I can tell you what my aunt, who was locally famous for these (even appeared on TV with a marzipan making demo) used to do. She would make decorative tree centerpieces with them. Get a small Styrofoam cone from a craft store. Green is good if they have them: she would spray paint hers gold. Set in into a decorative base. You can use something you have around, like a small candy dish, or even a small new clay flowerpot. I think she adhered the cone to the base with floral adhesive. Maybe trimming the cone at the bottom to fit closely inside the base. Then just stick the small fruits in with toothpicks, arranging so the Styrofoam surfaced is completely covered. If there were gaps she would put in tiny craft store picks with silk leaves on them. It takes more fruit then you think to cover a cone, so dont buy a large one. The fruits that look best for this purpose are uniform sizes; like citrus fruits, apples, and pears. Not bananas or potatoes. Makes a very pretty centerpiece for Christmas. You can have your guests help themselves to the candy fruit after dinner, or keep it indefinitely. The fruit will dry out eventually and become very hard. You can also make a wreath or candle ring with a Styrofoam wreath form.

"Ahem"....moving to the mike... "tap tap"..."is thing thing on?" For those of you who were not raised in the dark ages, or who never even drew breath way back in the primordeal soup that first began the organisms called :"jello salads...in those dark days immediatly following WW II, there were many strange and wonderful recipes. Some can be called "classics", those like wilted lettuce salad and Waldorf cake...but certain ones are best forgotten. I am sure this had a name of some sort...but blessedly it has been forgotten, or lost. One package of lime jello 2 cups boiling water 1 can of Campbells vegetarian vegetable soup, drained. 3 eggs, hardboiled Mix the jello with the water, refrigerate until it turns syrupy. While the Jello is cooling, drain the soup. Mix the jello and the drained soup, turn into an 8 by 8 dish and halve the eggs and bury cut side up in the jello mix. Serve in squares on a bed of lettuce, dressed with a dollop of mayonaise, for a refreshing salad suitable for the modern health concious family. Linda C

This time of year fresh Kumquats appear in our markets. They're like a miniature thin-skinned orange with an unique flavor. I preserve my own now since our stores do not carry the jarred ones (by Reese). 1.75 lbs. fresh kumquats yields 1 qt. according to my notes. I think this was for 2 batches since this fruit cake is the favorite with the women of my family. Do men like light fruit cakes? Preserved Kumquats 1 lb. kumquats, washed well with soapy water 1 1/2 C. water 4 C. sugar Cover kumquats with fresh water; boil 15 min. Drain. Repeat twice. Boil above water & sugar 5 min. Add drained kumquats and simmer 15 minutes, uncovered. Allow to cool in syrup Fruit Cake Cockaigne 3 1/2 C. sifted flour 1 tsp. baking powder 1/2 tsp. salt Resift together; set aside 1/2 C. sifted flour 1 1/3 C. pecans 1 1/3 C. golden raisins 1 1/3 C. seeded & chopped preserved Kumquats** Toss together; set aside 3/4 C. butter, room temp. 2 C. sugar 5 eggs, room temp. 1 tsp. vanilla Cream butter fluffy; cream sugar in slowly; beat in eggs one at a time; beat in vanilla. Fold in flour & floured fruit mixture. Pour into 2 greased & wax papered 4" x 8" loaf pans or well greased and floured 10" tube pan. (I found it was too much for my 9" German springform tube pan pan so put excess in a small ring mold pan.) Bake in a preheated 350 degree oven about 1 hour. ** I used two 15oz jars recipe from Joy of Cooking

I found this one recently at Cooks.com and will be doing it this week, bought all the ingredients. HUNGARIAN STUFFED CABBAGE ROLLS Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,181,156165-236207,00.html Content Copyright � 2011 Cooks.com - All rights reserved. Remove core from 1 (3 to 4 pound) cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Drain and reserve liquid. 1 lb. chopped hamburg 1 med. onion, chopped 1/3 c. uncooked rice 1 egg, beaten Salt & pepper to taste Shape and place medium size patty in center of cabbage leaf. Roll to enclose meat. Shred remainder of cabbage and mix with: 1/2 lb. sauerkraut 1 med. sliced onion Place a layer of shredded cabbage and sauerkraut mixture in the bottom of a large pot. Place rolled stuffed cabbage in a layer. Cover with shredded cabbage and sauerkraut. Place remaining rolled stuffed cabbage and cover with remaining cabbage and sauerkraut. Combine: 1 can tomato paste 2 c. liquid reserved from cabbage 1 tsp. sugar Pour over layered rolls and, if necessary, add enough water to just cover cabbage. Place lid on pot and bring to boil. Lower flame to simmer approximately 2 hours.