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1 center cut ready to eat Ham Slize ( approximately 2 inches thick)

2 teaspoons DRY Mustard

1/3 cup HONEY

1/2 cup Port or Sherry

Trim ham slice and score fat.  Rub slice with dry mustard, using one teaspoon mustard for each side.  Place in shallow baking pan.  Combine Honey and wine.   Pour over wine.  Heat oven to 350 degrees F.

Bake uncovered 35 minutes ( or till done).

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3/4 cup chopped Walnuts

1 cup cut up Brown Pitted Dates

1 /1/3 teaspoons Baking Soda

1/2 teaspoon Salt

3 tablespoons Shortening

1 cup canned Califronian Apple Sauce  ( heated)

2 EGGS

1 teaspoon Mexican Vanilla Extract

1 cup granulated Sugar

1  1/2 cups sifted all purpose Flour

with fork,  mix walnuts , dates , baking soda and salt/  Add shortening and applesauce.  Let stand 20 minutes.  Start heating oven to 350 degrees F.

Grease 9 x 5 inch loaf pan

With fork, beat eggs, beat in vanilla, sugar and flour.  Mix in Date mixture until just about blended; turn into pan.  Bake one hour and 5 minutes  , or till cake tender.

Cool in pan 10 minutes .

Remove to wire rack to finish cooling.  Then wrap in foil

Store overnight before slicing.

Slices readily when frozen.

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1 Cup Dates

1 Orange

1/4 cup Raw Sugar ( firmly packed)
1 tablespoons Water

1 cup sifted whole wheat Flour

1/4 teaspoon Salt

1 cup Grated Cheddar Cheese

1/4 cup Butter

chop dates. Cut Oragne into quaters and grind in food grinder / processor.

Combine dates , orange  and raw sugar and spread in bottom of square cooking pan.

Sprinkle with water.  Combine flour, salt and cheese.  With a pastry blender or knife , cut butter into flour mixure.

Mix until mixture is crumbly.  Sprinkle over fruit mixture.

Bake in 350 degrees F oven for 30 minutes only

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1 ( 12 oz) pkg Vanilla Wafers ( crushed fine_

1/2 cup Brandy

1/4 cup Rum

1/4 to 1/2 cup Honey

1 lb Walnuts ( ground fine)

Mix all ingredients together well. Roll into small balls. The roll in powdered sugar. Store in tightly-covered container in refrigerator ( will keep for one month)

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1 can ( 1 Lb) Bing Cherroes

1/2 cup Brandy

1 tablespoon Cornstarch

1 tablespoon Sugar

1/4 cup pre-warmed Brandy

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1/2 cup SUGAR

2/3 cup WATER

6 strips California LEMON PEEL

12 CLOVES

1 cup Calif LEMON JUICE

1 cup Juice of Canned PEARS

1 pint CALIF. Brandy

1 1/2 cups SPARKLING WATER

Boil together sugar, water , lemon peel ,cloves and cinammon for five minutes. Cool and strain. Add remainder of ingredients. Pour over ice block in punch bowl and garnish with fruit.

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6 whole canned peeled California ORANGES

Confectioners SUGAR

3 ripe BANANAS

2 cups freshly grated COCONUT

2 tablespoons Calif APRICOT BRANDY

Place oranges ( round side down) on cutting board and cut cross-wise in thin slices. Cover bottom of a glass bowl with a layer of oranges slices. Sprinkle with sugar, add a layer of bananas and once of grated coconut. Repeat layers. Before adding final topping of grated coconut, sprinkle brandy over fruit. Top with coconut and chill ( makes six servings)

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1 1 ( 12 oz.) Vanilla Wafers ( crushed fine)

1/4 cup BRANDY

1/2 cup RUM

1/4 to 1/2 cup HONEY

1 lb California WALNUTS ( crushed fine)

Mix ingredients together well. Roll into small balls. Then roll in powdered sugar. Store in tightly-covered container in refrigerator. ( Will store for one month)

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4 or 5 Lamb Flanks

Salt and Pepper

Sage

Onion (chopped)

wash and drain flanks well. Arrange on a meat board to roll. Salt an pepper . Sprinkle sage according to taste preferences.

Cover with chopped onion and roll ( tie with string by wrapping the string in half hitches and once lengthwise.) Cover with salted water and boil until tender and soft. Lift from water and drain. Place in a 8 x 10 inch glass baking dish and set on a flat object on top of rolled lamb meat flanks. Set a heavier weight on top of that.

Now keep in the refrigerator and slice when cold.

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