Autumn Fruit Salad Recipe

   2                    red delicious apples
   1                    sliced bananas
   1                    Granny Smith apple
   2                    Bartlett pears
     1/2  pound         red grapes
     1/2  cup           almond slivers -- toasted
   1      cup           vanilla yogurt
   1      teaspoon      cinnamon
     1/4  teaspoon      ground ginger
     1/2  teaspoon      nutmeg
   1      tablespoon    apple cider

     Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.

Autumn Jewels Gelatin Salad

   1      cup           cranberries
   2                    apples
     1/2  cup           sugar
   6      ounces        red gelatin
  15      ounces        crushed pineapple
   1      cup           celery -- diced
     1/2  cup           nuts -- chopped
   2      cups          boiling water

* Use pecans, walnuts, or a mixture of both.

     Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
     Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened.
     Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

Serving Ideas : Serve with your Thanksgiving meal.                  

Avocado with Groundnut Dressing

   2                    avocados -- ripe
   1      tablespoon    lemon juice
   2      tablespoons   peanuts -- shelled
     1/2  teaspoon      paprika
     1/2  teaspoon      cinnamon
                        cayenne -- to taste
                        salt -- to taste
                        fresh chives -- to garnish

Peel the avocados; cut out the stone and cut into cubes.  Sprinkle with
lemon juice and set aside.  Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.  Mix the peanuts and spices well. Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.