Fruit Gobbler

Whet your family's appetite for the real bird with a fruity tribute, submitted by Michelle Pestillo of Southington, Connecticut. It's easy to assemble -- and delicious to take apart!

RECIPE INGREDIENTS:
	Bosc pear (head)
	Melon (body)
	Cheese (beak and tail feathers)
	Red pepper (snood, feet and side feathers)
	Raisins (eyes)
	Grapes (tail feathers)
	Bamboo skewers
	Toothpicks

1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.

2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick.

3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.

Frog Eye Salad

Boil for 12 minutes. Drain and rinse with cold water:

3 qt water
1 T salt
1 T oil (very important)
Acini De Pepe - R45

Cook till thick. WATCH CAREFULLY:

1 c sugar
2 T flour
1 T salt
1 1/2 c pineapple juice
2 beaten eggs
4 t lemon juice

Add to pasta.

Mix together and add to pasta:

2 cans Mandarin oranges
1 20 oz can crushed pineapple
1 20 oz can pineapple tidbits
3/4 c coconut
12 oz Cool Whip, softened
2 to 3 c miniature marshmallows

Refrigerate for several hours.

Orangey Bananas

Ingredients:

2 large bananas
1 Tbsp frozen orange juice
1 tsp sugar

*Peel and slice up the bananas.
*Mix the concentrate and sugar and stir into bananas.