Caramel Crunch Popcorn

20 cups popped popcorn (approximately 2 bags of microwave popcorn)
2 cups packed brown sugar
1 cup margarine
1/2 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 200=BAF. Place popcorn in a large roasting pan and set
aside. In 2-quart saucepan, combine brown sugar, margarine, corn
syrup, and salt. Cook over medium heat, stirring constantly, until
mixture comes to a full boil. Continue boiling without stirring until
candy thermometer reaches 238=B

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Fresh Tomato Dip

1 1/2 packages (12 ounces) cream cheese, softened at room temperature
1/4 cup mayonnaise
1 ripe tomato, cut into quarters
2 tablespoons chopped onion
2 garlic cloves
1 celery stalk, cut into chunks
2 tablespoons fresh lemon or lime juice
1 teaspoon sugar
1/2 teaspoon salt
3 to 4 drops hot pepper sauce, or to taste

Combine all the ingredients in a blender or food processor. Blend
until smooth. remove the dip to a serving bowl; cover and chill.
Makes about 2 cups. Note: Serve wi

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Dill Dip

1 cup mayonnaise
1 cup (1/2 pint) sour cream
1/2 cup chopped fresh parsley
1/4 cup finely chopped onion
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped fresh dill or 3 to 4 tablespoons dried dillweed

In a large bowl, combine all the ingredients; mix well and chill,
covered, for at least 2 hours before serving. Makes about 2 cups.

Note: All you have to do is add 1/2 to 3/4 cup of milk to this recipe
and you've got a fresh garden salad dressing.



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Yield: 4 Servings

3 Cups cucumbers -- chopped ,seeded & peeled
1 Cup green onion -- chopped
3/4 Cup radishes -- chopped
1/4 Cup fresh mint -- chopped
3 Tablespoons fresh ginger -- minced & peeled
3 Tablespoons fresh lime juice
2 Tablespoons sugar
1 Tablespoon minced garlic
1 teaspoon minced garlic
1-1/2 teaspoons sesame chili oil

Combine all ingredients in large bowl. Season with salt.
Cover and refrigerate until juicy, about 1 hour. Stir
before serving cold.

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This recipe doesn't sound like much - but the 2 tbsp of horseradish really
give it a great kick and make it a really nummy dip/spread.


11 oz. cream cheese
1 T. lemon juice
1 T. grated onion
1 t. Worcestershire sauce
2 T. mayonnaise
6 oz. chili sauce
2 T. horseradish
1/2 pound lump crab meat
Parsley

Let cream cheese come to room temperature. Mix in lemon juice, onion,
Worcestershire and mayonnaise. Spread in a 9" glass pie pan. Cover with chili sauce
mixed with horseradish. Add crab meat

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2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick

half-rounds. (You will have about 3 cups of onions) Heat the butter

and oil in a large saute pan on medium heat. Add the onions, cayenne,

salt and pepper and saute for 10

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