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1/2 tb Butter or margarine

1/2 c Of Dr. Pepper

1 c Pecan halves

Melt butter in small sauce -pan and add Dr. Pepper, -bring To simmering point. Add -pecans and simmer for 15 -minutes Or until Dr. Pepper -evaporates stirring -frequently. Pour Pecans over cookie sheet and -bake in 275 degree oven for 40 Minutes or until crisp or

-turning at least every 10 minutes while baking.

1 c Chunky Applesauce; Unsweeten

1/4 c Honey

1/4 c Raisins

4 ts Lemon Juice

1 1/4 ts Curry Powder

1 ts Celery Salt

1 tb Tarragon Vinegar

2 tb Dark Brown Sugar

Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons

1 sm Cantaloupe, peeled, seeded &

– chopped 2 tb Orange juice

1 ts Orange rind, grated

2 tb Sweet sherry

1/2 ea Honeydew melon, peeled,

– seeded & chopped 2 tb Lemon juice

3 tb Mint, chopped

Mint sprigs, to garnish Puree the cantaloupe with the orange juice, orange rind & the sherry. Cover & chill for at least 3 hours. Puree the honeydew melon with the lemon juice & mint. Cover & chill for at least 3 hours. Pour equal amounts of each melon mixture into chilled serving bowls for a pretty half orange, half green effect. Garnish with mint sprigs & serve chilled. Pamela Westland, “Fruit”

1 lb Cheese; *

3 oz Cream Cheese; Softened, 1 pk

1/4 c Marinated Artichoke Hearts**

1/4 c Pine Nuts; Toasted, 1 oz

1 1/2 t Fresh Basil Leaves; OR ***

1/2 t Basil Leaves; Dried.***

* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.

1 cn Apricot halves 16oz (drain)

1 3/4 c All-purpose flour

3/4 c Whole wheat flour

1 1/4 c Sugar

3 1/2 t Baking powder

1 t Salt

1/2 t Pumpkin pie spice

2 ea Eggs (beaten)

1/2 c Milk

3 T Cooking oil

1 c Snipped dried apricots

In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8×4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves.

Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 From: Better Homes and Gardens, Test Kitchen (March, 1991)

1/4 t Black Pepper

1 c Olive Oil

1/2 c Lemon Juice

1 tb Salt

3 c Chick-Peas; Cooked

————-GARNISH————-

1 x Parsley; Chopped

Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage

Jim Vorheis 3 oz Cream cheese

4 tb Butter

1/4 ts Garlic powder

2 tb Freshly grated Parmesan

-cheese 1 tb Dry white wine

1 tb Minced parsley

1 pn Of thyme

1 pn Of marjoram

Cream all ingredients thoroughly or use food processor with steel blade. Chill for at least four hours. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

1 c Long-grain white rice

1 c Plus 3 Tbsp olive oil

1 c Finely chopped yellow onion

3 Green onions, including

-green tops, finely chopped 1/4 c Minced fresh parsley

2 tb Minced fresh mint

1/2 c Pine nuts

1 ts Ground cinnamon

1/2 ts Ground allspice

1/2 ts Salt

1/4 ts Freshly ground black pepper

16 oz Jar grape leaves

Servings: makes about 50 dolmas Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature. Source: Rice by James McNair Posted by Linda Davis

1 c Chunky Applesauce; Unsweeten

1/4 c Honey

1/4 c Raisins

4 ts Lemon Juice

1 tb Tarragon Vinegar

2 tb Dark Brown Sugar

1 1/4 ts Curry Powder

1 ts Celery Salt

Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons

3/4 c Olive oil

1/2 sm Onion; chopped

8 Scallions; chopped fine

2 lg Garlic cloves; chopped

1 c Raw long-grain rice

1 bn Fresh dill; chopped

1/2 bn Fresh parsley; chopped

1 1/2 Lemons (or more), juice only

Salt & freshly ground pepper 1 c Hot water

1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool. Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the “dolma”, seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree. Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so.