(LONG) OK, since this thread came back up,and I have the day off, here's what is in my file box (most of which I can't have anymore, but what the h?)

Cold Cherry Soup (Scandinavian? -- too much work for any but special occasions)

21/2 lb. fresh dark cherries
5 c. water
4T. sugar
1/3c. white wine
jiuce of 2 lemons

(use enamel pan) Boil pitted cherries w/ water & sugar; simmer 15 - 20 min. Puree & sieve cherries & return to liquid. Add wine & lemon juice; adjust sugar.

Chill; garnish w/ whipped cream & cherry halves.

(Pink) Rose Petal Wine 1 qt. rose petals, packed down tight
1 gal. boiling (filtered) water
3 lb. sugar
2 cakes yeast, or equivalent (wine yeast best)

Pick sweet (pink) rose petals -- use fragrant ones. Pour water over petals in glass or enamel vessel & let stand 24 hours. Squeeze out liquid; add sugar & yeast. Let work 6 weeks in vessel (sealed w/ air trap); siphon & bottle. A lotta trouble, but it tastes like that song: "Strawberries, cherries, and the angels kissing spring ..."

Pecan Pie

9 inch pie shell -- recipes above are better than mine preheat oven to 375

3 beaten eggs
3/4c. dark corn syrup or light molasses
1/4t. salt
3/4c. sugar
1c. pecan halves

Combine ingredients; pour into shell; bake 40 - 50 m. until filling is set.

Asparagus Dip This is a real treasure when tips are prime.

1T lemon juice
1T coarse, Dijon-style mustard
2T grated parmesan cheese (or more, to taste)
1t paprika
1/2t dried dill weed ( I have used fresh; works)
1/2t minced fresh garlic
1/4c plus iT mayo
1 lb. asparagus

Combine all ingredients except Asparagus in small mixing bowl; cover and refrigerate for an hour to marry flavors, but serve at room temperature. Snap asparagus spears; nuke lightly and serve with dip. (makes 2/3c.) (Can also chill spears and serve cold.)

Well, I've only made a dent in my file. I had a buncha "Clippers" that are "keepers," but it's too much and I'm gonna take 'em out.

Max, who is going to index and write up a t of c.?? You need a librarian!