Warm Praline Fruit Compote

1 (16-ounce) can peach slices, undrained 1 (16-ounce) can pear slices, undrained 1 tablespoon cornstarch 1 (17-ounce) can apricot halves, drained 1/3 cup coarsely chopped pecans, toasted 1/4 cup golden raisins 1/4 cup orange marmalade 1/4 cup praline liqueur 3 tablespoons butter or margarine Drain peaches and pears, reserving 3/4 cup syrup. Add cornstarch to

Puffs (Shrimp, Appetizer Chicken, Fruit)

Luncheon Shrimp Puffs Ingredients 1 recipe Cream Puff Pastry 3 cups water 1 pound unpeeled shrimp 1/2 cup chopped celery 1/3 cup mayonnaise 1 1/2 teaspoons lemon juice 1/2 to 1 teaspoon dried whole dillweed 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper Leaf Lettuce Directions Spoon Cream Puff Pastry into decorating bag fitted with

Six-Layer Black Forest Cake

Ingredients 3/4 cup all-purpose flour 1/2 cup cocoa 1 1/4 teaspoon salt 6 eggs, separated 1 1/4 cups sugar 3/4 teaspoon vanilla extract Whipped Cream Frosting 1 (20-ounce) can cherry pie filling Directions Grease two 15- x 10- x 1-inch jellyroll pans, and line with waxed paper; grease and flour waxed paper. Set aside. Sift

Marinated Beef Tenderloin

Ingredients 1 cup catsup 2 teaspoons prepared mustard 1/2 teaspoon Worcestershire sauce 1 1/2 cups water 2 (0.7-ounce) envelopes Italian salad dressing mix 1 (4- to 6-pound) beef tenderloin, trimmed Watercress (optional) Red and Green grapes (optional) Directions Combine catsup, mustard, Worcestershire sauce, water, and salad dressing mix; mix well. Spear meat in several places,

Heavenly Chocolate-Berry Pie

Ingredients 1 1/4 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter or margarine, melted 1/2 cup plus 2 tablespoons semisweet chocolate morsels, divided 1 (8-ounce) package cream cheese, softened 1/4 cup firmly packed brown sugar 1/2 teaspoon vanilla extract 1 cup whipping cream, whipped 1 pint fresh strawberries 1 teaspoon shortening Directions Combine