8 oz Cream cheese, cut into bits

-softened 1/2 c Apricot jam

1/2 c Golden raisins

-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.

3/4 c All-purpose flour; sifted

3/4 c Whole-wheat flour; sifted

1 ts Baking powder

1/4 c Honey

1/2 c Brown sugar; lightly packed

1/4 c Oil

4 lg Egg white

1 tb Nonfat yogurt; plain flavore

5 Apples

- peel/core/slice thin --topping-- Bring to a boil: 2 tb Oil

1/4 c Granulated sugar; or brown s

1 ts Cinnamon

1 ts Natural dehydrated butter;

Preheat the oven to 425F. Grease a 9x13 inch baking pan. Sift both flours and the baking powder together in a medium sized bowl. Beat the honey, 1/2 cup brown sugar, vegetable oil, egg whites, and nonfat yogurt together. Pour this into the flour mixture and stir well. Pour the dough into the prepared pan and smooth out evenly. Lightly press the apples into the dough in straight lines. Bake for 10 minutes at 425F. Remove the cake from the oven. Drizzle the topping over the top of the apples. Return the cake to the oven and bake at 375F for 15 to 20 minutes or until cake tester comes out clean. NOTES : This is a very popular dessert in my house. It is easy to make and filled with delicious, healthy ingredients. -----

1/4 cup olive oil

4 cloves garlic -- chopped

2 large onions -- chopped

2 medium bell pepper -- seeded and chopped

2 stalks celery -- chopped

1 large egg plant -- cut into 1/2" cubes

1 cup dry white wine

1 tablespoon Bajan seasoning -- or to taste

1/2 teaspoon dried thyme

salt, freshly ground white pepper 1 dash Bajan pepper sauce

4 tomatoes -- skinned, seeded

& chopped 1/4 cup fresh parsley -- chopped

6 bonito fillets

vegetable oil for grilling 1/4 cup salted butter -- melted

salt and freshly ground white pepper 2 tablespoons parsley -- chopped

4 cups cooked white rice -- optional

Light the grill or charcoal 1 hour before cooking. In a saute pan, heat the olive oil and saute the garlic until lightly browned. Add the onion and bell peper, and celery and saute for 10 minutes. Add the eggplant (I didn't include as I didn't have any) , white wine, and thyme, and Bajan seasoning. Season with salt, pepper, and Bajan pepper sauce and simmer 15 minutes. Stir occasionally to prevent sticking and ensure even cooking [be sure wine doesn't all boil away]. Add the tomatoes and chopped parsley, adjust the seasonings, and heat only long enough for all to be hot.

Make a marinade of a equal parts of lime juice (we used key limes), olive oil, a bit of dill and a bit of rosemary. Marinate fish for about 15 minutes. When the grill is ready, brush the rack with oil. Grill fish about 4 minutes on each side (depends on the thickness of the fish).

To serve, put a scoop of rice on each plate, top with the Andalouse sauce and then the fish.

8 oz Softened cream cheese, cube

2 T Brandy

4 oz Cooked shrimp

2 T Soft butter

Place all ingredients in blender or food processor and blend until smooth.

6 ea Bacon (fry, drain,crumble)

1 c Ripe Olives (chopped)

1/2 c Green onion tops (chopped)

1 1/2 c Sharp Chedar Cheese (shred)

1 ts Curry

1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.

8 sl Bacon, halved

1 lb Chicken livers, halved

6 oz Can whole water chestnuts,

-drained and sliced 2 tb Oil

Lay bacon slices flat. Place chicken livers and water chestnuts on top, roll up and secure with toothpicks. Heat oil in wok or frying pan. Add liver rolls and cook until bacon is browned. Serve.

3 Venison chops

2 Potatoes

3 Medium carrots

1 Small chopped onion

1 Celery stalk

1/2 ts Parsley

Brown meat, onion and celery in small amount of butter. Add cut and sliced carrots and potatoes. Sprinkle with parsley. Add enough water to almost cover. Cover and simmer for 40 minutes (check occasionally so it does not cook dry).

1 1/2 lb Ground beef

1 tb Oil

4 oz Sliced mushrooms -- drain

1/2 c Onion -- chopped

12 oz Whole kernel corn -- drain

1 cn Tomato soup

1/2 ts Garlic powder

Salt & pepper to taste 8 oz Medium egg noodles

1 c Cheddar cheese -- grated

In large skillet, add oil, and onion. Saute until tender. Add ground beef. Stir to brown. Drain off fat. Add mushrooms, corn and soup. Mix well. Season to taste. Cook noodles in salted water; drain. Mix noodles, meat and 1/2 cup cheese. Spoon into 2 quart casserole. Sprinkle remaining cheese on top. Bake at 350~ for 30 minutes.

2 md Trout, cleaned

1 1/2 Lemons

1/4 tb Salt

1/4 tb Pepper

1 md Onion; sliced into rings

1 Orange

1/3 c Dry white wine

Rub trout inside and outside with 1/4 cut lemon. Season trout inside and out with salt and pepper. Place onion in bottom of casserole and put trout on top of onion. Spread orange sections around trout. Squeeze orange juice and lemon juice on trout. Pour wine in casserole. Cover casserole in aluminum foil and bake at 450 F for 25 to 30 minutes. -----

2 ea Boneless chicken breast, hav

4 t Low fat margarine

1/8 t Garlic powder

1/8 t Dried leaf thyme

1/8 t Lemon pepper

1/2 t Minced chives

1 T Chopped fresh parsley

1 T All purpose flour

4 oz Mushrooms, sliced

4 oz Pearl onions

1/4 c White wine

Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.

4 lb FRYER CHICKEN

1/2 c OIL (CANOLA IS BEST)

1/4 c FLOUR

1 tb BUTTER

1 MEDIUM ONION

1 LARGE GREEN PEPPER, CHOPPED

1 CLOVE OF GARLIC

1 ts SALT

1 ts PEPPER

CURRY POWDER TO TASTE THYME TO TASTE 28 oz CAN TOMATOES, UNDRAINED

4 oz SLIVERED ALMONDS

1/2 c RAISINS OR CURRENTS

COAT CHICKEN WITH FLOUR AND BROWN IN SKILLET IN HOT OIL. IN A SEPARATE SKILLET, MELT BUTTER AND SAUTE THE ONION, GREEN PEPPER AND GARLIC UNTIL TENDER. STIR IN SALT, PEPPER, THYME AND CURRY POWDER. ADD TOMATOES AND SIMMER FOR 10 MINUTES. PLACE BROWNED CHICKEN PIECES IN A 3 QUART BAKING DISH AND POUR SAUCE OVER THE TOP. COVER AND BAKE FOR

30 MINUTES IN A 350 DEGREE F. OVEN. SPRINKLE WITH RAISINS AND ALMONDS

AND BAKE FOR 15 MINUTES LONGER.