Preheat oven to 425°F/220°C. In an oven proof skillet, melt butter and sauté mango slices lightly. Sprinkle with brown sugar, cinnamon and lemon juice. In a bowl or food processor blend milk, eggs, flour, vanilla, salt and pour over fruit in hot skillet. Place in oven and bake for 20 minutes. Let stand 5 minutes. Sprinkle with confectioners' sugar. Serve with your choice of syrup or yogurt.

Preheat oven to 400°F/200°C. Season chicken breast with salt, pepper, half and half. Wrap in a foil pouch, place on a cookie sheet and bake for 20 minutes. Open pouch and let cool. Chop onion, apple, celery and add raisins in a bowl. Chop chicken and add. Make a sauce with remaining ingredients. Mix all together and stir into chicken mixture. Chill 1 hour. Serve on a bed of lettuce with a pineapple wedge. Garnish with toasted peanuts or coconut and chopped scallions.

Hint: May also be served in pita pockets with shredded lettuce. Very colorful and easy!

Toast baguette slices until lightly browned. Spread with pesto; crumble on goat cheese. Place under broiler until cheese is slightly browned. Top with pimento slices for color. Serve with grapes and sliced apples.

Hint: Purchase pesto in tube or jar. Simple to prepare!

Mix sugar and lime juice together. Add several sprigs of mint and mash all together with wooden spoon. Divide between four tall glasses filled with ice, add rum and fill with club soda. Stir. Garnish with fresh mint sprig. Very refreshing!

Grate zest from one orange and set aside. Cut peel from oranges (over a bowl to catch juice). Slice into rounds. Save juice for dressing. Combine vinaigrette ingredients in a jar and shake well. Cut avocado into sections and sprinkle with lemon juice. Arrange greens on plates and top with avocado slices, orange rounds and red onion. Drizzle with vinaigrette.

Hint: Papaya may be substituted for orange slices.

Mix ham, parsley, green pepper, eggs, cheese, onions and lemon juice. Cook broccoli and cut into 1-inch pieces, do not overcook. Place broccoli in buttered casserole, cover with ham mixture. Cover with cream sauce, sprinkle with 1/2 cup buttered bread crumbs. Bake for 20 minutes at 350.

Cream Sauce: Melt butter, mix in flour and salt. Slowly blend milk. Stirring constantly, heat until sauce becomes thick and creamy.

Heat the olive oil in a skillet. Add the garlic and shallots and cook until tender but NOT browned. Add the tomatoes, salt, pepper, thyme and basil. Simmer uncovered about 10 minutes, Add the parsley and scallops and cook, stirring occasionally, 3 to 5 minutes or until scallops are opaque. Do not overcook. Serve with rice.