Sharon Greene/Canada

8 medium cooking apples, peeled,	-amount
-cored and quartered	-according to personal
1/2 Cup water	-preference)
1 Cup sugar (approximate - use

In 2 quart casserole, combine apples and water.
Cover with plastic wrap or glass lid. Microwave on HIGH (6) for 10 to 12 minutes or until apples are tender.
Stir in sugar; allow to stand covered for 2 to 3 minutes to dissolve sugar. Stir before serving.

Claudia Haynes/USA

1 20-ounce can crushed pineapple *	-if you wish
1/2 Cup sugar or equivalent in	8 ounces cream cheese
-sugar substitute	1 2-ounce container of Cool
1 large box apricot gelatin -	-Whip/Cool
-sugar-free	-Whip Free

* I use pineapple packed in natural juice, draining the juice and use the drained juice as part of the water measurement for maximum flavor.

Mix crushed pineapple, water as directed on gelatin box (or add juice as above) and sugar in a pan, and bring to a boil. Add gelatin and take off heat; stir until gelatin is dissolved. Let cool and add cream cheese. I usually use a potato masher and mash the cream cheese until most of it is dissolved. Some have told me that thy use the blender, so it is your choice. Refrigerate until mixture starts to thicken and congeal. Stir in Cool Whip until it is mixed together. Chill overnight.

SharonG/Canada

12 apples	1 Tsp red food colouring
12 wooden ice-cream sticks	1 1/2 Cup water
4 1/2 Cup sugar	1 Cup chopped peanuts
3/4 Cup light corn syrup

Grease a large cookie sheet and set aside.

Wash and dry the apples. Insert a stick throught the stem of each, laving about 2 inches of the stick for gripping.

In a saucepan over medium heat, combine the sugar, corn syrup, food colouring and water.

Cook, stirring constantly, until the ingredients are dissolved and the liquid boils.

Set a candy thermometer in the mixture and continue cooking, without stirring, until the temperature reaches 290 degrees, in about 20 minutes.

Meanwhile, place the chopped peanuts in a bowl.

Remove the syrup from the heat and dip the apples, one by one, to coat evenly.

Work quickly so the sauce doesn't harden.

As you finish dipping an apple, roll it arund in the peanuts to coat evenly.

Then set each down on the prepared cookie shet.

Let the aples col for at least an hour before placing on a platter to serve.

You can also wrap in plastic wrap and tie with ribbons.

Makes: 7 cups (1.75 L), for 6 to 8 servings Cooking time: 25 minutes Grilling time: 8 minutes Preparation time: 10 minutes A smoky barbecue flavour enhances the sweetness of the mango, which in turn cuts the creaminess of the rice--it's an ideal match. Dish it up with barbecued chicken, and the leftovers make a refreshing salad the next day.

1 firm but ripe large mango	-broth
1 red pepper	1/2 Tsp (2 mL) salt
1 4-oz (398-mL) can unsweetened	11/2 Cup (375 mL) uncooked
-coconut	-long-grain rice
-milk, preferably light	1 avocado
1 0-oz (284-mL) can undiluted	3 green onions, thinly sliced
-chicken

1. Lightly oil grill and preheat barbecue to medium-high. Peel mango, slice pulp from stone in large, thick pieces. Core and seed pepper, then slice in half. Grill peppers for 4 minutes. Turn over and continue to grill until lightly charred, from 3 to 4 more minutes. Add mango slices to barbecue during the last 4 minutes of grilling peppers. Turn mangoes over halfway through grilling. Remove both from barbecue and cut into bite-size pieces. These can be prepared up to 1 day ahead, and will keep well, covered and refrigerated.

2. In a medium-size saucepan, stir coconut milk with broth and salt. Bring up to a boil, stirring occasionally, over medium-high heat. Stir in rice. Cover and reduce heat to low. Simmer until rice is tender, about 20 minutes. Remove lid and continue cooking until liquid is absorbed, about 5 minutes. Peel avocado, remove pit and chop. Stir into rice along with mango, red pepper and green onions. Serve warm or at room temperature with chicken, fish or pork.

Compliments of Chatelaine

Claudia Haynes /USA

2 Can pineapple chunks - do not	1 Can fruit cocktail - do not drain
-drain	2 bananas - sliced
2 small cans mandarine oranges -	2 Pkg dry instant lemon pudding
-drained	2 Cup sour cream

Dump all together and mix well.... refridgerate!
Can make the night before using, but do not add bananas until just before serving.
You can also add miniature marshmallows, coconut, etc..... This is easy and yummy!!! Enjoy ;^))

Pat Swinford/WA,USA

1 20-oz package frozen strawberries	2 to 4 tablespoons orange juice
1/2 Cup powdered sugar	1 Cup heavy cream, whipped

Following package directions, thaw berries for 15 minutes.
Sprinkle with powdered sugar and orange juice. Stir gently.
Chill 1hour, stirring occasionally.
Gently fold strawberries into whipping cream.
Spoon into dessert dishes. Serve immediately.

Claudia

6 Cup sliced, peeled apples	1/2 Cup quick-cooking oats
1/2 Cup brown sugar, packed	1/4 Cup butter or margarine
1/2 Cup unsifted all-purpose flour	1/2 Tsp cinnamon
1/4 Cup brown sugar, packed

In 8 inch square dish, place apples and 1/2 cup brown sugar.
With pastry blender mix flour, 1/4 cup brown sugar, oats, butter and cinnamonuntil crumbly.
Sprinkle over top of apples. Microwave at high (10 power) for 12 to 15 minutes.
Let stand a few minutes before serving.
May be topped with whipped cream or vanilla ice cream.

Claudia /USA

6 Cup watermelon, cubed, seeded,	1 /3-cup apple cider vinegar
-peeled	2 -3tablespoons mint leaves,
1/2 small red onion, cut in thin	-chopped
-half moon slices	1/2 Tsp freshly ground pepper

Chill melon before preparing, especially if it is very ripe. Combine
all ingredients gently.