kernel corn, drained (15oz)

1 can cream-style corn, (15oz)

2 eggs, beaten

1/4 cup flour

1 tablespoon sugar

1 teaspoon pepper

1 onion, finely chopped

1/2 teaspoon garlic powder

1/3 cup butter or margarine

2 cups soft bread crumbs

1/2 cup Parmesan cheese, grated

Preheat oven to 350F. Spray a 2-quart casserole with nonstick cooking spray.

Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar, and pepper.

Pour into casserole. In a skillet over medium heat, melt butter; saute onion until

soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese;

sprinkle over the top of the casserole. Bake for 50 to 60 minutes.