Olive Salad from Phyllis Sleeper

1 jar (7oz.) stuffed green olives, drained and chopped

1 can (5 3/4 oz.) pitted black olives, drained and chopped (I put my olives in an egg slicer to chop quickly.)

1 large tomato, cored, seeded and coarsly chopped

2 garlic cloves, minced

2 TBsp olive oil

2 tsp. red wine vinegar

1 pkg. (4oz.) crumbled feta cheese

In large bowl, combine all ingredients; mix well. Serve, or cover and chill until ready to serve.

Can be served as is or w/ crackers, toasted ita wedges or slices of french toast as an appetizer.

Tortellini with Artichokes and Beans from Nancy Caparulo

1 8-10 oz. box or bag of cheese tortellini

1 can quartered artichoke hearts

1 can cannelini beans

For Sauce:

3 Tbsp butter

3 Tbsp sifted (hah!) flour

2 C. chicken or vegetable broth

2 TBSP finely chopped flat leaf parsley

dash of nutmeg

½ tsp salt

pepper

1 ounce soft goat cheese

(1 Tbsp butter, melted)

Drain and rinse both the artichoke hearts and cannelini beans in a colander and keep them in the colander.

Cook the tortellini in boiling water according to package directions, less 1 minute.

While water is coming to a boil, make sauce.

Melt butter and add flour. Cook on medium heat just until it begins to color. Add broth in a steady stream, whisking constantly. Bring to a boil on medium then add parsley, nutmeg, salt and pepper. Cook at a slow boil for 15 minutes, whisking regularly. After the sauce thickens add the goat cheese and whisk to incorporate. If not using immediately, pour the extra tablespoon of butter on the top of the sauce to prevent a skin from forming. If using right away, keep on very low heat.

Christmas Green Salad from Nancy Caparulo

For 20 people or so:

2 heads Romaine lettuce, washed spun and torn into bite-size pieces
1 head green or red leaf lettuce (or a combination of endive, arugala, spring mix, etc), about 8 C washed & torn
Julienned colorful pepper - 1, for color
1 Can washed, rinsed garbanzos (optional)

Dressing (note: measurements approximate since I didn't use a formal recipe)
3/4 C good olive oil
1/4 C red wine vinegar or fresh-squeezed lemon juice
3-6 cloves garlic, minced
1+ Tbsp dijon mustard
1 Tbsp White Worcestershire
Sea Salt (or Kosher) and pepper to taste

2 Tbsp finely grated parmesan cheese

Mince the garlic and add to the oil and let sit all day or over night. When you are ready to serve, add the rest of the ingredients except the parmesan and shake or whisk well to combine. Broadcast the cheese across the top of the lettuce in a big bowl. Pour on and toss enough dressing just to moisten the greens - a soggy, boggy salad is not a good foil for a winter meal!

Amaretto Apricots from Linda Carpenter

Ingredients:

8 oz. cream cheese, softened

1 - 2 Tablespoons Amaretto (to taste)

1 pound dried apricots

salted almonds

Directions:

Mix cream cheese and Amaretto. Place teaspoon of cheese on each apricot and top with almond. I used a cake decorator tube to pipe out the cheese - worked pretty well.

Cheese Wafers from Linda Carpenter

Ingredients:

1 cup butter (room temp)

1 cup grated sharp cheddar cheese (8 oz)

2 cups flour

2 cups Rice Krispies

Directions:

Mix and make into balls the size of marbles, flatten on cookie sheet (use wet fork).

Bake at 400 deg. for 10-12 minutes until golden brown.

Savory Sweet Potato Casserole from Ginny Walker

Ingredients:

1 tablespoon olive oil

1 ½ cups chopped onions

1 each red and yellow bell pepper, minced

¼ cup garlic cloves, roasted, minced

4 cups mashed cooked sweet potatoes

¼ teaspoon cayenne pepper

½ teaspoon freshly ground pepper

½ cup sour cream

½ cup crumbled feta cheese

¼ cup pecan pieces

Directions:

Heat the olive oil in a heavy skillet over medium heat. Add the onions, bell peppers and garlic. Saute for 5 minutes or until tender. Combine with the sweet potatoes, cayenne pepper, black pepper, sour cream and feta cheese in a bowl and mix well. Spoon into an oiled baking dish and sprinkle the pecans over the top. Bake at 375 degrees for 25-30 minutes or until bubbly.

Broccoli Salad from Phyllis Sleeper

Ingredients:

1 large head broccoli [about 1 1/2 lbs.] cut into bite sized pieces
10 slices cooked and crumbled bacon
5 green onions sliced
1/2 cup raisins
1 cup mayonnaise
2 Tablespoons vinegar
1/4 cup sugar

Directions:

For dressing, mix together mayonnaise, vinegar and sugar in small bowl. Cover and refrigerate 2-3 hours. In large bowl mix together remaining ingredients. Pour in dressing.Toss.Top with canned French Fried Onions just before serving.