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2 tablespoons firmly packed brown sugar
2 tablespoons coarsely chopped pecans or almonds
1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)
1 firm-ripe whole brie cheese (8 ounce)
Crackers
Apple and pear slices
1 cup nonfat sour cream alternative
1 cup reduced-calorie frozen whipped tooping thawed
1/3 cup pitted dates chopped
8 ounces unsweetened crushed pineapple (1 can) well drained
1/8 tsp ground nutmeg
16 ounces grilled salmon fillet
24 ounces softened cream cheese
4 tablespoons pur�ed yellow onion
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon pur�ed garlic
1/2 teaspoon salt
2 teaspoons white pepper
2 teaspoons hickory Liquid Smoke
36 shrimp, boiled and peeled
1 envelope unflavored gelatine
1 1/2 cups tomato juice
1 teaspoon grated onion
1 tablespoon Worcestershire sauce
Dash of celery salt
Dash of garlic powder
Dash of Tabasco� sauce
Salt and pepper
Juice of 1/2 lemon
2 tbsp margarine
1 sm onion, chopped
1 clove garlic, minced
1 1/2 cup sliced mushrooms
1/2 tsp tarragon
1 cup blanched whole almonds
1 tbsp lemon juice
2 tsp soy sauce
1 ds white pepper
2 tbsp cream cheese, optional