Apricot Sauce: Goes great with Solid Muscle Entrees: Crème Brie & Apple (046869), Long Grain and Wild Rice (046858), Skin-on Traditional Bread Stuffing (020816 & 020825) Roulades: Stuffed Entrees: Long Grain & Wild Rice (020458 & 020758), Classic Sage (020416 & 020716)

1 can (1 pound) apricot halves (drained) 1/2 cup orange juice 2 teaspoons sugar

In blender, combine all ingredients. Process until smooth. Pour into pan, heat gently.

Cranberry Sauce: Goes great with: Solid Muscle Entrees: Skin-on Traditional Bread Stuffing (020816 & 020825), Long Grain & Wild Rice (046858) Roulades: Cranberry & Sage (031484) Stuffed Entrees: Classic Sage (020416 & 020716), Long Grain & Wild Rice (020458 & 020758)

8oz. whole berry cranberry sauce 1/2 cup orange juice 2 teaspoons sugar 1 1/2 tablespoons cornstarch

In blender combine first three ingredients. Process until smooth. Pour into pan, add cornstarch. Heat gently until thickened.

Tomato and Cream Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Long Grain & Wild Rice (046858) Roulades: di Florencia (031464) Stuffed Entrees: Classic Sage (020416 & 020716), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Asparagus & Cheese (035785)

3 tbls. margarine or butter 3 tbls. chopped carrots 3 tbls. chopped onions 3 tbls. chopped celery 1 can (13-16oz)tomato sauce 1/2 teaspoon sugar 1/2 cup heavy cream dash of black pepper

In saucepan, over moderate heat, melt margarine. Add onions, carrots, celery and sauté. Add tomato sauce, pepper and sugar. Bring to a boil. Reduce heat and simmer 10-20 minutes. Remove from heat, stir in cream.

Cranberry Cream Sauce: Goes great with: Solid Muscle: Long Grain and Wild Rice (046858) Crème Brie & Apple (046869) Roulades: Cranberry & Sage (031484) Stuffed Entrees: Classic Sage 020416 & 020716), Long Grain & Wild Rice (020458 & 020758)

16oz. jellied cranberry sauce 16oz. heavy whipping cream

Melt cranberry sauce over moderate heat. Reduce heat, add cream stirring continuously until blended. Exceptional on Chicken Stuffed with Wild Rice.

Barber Bleu Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Long Grain & Wild Rice (046858) Roulades: di Florencia (031464) Stuffed Entrees: Long Grain & Wild Rice 020458 & 020758), Classic Sage (020416 & 020716), Cordon Bleu (023403, 020403, 020503, 020703)

Great dip or topping for: fingers, nuggets, and wings

1/3 cup bleu cheese 1/3 cup milk 3 tablespoons butter 1/3 cup grated parmesan cheese dash of black pepper 1/4 cup heavy cream

Combine blue cheese, milk, butter and black pepper in saucepan over moderate heat and cook until blended and creamy. Add heavy cream and reduce heat to low, stirring continuously. Add parmesan cheese and blend into sauce.

White Wine Basil Sauce: Goes great with: Solid Muscle Entrees: Artichoke Parmesan (046811), Florentine (046835), Saltimbocca (046810), Roulades: di Florencia (031464) Stuffed Entrees: Scallop & Lobster (020749), Broccoli & Cheese (023453, 020453, 020753), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Cordon Bleu (023403, 020403, 020503, 020703)

1 tbls. vegetable or olive oil 1 tbls. margarine 4 tbls. flour (5 for thicker) 1 tbls. chopped onions 1/3 cup dry white wine 1 can (12-14oz.) chicken broth 1/4 teaspoon basil

In a saucepan over moderate heat melt margarine in oil. Add onions and sauté. Add flour stirring continuously. Slowly add wine, broth and basil, stirring continuously until thick.

Mushroom Wine Sauce: Goes great with: Solid Muscle Entrees: Long Grain & Wild Rice (046858), Artichoke Parmesan (046811), Skin-on Traditional Bread Stuffed (020816 & 020825), Roulades: di Florencia (031464) Stuffed Breasts: Classic Sage (020416 & 020716), Florentine Puff (020164), Florentine 020435 & 035735), Long Grain & Wild Rice (020458 & 020758), Broccoli & Cheese (023453, 020453, 020753)

2 tbls. vegetable or olive oil 2 tbls. margarine or butter 1/4 cup chopped onions 1 1/2 cups sliced mushrooms 2 bay leaves 1/2 teaspoon oregano 4 tbls. flour(5 tbls. for thicker) 1/4 cup dry red wine 1 can (12-14oz.)chicken broth 2 teaspoons parsley

In saucepan over moderate heat melt margarine in oil. Add onions, mushrooms, bay leaves, oregano and sauté. Add flour continuously stirring slowly. Add wine and broth stirring continuously until thick. Stir in parsley.

