Fruits

Baked Ambrosia

(Serves 4)

2 large oranges

1 can (8 ounces) pineapple chunks, drained

2 tablespoons coconut

1112 tablespoons brown sugar

1 tablespoon honey

1fa teaspoon almond extract

2 tablespoons almonds (whole or slivered)

4 maraschino cherries

•Cut oranges in half crosswise. Free fruit from shell carefully with a

grapefruit knife. Separate orange sections.

:. Toss together orange sections, pineapple, coconut, brown sugar, honey, almond extract and almonds in mixing bowl. Mound into shells.

Top each with a cherry. Place shells in steamer basket. Cover and steam.

Water: l/2 cup Time: 10-12min.

Candied Steamed Apples

(Serves 6)

8 medium cooking apples, peeled, cored and chopped

1f4 cup red hot candies lis cup brown sugar

Dash nutmeg

•Place apples in rice bowl. Cover; steam. Water: 1 cup Time: 19-22min.

••Stir in red hots, brown sugar and nutmeg. Cover; steam. Water: 2/3 cup Time: 14-16 min.

Sunshine Fruit Compote

(Serves 6 -8)

1 package (6 ounces) dry mixed fruit

1 package (6 ounces) dry apricots

1 can (16 ounces) peaches in heavy syrup, drained

lis cup orange juice

2 tablespoons honey

•Combine all ingredients in rice bowl.

Cover and steam. Water: 1 cup

Time: 19-22min.

Mapled Bananas

(Serves 4)

2 tablespoons butter or margarine

3 tablespoons maple-flavored pancake syrup

5 bananas, peeled and sliced into liz-inch pieces

1 tablespoon lemon juice

•Place butter in rice bowl. Cover;

steam. Water: 1/4 cup Time: 6-7 mIn.

•Stir in syrup. Add bananas. Stir to coat bananas with syrup mixture. Cover and steam. Water: 1/2 cup Time: 10-12min. Sprinkle with lemon juice. Serve warm.

Cranberry Sauce

1 pound cranberries

2 cups sugar llz cup water

•Combine all ingredients in rice bowl. Cover and steam. Water: 11/2 cups Time: 26-30min.