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2 c Cheddar cheese, shredded

-(500mL) 2 c Swiss cheese, shredded(500m)

1/4 c All purpose flour (50mL)

1 1/4 c Dry white wine or beer

-(300mL) 3/4 ts Salt (3mL)

1 pn Garlic powder

Crusty

2 c Sugar

1/2 c Butter

4 tb Cocoa

1/2 c Evaporated milk

1/2 c Peanut butter

3 c Dry oatmeal

1/2 ts Vanilla

1/4 ts Salt

Combine sugar, butter, milk, salt, & cocoa, boil

1/2 c Peach or apricot preserves

1/4 c White vinegar

1 tb Grated ginger

1/3 c Finely chopped scallions

Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the

1 lb Duck livers, cleaned

1 tb Kosher salt

2 To 3 large shallots, chopped

1 oz Brandy

1 tb Fresh pepper

1 oz Hazelnut liqueur

1 tb Nutmeg

3 c Heavy cream

Put liver, shallots, pepper, nutmeg, salt, brandy

1 1/2 tb Brandy

1 c Cream Cheese; Softened

1/4 c Sour Cream

1/4 c Mayonnaise

3/4 c Fresh Tuna; Flaked, OR

6 1/2 oz Tuna; Flaked, Well Drained

2 tb Green Onion; Minced, Use All

1 tb Lemon Juice

-Waldine Van Geffen VGHC42A 12 Sun-dried tomato halves;

-dry pack 1/4 c Boiling water

2 tb Balsamic or red wine vinegar

1 md Tomato; peel, seed, chop

1/4 c Red onion; finely chop

4 Pitted ripe olives; minced

1 tb