Raspberry Vinaigrette

• 1/4 C. Red Raspberry Sauce
• 1/4 cup Vegetable Oil or Olive Oil
• 1/ Balsamic Vinegar
• Salt and Black Pepper to taste

Fill jar with ingredients, shake well or use a food processor with all ingredients with oil added last and drizzled in slowly. Pour over your favorite mixed greens. Excellent on spinach salad.

Jalapeno & Lime Marinade

• 4 oz. Jalapeno Pepper Jelly
• 2 oz. Key Lime Juice
• 2 oz. Olive Oil
• 4 oz. Vinegar
• 2 oz. Water

Mix together and place fish or chicken in liquid and allow to marinate for at least 2, but not more than 4 hours in refreigerator. Bake or grill. Baste with Jalapeno Pepper Jelly while grilling.

Baked Ham with Peach Glaze

• Whole or Canned Hams
• Whole Cloves
• 1 jar Peach Preserves
• 1 pinch Cinnamon (optional)
• Fresh Crushed Black Pepper

Stud top of ham with whole cloves and cinnamon. Use the Peach Preserves as is or puree in blender (your choice), and spread over the top of the ham. Bake ham according to packaged instructions and baste again 15 minutes before done.

Tuna, Mandarin Orange and Mango Chutney Salad

• 1 1/2 oz. can of Albacore Tuna (packed in water)
• 1 Tbsp. of mustard (regular yellow)
• 1 can Mandarin Orange segments (11 oz.)
• 4 Tbsp. Fresh Mango Chutney (to taste)
• Salt and Crushed Black Pepper (to taste)
• Sliced Cherries (optional)

Drain tuna and mandarin oranges from their can juices and discard juice. Break up tuna in a bowl with a fork . Add mustard and Fresh Mango Chutney and mix completely. Then add orange segments, mix gently, and add salt and crushed black pepper to taste.

Serve on a bed of fresh mixed greens with a spoonful Fresh Mango Chutney on top, and a few cherries (sliced in half) on the side. A few slices of grilled french bread served with this salad makes a great light lunch or dinner.

Avocado Salad with Strawberry Vinegar Dressing

• Romaine Lettuce (tear or cut into pieces)
• Sliced Avocado (1 per 2 servings)
• Sliced Strawberries (optional)
• Red Spanish Onion (sliced rings)
• Strawberry Vinegar (plain) or (with Rosemary) Vinaigrette
• Salt and Pepper (to taste)
• Crushed Rosemary (optional)

Wash lettuce and pat dry, chop or tear into bite size pieces and arrange in center of salad plate. Peel and slice your avocado and spanish onion rings. Arrange, alternating the slices of onion and avocado on top of the lettuce.

Wisk (in a bowl or food processor) vinegar, salt, and pepper to taste and a pinch of crushed rosemary, then slowly add an oil of your choice to create a vinaigrette. Drizzle over salad before serving and add sliced strawberries around or on top of the salad.