4 pears, cut in halves and skinned
4 tbsp. butter
1/3 c. brown sugar
1 tsp. cinnamon

Instructions

Preheat oven to 375 degrees. Place fresh pear halves or canned halves in baking dish or pie pan. Brush halves generously with butter. Sprinkle brown sugar and cinnamon mixture atop halves. Bake 8-10 minutes.

1 lg. jar chunky applesauce
1 sm. can sliced peaches
1 sm. can sliced pears
1 sm. can pineapple chunks
1 c. white raisins
Butter, cinnamon, brown sugar

Instructions

Line 9×13 pan with applesauce. Arrange other fruit on top. Sprinkle with butter, cinnamon and brown sugar. Bake at 350 degrees for 45-60 minutes.

1 sm. pkg. lemon Jell-O
2 sm. pkg. black cherry Jell-O
8 oz. container sour cream
1 lb. can pitted black cherries

Instructions

Dissolve lemon Jell-O in 1 cup boiling water. Let cool. Add sour cream, blend well, pour into mold. Dissolve black cherry Jell-O in 2 cups boiling water. Let cool. Drain (save enough juice to make 1-1/2 cups liquid mixed with water). Add liquid to Jell-O and blend.

Let cool. Put cherries on top of lemon mixture. Then add liquid over cherries. Refrigerate until set

1 lb boneless chicken
Red-leaf lettuce
1/4 tsp salt
Iceberg lettuce
water
1 cup each green % 26 red seedless grapes, halved
2/3 cup dry white wine
1 1/2 cups celery, diagonally sliced
3 Tbsp lemon juice
1/2 cup cashews
1 cup mayonnaise
1/2 tsp white pepper

Instructions

Place chicken in medium saucepan, add 1/4 tsp salt and water to cover.Cook covered approx 15 minutes.Drain and cool.Slice into strips.Combine wine and lemon juice,pour over chicken, toss gently. Cover and chill at least 2 hours, (4 hours is much better). Drain reserving marinade.Strain marinade, set aside 1/4 cup plus 2 Tbsp’s.Combine reserved marinade,mayonnaise,salt,pepper,stir well. Line platter or large bowl with red-leaf lettuce.Shred iceberg lettuce and toss with a little dressing. Put iceberg lettuce on top of red-leaf lettuce.Combine chicken,grapes,celery and toss with some dressing and put on top of iceberg lettuce.Sprinkle with cashews.

4 c. cooked chicken or turkey
2 c. shredded carrots
2 c. cut-up celery
1/2 c. sweet pickles, finely cut
3 tbsp. minced onion flakes (optional)
1 1/2 c. Kraft mayonnaise
1 can potato sticks
Sweet pickle juice

Instructions

Shred the carrots, cut up celery. Cut chicken in medium small pieces, mix with the 2 above ingredients. Add sweet pickles and onion. Use a little pickle juice to thin the mayonnaise. Then add to the other items. Chill in refrigerator. Just before serving, add potato sticks. Can be served on a lettuce leaf.

1 c. boiling water
2 pkg. sugar free lemon Jell-O
2 cans chicken noodle soup
2 c. chicken, shredded, or 2 cans, drained
1 c. mayonnaise
2 c. Cool Whip
1/4 c. onion, chopped
1/2 c. bell pepper, chopped
1 c. celery, chopped

Instructions

Dissolve Jell-O in water. Let cool slightly. Add all other ingredients except mayonnaise and Cool Whip. Fold in mayonnaise and Cool Whip last. Pour in 9×13-inch dish. Refrigerate. Serve with crackers like a dip.

1/4 cup Sugar
1/4 cup Vinegar
1/4 cup Salad oil
2-1/2 teaspoon Salt
1/2 teaspoon Brown sugar
2 lb Chicken breasts or thighs, cooked and shredded
6 oz Won ton wrappers (about 30)
Salad oil for frying
1 Head lettuce; shredded
1 Green onion; sliced
1/2 cup Slivered almonds; toasted

Instructions

Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar mix well. Pour over chicken, marinate for at least 20 minutes or longer. Heat oil to 375 F. Place one wun tun wrapper in basket ladle, fit another ladle on top wrapper to hold in place. Deep fry in hot oil until golden brown; drain. Repeat until all wrappers are made into mini baskets. Place baskets on a platter lined with lettuce. Fill each basket with lettuce, chicken, green onion and almonds. Serve immediately.

1 pound extra firm tofu, crumbled
3/4 cup celery, diced
1/2 cup red onion, diced
1/2 cup vegan mayonnaise,
1 tablespoon dill, minced, or 1/2 teaspoon dry
2-1/2 teaspoons stone ground mustard
1-1/2 teaspoons apple cider vinegar, raw
1 teaspoon turmeric powder
1/2 teaspoon garlic, minced
black pepper, ground to taste
sea salt, to taste
2 1/2 tablespoons Nama shoyu (soy sauce)

Methods:

Combine all ingredients in a large mixing bowl and gently mix well.For additional flavor,allow to sit for a few hours before serving.

1/2 pound green beans, cut into thirds and ends trimmed off
2 cups edamame, shelled
3 scallions, thinly sliced
1 pint cherry tomatoes, cut into halves
1 handful fresh basil, chopped
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon Dijon mustard
2 teaspoons olive oil
dash of salt and freshly ground pepper to taste

Methods:

1. In a steamer basket over lightly boiling water,cook the green beans and edamame until tender but crisp, approximately 5 minutes.Drain and set aside to cool.

2. Combine the scallions,tomatoes,basil and cooked edamame and beans,tossing to mix.

3. In a small bowl, prepare a dressing with the vinegar,lime juice,honey and mustard,whisking in the olive oil.Pour the dressing over the vegetables and toss to coat.This unusual combination of beans may be served chilled or at room temperature.

Methods:

Combine strawberries and next 5 ingredients until well mixed. Fill a large bowl with hot water. Set aside.

Place 1 rice paper round in the water until softened, about 30 seconds. Remove rice paper from the water and place on a towel. Pat dry. Repeat with the rest of the rice paper. Divide the strawberry filling among the rice paper rounds, placing it in the center of each round. Fold in the sides and roll up each round tightly.

Combine the cabbages and watercress and place on a platter. Cut each strawberry roll in half (cut on an diagonal looks prettier). Whisk together dressing ingredients until well blended. Toss the greens with 1/2 the dressing. Arrange the cut strawberry rolls on the greens and drizzle with the rest of the dressing. Garnish with black sesame seeds and fresh strawberries.