PAT’S PEACH SOUP

1 cup fresh or frozen raspberries, thawed

3 cups fresh or frozen peaches, thawed

3 tablespoons lemon juice

1 cup peach nectar

1 cup (8 ounces) plain yogurt

¼ cup sugar, optional

1 teaspoon almond extract

Place raspberries in a blender: cover and process

until smooth. Strain and discard seeds. Cover

and refrigerate puree. Place peaches and lemon juice

in the blender; cover and process until smooth.

Transfer to a bowl; stir in nectar, yogurt, sugar if needed

(if fruit is tart) and extract. Cover and refrigerate for 2 hours.

To garnish as shown in photo, drizzle 1 tablespoon

raspberry puree in a 3 inch circle on top of each serving.

Use a toothpick to draw six lines toward the center of circle

forming a flower.

Yield: 4…1 cup servings

TERESA’S SPINACH SALAD

2 bunches spinach

8 ounce Rotelli cooked and drained

3 cups cold cooked chicken cut up

½ cup chopped fresh parsley

½ cup chopped green onion

½ cup salad oil

2 tablespoon sesame oil

1/3 cup soy sauce

1/3 cup white wine vinegar

¼ teaspoon pepper

1/3 cup sesame seeds

Brown seeds in half of each oil. Remove from heat add other half of oils, soy,

vinegar and pepper. Toss with chicken and pasta. Marinate overnight. Toss with

parsley, green onion, and spinach.

Yield- 10 servings