1 8-oz. cream cheese, softened
1/2 cup sour cream
1 10 oz. can white chicken, drained
2 Tbls. sherry
2 Tbls. minced dried onion
1 tsp. chicken bouillon
1/4 tsp. garlic powder
1 1/2 cup shredded sharp cheddar
Chopped toasted pecans or slivered almonds

Add all ingredients except nuts to a mixing bowl. Mix well and pour into a shallow baking dish. Bake at 350° for 25 minutes. Add toasted nuts and serve immediately with assorted crackers, pita chips or cocktail breads.

Gorgonzola Pasta
A dish worthy of any special occasion! Throw in a green salad and loaf of hot, crusty bread for a spectacular meal ready in 30 minutes or less.

2 cups heavy or whipping cream
6 oz w. Gorgonzola, crumbled
1 lb. penne rigate
3 oz. sliced prosciutto,
halved lengthwise and thinly sliced crosswise
1/3 cup chopped fresh parsley

Briskly simmer cream in a 1 1/2 or 2-quart heavy saucepan until reduced to about 1 1/4 cups, 10 minutes or so. Reduce heat to low and add cheese, whisking until melted. Do not let boil. Remove pan from heat.

While mixture is simmering, cook pasta in a large pot of boiling salted water. Drain in a colander and return pasta to pot. Pour sauce over pasta and toss with prosciutto, parsley and pepper to taste. Serve immediately. Serves 4.

1 large can peaches, drained, juice reserved
1 large can pears, drained, juice reserved
1 large can plums (may use equivalent amounts of sweet cherries,
canned or frozen), drained, juice reserved
1 cup white raisins
1/2 cup sugar
4 Tbls. tapioca
1 large raspberry gelatin mix
2 cups boiling water
1 Tbls. lemon juice
1 cinnamon stick
2-3 cooking apples, peeled, cored and cut into 1-inch pieces

Cut all canned fruit into bite sized pieces and set aside. Mix raspberry gelatin with 2 cups of boiling water, set aside. Place drained juices in a large heavy pan and add sugar, tapioca, lemon juice, cinnamon stick, and dissolved gelatin. Bring to a boil and reduce heat to a simmer; continue cooking for 30 minutes, stirring occasionally.

While juice mixture is simmering, place apples in 1/4 cup of water and cook over medium heat until tender. When juice mixture has cooked the allotted time, add apples including cooking juices and all of cutup fruit. Bring to a boil once more, remove from heat and cool. When cool, chill in refrigerator until ready to serve, up to 2 weeks. Serve chilled. Makes 20 servings.