Raspberry:

Amy's Frosty Raspberry Pie

Amy's mom first made this pie for a Valentine's day dinner in 1966 when she was pregnant with Amy. Over 25 years later, Amy made it for the pot-luck dinner where she first met her husband-to-be, Tony. It makes me happy.

Crust:
Cream together 1/2 cup margarine and 2 Tbs sugar. Add 1 cup flour and combine. Press into pie plate and bake at 375 deg F for 12 - 15 minutes.

Filling:
1 10 oz. package frozen raspberries 1 egg white 1/2 cup sugar 1/2 cup cream - whipped Beat berries, egg white, and sugar at high speed of an electric mixer until thick (8 - 10 minutes). Fold in whipped cream. Spoon into cooled pie shell and freeze for 6 hours.

Raspberry Salsa

1/2 cup fresh raspberries, washed
1/2 cup chopped red bell pepper
2 Serrano peppers, minced fine
1/4 cup chopped red onion
1/2 cup chopped tomato, seeded
2 teaspoons fresh chopped cilantro
1 pinch salt

Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to set for at least 1 hour.

Sauteed Chicken Spinach Salad with Raspberry Sauce

4 Chicken breast halves
-(boneless, skinless)
-(1 1/4 lbs.) sauteed
1 tb Rice Wine
1 tb Soy sauce
8 c Torn, fresh spinach
1 cn Sliced water chestnuts
-(8 oz.), drained
Raspberry Sauce:
1/2 c Fresh raspberries
8 oz Silken Tofu
3 tb White wine vinegar
3 tb Sugar

Saute chicken in the rice wine and soy sauce until cooked through. Remove from heat and slice. Arrange spinach on individual serving plates. Top with chicken; evenly distribute water chestnuts over each serving. Serve with raspberry tofu sauce. Makes 4 servings. For Raspberry Sauce: Combine the raspberries, tofu, vinegar, and sugar in blender or food processor until well blended.