Crust:
2 cups flour
2/3 cup shortening
7 tablespoons cold water
1/2 teaspoon salt

Mix flour, salt and shortening together until shortening is in pea size pieces. Add the 7 tablespoons cold water, mix WELL, leave no flour on sides of bowl. Divide dough into 2 equal pieces. Roll one out into a 12" circle on a floured surface. Roll on to rolling pin, then unroll into the pie pan. Do the same for the other ball of dough. Trim edges and

Filling:
6-7 large peaches cut into slivers
2 tablespoons butter, cut up into pieces
1 teaspoon cinnamon
1cup white sugar (you can substitute 1/4c of it with brown sugar)

Mix all filling ingredients together. Pour into pie pan, cover with second pie crust. Trim edges and seal. Cut 4 slits into pie top. Brush milk onto the pie top (a paper towel works if you don't have a pastry brush). Sprinkle with sugar and bake for 50-60 minutes at 375°F.

Recipe submitted by Heather, Tempe Arizona Stake, USA.

6 oranges, peeled and sliced
3 bananas, sliced
3 cups blueberries
2 cups seedless grapes
3 cups strawberries, halved
4 oz. package instant vanilla pudding
1-3/4 cup milk
3/4 cup dairy sour cream
1 teaspoon orange peel

Combine all fruits. Any in season fruit can be substituted except melon. For the dressing, combine pudding mix and milk. Beat for one to two minutes. Beat in sour cream and orange peel. Combine with fruits.

Recipe submitted by Diane, Kearney, MO, USA.

1 (15 oz.) can pitted dark sweet cherries, drained
1 (15 oz.) can apricot halves, drained
1 (8 oz.) container sour cream
1 (3 oz.) package cream cheese, softened
1/2 cup sugar
2 tablespoons lemon juice
1 (8 oz.) can crushed pineapple, drained
1 banana, coarsely chopped
1/2 cup chopped pecans

Coarsely chop cherries and apricots. Stir together sour cream and next 3 ingredients in a large bowl until blended. Stir in fruit and pecans. Spoon into 18 aluminum foil-lined muffin cups. Freeze 4 hours or until firm. Remove from freezer 10 minutes before serving.

Yields 18 servings.

Recipe taken from Southern Living 2000 Annual Recipes.

2 cans (20 oz each) chunk pineapple 1 package (18-1/4 oz) yellow cake mix 1 package (5.1 oz) instant vanilla pudding mix 2 cans (21 oz each) cherry pie filling 4 medium bananas, sliced 2 cans (15-1/4 oz each) fruit cocktail, drained 2 cans (11 oz each) mandarin oranges, drained 1 carton (16 oz) frozen whipped topping, thawed 1 package (7 oz) flaked coconut

Drain pineapple, reserving juice; set the pineapple aside. Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required amount). Bake as directed in a greased 13x9x2 inch pan. Cool.

Meanwhile, prepare pudding according to package directions. Cut the cake into 1 inch cubes. Place half in a 6 quart punch bowl. Top with half the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping, and coconut. Repeat layers.

Cover and refrigerate for 6 hours or overnight.

Recipe submitted by Diane, Kearney, MO, USA

4 tablespoons orange juice
3 tablespoons lemon juice
2 teaspoons vegetable oil
4 teaspoons orange marmalade
4 tablespoons olive oil
1 teaspoon ground dried rosemary
1 lb. boneless/skinless chicken cut into 1-inch pieces
16 medium sized firm strawberries washed and hulled
2 kiwi peeled and cut into quarters

Coat grill with cooking spray; preheat. Combine orange juice, 1 tablespoon lemon juice, vegetable oil and marmalade. Mix well, cover and set aside. Combine olive oil 2 tablespoons of lemon juice and rosemary. Add chicken; mix thoroughly. Slide chicken and fruit onto skewers. Spritz with cooking spray. Grill over medium-high heat for 8-10 minutes turning once until done. Slide off skewers and drizzle with sauce.

Makes 4 servings.

Recipe submitted by Mary Sue, Rockwood 2nd Ward, St. Louis Missouri Stake, USA.

RC Note: When we made these kabobs we found that with a pound of chicken you could really make more than 4 kabobs if you had more strawberries and kiwi, so consider buying a little extra fruit, or only use 1/2 pound of chicken. I would also suggest serving the kabobs with rice.