Fresh Fruit in Season; -(apples, melons, kiwi, -strawberries) Cocktail toothpicks Cream Cheese Marshmallow Cream Combine fresh fruits in season. Use cocktail toothpicks to dip in equal parts of cream cheese and marshamllow cream mixed together. A delicious appetizer. Source: SHARE Colorado Cookbook 11/20/93

————————-ALL QUANTITIES APPROXIMATE————————- 8 To 16 Tomatilloes depending

On size. 12 Chiles (2_Serranos +

2 _Jalapenos + 8_Piquins) I

Typically use The serranos and jalapenos Green and the piquins red. 4 Cloves Garlic

1 sm Onion, really small, or half

Medium onion. 1/2 ts Salt

1/4 c Cilantro

Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast ‘em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they’re done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don't lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.] Source: Actually, my husband is the green-salsa preparer, so I sent him e-mail at work, requesting the recipe. Here’s the (slightly edited) reply

1/2 c Minute Tapioca

1 c Water

4 c Fruit juice*

4 c Fresh,canned or dried fruit

2 tb Honey

1/8 ts Salt

1 md Banana sliced

Vanilla or Almond extract to Taste * apricot, pineapple, pear, white grape Cook tapioca in water and juice until it begins to thicken. Add remaining ingredients, except banana. If using dried fruit, simmer until soft, Other fruits will be cooked enough when they come to a boinl. Serve hot or chilled with banana sliced on top. Delicious served alone or over cornbread or whole-wheat toast. **Natures Pantry Cookbook**