---------------------------LISA CRAWLEY  TSPN00B---------------------------
      2    Bananas

      4    Slices canned pineapple

      4    Orange gumdrops

      4    Strips green pepper

           Lettuce
           Mayonnaise
---------------------------------VARIATION---------------------------------
      2    Red apples

--------------------------------VARIATION #2--------------------------------
           Asparagus tips
           Lettuce
           Carrots
           Water cress
           Olives
           Radishes
           Parsley
           French dressing
  Cut bananas in half and remove tips.  Stand upright in pineapple centers.
  Top with gumdrop to represent flame. Pour a little mayo. from tip of each
  candle to represent melted wax. Arrange strip of pepper for handle, making
  a loop fastened into pineapple at base of candle.
  VARIATION:  Cut red apples in 2 without paring and remove cores. Set a half
  banana into center to represent candle, top with gumdrop and pour
  mayonnaise down side of candle.
  VARIATION #2:  Use canned asparagus tips for candles. Arrange flat on a
  flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to
  represent flame, garnish with water cress, olives, radishes, and parsley.
  Serve with French dressing.  Serve individually or arrange on a long
  platter.