EASY DESSERT CREPES 1 1/2 c. flour 1 tbsp. sugar 1/2 tsp. baking powder 1/2 tsp. salt 2 c.

milk 1/2 tsp. vanilla 2 eggs 2 tbsp. butter, melted Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat wi th hand beater until smooth. Lightly butter 6-8 inch skillet (or use non-stick). Pour scant 1/4 cup of batter into preheated skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown, turn and cook other side until light brown. Stack with waxed paper between each. Keep covered. 12 crepes . FILLINGS: 1. Thinly spread apple sauce, sweetened strawberries, currant jelly or raspberry jam on warm crepes; roll up (be sure to fill crepes with the attractive side ou t). Sprinkle with powdered sugar. 2. Sprinkle sugar over frozen blackberries and thaw in covered bowl. Stir occasi onally and add sugar as needed. Roll blackberries in cold crepe and top with Coo l Whip. 3. 3/4 cup chilled whipped cream and 1/4 cup powdered sugar. Beat in chilled bow l until stiff. Fold in 3/4 cup sliced fresh strawberries. Spoon in about 2 table spoons into each crepe; roll up. 2 crepes per serving. Seam side down. Sprinkle with powdered sugar Chicken and Ham Stir Fry blends together some meat choices not usually found out side of chicken cordon bleu. But the taste is perfection! The crunchy fresh cele ry puts canned stir-fry veggies to shame. This dish is casual enough to serve to your family on a weeknight and special enough to bring out for company. Expect them to ask you for your recipe! Ingredients 1/4 cup soy sauce 1/4 cup dry white wine 1 tbp sugar 1 tbp cornstarch A few drops of olive oil 2 chicken breasts, chopped Equal amount of precooked ham, chopped 3-4 stalks of celery, sliced on a diagonal 1 can of sliced water chestnuts, drained 2 green onions, chopped A handful of almonds or cashews 2 cups of cooked rice Procedure Combine the soy sauce, white wine, sugar, and cornstarch in a bowl. Mix thorough ly to get rid of any lumps from the cornstarch. Set aside. Put a couple drops of olive oil in your wok or pan and put it on medium heat. Add the chicken to the wok and cook until the chicken is done. Then move the chicken to the edges of th e wok and add the ham. Cook the ham until it is heated through, and then move it to the side of the pan along with the chicken. Next add the celery to the cente r of the wok. Cook the celery until it is heated but still crisp. Push it to the side of the pan with the meats. Now add the water chestnuts. Cook and flip them until they are heated through and move them to the side. Next add the green oni ons. Cook about two minutes and then push all the food in the wok back to the ce nter and mix it together. Add in the nuts. Stir the sauce in the bowl one more t ime to make sure it has not clumped while it sat, and then pour it over the stir fry. Stir constantly to cover all the food evenly. Heat the whole dish a couple minutes and then serve it over the cooked rice. This recipe will serve 4. Cooking Tips

You can substitute apple juice or water for the dry white wine, if you prefer. F or a final touch, sprinkle rice noodles on top before serving. Accompaniments Chicken and Ham Stir Fry can be a meal all by itself, or you can make small serv ings of the ever popular Asian Lettuce Wraps as an appetizer. Or consider a soup side with the Asian Noodle Bowl. If you like these recipes, you may also like t he recipe for Fried Rice. Read on Asian Noodle Bowl Fried Rice Favorite Thanksgiving Dinner Recipes Wine Because you have both a white and red meat in this dish, try a wine that is both light and dark: a rose wine. Consider white zinfandel or a cabernet blush. Fresh Tomato Salsa Recipe Print Options Print (no photos) Print (with photos) Ingredients 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely d iced 1/2 red onion, finely diced 1 jalapeo chili pepper (stems, ribs, seeds removed), finely diced 1 serano chili pepper (stems, ribs, seeds removed), finely diced Juice of one lime 1/2 cup chopped cilantro Salt and pepper to taste Optional: oregano and or cumin to taste Method 1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them w ith your hands. Use a fork to cut up the chilies over a small plate, or use a pa per towel to protect your hands. Wash your hands thoroughly with soap and hot wa ter after handling and avoid touching your eyes for several hours. Set aside som e of the seeds from the peppers. If the salsa isn't hot enough, you can add a fe w for heat. 2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies m ake the salsa too hot, add some more chopped tomato. If not hot enough, carefull y add a few of the seeds from the chilies, or add some ground cumin. Let sit for an hour for the flavors to combine. Makes approximately 3-4 cups. Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or bl ack beans.