EASY RASPBERRY VINAIGRETTE

¾ cup fresh raspberries
½ cup walnuts
4 Tbls white wine vinegar
¾ cup extra virgin olive oil
2 tsp honey salt and pepper

Using a blender or food processor, process the walnuts until they are in very small pieces.
Add remaining ingredients and process until smooth. Starting with about 1 tsp each
 of salt and pepper, season to taste. This vinaigrette is delicious on mixed greens
with a little of your favorite crumbled blue cheese.






SPINACH-RASPBERRY SALAD

4 cups spinach leaves
2 cups mixed greens
Raspberry vinaigrette, approximately 1/2 cup, to preference
1 cup fresh raspberries
1 small Bermuda onion, thinly sliced
1 pear, peeled and sliced thin
½ cup crumbled blue cheese
½ cup glazed walnuts

Toss together the clean spinach and mixed greens with the
raspberry vinaigrette in a large bowl. Then gently fold in the raspberries,
onion slices, and pear slices. Crumble blue cheese and walnuts on top,
and arrange a few remaining pear slices on top.
Serve chilled.

Raspberry Jam 

8 cups Crushed raspberries
4 cups Sugar

Cook raspberries uncovered for 10 minutes.
Add sugar, stirring to dissolve.
Bring to a boil, stirring frequently.
Boil to jam stage (12 minutes) and remove from heat.
Stir and skim 5 minutes.
Pour into hot, sterilized jars an seal.

Fresh Raspberry Crisp
 
      Yield: 9 servings
 
      1 qt Raspberries
    1/3 c  Sugar
    1/4 c  Margarine, softened
    1/3 c  All-purpose flour
    1/3 c  Brown sugar
    3/4 c  Rolled oats
 
Preheat oven to 350.
 
Place fruit in the bottom of a 9-inch square baking pan and
sprinkle sugar over fruit.
 
In a medium bowl blend together the margarine, flour, brown
sugar and oats, until it resembles a coarse meal. Sprinkle
over the fruit.
 
Bake for 30 minutes or until lightly browned. Serve hot.