Holiday Baked Fruit

16 dried coconut macaroon cookies, crumbled
4 cups canned fruit, drained (peaches, pears, pineapple chunks, apples, bing cherries)
3/4 cup pecans, toasted
1/4 cup light brown sugar
1/2 golden sherry
1/4 cup butter or margarine, melted

In a greased 2 1/2 quart baking dish, layer 1/4 the crumbled cookies, 1/3 the fruit and 1/4 cup nuts. Repeat all layers twice more. Top with the brown sugar and the remaining cookies crumbs combine sherry and butter. Pour over all. (If prepared early in the day or the day before, do not pour sherry mixture over until just prior to baking) Bake, uncovered, at 350 for 30 minutes.

Arista of Pork

1 (4-5 lb.) pork loin roast
3 cloves garlic
1 1/2 tsp. dried whole rosemary, crumbled
1/2 tsp. salt
1/4 tsp. pepper
3 whole cloves
2 C. Chablis
2 C. Water

Trim excess fat from pork; cut small slits in meat and insert slivers of garlic. Rub meat with rosemary, salt & pepper and stud with whole cloves. Place meat, fat side up, on rack in a shallow roasting pan. Pour wine and water in pan. Roast at 325 degrees until done, allowing 30-35 min. per pound (170 degrees on meat thermometer); baste occasionally.