Dressing:
1/2 teaspoon salt
dash pepper
1/2 cup vegetable oil
4 tablespoons sherry vinegar
dash Tabasco
3 tablespoons sugar
2 tablespoon Dijon
2 tablespoon mashed raspberries

Mix and chill. Can use frozen raspberries, if they’re out of season.

Salad: Salad greens
Sliced pear (crunchy)
Blue cheese (crumbled)
Raspberries
Candied pecans

To make candied pecans: in a pan over medium heat, cook 1 cup of pecans and 1/2 cup of sugar. Stir until sugar is melted and coats pecans. Cook on foil or baking sheet. Don’t panic! Pot and spoon with easily clean up in hot water.

Ingredients:
2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon crackled black pepper
1/4 teaspoon sugar
1/2 teaspoon dry mustard
juice of 1/2 lemon
1 clove garlic, pressed
5 tablespoons tarragon vinagar
1/2 cup vegetable oil
1 egg lightly beaten
1/2 cup light cream

Directions:
Combine all ingredients in the order given in a jar with a tightly fitting lid. Shake vigorously to blend, and store in refrigerator. Will keep for several weeks.

Ingredients:
1/2 cup olive oil
1 large yellow onion, coarsely chopped
5 large roasted red bell peppers
1/4 cup peels garlic cloves
2 medium russet potatoes (brown ones), peeled and chopped
1 tablespoon salt
1/4 teaspoon white pepper
10 cups chicken stock
1/4 teaspoon smoked paprika (CAUTION: regular paprika will compromise flavor)
creme fraiche
chives, chopped

Directions: To roast peppers: either roast over fire or place peppers on cookie sheet and roast in oven until black. Peel away black skin, core and chop.

Warm olive oil in soup pot over high heat. Add onion, roasted peppers and garlic. Saute until onion in lightly browned. Stirring often.

Add potatoes, salt, pepper, chicken stock and paprika. Simmer uncovered for about 30 minutes. Puree soup with blender. Season with salt and pepper to taste. Serve with a dollop of creme fraiche and chives.

Ingredients:
1 tablespoon butter
1 large onion, chopped
1 quart chicken stock
2 large green apples, cored, peeled and chopped
3/4 teaspoon curry powder
juice of 1/2 a large lemon
3 tablespoons butter
1/4 cup flour
1/2 cup half & half
parsley to garnish
cream to garnish

Directions:
Melt butter (1 tablespoon) in large pot. Add onion and saute until soft.
Stir in stock, apples, curry, lemon juice and bring to a boil.
Simmer for 10 minutes.

In another pot, melt remaining butter (3 tablespoons) until foam subsides. Blend in flour.
Cook 1 – 2 minutes.
Add soup slowly and mix until well blended. Bring to a boil. Remove from heat.
Strain soup into first pot through a sieve, pressing apple thru sieve with back of spoon.
Stir in half & half.

Ingredients:
1/4 cup barley washed6 cups boiling beef broth
1 cup sliced carrots
1/2 cup diced celery
1/4 diced onion
2 cup cherry tomatoes
1 cup fresh peas
salt & pepper to taste
parsley to garnish

Directions: Simmer barley and broth until tender, about 1 hour.
Add vegetables and cook until they are tender.
Add parsley and serve