• 1 small basket cherry tomatoes
• 1 large ripe avocado
• 4 tsps. lemon juice
• ¼ tsp. LEMON ZESTO
• 1 tbsp. onion, finely chopped
• 1 clove garlic, minced
• ½ tsp. salt
• 6 strips bacon, cooked & crumbled

Remove stems from tomatoes; cut each in half crosswise. Scoop out and discard seed filling. Lay cut side down on paper towels for about half an hour. Prepare guacamole filling by peeling and removing pit from avocado. In a small bowl mash the avocado coarsely with a fork. Stir in lemon juice, onion, garlic, LEMON ZESTO and salt. Blend well. Fill tomatoes. Sprinkle with bacon.

JELLY BALLS

• 1 lb. ground beef, lean
• 1 egg, beaten
• ½ cup fine bread crumbs
• 3 tbsp. chopped parsley
• ½ cup onion, chopped
• 1 tsp. salt
• 1 tsp. worcestershire sauce
• ¼ tsp. pepper

SAUCE

Mix ground beef with egg, bread crumbs, parsley, onion, salt, Worcestershire sauce and pepper. Roll into balls 1 inch in diameter. Heat chili sauce, jelly, lemon juice, brown sugar, LEMON ZESTO and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve hot in chafing dish.

Makes about 40 balls. Freezes well

SPUNKY ORANGE RIBS

Place ribs, meaty side down, in shallow roasting pan. Roast at 450º F. for 15 minutes. Drain off fat. Turn ribs over and roast another 15 minutes. Drain again. Combine juice, worcestershire sauce, garlic, ORANGE ZESTO and pepper. Brush on ribs. Reduce oven to 350º F. Roast covered for 1½ hours or until tender. Baste with sauce occasionally.

Serves 4 to 6

ARLENE'S HINT FOR OCTOBER

An ailing house plant can be treated with a tablespoon of caster oil dribbled on its soil, followed by a thorough watering.