List of Ingredients
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 cup chopped stuffed green olives
2 tbsp. olive juice
1/2 cup chopped pecans
dash of pepper

Recipe
Mash cheese with fork. Add mayonnaise and blend until smooth. Add olives, olive juice, pecans and pepper. Mix well. Refrigerate.

Serve on crackers, thin toast with lettuce, or on fresh thinly sliced bread.

12 oz. cream cheese, softened
1 can (6 oz.) crab meat, drained and flaked
2 green onions, white and green parts, thinly sliced
1 garlic clove, minced
2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
1 package (48 count) wonton skins

Recipe

In medium bowl, combine all ingredients except wonton skins; mix until well blended.

To prevent wonton skins from drying out, prepare one or two rangoons at a time.

Place 1 teaspoon of the filling in the center of each wonton skin. Moisten edges with water; fold in half to form a triangle, pressing edges to seal completely. Pull bottom corners down and overlap slightly, moisten one corner and press to seal. Place on a cookie sheet and cover with a slightly damp cloth or paper towel until you have all of them prepared.

Then deep-fry in hot oil until golden brown.

Alternatively, you can bake these. Arrange them on baking sheets and spray lightly with cooking spray. Bake in a 425 degree oven for 12 to 15 minutes, or until golden brown.

Serve hot with sweet and sour sauce or hot mustard sauce.

Makes 48 appetizers

List of Ingredients
2/3 cup heavy cream
1 tsp vanilla
1 tsp brandy
1 tsp Grand Marnier
1/4 cup sugar
2 Tbsp sour cream

Recipe
Refrigerate a medium sized bowl and beaters until they are very cold.

Combine cream, vanilla, brandy and Grand Marnier in cold bowl and beat on medium speed for 1 minute. Add sugar and sour cream and beat on medium speed just until soft peaks form - about 3 minutes.

1/2 cup peanut butter
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 ripe bananas, mashed (1 cup)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/4 cup toasted wheat germ
2 cups rolled oats
1 cup dried cherries or raisins

In a large mixing bowl, beat peanut butter and butter with electric mixer 30 seconds. Add brown sugar; beat until combined. Beat in egg and vanilla until mixed. Beat in bananas, baking soda and salt.

Mix in flours and germ. Stir in oats and cherries. Drop by 1/4-cup measure 4 inches apart onto ungreased cookie sheets. Spread to 3-inch rounds.

Bake in 350 degree oven 15 to 16 minutes, or until edges are browned. Let stand 1 minute. Remove; cool on wire racks. Serve in 24 hours or freeze.

Makes 20

1 pound pre-marinated pork tenderloin (teriyaki recommended) *
1 (10 oz.) bag European Salad Mix
2 cups cubed fresh pineapple and mangos
1/2 cup chopped, toasted macadamia nuts
1/3 cup prepared raspberry walnut vinaigrette

Cooking Directions
Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 160 degrees F. Allow pork to cool slightly, then slice into long thin strips. (Note: you can substitute leftover pork for the tenderloin). Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette.
Makes 4 servings.