Cook fettuccine according to directions and drain well.  Rinse in warm water, drain well and set aside.

Saute garlic in 1/4 cup butter until tender.  Combine garlic and noodles and toss gently.  Add cream cheese mixture and 1/4 cup Parmesan cheese and toss gently.  Place in serving dish and sprinkle with remainder of cheese.

1 can Pineapple chunks, slices, or crushed,
in own juice (size depends on amt. of chops used)

1/2 C. lite soy sauce (approx.)

1/2 C. brown sugar or brown sugar sub.(approx.)

water (sm. amt.)

Quickly brown chops and place in ovenproof dish with lid. 

In blender, combine pineapple, soy sauce, sugar.  Blend till smooth.  Thin "slightly" with water. 

Pour over chops and bake,covered, at (approx.) 350, till done and tender. 

Serve with sauce and whatever sides you wish.  

1)    Drain 2 19 or 20 oz. or 3 15 oz. cans chick peas and rinse thoroughly; reserve.   

2)    In a food processor, place 6 - 8 cloves of garlic, peeled (more if conscience dictates) with 1/2 C. sesame tahini (I get mine from Sahadi Bros. on Atlantic Ave. in Brooklyn, but you may find the Joyva or Krinos brands in your local supermarket) - this gives it the creaminess;  1/4 C. each of good quality olive oil and freshly squeezed lemon juice (a little more if using bottled lemon juice), 1/2 bunch fresh dill trimmed of the thick stalks, and a dash of Tabasco Sauce. Pulse until the garlic is pulverized.

3)    Add the chick peas and pulse, then process at low speed while slowly dribbling in 2 Tb. olive oil and 2 Tb. water; add a bit more water or lemon juice as needed to achieve the right consistency; stop occasionally to test for consistency and possibly to add salt by the pinch (I usually don't). Refrigerate at least a couple of hours - overnite is best (it will thicken slightly).        Yield - 2¼ - 2½ pints

1/2 Cup Brown Sugar
1/4 Cup Chopped Walnuts
1/4 cup raisins
3 cups apples, sliced
1/4 cup butter, softened
2/3 cups sugar
1 egg, beaten
2 1/4 Cups Flour (Plain)
4 Tsp Baking Powder
1/2 Tsp Salt

  1 1/2   fluid ounces  Irish whiskey

  8  fluid ounces  hot coffee

  1  dash  creme DE menthe

  1 whole  maraschino cherry

  Dessert topping -- pressurized

  1 teaspoon  brown sugar or to taste

Spray a generous amount of whipped dessert topping (the canned, pressurized topping is easiest to use) on top of the coffee.

Trickle creme de menthe to form green stripes on the whipped topping and place the cherry on top.

Serve immediately.