10 ounces cold smoked salmon zest of 1 lemon 1 pinch salt and white pepper 1/2 bunch dill — leaves picked and chopped 7 fluid ounces light cream 2 ounces butter — melted 1/2 bunch chervil — finely chopped 1/2 bunch chives — finely chopped 1/2 bunch parsley — finely chopped To serve: — toasted
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1/2 pound cream cheese — at room temperature 4 ounces smoked skinless trout fillet — (1 fillet), flaked 1 1/2 tablespoons capers — coarsely chopped 1 tablespoon minced flat-leaf parsley 1 tablespoon minced shallot 1 teaspoon finely grated lemon zest Freshly ground pepper To Serve: — Bagels and sliced tomatoes In a medium bowl, using
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12 – 14 oz brie 1 small jar (approx 7 oz) preserved chestnuts 1/2 cup pitted dates 1/2 cup water 1/4 teaspoon nutmeg 1/4 teaspoon ginger Pinch of salt 2-3 grinds of black pepper (optional) 1/2 cup dried cranberries 1-2 tablespoons demerara or light brown sugar Preheat the oven to 350 degrees. Using the edge
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1 cup Hellmann’s® or Best Foods® Real Mayonnaise 1/4 cup Bertolli® Traditional Basil Pesto 1/4 cup sour cream In small bowl, combine all ingredients. Chill 1 hour. Serve with your favorite dippers. Makes: 1-1/2 cups dip Pyrex Prepware 3-Piece Glass Mixing Bowl Set

2 cups plain yogurt 1/4 cup honey 2 tablespoons lime juice 1/2 teaspoon grated lime peel Assorted fresh fruit Whisk first 4 ingredients in a bowl. Refrigerate until serving. Serve with fruit. Makes 2 cups. Anchor 3-Piece Measuring Cup Set

1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons water 1 teaspoon fresh lemon juice 1/2 cup crumbled Gorgonzola cheese Combine mayonnaise, sour cream, water and lemon juice in small bowl; mix well. Stir in cheese. Makes 1 cup. Pyrex Prepware 3-Piece Glass Mixing Bowl Set

1/3 cup chickpeas 1/3 cup pinto beans 1/3 cup dark red kidney beans 1 tablespoon minced garlic 1 zucchini — sliced 1 handful sun-dried tomatoes 1/3 cup tahini 1/3 cup olive oil To serve: — Several whole wheat or soy pitas Throw all of the ingredients in a food processor or blender. – Pulse until
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1 cup plain yogurt 1 clove garlic, minced 1/2 cup mayonnaise 1 cup sharp cheddar cheese, granted 1/4 cup Parmesan cheese, grated. Combine all ingredients and chill for about two hours before serving. Alpha Grillers Garlic Press and Peeler Set.

2 lb chicken livers 1/2 lb bacon cooked crisp and crumbled 1 cup chicken stock (preferred) or bouillon 1 large white or yellow onion cut into 8th; ‘s 2 stalks celery with tops cut into sections 1/4 bell pepper 1 clove garlic peeled & sliced 1 teaspoon heaping thyme 1/4 teaspoon sage 1 pinch rosemary
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