Instructions: Layer raspberries and yogurt into four (6-ounce) parfait glasses, beginning and ending with raspberries.

Raspberry Sauce

3 1/2-pint containers fresh raspberries
1/2 to 3/4 cup powdered sugar, depending on the sweetness of the berries 1 to 2 teaspoons fresh lemon juice

Puree the raspberries in a food processor. Sift the sugar over the berries and pulse until smooth.

Pour through a strainer into a bowl. Stir in the lemon juice to taste. The sauce will thicken on standing; add water, as needed, to thin to desired consistency just before serving. (The sauce will keep for 1 week, covered, in the refrigerator.)

Raspberry Lemonade
3 cups cold water (divided)

1 cup fresh raspberries
2 1/4 cups water
1 (6-ounce)

can thawed lemonade concentrate, undiluted Mint sprigs (optional)

Combine 3/4 cup water and the raspberries in a blender; process until smooth.

Strain mixture through a sieve and discard seeds. Combine raspberry liquid, 2 1/4 cups water and lemonade concentrate in a pitcher; chill. Garnish with mint, if desired.

SALSA

2 or 3 tomatoes, peeled and chopped
1 fresh jalapeno, seeded and chopped
1 (15-oz) can Hunts tomato sauce,
1 bunch green onions, sliced (green parts, too)

1 (7-oz.) can chopped green chilies
1 fresh jalapeno, seeded and chopped
1 tablespoon of EACH: lemon juice, oil, and vinegar 1 teaspoon dried oregano, and 5-6 dashes Tabasco sauce Salt and pepper to taste.

Combine ingredients; chill about an hour. Stir and serve.

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