Mornay Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835) Roulades: Shrimp Casino (031455), Stuffed Entrees: Florentine (020435 & 035735), Long Grain & Wild Rice (020458 & 020758), Broccoli & Cheese (023453, 020453, 020753), Scallop & Lobster (020749)

2 tablespoons butter 2 tablespoons flour 1/2 to 1 cup grated cheddar or American cheese 1 cup milk salt freshly ground pepper

Melt butter over moderate heat (do not brown). Add flour, whisk until well blended. Add milk while stirring the flour mixture vigorously. Stir until thickened, then stir in cheese. Simmer for 5 minutes. Season to taste.

Dill Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825) Roulades: Stuffed Entrees: Scallop & Lobster (020749), Classic Sage (020416 & 020716)

2 tbls. butter 2 tbls. flour 1/2 teaspoon dill 1 cup milk salt freshly ground pepper

Melt butter over moderate heat (do not brown). Add flour, whisk until well blended. Add milk while stirring the flour mixture vigorously. Stir until thickened, then stir in dill. Simmer for 5 minutes. Season to taste.

Raisin Sauce: Goes great with: Solid Muscle Entrees: Long Grain and Wild Rice (046858), Apple Almond (046859), Skin-on Traditional Bread Stuffing (020816 & 020825) Roulades: Cranberry & Sage (031484) Stuffed Breast: Classic Sage (020416 & 020716), Apple Raisin & Almond (020459 & 020759), Long Grain & Wild Rice (020458 & 020758)

1 cup orange juice 1/2 cup raisins 1/2 tablespoon cornstarch

In blender combine all ingredients, process until smooth. Pour into pan, heat gently until thickened.

Alfredo Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Long Grain & Wild Rice (046858), Skin-on Traditional Bread Stuffing (020816 & 020825) Roulades: di Florencia (031464) Stuffed Entrees: Broccoli & Cheese (023453, 020453, 020753), Florentine Puff (020164), Florentine (020435 & 035735), Classic Sage (020416 & 020716), Scallop & Lobster (020749)

2oz unsalted butter 4 cloves minced garlic 1cup heavy cream 3tbsp fresh chopped parley 2tsp fresh ground black pepper salt to taste 1cup freshly grated Parmesan cheese

Melt butter over medium heat. Sauté garlic just to release the flavor. Do not brown. Add cream and heat until just simmering. Add pepper and parley. Stir cheese in and keep over heat until desired consistency is achieved. Adjust salt as desired.

Marinara Sauce: Goes great with: Solid Muscle Entrees: Artichoke Parmesan (046811), Long Grain & Wild Rice (046858), Florentine (046835) Roulades: di Florencia (031464) Stuffed Entrees: Long Grain & Wild Rice (020458, 020758), Florentine (020435 & 035735)

Great dip or topping for: Italian Fingers and Cutlets

Yield: 5 servings

3tsp extra virgin olive oil 2med diced onions 4 garlic cloves (or more) -- peeled and pressed 25oz jar spaghetti sauce 2tsp capers 1cup kalamata olives, pitted and chopped

Heat oil. Sauté onions and garlic until translucent. Add spaghetti sauce. Bring to a simmer. Add capers and olives and heat a few minutes more.

Demi-Glace used as a base for other sauces: Goes great with: Solid Muscle Entrees: Long Grain & Wild Rice (046858), Artichoke Parmesan (046811), Skin-on Traditional Bread Stuffed (020816 & 020825), Apple Almond (046859), Saltimbocca (046810) Roulades: di Florencia (031464), Cranberry & Sage (031484), Stuffed Breasts: Classic Sage (020416 & 020716), Florentine Puff (020164), Florentine 020435 & 035735), Long Grain & Wild Rice (020458 & 020758), Broccoli & Cheese (023453, 020453, 020753)

5lb bones, beef 5lb bones, chicken 1/2 bunch celery 1med carrot 2med onions 1 bay leaf 4 garlic, cloves 1pinch thyme 1c puree, tomato

In a 400F oven, brown beef bones for 40 minutes. Smear with tomato paste and brown for 10 more minutes. Put in a large stockpot and deglaze the pan with water, scraping all of the fond from the bottom of the pan. Add the pan drippings to the pot. Cover with cold water and bring to a boil. DO NOT COVER! Simmer the bones, keeping them covered with water. Let simmer 8-10 hours

Strain, reserving the liquid. Put the beef bones in the pot with the chicken bones, vegetables and seasonings. Cover with water and cook for 4 to 5 hours. Strain, reserving the liquid. Combine both the beef liquid and the chicken liquid together. Bring to a boil. Cook for 10 minutes, then strain. Increase heat and reduce until the liquid will coat a spoon. Skim the surface of the mixture throughout the reduction.

