SUMPTUOUS STRAWBERRIES AND CREAM

Ingredients:
1 8oz. pkg. cream cheese
1/2 cup sifted powdered sugar
1 TSpn pure almond extract
(Beat these first three ingredients together)

large pkg strawberries

Cut off caps of strawberries and score (do not cut through!) into quarters.

Pipe creamed mixture into strawberries ... or skip the scoring step and just use the cream mixture as a dip!

WELL, HELLO DOLLIES!

1 stick butter or margarine
1 cup graham cracker crumbs
1 12 oz. pkg. chocolate baking chips
1/2 cup sweetened coconut flakes
1 14 oz. can sweetened condensed milk

Preheat oven to 350 degrees.

Melt butter in small saucepan. Mix it with graham cracker crumbs. Pat firmly into bottom of 13"x9" baking pan. Spread a layer of chocolate chips over crumbs. Next, add a layer of coconut flakes. Then, using a spoon, pour condensed milk (Borden's brand works best) over all evenly.

Bake until just brown, about 30 minutes. Cut into 1-inch squares while still warm (not hot). Good when kept refrigerated.

SARAH'S AWESOME ARTICHOKE DIP

Preheat oven to 350 degrees.

Use equal portions of mayo and parmesan with a can of artichoke hearts.

Mix and bake at 350 degrees until just brown.

Serve on crackers or mini pumpernickel breads. YUMMMMM!

Sarah notes: My  book club does a themed meal around the location or time of the book we've read. For example, we read Ha Jin's "Waiting," and then enjoyed a lovely Chinese meal. Our last few were Native American and Southwestern. This combines my gastronomic hobbies with my reading beautifully!

AMY'S BEST-EVER BRUSCHETTA

Preheat oven to 350 degrees.

Ingredients:
1 French baguette, sliced into 1/4" slices

SPREAD:
4 Roma tomatoes, chopped
1/2 cup minced, fresh parsley
1 green onion (or more to taste, Amy -- literally -- uses a whole bunch)
2 cloves minced garlic
1/2 cup grated asiago cheese
2 TBLspns olive oil
1 TBLspn lemon juice
1 TSpn sugar
dash of salt & pepper (optional)

Mix all ingredients (except bread slices) and bring to room temperature. Meantime, brush both sides of baguette slices with olive oil, place on wax paper-covered cookie sheet, and bake at 350 degrees for 12-15 minutes, turning half way through baking time. Cover baked slices with spread and serve. MMMMMMMM! Can't get enough of this one!

NORA'S FAMOUS BLACK BEAN SALSA

1 can black beans, drained and rinsed
1 can shoepeg corn, drained and rinsed
1 chopped tomato
1 red pepper, chopped finely
1 vidalia onion OR 1 bunch green onions, chopped finely
2 TSpn cumin
lime juice (juice from two limes, or 1/2 small bottle)
1-2 bunches chopped fresh cilantro
salt to taste (optional)

Mix  all ingredients together and serve with tortilla chips of your choice. This has become a NovelReaders staple. In fact, we're thinking of making this salsa mandatory at every meeting!

TERRI'S SASSY SHRIMP DIP

1 package Good Seasons Italian dry dressing mix
8 oz. cream cheese
8 oz. sour cream
1 small can of tiny shrimp

Mix well and serve with crackers or crudities.
Hint: Make a double batch. This dip is popular!

HOLLY'S 'CAN-DO' CRAB RANGOON DIP
(VERY easy and everyone thinks you really worked hard!)

3-4 TBSpn melted butter
1-8oz pkg cream cheese
2 TBSpn milk
1/4 TSpn garlic powder
6 oz canned crabmeat (drained & rinsed)
1 TBSpn chopped parsley or green onion
Grated Parmesan cheese
Kraft Sweet & Sour Sauce
20 wonton squares

Wontons:
Preheat oven to 375
Lightly brush cookie sheet with melted butter
Cut wonton squares in 1/2.  Arrange rectangles in  prepared pan. Brush with melted butter
and sprinkle with parmesan cheese.
Bake for 5-7 minutes until golden brown.
Cool on paper towels.
Repeat with remaining wontons.

Dip:
Place cream cheese in glass bowl and soften in microwave on high power for 1-2 minutes.
Stir in milk and garlic powder. When well blended, stir in parsley and crabmeat.
Heat 1-3 minutes longer until thoroughly heated.
Spread in pyrex pie plate. Top mixture with sweet & sour sauce.

Serve heated spread with wonton crackers.
NOTE: You can assemble this ahead of time (without sweet & sour sauce) and simply
reheat in the oven. I also often double this recipe because it's soooo good!

DIANE'S 'TO-BEG-FOR' PEACH BOMBS

1 prepared pie crust, deep dish
4 large peaches, washed
1 stick butter, melted
1 1/2 cups powdered sugar
1 TBSpn almond extract
1 egg, beaten

Preheat oven to 350 degrees. Wash and dry well four large peaches. Divide pie crust into four equal parts. Wrap 1/4 crust around each peach till completely covered/ Use any extra scraps to form leaves and stems. Place in ungreased 9"x13" pan and bake 45 min. or until crust is brown.

While peach bombs are baking, make the special sauce. Beat one egg until smooth. In a small sauce pan, melt one stick butter. Add 1 1/2 cups powdered sugar, 1 TBSpn almond extract, and the beaten egg. Cook until smooth, stirring constantly. Set aside.

To serve, place baked peach bombs in individual serving bowls and pour sauce on top.

DIANE'S FABULOUS FRUIT SALSA

2 medium tomatoes
1 cup diced, peeled mango (or substitute pineapple)
1 cup diced, peeled papaya
1/3 cup chopped green onion
3 TBSpns chopped fresh cilantro
1 small jalapeno chili, minced
1 1/2 TBSpns fresh lemon juice
1/4 TSpn salt

Blanch tomatoes in saucepan of boiling water for 20 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel off skin using sharp knife, then seed and dice tomatoes. Transfer to large bowl. Add all remaining ingredients and toss gently. Let stand 3 hours before serving.

NORA'S NUTS

1 egg white, whipped until frothy
1/4 TSpn salt
1 TBSpn orange juice
2/3 cup sugar
1 TBSpn grated or zest of orange rind (1 TBSpn is about 1 orange's worth)
1 TSpn cinnamon
1/2 TSpn dry ginger
1/2 TSpn allspice, optional

4 cups pecans
1 to 2 cups dried cranberries

Whip egg white.
Add all other ingredients, except nuts and cranberries, and mix well.
Add nuts and berries.
Spread in pyrex 9x13 or in jelly roll pan
Bake at 325 degrees for 20-25 minutes, stirring every 5 minutes.
The mix will keep for one month.

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