Chicken Salad with Pecans and Bacon

1 tablespoon lemon rice

1 1/2 cups mayonnaise

4 cups cooked and diced chicken breasts

1 cup celery, diced

1 cup pecans, toasted and chopped

1/2 cup dried cranberries

Salt, black pepper, and white pepper to taste

1 (3-ounce) jar real bacon bites

Combine lemon juice and mayonnaise. Blend well. Combine mayonnaise mixture with remaining ingredients except bacon bites. Serve on lettuce leaf, and sprinkle with bacon bits.

Serves 6 to 8.

Sesame Asparagus Roll Ups

12 fresh asparagus spears

12 slices white bread, with crusts removed

1/2 cup crumbled blue cheese

1 (8-ounce) package cream cheese, softened

1 stick butter, melted

1 tablespoon sesame seeds.

Preheat oven to 375 degrees. Trim each asparagus spear to 6 inches long. Flatten bread between waxed paper with a a rolling pin. Mix blue cheese and cream cheese together, and spread on bread. Place an asparagus spear on each piece of bread; roll up. Dip each sandwich in melted butter. Place on an uncreased baking sheet, and sprinkle with sesame seeds. Bake for 15 minutes or until golden.

Yield:12 sandwhiches

Blond Brownies

1/2 cup butter, melted

1 (16-ounce) package brown sugar

3 eggs, beaten

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1 cup pecans, chopped

Preheat oven to 375 degrees. Cream butter and sugar. Add eggs and vanilla. Add flour, baking powder, and salt. Stir in pecans. Pour into a 9 x 13-inch pan. Bake for 30 minutes. Top with Caramel Icing. Serve with coffee-flavored ice cream and commercial caramel sauce.

Yield: 24 squares