Add water to apricots and let stand overnight. Drain liquid and reserve. Add orange juice to apricot liquid and enough water to make 1 cup in total. Cream shortening, ORANGE ZESTO and sugar. Add beaten eggs and vanilla. Sift dry ingredients and add alternately with the 1 cup of liquid. Mix in apricots, raisins and walnuts. Pour into 6” x 10” x 2½” greased loaf pan. Bake at 350º for 60 to 70 minutes.

SATE

RAVE NOTICES: A Bar-B-Qued Indonesian dish we highly recommend for your Father's Day dinner or summer cookout. There won't be a speck left over.

Cut pork tenderloin into ¾" cubes and place in shallow dish. Melt butter in saucepan and add remaining ingredients. Bring to a boil and simmer 5 minutes. Pour over meat, cover and leave overnight in fridge. Turn the meat, periodically (butter will congeal but don't worry). Remove meat from marinade (reserve) and put 5 or 6 pieces on each skewer. Grill on bar-b-que for 15 minutes or until done (don't over cook). Turn frequently - will keep in a warm oven till dinner is served - but best straight off the grill. Reheat marinade and pour over meat. Set on a platter in a bed of rice. Great with spinach salad.

Serves 6 to 8

ARLENE'S HINT FOR JUNE

"While reading through a new lemon cookbook, I came across (again) the importance of grating only the colored part of the lemon for your zest. The white pith under the colored peel gives your grated zest a bitter taste. Food for Thought: ZESTO contains NO pith."