2 slabs baby back ribs, or spareribs

    1/2 teaspoon cinnamon

    1/2 teaspoon ground cloves

    1/4 teaspoon pepper

    1 cup Apple Wood Chips

    barbecue sauce (recipe follows)

 Preheat oven to 400F. Rub cinnamon, cloves and pepper into

 both sides of ribs. Place ribs on wire rack on baking pan.

 Bake for 3 hours until tender.

 Soak wood chips in water for 30 minutes. Prepare grill.

 Place apple wood chips directly in the center of hot barbecue

 coals. Baste ribs and place on grill above wood chips. Cover,

 grill and cook for 10 minutes. Turn ribs, baste again and cook

 another 10 minutes or until ribs are browned but still moist.

    Barbecue Sauce:

    2-15 oz. cans tomato sauce

    1/2 cup molasses

    10 cloves garlic

    2 tablespoons ground cumin

    2 tablespoons dry mustard

    fresh ground pepper

    1/2 teaspoon cinnamon

    1/4 teaspoon hot pepper flakes

    1/2 cup red wine vinegar

  Combine all ingredients except vinegar in saucepan. Simmer,

 covered, on low heat for 1 hour, stirring occasionally. Add

 vinegar to taste and simmer for another 15 minutes. Chill at

 least 24 hours, or until ready to use.

    1/ 2 cup sugar

    2 Tablespoons flour

    1/4 teaspoon cinnamon

    1/4 teaspoon salt

    1 teaspoon grated orange peel

    1/2 cup maple syrup

    1 Tablespoon butter

    1 1/2 cups cranberries

    3 cups sliced peeled apples

    Pastry for 2 crust 9 inch pie

  Combine first 7 ingredients. Cook 2 minutes, stirring until sugar

 dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices

 and cool. Pour into pastry-lined 9 inch pan. Make lattice strips of

 pastry dough over filling. Trim edges. Bake at 425F 40-45 minutes.

    1/4 cup freshly squeezed lemon juice

    2 tablespoons chopped fresh tarragon

    1/3 cup extra-virgin olive oil

    1/3 cup canola oil

    Salt and freshly ground black pepper

    2 Granny Smith apples, peeled, cored, and halved

    2 bulbs fennel, thinly sliced

  To prepare the vinaigrette: Whisk together the lemon juice, chopped

 tarragon, and olive and canola oils in a small bowl and season to

 taste with salt and pepper.

  To prepare the salad: Cut the apple into thin slices and place in a

 medium bowl with the fennel. Toss with the vinaigrette and season to

 taste with salt and pepper. Makes 8 servings.

    3 3/4 cups white bread cubes

    1 pound bulk sausage

    1 cup diced onion

    3/4 cup chopped celery

    2 1/2 teaspoons dried sage

    1 1/2 teaspoons dried rosemary

    1/2 teaspoon dried thyme

    1 medium Golden Delicious apple – peeled, cored and chopped

    3/4 cup dried cranberries

    1/3 cup chopped parsley

    1 cooked chicken liver, diced

    3/4 cup turkey stock

    4 tablespoons melted butter

  Preheat oven to 350F. Bake the whole-wheat and white bread cubes until

 evenly golden brown. Transfer toasted bread cubes to a large bowl and

 let them cool.

  In a large skillet, cook the sausage and chopped onions over moderate

 heat, stirring and breaking up the lumps until fully cooked. Add the

 chopped celery, sage, rosemary and thyme; cook for 2 minutes while

 stirring.

  Add the sausage mixture to the bread with the chopped apples, dried

 cranberries, parsley and reserved liver. Toss mixture well. Drizzle

 the stock and the melted butter over the mixture; toss stuffing well.

1/4 C. chopped onions

1/4 C. chopped celery

2 T. margarine

4 C. dry bread cubes

1/2 tsp. poultry seasoning

1/2 tsp. dried sage

1 C. diced, unpeeled apples

1/2 tsp. dried sage

Freshly-ground black pepper

1/2 C. chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender.

Combine onions and celery with all other dry ingredients. Add broth,

and toss. Use to stuff Cornish game hens, chicken or turkey.

Yields stuffing for a 10- to 12-pound turkey or 12 servings.

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3 Tbsp. apple juice
• 1/2 tsp. ground cinnamon
• 3/4 cup finely chopped apple
• 24 HONEY MAID Honey Grahams

Directions

BEAT cream cheese, apple juice and cinnamon in medium bowl with electric mixer at medium speed until light and fluffy; stir in apple. Refrigerate at least 1 hour to blend flavors.

SERVE as a spread on crackers.

Store spread in covered container in refrigerator for up to 1 week.

Makes 1 1/2 cups

Special Extra:
Add 2 tablespoons toasted, chopped PLANTERS Walnuts or Pecans.

This recipe created by Kraft Foods.

• 6 large eating apples
• Juice of 1/2 lemon
• 6 oz/175g fresh dates
• 1 oz/25g white marzipan
• 1 tsb orange flower water
• 4 tbsp low-fat natural yoghurt
• 4 green or purple figs
• 4 almonds, toasted

Directions

Core the apples. Slice thinly, then cut into fine
matchsticks. Moisten with temon juice to keep them
white.

Remove the stones from the dates and cut the flesh
into strips, then combine with the apple.

Soften the marzipan with orange flower water and
combine with the yoghurt. Mix well.

Pile the apples and dates in the centre of four plates.
Remove the stem from each of the figs and divide the
fruit into quarters without cutting right through the
base. Squeeze the base with the thumb and forefinger
of each hand to open up the fruit.

Place a fig in the centre of each salad, Spoon the
yogurt filling on to the figs and decorate each one
with a toasted almond.

Serves 4

• 6 unpeeled apples
• 1 can crushed pineapple, drained
• 1 lg. container Cool Whip
• 2 T. sugar
• 1/2 c. nuts

Directions

Dice apples. Add rest of ingredients, mixing well. Top with chopped nuts.