CHINESE FRUIT SALAD DRESSING   (from Susan Ward Merk)

1 cup sugar     1 egg, well beaten
Juice and grated rind of 1 lemon, 1 lime and 1 orange

Combine all ingredients and cook over medium heat, stirring constantly until boiling. Boil 1 minute. Store in refrigerator. Simply delicious over fresh fruit salad!

* PICKLED DILL BEANS 
        (from Carolyn Spittler Ward)

Cover stemmed green beans with boiling water and cook about 2 minutes; they should be crisp. Drain and pack into hot sterilized jars. To each pint jar add 1 head of dill and a clove of garlic. Cover with the following solution and seal: 2 cups vinegar, 2 cups water, ¼ cup salt. They are ready to eat in about 3 weeks.

CABBAGE & APPLE SAUTÉ
                                       (from Charles Ward)

In skillet over medium-high heat, heat 2 tblsps. olive oil; add 1 large onion, sliced; sauté about 5 min. stirring frequently.  Add 6 cups shredded green cabbage and 1 clove garlic, crushed.  Cook about 3 min. stirring occasionally.  Add 2 medium cooking apples, cored and sliced  Add salt and freshly ground pepper to taste.   Cook about 3 min.  until cabbage and apple are crisp tender.

HOLIDAY CRANBERRY SALAD
                   (from Susan Ward Merk)

1 large box of raspberry, cranberry or strawberry Jello®
2 cups boiling water
1 small can crushed pineapple, with juice
1 small can mandarin oranges, drained
1 15 oz. can whole cranberry sauce
1 apple, chopped     1/2 cup chopped nuts
1 cup cold liquid
(may be mixture of water, fruit juice, wine, etc.)

Stir boiling water into Jello until dissolved. Add remaining ingredients and stir, crushing cranberry sauce until it is mixed in well. Add remaining cup of liquid, stir and refrigerate until firm. NOTE: Ice cubes can be used as part of cold liquid to make Jello set faster. A nice alternative to plain cranberry sauce.

                   KIDNEY BEAN SALAD
         (from Carolyn Spittler Ward)

1 large can dark red kidney beans, drained
2 hard-boiled eggs, chopped
1/4 cup sweet or dill pickle relish
1/2 cup celery, chopped fine
1/2 to 3/4 cup mayonnaise or sour cream
1 tblsp chopped parsley
salt & pepper to taste if desired

Gently mix all together and chill. Makes a colorful addition to any picnic.

    DUTCH APPLE PANCAKE
          (from Susan Ward Merk)
Perfect for breakfast on a cold winter morning!

Wash and slice thinly enough firm cooking apples to make 3 cups. Cook over medium heat in 1/4 cup butter or margarine in oven-proof skillet. When apples are almost tender, add 1/4 cup brown sugar and 1 tsp. cinnamon and continue cooking until apples are tender.

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