1 29-ounce can sliced pears

1 15-ounce can pitted yellow Royal Anne cherries

1 15-ounce can whole purple plums, remove the pits

1 15-ounce can halved apricots

3/4 cup raisins

3 tablespoons lemon juice

1 teaspoon cinnamon

6 tablespoons instant tapioca (I used Kraft's Minute Tapioca)

1 quart vanilla ice cream to serve with the soup.

Make sure all the pits are removed. Pour all the fruit (juice included), raisins and lemon juice into large sauce pan. Heat to boiling. Stir in cinnamon and tapioca. Stir well. Turn heat down to low and continue stirring until no longer boiling. Cover and cook until tapioca is translucent (15-20 minutes). If the soup is not thick, add more tapioca and cook again. Lemon juice can be added or subtracted depending on desired tartness. (My Mom liked it tarter.) Serve warm or cold with ice cream. Pour a ladle full into a bowl and put a scoop of ice cream on top. It's best served warm. Serves 10-12 people.

Options: Any canned or bottled fruit may be substituted for the fruits listed. — LeAnn Evans, Holladay; Mother: Marie Kennard Tayler

LIQUID SHRIMP COCKTAIL

1 46-ounce can tomato juice

1 cup ketchup

1/2 teaspoon Worcestershire sauce

3 tablespoons sugar

1/2 teaspoons garlic salt

1-2 tablespoons lemon juice

1 1/2 teaspoons horseradish

2 cans minced shrimp

1 cup celery (finely chopped)

Mix all ingredients and chill overnight. Makes about 10 6-ounce servings. — Jana Westfall, Sandy; Mother: Norma Rosenberg

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E-mail: vphillips@desnews.com