Dressing:
1/4 c. sugar
2 T. flour
1 c. water
2 T. vinegar
1 t. vanilla
1 T. butter

Mix all ingredients in a saucepan. Bring to a boil, stirring constantly. Remove from heat and cool.

Salad:
3 red apples
1 c. miniature marshmallows
1/2 c. chopped celery
1/2 c. chopped nuts
1/2 c. drained crushed pineapple
1/2 c. raisins

When dressing is cool, pour over fruit mixture and toss lightly. Refrigerate over night.

1 jar (16 oz.) picante sauce
1 tsp. ground cumin
1 can (14 1/2 oz.) whole peeled tomatoes, cut up and drained
1 cup chopped cooked chicken
2 cups shredded cheddar cheese (8 oz.)
8 flour tortillas (6″)

MIX picante sauce, cumin and tomatoes.

MIX 2 cups picante sauce mixture, chicken and 1 cup cheese.

SPOON about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in 3-qt. shallow baking dish. Cover.

BAKE at 350°F. for 20 min.

2 pounds fresh broccoli
3/4 Tsp. salt
1 cup sour cream
2 T. tomato paste
10 good sized fresh basil leaves, rolled and sliced thin
2 T. minced, drained capers.

Discard large leaves and a little of the stalk from the fresh broccoli. Cook broccoli, covered, 1-15 minutes in 1-inch boiling, salted water. Drain and refrigerate. Mix salt, sour cream, tomato paste, basil and capers; chill. Serve sauce over cold cooked broccoli.

6 oz cream cheese w/ chives
1 tbs milk
25 slices mixed grain sandwich bread
25 slices bacon, cut in halves

Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. Can be made ahead of time as these freeze well, thaw before cooking. Yields 50.

1 Lb cucumber
1 package cream cheese, softened 8 oz.
1 1/2 tsp mayonnaise
1/8 tsp seasoned salt
1 loaf multi grain bread
parsley sprigs

Cut cucumber in half horizontally. Peel, seed and shred half of cucumber. Measure 1/3 cup shredded cucumber. Slice remaining cucumber for garnish. Cut slices in half; set aside. Combine cream cheese, mayonnaise and seasoned salt, mixing until blended. Stir in shredded cucumber. Cut two 2 inch rounds from each bread slice. Spread each round with 1 teaspoon cucumber spread. Garnish each sandwich with a thin slice of cucumber and a sprig of parsley. Makes 48 sandwiches.