I have used this cookbook many times over the years, and we have liked every recipe tried.
2 recipes that I recently made out of here and were well received are:

Frosty Fruit Dip

In a small bowl, combine 8 oz. cream cheese, softened and an 8 oz. carton fruit flavored yogurt; blend well. Serve with fruit dippers or fruit kabobs. Store in the fridge tightly covered. Makes 2 cups.

Pumpkin Pot Pourri

1 16 oz. can (2 cups) pureed pumpkin
3 cups water
3 chicken boullion cubes
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash pepper
1 cup raisins
2 cups cooked rice
2 tablespoons butter
1/2 cup chopped celery
1/3 cup chopped onion
2 1/2 oz. jar sliced mushrooms, drained (optional-- I omitted these)
2 cups half and half

In a large saucepan combine pumpkin and water; mix well. Stir in boullion cubes, salt, cinnamon, nutmeg and pepper. Heat until boullion dissolves. Add raisins and rice; simmer. In a skillet, melt butter. Saute onion and celery until crisp-tender. Stir into pumpkin mixture; simmer until hot and flavors are blended, about 15 minutes. Add cream before serving; heat until hot. The soup thickens as it stands. Serves 10. ( )

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