Cranberry Salsa

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Swiss Cheese Fondue

CHEESE FONDUE

1/2 lb. Swiss cheese, shredded 1/2 lb. Cheddar cheese, shredded 1 tbsp. flour 1 cloves garlic, halved 1 c. sauterne (white cooking wine) 1 tbsp. dry sherry French or Italian bread, cut into bite size pieces Toss cheese with flour to coat. Rub inside of fondue pot with garlic halves. Pour into sauterne and warm until bubbles start to rise. Stirring constantly add cheese a handful at a time until completely melted. Stir in sherry. If fondue becomes too thick, pour in a little warmed sauterne. Serve by dipping bread pieces into cheese fondue.

Chicken Cream Cheese Quesadillas

3 cooked chicken breasts
1 block cream cheese
1 can green chilies or jalapenos
flour tortillas
butter

Cook chicken and shred. Mix in cream cheese and green chilies. Spread part of mixture between 2 tortillas. Spread outside with butter. Brown on both sides. Cut with pizza cutter.