1 package (10 ounce)
frozen sweetened raspberries, thawed & drained
1/3 cup seedless raspberry jam
2 tablespoons cider vinegar
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
dash of pepper
dash of ground nutmeg
assorted fresh fruit

In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and processuntil smooth. Add the oil, salt, pepper and nutmeg, cover and process until blended. Serve with fruit. Yield: 1 1/4 cup raspberry vinaigrette.

Submitted by Irene Thompson, La Junta, CO

1 lb Sausage, bacon or ham
6 eggs, scrambled
2 cups milk
6 slices bread, cubed
1 Tbl salt
1 Tbl dry mustard
1 cup shredded cheddar cheese

Fry the meat and mix the ingredients the night before. Place in the frig. Bake the next morning at 350 degrees for 45 minutes.
Note: This is a wonderful breakfast dish that can be prepared the night before and popped into the oven for a quick breakfast.

Submitted by Shelly D. of Richmond, IN

2 c. all-purpose flour
2 c. granulated sugar (I use half Splenda)
2 tsp. baking soda
2 eggs
1 tsp. salt
1 can crushed pineapple packed in its own juice, undrained*
2 Tbs finely snipped young pineapple sage leaves* (or sub lemon verbena)

Note: This is such an easy cake to make, even with a spoon, as I prefer not to use an electric mixer as it tends to emulsify the pineapple. It is even moister the second day. There’s no oil or shortening in it because the pineapple provides the moistness.

In a large bowl, put all of the ingredients in at once. Mix well with a wooden spoon; pour batter into a well-greased 9×13-inch pan. Bake in a preheated 350 degree oven for 25-30 minutes. (In my oven 25 minutes is enough, but someone told me they used a glass pan @ 325 for 40 minutes.) While still slightly warm, frost with your favorite cream cheese icing and decorate with fresh pineapple sage leaves and its flowers.

* It is important to use young leaves (those at the top of the plant) because I found that older leaves did not have much flavor.  This is an old recipe that I have seen published (without the herbs) as Pineapple Perfection Cake, Mexican Wedding Cake, and even Chop Suey Cake! submitted by: Maggie Keeler

Can you tell we’re thinking spring? We had some warm weather here in Maryland and it’s making us want Spring NOW! I sat down to read Kathy Graham’s New Hampshire Country Register and saw this interesting looking recipe. Check out these beautiful tulips pushing up out of the snow Kathy has on her TCR cover - a photo she took from her backyard. I don’t think she will mind us sharing it here:

- 1 package Stella D’Oro Cookies
- 1 Large container of Cool Whip
- 1 Small can of crushed pineapple, drained
- 2 T confectionary sugar

Slice cookies in half and hollow out insides. Mix Cool Whip and drained pineapple. Add powdered sugar. Fill bottom of cookie with the mixture and add the top half. Chill and serve.

Recipe submitted by Sally Knowlton, Chadbourn’s Restaurant, Northwood, New Hampshire.

This is a smooth, creamy dessert that also tastes delicious on scones or as a dip for fruit kabobs.

Combine in a saucepan:
1 cup whipping cream
3/4 cup milk (2 percent or whole)
1/2 cup sugar
Warm on medium heat until sugar dissolves.
Stir in:
1 cup Pina Colada yogurt (8 ozs.)
1 cup light sour cream
1/2 teaspoon pineapple flavoring (optional)
Pour into 6 glass goblets or dessert dishes. Chill one hour or until thickened. Dessert will resemble the consistency of yogurt. Top with toasted coconut flakes and a leaf of fresh pineapple-mint. Serve with a crisp cookie and a small fruit kabob made with fresh pineapple and other tropical fruits threaded on a fancy pick.
Variations: Substitute strawberry or lemon yogurt for the Pina Colada yogurt. For the lemon yogurt, add 1 teaspoon grated lemon rind.

From Lydia’s Recipe File: Lydia E. Harris, M.A., is a home economist and freelance writer who enjoys serving tea to family and friends in Seattle, Wash.

www.quiltbug.net

Ingredients for topping:
2 eggs
1 cup milk
1 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup flour

Preheat oven to 350 degrees. Brown meat and onions in a skillet. Add the salt, pepper, and pizza sauce. Pour into a 9 X 13 baking dish. Layer with pepperoni, green peppers, and mushrooms. Bake for 15 mins. Remove from oven and cover with sour cream and cheese. Set aside. In a bowl, mix all topping ingredients together and put on top of pizza. Bake for 30 minutes or until done.

1/2 C. garlic cloves (roast 15 min. at 325 degrees)
3 T olive oil
1/2 C. pine nuts (or walnuts)
4 C. fresh spinach (washed)
1/2 C. sundried tomatoes
1/4 C. water
3/4 teas. salt

Blend all ingredients in food processor. Wonderful on pasta.
This is a good substitute for basil pesto.
submitted by Gayle Cranford, Hermitage, PA - an avid reader

• 1/2 cup butter
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup milk
• 1/4 tsp baking soda
• 2 cups flour
• 1/4 cup chopped walnuts
• pinch of salt

Cream butter and sugar together until light; add vanilla and eggs; beat well. Dissolve soda in milk; add flour, salt and walnuts. Dough should be just stiff enough to draw from end of spoon. Bake at 375 for 8-10 minutes, until lightly browned. Makes about 3 dozen cookies.

CARAMEL FROSTING

1/4 cup each of: brown sugar; white sugar; butter & cream (or milk)

Bring to boil, stirring constantly. Remove from heat. Let cool a little, add 1 cup powdered sugar and 1 tsp vanilla.

submitted by Kathy Beauchot, Ft. Wayne, IN

1 - 10 oz bag frozen fiesta vegetable blend, thawed
1 - 15 oz can black beans, rinsed & drained
1 - 24 oz jar black bean & corn salsa
2 - 14 oz cans reduced sodium vegetable or chicken broth

Combine fiesta blend veggies, beans and salsa in large pan over medium heat. Stir in broth. Bring to boil and simmer over low heat for 10 minutes.
Top with crushed tortilla chips, cheese and sour cream.

So simple, but so satifying on a cold evening! Submitted by Jane Boucher, Brazil, IN