Mix together 1 lb. round steak cut into small cubes, 6 oz lean pork, cut into small cubes; 3 cups finely diced peeled potatoes, 1/2 cup finely diced peeled yellow turnips, 1/2 cup sliced onions; 1 tsp. salt & 1/4 tsp. pepper.

Cook 1/2 cup chopped dates, apricots, figs or whole raisins; 1/4 cup sugar; 1/4 cup water together about 5 minutes until thick. Remove from heat. Stir in 1/2 cup chopped walnuts.

Boil together 1 cup cut up pitted dates, 1/2 cup sugar & 1/4 cup water until thick, stirring constantly. Cool before using.

Soak 1 oz. dry-pack sundried tomatoes in hot water for 20 minutes or until plump. chop fine. Combine tomatoes with 2 Tbls. finely chopped canned black olives in a small bowl.

Combine 1/2 cup grated parmesan cheese, 1/4 cup finely chopped prosciutto & 1/4 tsp. nutmeg in a small bowl.

Combine the 3 cheeses in a bowl & cream with wooden spoon. Beat in yolks. Add zest & spices. Cover & refrigerate until ready to use.

Mix 1 cup cooked pumpkin, 1/2 cup sugar, 1/2 teapoon cinnamon, 1/2 tsp. ginger & 1/4 tsp. nutmeg.

Cook prunes until tender. Remove pits. May be rolled in sugar before placed in pirohi.

Combine all cake ingredients and pour into an ungreased, 13×9 inch Pyrex pan. Bake at 350^ for 45-50 minutes. Combine frosting ingredients and spread on cooled pineapple cake. Berkshire Seasonings

Blend 3 Tbls. cream & 1/4 tsp. peppermint extract into 2 cups confectioners sugar.