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Yield: 4 Servings

4 chicken breast halves

1 without skin

2 t dijon mustard

3 1/2 T white wine vinegar

2 t garlic --,Minced

2 t honey

1 1/3 T fresh thyme,or 2 teaspoons

1 -- minced,Dried

1/3 t coarse salt

1 1/3 ds red pepper flakes

1 T olive oil

4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap;

sligtly flatten upper portion of each breast with the broad side of a

chef's knife to promote even grilling. Place breasts in a shallow

glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme,

salt and pepper flakes in a small bowl; stir with fork to combine.

Add oil a little at a time and whisk to combine marinade. Pour

marinade over breasts. Cover with plastic wrap and marinate in

refrigerator,turning once or twice in marinade, for at least 2 hours,

or up to 4 hours. Remove breasts from marinade, scraping any bits

clinging to chicken back into the shallow dish. Transfer all marinade

to small saucepan and bring to a boil; reserve. Lightly grease grill

rack with cooking spray. Preheat grill. Place breasts on grill. Cook

covered with lid, basting frequently with marinade, until tender,

approximately 5 to 6 minutes on each side.

Yield: 4 Servings

1/3 c dry sherry

1 T gingerroot,Minced

1 T low sodium soy sauce

1 t honey

1 cl garlic,Minced

1 lb tuna steaks cut into 4

1 pieces

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup

Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.

Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat Grill Arrange Tuna On Grill With Thickest Portions To The outside. Turn Steaks Over & Baste With Marinade.
Serve Immediately With Warm Marinade.

Yield: 8 Servings

21 oz pie filling,apple or cherry

1/3 c sugar,brown,packed

1/2 t cinnamon

1/4 t nutmeg

2 T lemon juice

1/2 pk cake mix,yellow (18.5 oz) approx.,2 cups

1/2 c butter (or margarine),cut in this,Slices

1 whipped topping (or ice cream)

1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch

baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon

juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices.

2. Preheat grill on medium for 10 minutes, then turn left side of

grill off and invert a baking pan on left cooking grid. Place baking

pan on inverted pan. Close lid and bake 55-65 minutes, or until

browned and bubbly.

3. Let stand until warm. Serve topped with whipped topping or ice

cream.

• 1/2 c butter,softened
• 1/2 c shortening
• 2 c sugar
• 5 lg eggs,separated
• 2 1/4 c all-purpose flour
• 1 1/4 t baking soda
• 1 c buttermilk,plus 2 tbsp
• 1 t almond extract
• 1/2 t vanilla extract
• 1/2 t butter flavoring
• 1 c flaked coconut
• 1 c slivered almonds,toaste and chopped

• 8 oz cream cheese,softened
• 1/2 c butter
• 6 c powdered sugar
• 1 t vanilla extract
• 1 c slivered almonds,toasted and chopped
• 1 c flaked coconut,toasted

COOKIES =========
2 c all-purpose flour,Sifted
1/2 c Sugar
1/4 t Salt
1 c Butter
3/4 c unblanched almonds,Grated
2 t Vanilla
FROSTING ========
6 T Butter
1/3 c Half-and-half
2/3 c brown sugar,Packed
2 c Confectioners' sugar
1/2 t Vanill pistachio nuts,Chopped For garnish

1. Heat oven to 350 degrees. For cookies, sift flour, sugar and salt
into bowl. Cut in 1 cup butter with pastry blender until mixture
resembles coarse crumbs. Blend in almonds and vanilla. Work mixture
with fingers until a ball of dough is formed. Then shape into 1-inch
balls.

2. Place balls on greased cookie sheets; make a depression in center of
each cookie. Bake about 8 minutes; remove from oven. Dent again and
bake about 8 minutes longer; cool.

3. For frosting, blend 6 tablespoons butter, half-and-half and brown
sugar in saucepan. Boil 2 minutes, stirring constantly; remove from
heat. Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and thick.

4. Fill depressions in cookies with butterscotch frosting and sprinkle
frosting with nuts.