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Treat guests to a tasty party appetizer

June 6, 2008

For your next party, add something new to your repertoire of tried and true. This quick, delicious — and trendy — spread is a welcome addition to any occasion.

The bold ingredient combination in Beet & Blue Cheese Spread with Garlic Crostini creates a taste explosion that’s sure to wow guests. This yummy, nutty, cheesy appetizer stars a colorful layer of chopped pickled beets accented with citrusy orange zest. The garlic crostini adds a pleasant crunch.

Well-loved by chefs for their complex flavors, beets have become a stylish addition to starters, salads and sides on restaurant menus nationwide. This spread features ready-to-use pickled beets, a simple and tasty alternative to the hassles of starting from scratch, yet they still taste like homemade. The result is this show-stopper nibble that’s ready in about 30 minutes.

Serve the spread alone with assorted olives and mixed nuts at a cocktail party, or add it to a buffet at a friend’s party. Eithe

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Better-for-you Peanut Butter Pie

June 6, 2008

Looking for a rich, creamy dessert for a celebration or special occasion? Need a little splurge for dinner, but don’t want to turn on the stove or spend a lot of time on prep?

This heart-healthy, soy version of peanut butter pie tastes de

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Pay cost of convenience and you’ll get good health

June 6, 2008

If you could buy good health, would you?

Consider that the next time you pass by the wall of precut and prewashed vegetables at your grocer. You might balk at their steep prices, but if convenience is what it takes to get you eating more

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‘Almonds are in’

June 6, 2008

(NAPSA) — If you're looking for a little extra flavor, adding nuts is not a nutty idea. Whether slivered, sliced, roasted, blanched or whole natural, almonds add enough flavor, texture and sophistication to help turn many traditional dishes into haut

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TOP SECRET!

May 17, 2008

Top secret restaurant recipes was the theme of the recent Gourmette Dinner held at the home of Kathy Ehrheart with Diana Thurston Cross as co-hostess. The evening began with Pomegranate Martinis served with Cherry Tomatoes Stuffed with Mozzarella Che

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