CHERRIES, ALMONDS AND CHOCOLATE -- Microwave 8-oz. package of semisweet baking chocolate until completely melted. Add toasted slivered almonds and dried tart cherries; mix until completely coated with chocolate. Drop by teaspoons onto waxed paper and refrigerate until firm.

CHERRIES AND BROCCOLI -- Combine broccoli florets, crumbled bacon, salted sunflower seeds and tart cherries (dried or fresh.) Separately, combine mayonnaise, raspberry or cherry vinegar and sugar; mix until smooth. Pour mayonnaise mixture over broccoli mixture; mix until ingredients are well coated. Refrigerate, covered, until ready to serve.

CHERRIES AND CARROTS -- In pan, combine cooked sliced carrots with tart cherries, maple syrup, butter, nutmeg and ginger; stir to coat carrots with all ingredients. Cook until mixture is hot and bubbly.

CHERRIES AND CHOCOLATE -- Boil together 3/4 cup of sugar with equal amount of cold coffee, stirring until sugar is dissolved. Remove from heat and pour over a cup of chopped semisweet chocolate. Beat in 2/3 cup of butter; fold in 5 beaten eggs and a heaping cup of sweet cherries. Pour mixture into a small loaf pan and set in water. Bake in a preheated 350-degree oven 1 hour, or until pate is set. Let cool. Serve in slices garnished with whipped cream.

CHERRIES AND COTTAGE CHEESE -- Combine can of cherry pie filling, container of cottage cheese, slivered almonds and almond extract. Fold in cup of frozen whipped topping. Refrigerate and garnish with mint leaves, if desired. Serve as a salad, dessert or snack.

CHERRIES AND COUSCOUS -- Prepare quick-cooking couscous in water or chicken broth. Combine cooked couscous, dried tart cherries, chopped carrots, chopped unpeeled cucumber, sliced green onions and toasted pine nuts or slivered almonds. Toss with balsamic dressing: balsamic vinegar, olive oil and Dijon mustard. Season with salt and pepper. Serve chilled or at room temperature. Excellent with meat or poultry.

CHERRIES AND HAM SALAD -- Mix chopped, cooked ham with finely chopped celery rib, sweet pickle relish, dried tarragon and basil. Stir in dried cherries or chopped, pitted fresh cherries. Add enough mayonnaise to spread salad on bread or toast.

CHERRIES AND MUSHROOMS -- Fill mushroom caps with a mixture of cooked sausage meat, chopped cherries, sliced green onions and softened cream cheese. Place filled mushrooms on a lightly greased baking sheet and bake in a preheated 425-degree oven 6 to 8 minutes.

CHERRIES AND PORK -- Combine and heat cherry preserves, light corn syrup, red wine vinegar, salt, cinnamon, nutmeg and cloves. Add slivered, toasted almonds. Pour sauce over meat during last half hour of roasting, basting often to glaze. Serve remaining sauce with the roast.

CHERRIES AND RED WINE -- Combine cup of dry red wine, sugar, cinnamon stick, whole cloves and lemon zest in a saucepan. Bring to a boil, then simmer 5 minutes. Place stemmed, pitted Bing cherries in a shallow baking dish. Pour the syrup over the cherries and bake in a preheated 350-degree oven 30 minutes. Let the cherries cool a bit in the syrup. Serve warm, room temperature or chilled with ice cream or sweetened creme fraiche.

CHERRIES AND VEAL OR POULTRY -- Blend some red wine and evaporated milk or heavy and simmer. Add cherries; heat through and adjust seasonings. Serve over veal or chicken cutlets garnished with parsley.

CHERRIES, EGGS AND LIQUEUR -- Soak one and half pounds of pitted and halved sweet cherries in liqueur (Amaretto, Kirsch or brandy). Make a batter: combine six eggs, three-quarters cup of flour, salt and cinnamon; gradually beat in cup of milk. Turn cherries into a buttered baking dish and cover with batter. Bake in a 400-degree oven 35 minutes, until set. Let cool slightly; dust with confectioners' sugar. Serve warm with a sauce made from more cherries, cooked and thickened with sugar, cornstarch and dash of salt and flavored with butter and more liqueur

CHERRIES, EGGS AND SAUSAGE -- Line a baking pan with crescent dough. Layer pastry with ground sausage, shredded cheddar cheese and frozen hash brown potatoes. Beat eggs and milk. Pour over potatoes. Sprinkle with dried tart cherries, Parmesan cheese and chopped herbs (sage, lemon, thyme and/or cilantro). Bake in a preheated 375-degree oven for 30 to 40 minutes, or until golden and center is firm. Serve hot.

CHERRIES, MAPLE SYRUP AND EGGS -- Make a batter with five eggs, cup and a quarter of milk and flour, and some grated orange peel. Then, make a cherry sauce by combining juice from thawed frozen cherries, adding enough water to make a quarter cup, add equal amount of orange juice, couple of tablespoons cornstarch and quarter cup of sugar; cook, stirring constantly until thick and clear. Remove from heat and add the tart thawed cherries, maple syrup and red food coloring, if desired. Put some sauce in buttered custard cups or casserole and pour over batter. Bake in a 400-degree oven 25 minutes, or until puffy and golden. Serve with remaining cherry sauce or maple syrup.

CHERRY AND PLUM SAUCE -- Combine can of purple plums in syrup, chopped; frozen or canned dark sweet cherries; some dried tart cherries; a few teaspoons of sugar; a teaspoon of time juice; allspice and salt. Bring to boil in a heavy pan; stir in cornstarch dissolved in water to thicken. Heat with roast duck, in crepes or over ice cream.

CHERRY BARBECUE SAUCE -- In saucepan, combine cup of cherries, half cup of chopped onions, 2 minced garlic cloves, half cup of water, quarter cup of cherry preserves (or marmalade), a few large spoonfuls of ketchup and brown sugar, equal amounts of sesame oil, molasses and Worcestershire sauce, some cumin seeds, ground ginger and ground red pepper. Mix well and simmer for about 25 minutes. If desired, thicken with cornstarch dissolved in water. Season to taste.

CHERRY CHUTNEY -- In a deep pot, cover Bing cherries (5 pounds) and thinly sliced, seeded orange slices with juice from one lemon and 4 cups of sugar. Cook uncovered, about 45 minutes, stirring frequently until thick and transparent. Remove from the stove; add cup of chopped almonds or pecans and cup of seedless raisins and cook another 10 minutes.

CHERRY SALSA -- In pan, combine coarsely chopped cherries, chopped red onion, chopped jalapenos to taste, minced garlic and chopped fresh or dried cilantro. Stir in some cherry juice, chicken broth or water thickened with cornstarch. Cook, until mixture is thickened. Let cool and serve with tortilla chips and/or cooked chicken or pork.

CHERRY SOUP -- In saucepan, combine and simmer half a cup of seedless raisins, six thin orange and lemon slices, quarter cup of lemon juice, stick of cinnamon, two cups water and two cups sliced fresh peaches. Remove cinnamon stick and add one and a half cups pitted sour cherries and about a cup of sugar. Bring to a boil; thicken with cornstarch with a little water. Cook, stirring about one minute or until clear. Adjust sugar for tartness of sour cherries. Serve chilled. If desired, garnish with sour cream.