Recipe 1 - HERBY CHEESE SPREAD

2 Cubes Margarine	1/4 Tsp Dill
16 Ounces Cream Cheese	1/4 Tsp Marjoram
1/4 Tsp Salt	1/4 Tsp Lemon Pepper
1/2 Tsp Basil	1/4 Tsp Lemon Pepper
1/4 Tsp Thyme	3/4 Tsp Onion Finely Chopped
1/4 Tsp Oregano	1 Tsp Garlic Minced
2 Drops Green Food Coloring Optional

Place cream cheese and margarine in food processor, (mixer or blender), and process until combined. Add remaining ingredients and process until incorporated. Line a pretty mold or a not so pretty mold with damp cheesecloth, dump mixture in and place in refrigerator to firm up. This spread may also be frozen for up to 31 days or a month whichever comes first. When you get ready to serve the cheesecloth will help you easily remove from the pretty or not so pretty mold, i.e., lift out by raising cheesecloth on each side. Remembering that presentation is important we usually shove a couple of lettuce leafs around the edges of half of the spread. One time we threw caution to the wind and picked three African Violet blossoms to set on the lettuce. We suggest you serve this with a mild cracker like a Triscuit as a stronger flavored one will fight with the spread flavors. Oh and here's the really heart pounding thing about this spread, if you happen to have any left over use it on top of baked potatoes.  Enjoy!

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Recipe 2 - PARMESAN CHICKEN CHESTS

8 Half Deboned Skinless Chicken Chests	1 C. Bread Crumbs*
1 Cube Margarine	1/2 C. Parmesan Cheese Grated**
1 Tsp. Minced Garlic	2 T. Parsley

Preheat oven to 350 degrees. * STUFF'S Secret Ingredient: Toasted Garlic Bread Crumbs made by Old London are the "bestest." ** Yet another secret: You will also want to slice 8 thin slices of Parmesan to stuff in them chests. AND-D-D-D-D the directions are melt margarine with garlic in pan and sauté (classy word for simmer) over low heat for a few minutes. While you've got this sautéing thing going on clean the chests and pound each to a thickness of 1/4" to 1/8" thickness. You be the judge, decisions are not my strong suit. Salt each to personal preference. Combine crumbs, parsley and parmesan and set aside.  Dip chests in garlic/marg mixture and then into crumb deal. Be sure to coat well as a half naked chicken chest is less than attractive on a plate. Slap that thin parmesan slice on the chest and roll up so that slice is inside. Slap each chest in a Pam'd baking dish, cover with foil and refrigerate till ready to bake. Allow to set at room temp 30 minutes if you refrigerated before tossing in preheated oven.  And by the way bake the first 20 minutes with foil on......after 20 remove foil and bake till done another 15 to 20. If you feel chests are a little too pale turn broiler on for a couple.

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Recipe 3 - BEST EVER COFFEE CAKE

2 Eggs - beaten	1/4 C Milk
2/3 C Sour Cream	1/2 Tsp Salt
1/4 C Syrup	1 Tsp Soda
1 1/2 C Flour	1 Tsp Baking Powder
1 Tsp Vanilla
TOPPING:
1 Cup  Pecans - Chopped	1 T Flour
1 Cup  Brown Sugar	5 T Butter
1 1/2 Tsp Cinnamon

Preheat oven to 375 degrees Topping:  Combine last six ingredients and set aside, it doesn't matter if it's on the left or right side. Cake:  Next combine all remaining ingredients plus 1 cup of topping mixture using mixer. Pour batter into greased baking pan and top with remaining brown sugar pecan mixture. Bake 30 minutes or until toothpick comes out clean. May be served warm or cold what ever your heart desires.

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Recipe 4 - Outstanding Pasta Salad

1lb. Interesting Pasta	1 Can Sliced Olives
6oz. Evaporated milk	2 Tsp Garlic minced
1 Pkg Good Seasons Zesty Italian Dressing	1/4 Cup Cider Vinegar
1 Bunch Green onions chopped	1 Cup Olive Oil
1/2 Cup Parsley, fresh chopped	1 Jar Marinated Artichoke Hearts

There are 3 secrets to "outstanding pasta salad." 1. Coat the pasta with evaporated milk. 2. Dress a maximum of one hour before you are ready to serve as the dressing goes to the dressing heaven when you toss too far ahead. 3. Use your imagination as to what you put in salad, really anything you like goes. During the summer when the beautiful colored bell peppers are available I like to add at least one to add color. After cooking pour evaporated milk over pasta, toss and refrigerate until ready to add with other ingredients and dressing. Using a food processor, blender or mixer combine garlic, marinated artichokes and juice, vinegar and dressing mix. Slowly drizzle oil into blender, processor or mixer. Beat till all is combined, toss with salad and dump in pretty serving bowl. Top with different colors of bell pepper rings or parmesan.

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