½ cabbage or whole chinese leaf
½ Cucumber
2 Medium-sized carrots
3 Medium-sized tomatoes
3 oz Beansprouts
3 tbsp Sunflower oil
1 tbsp Vinegar
Freshly ground black pepper

1. Wash the cabbage or chinese leaf, drain and shred finely.
2. Wash and thinly slice the cucumber, peel and grate the carrots and slice the tomatoes.
3. Arrange the shredded cabbage on a serving dish.  Edge the dish with slices of cucumber.
4. Combine the grated carrots and beansprouts in a bowl.
5. Mix the dressing ingredients — oil, vinegar, and black pepper — beating with a fork until well blended, then pour over the carrots and beansprouts. 
6. Toss together and arrange in the center of the dish.
7. Decorate with sliced tomatoes.
Serves 4

1 c. sliced banana 
1 c. orange segments 
1 c. grapefruit 
1 c. cubed pineapple 
1 c. cubed melon 
1 c. cubed pawpaw 
1 c. sliced ripe mango
½ c. shredded coconut (remove brown layer) 
½ c. chopped walnuts 
3 tbsp. honey 
1/2 c. liquer flavouring 

1. Blend all fruits except bananas. 

2. Mix 3 tbsp. honey with juice of two oranges and pour over fruit; Chill. 

3. Just before serving add sliced banal walnuts, coconut and if desired 1/2 c. liquer flavouring eg. brandy, Kirsch etc. Serve drained
with yoghurt, frozen yoghurt, ice cream or sour cream. Serves 12 or more persons