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1 Package (170 g) of Sweetened Dried Cranberries 1 Tub (250 g) Spreadable Cream Cheese 1 Cup (250 ml) Crumbled Feta Cheese 1/4 Cup (50 ml) Chopped Green Onions 4 Large Tortillas (any flavor) Combine all ingredients except tortillas and mix well. Divide and spread mixture evenly among tortillas. Roll up tightly, wrap in plastic and refrigerate at least 1 hour. Cut into slices. Makes 48 appetizers.

5 lb Pork loin roast 1 Tbsp minced ginger 2 cloves minced garlic 1 tsp sage 1 tsp salt 1 ¼ tsp hot sauce 1/3 cup jam or jelly (peach, apricot, etc) Directions: Mix ginger, sage, garlic and salt. Rub over roast. Roast at 325 F for 1 ½ hours. Remove. Score meat in diamond pattern. In small bowl, mix jam and pepper sauce. Spread generously over roast. Roast 1 hour longer.

2 cups of crushed vanilla wafers 1/4 cup of melted butter 2 tablespoons peanut butter 1/2 cup of chopped nuts Mix ingredients together and put in a pan saving 1/4 cup for the top. TOP: 1 x 8 ounce package of cream cheese 1/2 teaspoon of peanut butter 1/2 cup of sugar 4 eggs 2 tablespoons of vanilla 1 large tub of Cool Whip 6 tablespoons of Brown Cow Cream the cream cheese, peanut butter and sugar together. Add eggs - one at a time. Fold in Cool Whip. Spread over crumb mixture in pan and cover with the 1/4 cup of save crumbs.

2 tablespoons flour 1 16 ounce can creamed corn 1 tablespoon sugar 1 cup milk 2 teaspoons salt 3 tbsp. softened butter 3 eggs, beaten Preheat oven to 325F degrees. Mix flour and corn. Add sugar, milk, salt and butter. Add eggs and mix well. Pour pudding into greased one quart casserole. Place casserole in pan of hot water. Bake one hour.

Carrots Dill weed Garlic gloves 1 cup sugar 1 cup coarse salt 1 quart vinegar 3 quarts water. Pack scraped carrots in pint sealers with about 1/2 teaspoon dill weed and 2 to 3 garlic goves per jar. In a large saucepan, combine sugar, salt, vinegar and water. Bring to a boil and pour over carrots and seal. The brine is enough for 11 or 12 pint jars.

4 to 6 boneless, skinless chicken breasts 1 C Catalina salad dressing 1 pkge dried onion soup mix 1 C apricot jam or preserves Place chicken in a greased 3 1/2 to 5 quart slow cooker. In a bowl, combine salad dressing, onion soup mix and jam/preserves. Pour over chicken. Cover and cook on low heat for 6 to 8 hours. Do not cook on high heat. Makes 4 to 6 servings. This recipe is perfect served over hot cooked rice and served with a fresh garden salad.

1 lb stewing beef 1 C carrots 1 C potatoes 1 C celery 1 C onions 1 tsp salt 1 tsp white sugar 2 tbsp tapioca 1 C tomato juice or V8 juice Place all the ingredients in a roasting pan. Cover and cook 4 hours at 250 degrees.

6 hard boiled eggs 1 cup cooked lobster 1 teaspoon prepared mustard 2 teaspoons mayonnaise Salt & Pepper Paprika Directions: Cut eggs in half and remove the yolks. In a bowl mash yolks and mix in lobster, mustard; mayonnaise and seasonings. Spoon into boiled egg whites and sprinkle top with paprika. Chill and serve.

2-3/4 cups flour 1-1/3 cups brown sugar 2-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg 1 cup buttermilk 1/2 cup canola oil 2 teaspoons vanilla extract 1 cup chopped fresh strawberries 3/4 cup diced fresh or frozen rhubarb (Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.) Directions In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

4 carrots, sliced 1 head broccoli, broken into florets 1/2 head cauliflower, broken into florets Mushrooms (optional) 1 can mushroom soup 1/3 C sour cream 1 1/2 C shredded Swiss cheese 1/4 tsp pepper Microwave vegetables until three quarters cooked. Mix together mushroom soup, sour cream, Swiss cheese and pepper. Layer vegetables and cream mixture in a casserole dish, beginning with vegetables, then cream mixture, then vegetables and topping with cream mixture. Warm the casserole before serving and let stand 10 minutes so cream mixture thickens.

2 cups flour 1/4 cup sugar 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup margarine 1/2 cup raisins 2 eggs, beaten 1/3 cup milk Directions: Stir together flour, sugar, salt and baking powder. Cut in margarine. Add eggs, milk and raisins. Mix lightly. Place dough on a greased cookie sheet. Sprinkle sugar over top. Bake in 425F oven for 15 to 18 minutes.

8 cups chopped green tomatoes 4 cups chopped onions 1/2 cup salt 3 cups brown sugar 2 cups vinegar Bag of mixed spice Cover onions & tomatoes with water and salt. Let stand in the brine overnight. Drain off liguid. Cook with brown sugar, vinegar and spices until tender.