Curried Pumpkin Dip
1 can of cooked pumpkin
¼ cup white wine
1 lb. of cream cheese
2 tbsp curry powder
½ teaspoon white pepper
½ teaspoon salt

Combine all of the ingredients in a food processor and puree until smooth.  This dip is a great alternative to the usual ranch and bleu cheese dips.  Substituting fat free cream cheese makes it a great choice on the lighter side.  Serves 20.

Gingersnap Apples
2 lb. apples
6 ounces gingersnap cookies
2 tbsp butter
¼ cup brandy
2 tbsp lemon juice
2 tbsp triple sec
2 tbsp sugar

Peel, core and slice the apples.  Melt the butter in a sauté pan and sauté the apples until they are warm and coated with the butter.  Add the brandy, triple sec and sugar - sauté on a low heat until the sugar is melted.  Crush the gingersnaps and add to the apple mixture.  Toss until the entire mixture is warmed and spoon over vanilla ice cream.  Serves 4.

Burgundy Vegetable Stew
1 lb. quartered bliss potatoes
1 lb. peeled, large cubed sweet potatoes
½ lb. quartered mushrooms
1 lb. peeled, large cubed turnip
1 lb. peeled, large cubed hubbard squash
1 lb. peeled, large cubed carrots
1 cup diced celery
1 diced onion
2 cups Burgundy wine
1 tbsp. leaf thyme
¼ cup melted butter
3 vegetable bouillon cubes
1 teaspoon Bell’s seasoning

Sauté all the vegetables in a 6-quart pot with the butter and herbs for 5 minutes.  Fill the pot with water to within 2 inches of the rim and add the wine and bouillon cubes.  Simmer the stew on low heat, stirring occasionally for 1 ½ to 2 hours and thicken before serving with 3 tablespoons cornstarch in ½ cup cold water.  Serves 10.

Balsamic Roasted Potato Salad
5 lbs. red potatoes
1 cup olive oil
2 tbsp fresh rosemary
1 tbsp black pepper
1 tbsp salt
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julienned
1 Spanish onion, julienned
1 cup balsamic vinegar

Cut potatoes into 4 or 6 pieces.  Toss with salt, pepper, olive oil and rosemary.  Spread them out on a sheet pan and roast at 425 degrees until golden brown, about 1 – 1-½ hours. Toss with peppers, onion and vinegar while still hot.  Keep and serve at room temperature.  Serves 20.

Fruit Salsa
1 can Dole tropical fruit salad
2 tbsp limejuice
1 tbsp chopped cilantro
1 cup diced cantaloupe
1 cup diced honeydew melon
2 jalapenos, diced & seeded
1 tbsp sugar
1/4 tsp salt

Drain the juice from the canned fruit and puree in food processor.  Add the remaining ingredients and stir well.  Serve chilled with grilled and spicy foods.  Serves 10.

Grilled “Steak” Mushrooms
4 whole Portobello mushrooms
¼ cup olive oil
1/8 tsp salt
1/8 tsp garlic, finely chopped

Remove any stems and wipe the mushrooms clean with a damp paper towel.  Mix oil, salt and garlic, coat mushrooms.  Marinate for about an hour and grill until they start to soften, about 2 to 3 minutes on each side. Slice the mushroom to top regular burgers or serve whole on a toasted bun as a delicious, healthy alternative to burgers.  Serves 4.