Hors-d'oeuvres and dip with the dip to start the dinner meal with entree, drink and dessert coming together for a tasty concert.

Dip for Crackers and Chips: take an extra large platter for serving 4-6 people

• 1 bottle of Cheese Dip (R)

• 5 slices processed cheese

• 12 sprigs fresh cilantro, fine-chopped

• 1/2 c lime juice, freshly squeezed

• 1 c fresh whole milk

• 1 tblsp cornstarch

• 1/3 c H2O, cold

• 1 large bag of potato chips (regular)

• 2 boxes of Christie (R) Cheesy Crackers

Instructions: Take a large saucepan with double boiler, fill with H2O and over HI to a boil, then take

cornstarch and H2O and dissolve completely, set aside. Add into the saucepan whole milk and cheese, both

processed cheese and cheese dip and finish off with cilantro and lime juice and lower over MED to simmer.

Serving: Transfer the dip into a decorative large serving bowl and add around Chips and Cheezy Crackers and serve before the meal. NB. Open the chips in a bag and crackers in a box just before serving.

Mackerel Entree: serves 4-6 people

• 2-3 cans of Mackerel, drained of tomato sauce

• 1/3 c of virgin olive oil

• 1 can, large of tomato sauce non seasoned

• 1 med. yellow onion, fine chopped

• 5 cloves garlic, pressed and fine chopped

• 3 tsp oregano

• 3 tsp basil

• 3 tsp blk pepper

• 3 tsp salt

Instructions: Take two tablespoons of oil and the prepped condiments and herbs and sautee over MED heat, then take the mackerel previously drained and fry for 10 mins, then add the rest of the olive oil and tomato sauce and season finally with salt & pepper.

Serving: Put in a chaffing dish and decorate with cilantro and basil and serve 2 pieces fish per plate.

Sunny-D (R) Drink: makes 4-6 people

• 2 l of Sunny-D (R) made with blood oranges + mango juice

• 700 ml Canada Dry (R) ginger ale

• 3/4 c lime juice, freshly squeezed

• 325 ml can 7-Up or Sprite

Instructions: Take a punch bowl or large pitcher with 4 l capacity and add in the juice or pop to make the punch.

Serving: Make enough for drinks around and also for the meal at the dinner table.

Cherry Pie: makes 4-6 people

• 1 l tin of whole cherries in their sauce

• 1 l pie shell, buttered on the inside

• 1 l tub or 2 cans of Cool Whip (R) for topping

• 1 reg bottle of maraschino cherries

Instructions: Take the frozen pie shell, thaw at room temperature over 1 hr, brush butter on the inside liberally and at the zig-zag edges, open can and deposit the cherry pie filling and proceed to cover 1 layer of Cool Whip (R).

Bake the pie for 45-55 mins at 375 deg C and remove from the oven, cool at room temperature and top each slice (makes 8 slices in total) with 1 maraschino cherry on top.

Serving: Take 6-8 large saucers and put each slice on each one and proceed to trim further with Cool Whip (R) around the base and top with 1 maraschino cherry a piece.