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From snow white to rosy red. H-m-m-m. It's about raspberries today. If this legend is to be believed, in the day when Zeus was a baby, all raspberries were white. When the baby was "making the mountains echo with the sound of his cries," the nymph Ida went searching for berries to soothe him. She scratched herself on the thorns of a raspberry bush covered with white berries, and since that time raspberries have been tinged with her blood. And that is why the botanical name for raspberry is Rubus idaeus. Rubus means "red" and idaeus means, belonging to Ida." Do you believe it? Could be!

The good thing about raspberries is they are very pleasing to the plate, a good source of vitamin C, and only 30 calories in half a cup of berries. However, the bad things about them is the seeds get between your teeth, and because the berries are soft, they spoil easily. If you're eating them, be sure to carry some dental floss with you, especially if you are with other people. Excuse yourself and head for the rest room or hide behind a tree and get busy flossing. The seeds will be gone and your smile with be seedless!

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ROSY RED RASPBERRY PIE

3/4 c. sugar

3 T. cornstarch

1 c. water

2 T. clear corn syrup

2 T. raspberry flavored gelatin

3 c. fresh raspberries

1 baked 9-inch piecrust, cooled completely

Frozen whipped topping, thawed or 1 pt. whipping cream, whipped

In a medium saucepan, combine sugar and cornstarch. Slowly stir in water and cornstarch. Cook and stir constantly over medium heat until thick and bubbly. Stir in gelatin. Cook and stir for two minutes more. Cover the surface with plastic wrap, and let cool for 40 minutes.

Put berries in an even layer in bottom of crust, arranging stem side down. Pour cooled gelatin mixture over berries. Cover and chill 3 hours or until gelatin is set. Serve with whipped topping or whipping cream.

Makes 8 servings.

Note: To quicken the process, buy a container of raspberry or strawberry glaze in the produce department.

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RASPBERRY TOSSED SALAD

9 c. torn mixed salad greens (romaine, spinach, etc.)

3 c. fresh unsweetened raspberries

2 T. olive or canola oil

2 T. cider vinegar

4 t. sugar (can use 3 t. sugar sweetener - I use Splenda)

Dash of salt and pepper

In a large salad bowl, gently combine salad greens and 2-3/4 c. berries. Mash rest of berries in a small bowl; strain, saving juice and discarding seeds. In a bowl, whisk the remaining ingredients and berry juice. Drizzle over salad; gently toss to coat.

Makes 12 servings.

Note: You could use a purchased raspberry vinaigrette or raspberry poppy seed dressing.

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RASPBERRY POPPY SEED DRESSING

6 T. red wine vinegar

1/2 c. plus 2 T. sugar (I use half sugar sweetener)

1/2 t. salt

1 t. dry mustard

1 c. canola or vegetable oil

1 c. fresh or frozen raspberries (thaw if frozen)

1 t. poppy seeds

In blender, combine first 4 ingredients. While processing, gradually add oil in a steady steam. Add berries, cover and process until blended. Stir in poppy seeds. Serve immediately. Refrigerate leftovers.

Makes 2 cups.

Note: If you don't have a blender, use a deep bowl and mix well with a rotary beater (someone will have to help you doing it this way as you can't beat and add oil together). It's very important to add oil in a steady stream to incorporate ingredients. Also, you can serve it with lettuce or spinach tossed with fresh raspberries and garnished with sugared almonds or sprinkles of coarsely shopped pecans or any kinds of nuts.

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I think I've given you this recipe before, but it's so good I wanted you to try it if you haven't already. It's especially good over fresh melons. It is delicious!

RASPBERRY FRUIT

DRESSING

1 c. raspberry jam

1/2 c. ketchup

1/4 c. raspberry

1 c. canola or vegetable oil

In a medium bowl, combine first 3 ingredients. Slowly add oil and whisk until well blended. Store in jar with tight fitting cover and keep refrigerated.

Makes about 2-1/2 cups.

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RASPBERRY AND

CANTALOUPE MELBA

1/2 c. cranberry juice cocktail

1 T. sugar

2 t. cornstarch

1/4 t. almond extract

1 c. fresh raspberries

3 c. cantaloupe balls or cubes

Mint leaves for garnish - optional

In a saucepan, blend juice, sugar and cornstarch. Cook and stir constantly over medium heat until mixture is bubbly and thickened. Stir in almond. Cool. When ready to serve, combine raspberries and cantaloupe in individual sauce dishes or small bowls. Top with cranberry sauce and a mint garnish.

Makes 4-6 servings.

Note: Rather than buying a bottle of cranberry juice, buy a can of cranberry juice concentrate and dilute it according to direction. It's cheaper that way!

Don't forget to enjoy all the festivities going on for your Karl Oskar Days weekend. Lots of fun things to do for the young and older.

TFD: I've learned that everyone you meet deserves a smile. It's an awakening for some as they wonder who is smiling at them!

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