• 12 oz. "ready-to-eat" (pre-cooked) imitation crabmeat
• 12 oz. cream cheese
• 1 cup Kraft horseradish sauce (prepared horseradish sauce, not pure horseradish root!)
• 1 packet Good Seasons original Italian salad dressing mix
• approx. 1/4 cup salad oil (vegetable, canola, sunflower, etc.)

Chill for at least an hour before serving on mini-baguette toast or with crackers and vegetables.

• 2 cups water
• 8 bags black tea (preferably a strong, dark variety, such as English Breakfast tea)
  
• 1/2 gallon (8 cups) apple cider (filtered)
• 4 cups cranberry juice (cranberry cocktail permissible)
  
• 1 1/2 cup orange juice
• 1/4 cup lemon juice
• 2/3 cup brown sugar
• 6 allspice, whole
• 6 cloves, whole
• 2 cinnamon sticks
• 1/4 tsp ground nutmeg
• 2 Apples: Rome apples are definitely the preferred variety, however other baking varieties such as Cortland or Braeburn yield acceptable results. Do NOT use McIntosh, Golden and Red Delicious, or Granny Smith apples, as these varieties discolor excessively and quickly fall apart when cooked.

Before serving, remove whole spices (if a tea ball is not used, use a slotted spoon).

Makes 20-25 servings.

Great dessert idea! Once the wassail is gone, put the hot, wassail-flavored apple rings into small bowls. Top with a scoop of vanilla ice cream and serve immediately.

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"Alien Autopsy" Halloween Candy

• 12 oz. Butterscotch morsels
• 12 oz. White morsels
• 10 oz. White almond bark
• 1 1/2 cup Pastel mini marshmallows
• 1 1/2 cup Chow mein noodles

• 1 stick (8 tbsp) Butter or margarine
• 1 pkg Chili seasoning mix
• 1 tbsp Worcestershire sauce
• 1 tsp Frank's Red Hot sauce
• 1 cup Dry-roasted peanuts
• 1 cup Cheez-It crackers
• 6 cups Corn Chex
• 3 tbsp Sugar
• 3 tbsp Kraft "Macaroni and Cheese" powdered American cheese topping

Makes 8 cups.

• 1 lb Ground turkey
• 0.5 oz (1/2 packet) Williams Original No-Salt-Added chili seasoning
• 1 cup Water
• 1 15 oz can Contadina tomato sauce
• 2 16 oz cans Bush's chili beans

Makes 5 servings.
Nutritional Info Per Serving: 197 calories • 6.6 grams fat • 4.6 grams fiber • 4 Weight Watcher points

• 4 to 5 Medium-to-large red potatoes
• 1 Medium-sized onion
• 2 tbsp Sugar
• 3 strips Bacon
• 1/4 to 1/2 cup Vinegar
• 1/4 to 1/2 cup Water
• Salt and Pepper to taste

• 1 cup Butter
• 2 cups Sugar
• 1 tsp Vanilla
• 1-1/2 tsp Baking soda
• 2 tbsp Milk
• 3 Eggs
• 1 tsp Salt
• 1-1/2 tsp Cream of tarter
• 4 to 5 cups All-purpose flour
• 1 tbsp Crushed anise seed

• 12.5 oz Chunk chicken breast meat
• 1/2 cup (one 4 oz can) Diced green chilies
• 1 cup (one 8 oz can) Tomato sauce
• 1 tbsp Light Worcestershire sauce
• 2 tsp Prepared honey mustard (alternatively, substitute 1/2 tsp honey and 1-1/2 tsp yellow or brown mustard)

Mix all ingredients together well. Heat and spoon onto fresh hamburger buns.
Also makes a great dip with tortilla chips, or use to make great-tasting toastadas!

• 96 calories
• 1.2 g fat (2% DV)
• 0 g saturated fat
• 38 mg cholesterol (13% DV)
• 530 mg sodium (23% DV)
• 1.5 g sugar
• 1 Weight Watchers Point

• 1 pound chicken breast, cut into strips
• 2 tbsp olive oil
• 1 cup port wine
• 1 cup chicken broth
• 1 tbsp tomato paste
• 2 tbsp cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh thyme
• 4 medium carrots, chopped
• 2 stalks celery, chopped
• 1 cup dried mission figs, diced
• 1 cup seedless red grapes, halved
• 1/2 cup roasted and salted cashew pieces

In a large skillet, heat the olive oil over medium heat. Add the chicken strips and cook until starting to brown on all sides.

In a mixing bowl, blend the port wine, chicken broth, tomato paste, cornstarch, salt, pepper and thyme. Transfer chicken to a crock pot and combine with the carrots and celery. Pour contents of bowl over the top, then place figs on top.

Cover crock pot and cook on low for 6-8 hours, or until vegetables are cooked through.

Add the grapes, fold into stew, and cook another 7-10 minutes. Remove from crock pot to prevent grapes from overcooking.

Sprinkle the cashews on top before serving with couscous or pita bread.

• 1 to 1-1/2 lb chuck steak
• 1 tsp salt
• 2 cups red wine
• 1-1/2 cup sweet potato, cubed
• 1 cup cranberries, whole
• 1 cup mushrooms, sliced
• 1 cup turnip, diced (or substitute yellow onion)
• 1 cup wild rice
• 1 tsp ground sage
• 1 tsp dried chives, chopped
• 1/2 tsp fresh or dried rosemary
• 1/2 tsp black pepper
• 1/4 cup maple syrup
• Water (as needed for stew consistency)

Slice chuck into thin strips, cutting across the grain

Combine the sliced beef, salt, and red wine in a shallow dish or freezer bag, let marinate in the fridge overnight.

Transfer the beef and liquid to a slow cooker and add the remaining ingredients. Drizzle the maple syrup over it, then add enough water to cover the ingredients. Cover and cook on low heat for 7-8 hours (recommended) or high heat for 3-4 hours, until the flavors meld and the vegetables are tender.

Serve with slices of crusty sourdough bread or French baguette.

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"West African Style"
Spicy Peanut & Onion Dip

• 1 cup unsalted roasted peanuts
• 1 garlic clove, minced (or 1 tbsp garlic paste)
• 1/2 medium red onion, chopped
• 1 large tomato, chopped
• 3 tbsp tomato paste
• 2 tbsp brown sugar
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp lemon juice
• 1/3 cup peanut or olive oil
• Fresh parsley or cilantro for garnish (optional)

In a blender or food processor, grind the peanuts into paste. Combine all ingredients together in a large bowl. Stir until smooth. Garnish with fresh parsley or cilantro, if desired. Chill in refrigerator overnight.

Serve dip with sliced vegetables, pita chips, or crackers.

• 1 pound carrots, sliced
• 1/2 cup butter, melted
• 1 cup sugar
• 3 tablespoons flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 3 eggs

Cook the carrots until tender in salted water. Drain. Add the butter and mash the mixture. (It is easiest to mash in a blender or processor.) Mix together the sugar, flour, baking powder, vanilla and eggs. Add to the carrots and blend well. Pour into a greased 1 quart casserole and bake at 350 degrees for 45 minutes. Serves: 4 to 6.

Note: This recipe may be doubled but cooking time must be increased.