Instructions: For crepes, in a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice, and oil. Beat with a rotary beater until well mixed. Heat a lightly greased 6 inch skillet over medium heat. Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.

Fold each crepe in half, browned side out. Fold in half again forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300 degree F. oven while making sauce.

For sauce, cut the pineapple slices into fourths; set aside. In a medium saucepan melt butter or margarine. Stir in brown sugar and cornstarch. Add 1/2 cup orange juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add pineapple, orange sections, and, if desired, rum. Cook over low heat, stirring gently, until heated through.

Arrange folded crepes on dessert plates. Spoon sauce over crepes. Sprinkle with nuts and coconut. Garnish with fresh strawberries, if desired.

Servings: 4

SAVORY TUNA or SALMON LOAF
1 can (7 ounces) tuna, drained
1 can (7 3/4 ounces) salmon, drained with skin and bones removed
2 tablespoons butter
2 tablespoons onion, chopped
1 cup bread crumbs
2 eggs
3/4 cup milk
1/2 teaspoon salt
2 tablespoons parsley, chopped
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice
Sauce
1 can (16 ounces) stewed tomatoes
1 tablespoon cornstarch
1/4 teaspoon thyme
1/4 teaspoon salt

Heat oven to 350. Grease an 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Place lightly greased strip of aluminum foil down the center of pan, letting it extend over ends.

In hot butter in a small skillet, saute onion until tender. Stir in bread crumbs. Remove from heat. In a medium bowl, beat eggs slightly. Stir in milk, parsley, salt, Worcestershire sauce and bread crumb mixture. Mix well. Fold in tuna, salmon and lemon juice until well blended. Turn into loaf pan. Bake 45 minutes.

Meanwhile make sauce: Drain 1/4 cup liquid from tomatoes into a small saucepan. Stir in cornstarch until dissolved. Stir in tomatoes, salt, thyme and remaining liquid. Bring to a boil, stirring constantly. Keep warm. Remove fish loaf from oven. Let stand 3
minutes. Loosen around edges with a spatula. Holding foil, gently lift onto a platter so that the brown crust is on top. Remove foil. Serve with sauce.

Yield:6 servings

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