This sauce is perfect for maninating steaks as well as using on ribs, pork, hamburgers and chicken

1 Tbl mL olive oil	1/4 Cup mL cider vinegar
1 Cup mL onion, finely chopped	1/4 Cup mL brown sugar
2 Clove garlic, minced	2 Tbl mL Dijon mustard
1 Cup favourite barbequesauce	2 Tbl mL Worcestershire sauce
3/4 Cup mL tomato ketchup

In a saucepan, heat oil. Add onion and garlic; cook until softened but not browned.
Add barbeque sauce, ketchup, vinegar, sugar, mustard and Worcestershire sauce.

Stirring constanctly, bring to a boil. Reduce heat and simmer over low heat, stirring occasionally, for about 5 minutes.

Cover and refrigerate.

Sauce keeps well in refrigerator for several weeks.

Makes 3 cups.

Use this cheese sauce on vegetables, pasta, or use in other dishes.

3 Tbl butter	-white
* 3 tablespoons flour	-pepper
* 1/2 teaspoon salt	* 1 1/2 cups milk
* 1/8 teaspoon ground black or	* 1 cup grated cheese

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese.
Stir until smooth and well blended. Serve with pasta or vegetables.

Makes 2 cups.

Choose fruit that's easy to hold as you dip slices into this luscius mixture. Apples, pears, strawberries and pineapple are ideal. Small skewers or toothpicks will make dipping easier and neater.

6 Oz (175 g) bittersweet	3/4 Cup (175 mL) whipping cream
-chocolate, finely chopped	2 Tbl (25 mL) amaretto, brandy or
4 Oz *125 g) milk chocolate,	-rum (optional)
-finely chopped

Place bitersweet and milk chocolates in shallow heatproof glass bowl.
In saucepan, bring cream to boil; pourover chocolate, whisking until melted.
Whisk in amaretto (if using).
Makes 2 cups. The chocolate will stay soft enough for dipping for up to an hour; if it begins to set, microwave it at high for 15 to 20 seconds.

1 Bag Cranberries	1 Cup chopped Pecans
1 Cup Sugar	Cream Cheese
1 Cup Apricot Preserves

Bake cranberries with 1 cup of sugar at 350 for 1 hour or until they burst.
Stir in preserves and pecans.
Pour over a brick of cream cheese and serve with crackers or use as dressing with turkey or on sandwiches

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

1 large ripe tomato, peeled,	30 mL 2 tbsp Cilantro, chopped
-seeded, diced	10 mL 2 tsp Balsamic vinegar
1 jalapeno, seeded, minced	10 mL 2 tsp Olive Oil
12 large olives, diced	Salt and pepper to taste
60 mL 1/4 cup red onion, minced

Stir all ingredients together until blended. Refrigerate until ready to use.

Sent in by Cindy

1 small container of strawberry	1 small container of Cool Whip
-yogurt	1 small jar of marshmallow cream

Mix together well and dip fruit of your choice into it.
I especially love dipping strawberries and bananas into this.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

16 Oz plain non-fat yogurt	1/3 Cup all-purpose flour or
1/4 Cup lemon juice	-whole-wheat
2 Clove garlic, crushed	-pastry flour
2 Tbl finely minced onion	1 Tsp chicken base or bouillon
1/2 Cup reduced-fat chicken broth	-granules
2 Cup skim milk	salt and white pepper, to taste

Cook onion, garlic, chicken base or granules and broth in a 2-quart
saucepan until liquid is almost all cooked away.
In a small bowl, whisk flour with the skim milk.
Add to the saucepan and continue to cook, whisking, until sauce begins to thicken.
Remove from heat.
In a separate bowl, mix about one fourth of the hot mixture with one fourth
of the yogurt to temper it.
Add this mixture back into the pot.
Fold in remaining yogurt slowly so that it won't curdle. Heat on very low
and serve hot over meat or veggies.
Add salt and pepper to taste.
Alternatively, you can refrigerate mixture for 4-6 hours and use it
cold. Either way, it is delicious.

Use your favourite fresh herbs such as dill, cilantro, oregano, or mint - alone or in combination! Great Substitute

Combine 1 cup each Miracle Whip	-yogourt
-Light	-with
-Dressing	2 Tbl chopped fresh chives in
and plain low fat or fat-free	-medium bowl.

Refrigerate for a couple of hours to blend flavours. Serve with Potato Thins and your favourite vegetable dippers.

SharonG/Canada

1 Can (28 ounces) diced tomatoes	1/2 Tsp oregano leaves, crushed
-with chilies	1/8 Tsp ground pepper
1/2 Cup thinly sliced green onions	2 Tbl lemon juice
1 Tsp grated lemon peel	4 Tbl fresh cilantro, finely
1/4 Tsp salt	-chopped

Drain tomatoes. Take out 2 cups of the diced tomatoes and set aside. Put the remaining tomatoes in a blender or food processor and lightly process. (About 30 seconds).
Add all tomatoes to a mixing bowl with remaining ingredients. Mix well.
Cover and refrigerate several hours to blend flavors. Serve with Tortilla chips.

