Hi Norma, I'm afriad that I am not as well-connected as you!!! Jerry Wright (from Caudex above) did give me a name in South Africa and I contacted them and they do have the Boophane sp. 'Port Elizabeth' that I am looking for.....he needs to send pics to confirm, but this is one of the species with very frilly, blue glaucous leaves if he and I are on the same page. If it works out I will import a half-dozen of those and he also has some very rare, super dwarf Brunsvigia that I will get for myself. Obviously, if these are of any interest to you I can get some imported for you as well....just let me know off-line and once I find out the prices, etc. I can let you know :o) Dan

This one's good, and the cream cheese ribbon is an unexpected treat. * Exported from MasterCook * Pumpkin Ribbon Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cup sugar 1/2 tsp salt (optional) 1/2 tsp cloves 1/2 tsp cinnamon 1 2/3 cup flour 1 tsp baking soda 1 cup chopped nuts (optional) Cream cheese filling ingredients: 1 pkg cream cheese -- (8 oz.) softened 1/3 cup sugar 1 TB flour 1 egg 2 tsp grated orange peel Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans. Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool. Store in the refrigerator. Joyce's 1997 2nd place Pumpkin Bread Posted to Friendly Freezer on 10-19-02 by Angela angela@seelyworld.com Source: "http://www.geocities.com/Heartland/Meadows/6734/recipe.html" - - - - - - - - - - - - - - - - - - -

This probably isn't the one, but it sounds pretty good. It's from the 1984 Southern Living Recipe book. I wish the aspics/molded salads would come back on the menu. CHICKEN SALAD MOLD 1 envelope unflavored gelatin 1/2 c. cold water 1 (3 oz.) pkg. lemon gelatin 1 c. boiling water 1/2 tsp. salt Dash of pepper 1/3 c. mayonnaise 1-1/2 c. finely diced cooked chicken 3 hard-cooked eggs, finely chopped 1/2 c. finely chopped celery 1 (2 oz.) jar chopped pimiento, drained Soften unflavored gelatin in cold water. Dissolve lemon gelatin in boiling water. Stir in softened gelatin mixture, salt and pepper; chill until consistency of unbeaten egg white. Add mayo; stir until blended. Fold in remaining ingredients. Pour into lightly oiled 5-cup mold. Chill until firm. Yield: 6 servings.

Here are two recipes I have made. Both are moist. I once sold the Pistachio Marble Cake at a bake sale for $15! Pistachio Marble Cake 1 pkg. yellow cake mix 1 pkg. (4-serving) Jell-O Pistachio Instant Pudding 4 eggs 1 C water 1/2 C oil 1/2 tsp. almond extract 1/4 C chocolate syrup Combine cake mix, pudding mix, eggs, water, oil and extract in large mixer bowl. Blend; then beat at medium speed for 2 minutes. Measure 1 1/2 C batter; stir in chocolate sryup. Spoon batters alternately into a greased and floured 10" Bundt pan or tube pan. Zigzag spatula through the batter to marble. Bake @ 350º for 50 minutes. Cool 15 minutes; remove from pan and finish cooling on rack. Sprinkle with confectioners sugar before serving. Pistachio Inside Outside Cake 1 pkg. white or yellow cake mix 1 pkg. (4-serving) Jell-O Pistachio Instant Pudding 3 eggs 1 C club soda 1 C oil 1/2 C chopped nuts Preheat oven to 350ºF. Blend all ingredients in large mixer bowl, then beat 2 minutes at medium speed. Bake in greased and floured 10" Bundt pan @ 350º for 50 minutes. Cool 15 minutes; remove from pan and cool on rack. Split into 3 even layers. Spread about 1C of frosting between layers, spoon rest into center. Chill. Garnish with chopped nuts. To make frosting: Blend 1 pkg. (4-serving) Jell-O Pistachio Instant Pudding with 12 ounces Cool Whip. Chill slightly to set.