In article >, Arri London >
wrote:

> Melba's Jammin' wrote:
> >
> > I'm teaching a large group how to make the stuff in a couple days and
> > would like to provide a couple recipes for using it *other than* the
> > cream cheese and cracker thing.
> >
> > O, Great Ones, have you any recipes for me to consider? I'm looking for
> > tried and true ‹ I've found a couple via searches, and hope for an
> > 'actual.'
> >
> > Thanks. I await your counsel and advise. I need them by tomorrow
> > night.
>
>
> It can be used to glaze ham or ribs. Might be good on lamb as well.
> Can be spread on baked Brie although I find this disrespectful to the
> Brie LOL.
> Filling for a jam omelet.
> Dip for spring rolls or empanadas.
> Sauces for meats.

I like the dip idea -- mixed with anything or just beaten with a fork to
soften?
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007