Vinaigrette Salad Dressing

                          1/3 Cup Vinaigrette
                          1/3 Olive Oil            
                          1 Pressed Garlic Clove
                          1/4 tsp. Salt            
                          1/4 tsp. Basil           
                          Dash -  Cayenne or Chili Pepper
                          Dash  -   Curry                             
        Other seasonings to taste.   Add seasonings
        and vinaigrette.  Shake Well,  add olive oil and mix
        well.  For best results, make small fresh quantities.

*New  Caramelized Pear and Arugula Salad

      2 Tbs.   Butter
      3 Tbs.   Pear Dressing
      2           Firm Brown Pears, quartered and cored
      1/2 C     Walnuts
                    Arugula Leaves
       5 oz.      Blue Cheese Sliced            

Place the butter and dressing in a frying pan over medium heat.  Add the pear and walnuts and cook for 4 minutes or until the pear is just soft.  Place the arugula on serving plates and top with the pear and walnuts.  Spoon over the pan juices and top with the blue cheese.  

Light and Tasty Crock Pot Roast

      3-4 lb.        Chuck Roast
      5-6       Potatoes quartered
      1          Onion cut in large pieces
      4          Celery ribs cut in 1 inch pieces
      3          Carrots cut in chunks
      1/2 bottle (4oz.) Dressing & Cooking Sauce such as Apricot

Layer vegetables in the bottom of the crock pot.  Place roast on top and season with salt and pepper.  Pour 1/3 to 1/2 bottle of Dressing & Cooking Sauce over the roast.  (Do Not Add Water!)
Slow Cook 6 to 8 hours.

Dressed Up Coleslaw

This recipe is great with either Broccoli Floweret’s or Green and Red Cabbage.

 Toss together in a large serving bowl:

2 C            Broccoli Floweret’s or Cabbage
1/3 C         Dried Cranberries or Raisins
1/3 C         Chopped Walnut, Pine Nuts or other
1                Unpeeled, Chopped Apple

 Mix Together:

1/2 C         Mayonnaise
1/3 C         Dressing & Cooking Sauce such as Pomegranate, Blackberry or Raspberry

Adjust quantities according to taste.
Toss together, chill and serve.

Fancy Layered Pears

4-5         Pears, Sliced
1/2 C      Roasted Walnuts, Chopped or other nuts Gorgonzola, Blue Cheese or Feta
Dressing & Cooking Sauce, such as Pear or Apricot

Layer sliced pears on a serving platter.  Sprinkle with nuts and cheese.  Drizzle Dressing & Cooking Sauce over pears and serve.

Fresh Berry Spinach Salad

2 C            Washed Spinach Leaves
1/2 C         Pine Nuts, Cashews or Pecans
2               Anjou Pears, unpeeled and chunked
1/2 C         Fresh Raspberries or Blueberries
Raspberry or Pear Dressing & Cooking Sauce 

Toss all ingredients together, drizzle with Dressing & Cooking Sauce and serve. 

Sinful Cream Cheese

8 oz.     Cream Cheese softened in microwave 15
             to 30 seconds
1/4 C     Dressing & Cooking Sauce, such as Blackberry

 Blend together with a fork until smooth.

 Serve as a fresh fruit dip.  Spread on toasted bagels, crackers, dip bread sticks or pretzels.  Fill celery sticks or dip broccoli.  Fill compote dishes with fresh berries and dollop with Sinful Cream Cheese.

*New Roasted and Glazed Butternut Squash

1              Large Butternut Squash
                 peeled, seeded and cubed
3 Tbs.       Olive Oil
3 Tbs.       Dressing & Cooking Sauce, such as Apricot or your Favorite
1/4 tsp.     Sugar
1 Tbs.        Fresh Rosemary, chopped

Spread squash cubes on a baking sheet.  Mix together olive oil and Dressing & Cooking Sauce, drizzle over the squash.  Sprinkle with sugar and fresh rosemary.  Toss all together.  Bake at 450 degrees for 20 minutes or until glazed.  Stir several times.