blend cashews until they are a fine powder. Then add the filtered water. Mix throughy. If you find that it is to hard just add more water until you get the right texture that suits you. Then pour over fruit or dip fruit into the mixture. Works well with any nuts. ENJOY.

Drain and rinse all canned ingredients reserving 2 tablespoons of black olive juice to pour over the dry onion flakes and dried chopped garlic to soften. Slice the olives and celery. Slice the water chestnuts, chop pecans, chop and seed cukes, dice tomatoes. Sprinkle sweetner over ingredients. Add small amounts of olive oil and white vinegar until you have a mixture to suit your taste. This salad flavor gets tastier if it sits a while before serving for the flavors to blend. I prefer each diner to add their own tomatoes and cukes so they don't get soggy. ENJOY!!!

Mix all ingredients. Pour int an 8×8 baking dish (round or square) prepared with non stick spray or olive oil. Bake 350 for 35 minutes. Makes 6 servings