Dates with Goat Cheese

Cut dates in half and remove the pit. Place a small dollop of the goat cheese in each half and drip a drop or two of honey on the top. Serve at room temperature.

Melon and Ham

Cut melon into small chunks. Wrap a small piece of the prosciutto around the melon, secure with a toothpick and serve.

Note: You may use any ham you have available.

Porkerschnitzle

Place chops in a plastic bag and pound until ½ as thick. Mix flour, salt and pepper and cover chops with mixture. Heat oil in a pan, brown chops on both sides and remove to a plate. Add the consommé and white wine. Stir; be sure to get all the brown specs in the bottom of the pan. Mix the cornstarch with 2 Tb spoons of water, add to sauce and cook until thickened. Add the cranberries and add the chops back in to warm. Serve over spaetzle noodles, rice or mashed potatoes.

Twice Baked Potatoes

Baked potatoes until fork tender. Cool slightly and cut in half. Carefully scoop the potato out of the skins, keeping the skins whole. Mash potatoes in a bowl, adding the butter and sour cream. Add salt and pepper to taste, fill potato skins with the mashed potatoes and sprinkle the top with paprika. May be made in advance then heated in warm oven.

Gingered Carrots

Slice carrots into thin chips diagonally. Heat oil in a pan and saute the carrots for 4 minutes; add ginger and saute for 4 minutes. Add salt and pepper to taste.

Walter Raymond's Sweet and Sour Cucumbers

Cut cucumbers into thin slices. Dissolve sugar in vinegar on low heat. Thinly slice red onion. Add cucumbers, onions and liquid in a bowl and let marinate for 1 hour. Salt and Pepper to taste.

Heritage Tomato Salad

Cut tomatoes into bite size wedges. Place in bowl, add remaining ingredients, toss, let rest for 10 minutes and serve.

Peach Tart

Prepare tart shell according to the recipe. Peal peaches and cut into 8 wedges each. Add butter to a sauté pan and heat until melted. Place peaches in pan and sauté for 4 minutes. Add the brown sugar, vanilla and lemon juice and cook until the peaches are just tender but not mushy. Remove peaches from pan and cook. Return the pan to the heat and cook juices down until thick and caramelly. Place peaches in the baked tart shell; pour reduced juice over the peaches. Sprinkle finishing sugar (course) over top. Serve with a dollop of whipped cream.

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