2 cups chopped cooked chicken breast

1 medium apple cut into bite-sized pieces

1 cup dried cranberries

1/2 cup thinly. sliced celery

1 cup mayonnaise

2 teaspoons fresh lime juice

1/2 teaspoon curry powder

Combine first 5 ingredients in a large bowl. Combine mayonnaise, lime juice, and curry powder; add to chicken mixture, stirring well. Chill throughly.

Serves 6.


2 (1-pound) bunches trimmed asparagus

1 cup mayonnaise

2 tablespoons fresh lemon juice

2 1/2 tablespoons prepared yellow mustard

1 1/2 teaspoons sugar to to taste

Steam asparagus 5-8 minutes in vegetable steamer. Immediately plunge into ice water. Drain and set aside. Make sauce by combining mayonnaise, lemon juice, mustard, and sugar with a wire whisk. Wait 2 minutes. Taste, and add more lemon juice if needed. Pour over asparagus.

Serves 8-10


1 cup Swiss Ichsee, grated

1 cup Parmesan cheese, grated

1 1/2 sticks unsalted butter

1/2 cup pistachio nuts, finely chopped

1 loaf fresh French baguette

In a food processor, mis cheeses and butter about 30 seconds until a thick paste is formed. aAdd a little heavy cream if it too thick. Stir in pistachio nuts. Slice bread crosswise into 3 of 4 sections. Pull out soft insides and stuff with cheese mixture. Reform into single load. Wrap in plastic wrap and chill. Slice into 1/2-inch pieces.

Serves 8.

Ice Cream Fantasy

1/2 gallon container Breyer’s vanilla ice cream (or any natural vanilla ice cream)

1 bag pepperidge Farm Bordeaux cookies

1 cup toasted pecans, crossly chopped

1/2 cup Cream de Noyeaux (pink dessert liqueur)

Mix all ingredients together, refreeze. Serve with whipped cream.

Serves 8 to 10.