NOTE: Have several bags of tortilla chips, some flavored and some plain to serve with all the above.
You can also have some small flour tortillas on hand to warm and use as bread to accompany the salad or the chili.

Recipe Link: http://groups.msn.com/FullCircleofFriends

125 mL 1/2 cup Mayonnaise	-seeded, minced
30 mL 2 tbsp Bottled Chili Sauce	1 mL 1/2 tsp Chili Powder
1 Small red (or green) jalapeno,

Stir all ingredients together until blended.

Refrigerate until ready to use.

Recipe Link: http://groups.msn.com/FullCircleofFriends

250 Grs Cream Cheese	Salt & Pepper, To Taste
1/2 Cup Mayonnaise	I Packet Spring Veg Soup, Or
1/2 Cup Sour Cream	-Mushroom
3 Rashers Bacon, Chopped	1 Loaf Bread, Day Old
1 Onion, Finely Chopped

Cut the top from day old loaf, scoop out bread and break into bite size pieces. Toast the bread and loaf in oven for a few minutes to crisp.

Beat 250 grams cream cheese with 1/2 cup mayonaise and 1/2 cup sour cream till smooth.

Chop 3 rashers bacon and fry with 1 finely cut onion. Add salt if needed and pepper.


Add cheese mixture. Lastly add a packet of spring vegetable soup or mushroom or both. Pour unto warm loaf and replace top.

Packet of frozen spinich is also good instead of soups.

Big sis Pat ,Ont, Canada says she,Made this Marinate up for her Husband (from Twila Gail atCrafts on a Budget

3 TLBS olive oil	-(Goya)
3 TLBS red wine vinager	-in your spanish section
1/4 Cup water	2 Tsp salt
4 TLBS Sofrito (Goya)in your	2 Tsp onion powder
-frozen food	2 Tsp garlic powder
-section	2 Dash of pepper
Sazo'n con culantro y yachiote	2 Tsp seasoning salts

Mix all together with a fork and let meat marinate a half an hour per
side. Then cook as desired.

Recipe Link: http://groups.msn.com/FullCircleofFriends

1 pouch Onion Soup Mix	-Cream
1 2 Cup container (500 mL) Sour

Blend onion soup mix with sour cream.

Chill for two hours to blend flavours.

Serve with fresh vegetables.

Makes 2 cups (500 mL) dip

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =58&viewtype=2&sortstring= Gramma Claudia

Cream 2-8oz pkg cream cheese with 4	-fresh ginger
-cups powdered sugar	2 Tsp cinnamon
Mix together: 1 t. vanilla	dash salt
1 Tsp powdered ginger or 2 t.

Combine both mixtures well and chill in serving bowl.
Serve with ginger snaps.

Ruth/ Michigan

1 8ounce package of cream cheese,	2 Cups pizza cheese
-Softened	Italian Seasoning
1 Cup pizza sauce

In flat dish spread the soften cream cheese then top with pizza sauce, then the cheese sprinkle the amount of Italian Seasoning you would like on it and Bake at 350 for 20 minutes. It works great dipping crackers, chips, and bread sticks.

Ingredients in a marinade can be varied, but it important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavour. Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavourful marinade.

1 Cup olive oil	1/2 Cup Wine, red or white
2 Tbl Soy sauce	1/4 Cup Lemon juice
Coarsely ground pepper	2 garlic cloves, sliced
1 Tsp Italian seasoning if desired	2 Tbl Freshly chopped herbs
1 Tbl Worcestershire sauce	1 Tsp sugar
1/2 Cup Sherry vinegar

Place all ingredients in glass screw-top jar; shake vigorously.
Arrange meat in shallow glass dish; pierce with a fork.
Pour marinade over meat; turn to coat.
Cover and refrigerate several hours or overnight, turning meat occasionally.

Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =65&viewtype=2&sortstring=

1 Can Campbell's Tomato Soup	1 Cup Yellow Mustard
-(condensed)	1/4 Cup Apple Cider Vinegar
1/2 Cup Brown Sugar

In small sauce pan heat soup (not diluted), brown sugar, and mustard to a slow boil. Add enough vinegar to get a tang from the sauce-- to taste. Continue at slow boil until sauce thickens enough to coat the back of a spoon.

Serve with ham as a side or as a condiment for ham sandwiches--- you will notice no fat in this sauce, just lots of taste.

This is an old family recipe-- please enjoy.

Recipe Link: http://groups.msn.com/FullCircleofFriends

3/4 Cup sunflower seeds,	1 Tbl finely chopped radish
-(untoasted and unsalted)	1/4 Tsp salt or to taste
1 Cup unflavoured yogurt	dash garlic salt
3 Tsp finely chopped green onions	dash pepper

In small ungreased cookie sheet, roast sunflower seeds at 300 degrees F. until lightly browned - about 15 minutes, stirring occassionally.

Grind sunflower seeds.

In bowl, combine all ingredients thoroughly.

Chill, covered, until serving time.

Serve with an assortment of crisp raw vegetables or chips.