APPETIZER
Use by itself or with cream cheese on your favorite cracker for a taste tempting treat.

BBQ SAUCE
1 Jar Apricot-Pepper Jelly
1/3 C. Catsup
1/3 C. Distilled Vinegar
1/2 C. Brown Sugar
2 Tbs. Soy Sauce
3 Cloves Garlic
2 Tsp. Sugar
1 Tsp. Salt
Dash of fresh ground pepper
3-4 lb. meaty spareribs

COCKTAIL SAUCE
Warm Apricot-Pepper Jelly in a fondue pot or chafing dish with cocktail franks (1 lb. of meat to 1 jar of jelly.)

GLAZE for Ham, Pork or Chicken
While cooking, baste ham, pork, chicken or duck with Apricot-Pepper Jelly. Remove meat from pan when done & de-glaze pan with a mixture of dry vermouth and water (1 part to 1 part) Cook to reduce liquid to 1/2. When serving, spoon pan juices over meat.

HAWAIIAN CHICKEN or PORK
Bake chicken or pork. When half cooked remove fat from pan. Warm 1 jar of Apricot-Pepper Jelly and mix with one can of drained Pineapple chunks. Pour over meat, complete cooking. Variations: add soy sauce or catsup to taste.

STUFFED CELERY
Mix Apricot-Pepper Jelly with cream cheese and fill celery stalks.

FRUIT DIP
Combine Apricot-Pepper Jelly with sour cream or cream cheese and dip slices of apples, pears or other fruits and melons.

FRUIT SALAD
Mix 1 part Apricot-Pepper Jelly with 2 parts whipped cream or sour cream & fold into fruit.

SPREAD
Use Apricot-Pepper Jelly over brie and bake until melted.

CREPES, BLINTZES & OMELETS
Mix Apricot-Pepper Jelly with sour cream or whipped cream and use as a filling. Variation: fill crepes or blintzes with french vanilla ice cream and top with above mixture.

SWEET AND SOUR SAUCE
Combine 8 oz. Apricot-Pepper Jelly with 3/4 cup of water in a sauce pan. Heat until jelly melts then add a mixture of 1 tbs. each of catsup, soy sauce and cornstarch. Cook until thick.

WONTON DIP
Warm Apricot-Pepper Jelly, add a few drops of rice vinegar and/or soy sauce. You can also use Apricot-Pepper Sweet and Sour Sauce.

USE AS CONDIMENT WITH MEATS
By itself with meats or add soy sauce or dijon mustard.
Mix with mint jelly for lamb.
Mix with applesauce for pork.
Mix with cranberry sauce for poultry.
Spice with curry powder or ginger.

SUN-DRIED TOMATOES

BOWTIE PASTA WITH CHICKEN TOSS
1 lb. package of bowtie pasta
2 cooked chicken breasts (cut into small cubes)
1 cup broccoli florets
1 cup California Cuisine sun-dried tomatoes in oil, julienne cut
4 tbs. oil from the tomatoes
1 cup Parmesan cheese

Serves 4, ready in 20 minutes

Cook pasta until almost done (pasta should still be chewy) Put broccoli into pot with pasta and cool for 3 minutes or until a knife slips into the broccoli. strain pasta and broccoli. Toss all ingredients together in a large serving bowl.

CORN SALAD
1 can whole kernel corn
1/4 cup finely cut red onion
1/4 cup diced scallions (green onion)
1/4 cup chopped cilantro
1/4 cup California Cuisine julienne cut sun-dried tomatoes, diced into small pieces
Lemon juice from 1/2 of a lemon (remove seeds)
Lime juice from 1/2 of a lime (remove seeds)
Salt & Pepper to taste

Mix all ingredients together. Refrigerate for 20 minutes. Serve as a side dish with fish, chicken or beef. Use as a topping for tostadas or as a relish for dipping with corn chips.

SUN-DRIED TOMATO SNACKS
Unsalted crackers
Cream cheese (soften)
California Cuisine sun-dried tomatoes in oil

Use as a snack or for parties.

Spread cream cheese on cracker. Top with California Cuisine sun-dried tomatoes in oil. Place on decorative dish and serve.