It was pretty darn good, just the right amount of sweetness. I dont like to cook things that feel like they will give you a cavity after one bite. I also made some extra mixture that was cooked on the stove in a saute pan and it came out good. My wife helped herself! The mixture would go good also on Filo dough sheets I am sure then finishing it off in the oven, but if it were me I would add the cooked mixture. Kinda like a fig baklava.

I have a really easy good recipe that comes out more like a jell-o jigglers so you can make it in a pan and cut into squares instead of having to use little cups: 1 box jell-o 1 packet Knox 1 c. alcohol (I use mostly vodka and maybe some Chambord or Apple Pucker depending on jell-o flavour) Water Make Jell-o as per the recipe, substituting 1 c. alcohol for 1 c. of cold water. (don't forget the Knox). Very easy and always a hit.

This is has been my favorite hot dog chili for several years now. You could make it sweeter by adding more sugar or substituting brown sugar for the regular sugar. * Exported from MasterCook * Hot Dog Chili from Aiken Pool Hall, Aiken, SC Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. hamburger meat 4 med onions -- diced/chopped 4 Tbsp mustard -- yellow 3 tsp sugar 2 tsp vinegar -- apple cider 2 tsp chili powder 1 cup catsup salt -- to season Break up the hamburger meat and put into a 4-qt. pan. Add enough hot water to make a thick mix. Stir until smooth. Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer. - - - - - - - - - - - - - - - - - - NOTES : The Aiken Pool Hall, Aiken, SC, is famous for having the best chili dogs in the area. Source: recipesource.com

While looking for an accompaniment to fajitas I came across this in "Fresh Ways With Vegetables." Think of it as either a side-dish or a warm salad. Either way, it's pretty good. Stir Fried Jicama w/Ginger & Cherry Tomatoes 1 jicama, about a pound 1 1/2 tbls peanut oil 1 tbls ginger, minced 1 garlic clove, minced 3-4 drops hot sauce 1/4 lb spinach, in pieces 8 cherry tomatoes, halved 1/4 tsp salt Black pepper 1/4 tsp sesame oil Peel jicama. Cut into half-inch julienne. In a wok, heat the peanut oil over high heat. When the oil is hot, add the ginger and garlic and stir fry them briefly, about 15 seconds. Stir in the hot sauce, then add the jicama and stir fry two minutes. Toss in the spinach and cook until it is wilted, about a minute. Add the tomatoes and stir fry until they are softened, about a minute more. Sprinkle the mixture with the salt and pepper. Stir in the sesame oil. Serve immediately. My notes: Use the big jullienne blade on the mandoline, which cuts smaller than half inch, but worked well. Used 12 grape tomatoes instead of the 8 cherries, which worked out perfectly. A quarter pound of spinach isn't near enough, should at least double it next time. 1/4 tsp sesame oil is a joke. Use more, or leave it out.