Ingredients

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.

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 (10 1/2 ounce) package miniature marshmallows
• 1/4 cup chopped pecans
• 1 cup crushed red and white-striped peppermint candy
• 1 1/4 cups whipping cream, whipped
• 1 1/2 cups Nabisco chocolate wafer crumbs
• 1 small jar maraschino cherries

Directions

Fold marshmallows, pecans and candy into whipped cream. Refrigerate for 2 hours or longer.

Form into 12 balls. Roll in cookie crumbs. Top with cherries.

Yields 12 servings

• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• Few grains of salt
• 1/3 cup maraschino cherries (half red, half green)
• 30 large marshmallows cut into quarters
• 2 cups graham cracker crumbs (or vanilla wafer crumbs)
• 2 1/2 cups coconut

Directions

Blend together milk, vanilla extract and salt. Add cherries, marshmallows and wafer crumbs. Line an 8- or 9-inch pan with half the coconut. Add marshmallow mixture, spreading evenly over the pan. Top with remaining coconut. Press firmly. Place in refrigerator for 24 hours to ripen. Unmold and cut into squares.

• 3 lb Fresh or frozen shrimp
• 1/2 c Salt
• 2 qt -water
• 4 lg Bunches curly endive
• 2 1/2 Foot high Styrofoam cone
• 1 – 12 x 12 x 1-inch Styrofoam Square
• 1 sm Box round toothpicks
• Cocktail Sauce

Directions

Thaw frozen shrimp.
Place shrimp in boiling salted water. Cover; simmer for about 15 minutes or until shrimp are pink and tender.
Drain.
Peel shrimp, leaving last section of shell. Remove sand veins; wash. Chill.
Separate and wash endive. Chill.
Place cone in center of Styrofoam square.
Cover base and cone with overlapping leaves of endive. Fasten endive to Styrofoam with toothpick halves. Start at the outside edge of base and work up. Cover fully with greens to resemble Christmas tree.
Attach shrimp to tree with toothpicks.
Provide Cocktail Sauce for dunking.

• 1 1/2 c Espresso beans
• 3 c Boiling water
• 2 tb Sugar
• 1 Vanilla bean, split
• 4 c Milk
• 4 oz. bittersweet chocolate chopped
• Whipped cream – optional

Directions

In a coffee mill, finely grind the beans.
In a coffee maker, brew the espresso with the boiling water.
Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside.
Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes.
Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat.
Divide the hot espresso into 4 cups.
In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute.
Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth.
Sprinkle the reserved cinnamon sugar on top.
Serve immediately with a dollop of whipped cream, if desired.

• 2 cans smoke flavored almonds
• 1/4 tsp. Tabasco
• 6 c. Kellogg’s Crispex
• 1 c. Goldfish Parmesan crackers
• 1/4 c. butter
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. paprika
• 1/2 tsp. thyme
• 1/4 tsp. black pepper

Directions

Preheat oven to 250 degrees. In a large, shallow roasting pan, combine almonds, cereal, and Gold fish crackers. Melt butter and stir in seasonings. Pour over almond mixture and toss to coat. Bake 1 hour, stirring every 20 minutes. Spread on paper towel to cool. Store in an air-tight container. 9 cups.