From Diana Rattray,

Cream cheese drop cookies with vanilla, coconut, and candied cherries.

INGREDIENTS:

* 1 cup butter
* 2 packages (3 ounces each) cream cheese, room temperature
* 1 cup granulated sugar
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* 1 egg
* 2 tablespoons milk
* 2 cups all-purpose flour
* 1/2 cup toasted coconut*
* pecan halves or halved candied cherries

PREPARATION:
Cream together the butter, cream cheese, sugar, salt, and vanilla. Add egg and milk; beat well. Stir in the flour and toasted coconut. Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each. Bake at 325° for 18 to 20 minutes. Remove cookies to a rack to cool.
Makes about 5 dozen cream cheese cookies.

*To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.

This cookie is a good patner for a cup of tea when we relax with family

Ingredients:

2 or 3 cups Raw spinach
3 slices meat
1 whole Avocado, sliced
12 strips Pimiento
Salt and pepper, to taste
1/2 cup Italian olive oil
1/4 cup Vinegar
1 cup crumbled Gorgonzola cheese
Instructions: Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.