3 3/4 c Frozen petit peas, defrosted

1 tb Extra virgin olive oil

2 ea Jalapeno peppers, seeded &

-- minced 1 tb Grated ginger

1/2 tb Lemon juice

1 ts Honey

1 tb Cilantro,

----------------------------------DRESSING---------------------------------- 2 ts Garlic chopped

2 ea Dried red chilies, soaked,

-- seeded & chopped 1 tb Sugar

2 tb Soy sauce

1 ea Lemon, juiced

3 c Papaya, unripe, grated

1/2 lb Green beans, julienned

----------------------------------GARNISH---------------------------------- 1/4 lb Cherry

Jim Vorheis 16 oz Cream cheese

1 lb Jar sharp Cheddar cheese

1/4 lb Soft butter

1/4 c Dry sherry

2 tb Dry vermouth

1/2 ts Dry mustard

1/2 ts Worcestershire sauce

2 dr To 3 dr Tabasco sauce

1/2

2 c Green lentils, washed

3 ts Olive oil

6 c Vegetable stock

1 ea Bay leaf

2 lg Onions, chopped

3 ea Garlic cloves, crushed

2 ts Coriander

2 ts Cumin

1/2 ts Sweet Hungarian paprika

2 lg Carrots,

12 ea Tomatillos; *

1/2 c Yellow Onion; Chopped

5 ea Jalapeno Peppers; **

3 tb Fresh Cilantro; Chopped

1 1/2 ts Garlic; Minced

2 tb Lime Juice

2 tb Olive Oil

1 1/2 ts Fresh Tarragon; Chopped, OR

1/2

4 c Monterey Jack cheese;shred

2/3 c Green chiles; diced

1/3 c Jalapeno peppers

1 lb Frozen wonton skins;thawed

1 Peanut oil

Salt Combine cheese, chiles, and pepper; stir well. Working with one wonton skin at a time, spoon about