Arrange four triangles in a square; roll flat. Spread with 3 T butter; place cheese in center. Fold dough around cheese, pinching together. Brush with last T butter; roll in nuts. Bake 425° 10-15 minutes; cool five minutes before cutting. Can be kept in warm oven loosely wrapped in foil. Yields approximately 20 wedges. RETURN

Bring first three ingredients to rolling boil. Lower heat; add flour all at once. Beat until dough forms ball; remove from heat. Beat in eggs, one at a time, until smooth and glossy. Add last two ingredients; chill one hour or more. Drop rounded T's of dough around edges of lightly greased nine-inch cake pan; they should touch. Continue filling pan toward center with T's of dough. Bake 400° 45 minutes or until golden brown. RETURN

Heat butter and oil; pour into jelly roll pan. Open pitas, cut into wedges. Press cut-side down into pan. Turn over; sprinkle with cheese. Place approximately six inches under broiler three minutes or until nicely browned. RETURN

Cut cheese into small pieces (food processor). Place in bowl with next four ingredients. Blend with pie crust blender or fingers until well-mixed and in fine pieces. If necessary, add ice water until dough will hold together. Form into roll; wrap in plastic wrap. Chill 30 minutes or more; roll out thinly. Cut into strips sized roughly 4-5"×¼". Bake 350° 25 minutes or until golden brown. Yields approximately 100 straws. RETURN

Mix all ingredients except chicken (electric blender for one minute suggested). Pour over chicken; marinate in covered refrigerated container at least eight hours, shaking occasionally. Bake in single layer at 350° one hour or more. (Avoid burning.) RETURN

Saute onions in oil. Add garlic; saute briefly. Add next three ingredients; stir over low heat five minutes. Stir in cheese; remove stems from mushrooms and stuff. Bake at 350° 15 minutes. RETURN

Heat oil in large heavy skillet over medium heat. Add almonds; sprinkle with ½ cup sugar. Cook 10 to 15 minutes, stirring frequently, until almonds are golden brown and sugar is melted. Remove from heat; transfer to large bowl. Add one T sugar and rest of ingredients; toss gently to coat well. Spread in single layer on wax paper to cool. May be stored in airtight container. Yields two cups. RETURN

Mix first four ingredients; stir in nuts. Let stand 30 minutes; drain. Spread nuts evenly in 13"×9" pan. Bake 300° 30 minutes, stirring frequently. RETURN

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