• 12 chicken wings
• 3 cloves garlic, crushed
• 1/3 cup apricot jam, warmed

Prepare barbecue or broiler. Tuck wing tips under wings to secure shape. Combine garlic and jam in a bowl. Cook wings about 20 minutes, turning frequently until wings are almost cooked. During last 2 minutes of cooking, brush wings with jam mixture, continuing to cook until tender.

Per serving: calories 216, fat 10.5g, 43% calories from fat, cholesterol 39mg, protein 12.8g, carbohydrates 18.1g, fiber 0.6g, sugar 16.3g, sodium 103mg, diet points 5.6.

The recommended wines are: Fumé Blanc, White Zinfandel, or Chablis.

• 1/3 cup plus 4 Tbs. rotini or other spiral pasta
• 1/2 cup canned corn, drained
• 1/2 cup canned asparagus cuts, drained
• 1/2 cup canned green beans, drained
• 1/2 cup canned peas, drained
• 1 cup condensed cream of chicken soup
• 1 ounce cream cheese
• 1/3 cup milk
• 2 Tbs. plus 2 tsp. grated Parmesan cheese
• 2 tsp. scallions, green part only, chopped

Cook pasta in a large pot of boiling salted water 8-10 minutes, or until al dente. Drain and set aside. Combine remaining ingredients, except scallion greens, in a heavy non-reactive saucepan. Cook over medium high heat, stirring frequently, until hot and cream cheese is melted. Stir in pasta and salt and pepper to taste. Cook 2-3 minutes longer, or until heated throughout. Serve sprinkled with scallion greens.

Per serving: calories 233, fat 8.6g, 33% calories from fat, cholesterol 18mg, protein 9.4g, carbohydrates 30.6g, fiber 2.9g, sugar 3.8g, sodium 835mg, diet points 5.3.

The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.

• 3 apples, cored and cut into 1/2 inch pieces
• 2 celery ribs, trimmed and cut into 1/2 inch pieces
• 3 Tbs. lemon juice
• 3/4 cup sour cream
• 1 Tbs. sugar
• 1/2 tsp. dry mustard
• 1/8 tsp. cayenne

Combine apples and celery in a bowl. Add lemon juice and toss. Set aside. Combine next 4 ingredients and salt to taste in a bowl. Let stand until sugar dissolves. Pour over apples and celery. Toss and chill before serving.

Per serving: calories 180, fat 9.6g, 45% calories from fat, cholesterol 19mg, protein 1.9g, carbohydrates 24.2g, fiber 3.5g, sugar 19.1g, sodium 45mg, diet points 4.2.

• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 Tbs. lemon peel, grated
• 1 egg
• 1-1/2 cups all purpose flour, plus extra
• 1/4 cup poppy seeds
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup sour cream
• 2 cups fresh blueberries, drained on paper towels
• 1/2 tsp. ground nutmeg
• 1/3 cup powdered sugar
• 2 tsp. milk

Preheat oven to 350°F. Grease and flour bottom and sides of a 9 inch springform pan. Beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed. Combine flour, poppy seeds, baking soda and salt in a bowl. Add flour mixture to butter mixture alternately with sour cream. Spread batter over bottom and to 1/4 inch thickness up the sides of pan. Gently combine blueberries, remaining granulated sugar, 2 tsp. flour, and nutmeg in a bowl. Spoon over batter in pan. Bake 45-50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Combine powdered sugar and enough milk to make a thin glaze. Drizzle over top of warm cake.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 381, fat 17.5g, 40% calories from fat, cholesterol 61mg, protein 4.6g, carbohydrates 53.6g, fiber 2.1g, sugar 35.4g, sodium 68mg, diet points 9.2.