Hollandaise Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Long Grain & Wild Rice (046858), Skin-on Traditional Bread Stuffing (020816 & 020825) Roulades: di Florencia (031464), Stuffed Entrees: Scallop & Lobster (020749), Classic Sage (020416 & 020716), Florentine (020435 & 035735), Florentine Puff (020164), Long Grain & Wild Rice (020458 & 020758)

3ea egg yolks 6tablespoon butter 2tablespoon lemon juice 1/2 c water, boiling 1/2 teaspoon salt

In top of double boiler heat beaten egg yolks. Gradually add butter, 1-tbl at a time, stirring constantly. Cook over hot water, not boiling or it will curdle, until thickened. Gradually add water and lemon juice while stirring. Add salt.

Homestyle Gravy: Goes great with: Solid Muscle Entrees: Apple Almond (046859), Skin-on Traditional Bread Stuffing (020816 & 020825), Long Grain & Wild Rice (046858) Roulades: Cranberry & Sage (031484), Stuffed Entrees: Apple, Raisin & Almond (020459 & 020759), Classic Sage (020416 & 020716), Long Grain & Wild Rice (020458 & 020758)

Servings: 16 (2 cups) 3tbsp margarine or butter 3tbsp all-purpose flour 1can condensed chicken broth 1/2 c milk

In 2-quart saucepan over medium heat, melt margarine; add flour. Cook 1 minute, stirring constantly. Gradually stir in broth and milk. Cook until gravy boils and thickens, stirring constantly.

Apricot-Ginger Cranberry Sauce: Goes great with: Solid Muscle Entrees: Crème Brie & Apple (046869), Long Grain & Wild Rice (046858), Skin-on Traditional Bread Stuffing (020816 & 020825), Apple Almond (046859), Florentine (046835) Roulades: Stuffed Entrees: Apple Raisin & Almond (020459 & 020759), Florentine (020435 & 035735), Florentine Puff (020164), Classic Sage (020416 & 020716), Long Grain & Wild Rice (020458 & 020758)

14 dried apricots each cut into 3 strips 1/2c cranberry juice 12oz fresh cranberries 1/2c plus 1tbsp sugar 1tbsp minced fresh ginger

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - which should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it's cold. Transfer the sauce to a serving dish and serve while it's still cold.

Apple Crème Sauce: Goes great with: Solid Muscle Entrees: Apple Almond (046859), Crème Brie & Apple (046869), Long Grain & Wild Rice (046858), Skin-on Traditional Bread Stuffing (020816 & 020825) Roulades: Cranberry & Sage (031484) Stuffed Entrees: Long Grain & Wild Rice (020458 & 020758), Apple Raisin & Almond (020459 & 020759), Classic Sage (020416 & 020716)

1c apple juice 1teaspoon lemon juice 1/2teaspoon dried Rosemary, crushed 1/2teaspoon salt 1/8teaspoon pepper 1tablespoon cornstarch 1/2c whipping cream 1tablespoon fresh parsley, minced

In a medium saucepan combine apple juice, lemon juice, rosemary, salt & pepper simmer for 10 minutes. In a separate bowl combine cornstarch & crème until smooth. Stir into hot liquid cook and stir for 2 minutes or until thickened. Add parsley, serve.

Bordelaise Sauce: Goes great with: Solid Muscle Entrees: Long Grain & Wild Rice (046858), Artichoke Parmesan (046811), Skin-on Traditional Bread Stuffed (020816 & 020825), Apple Almond (046859), Saltimbocca (046810), Cordon Bleu (046803) Roulades: Stuffed Breasts: Roma (035786), Classic Sage (020416 & 020716), Florentine Puff (020164), Florentine 020435 & 035735), Long Grain & Wild Rice (020458 & 020758), Broccoli & Cheese (023453, 020453, 020753), Cordon Bleu (023403, 020403, 020503, 020703)

1c red wine 1/4teaspoon peppercorns 1 bay leaf 2oz unsalted butter marrow 2oz shallots 1/8teaspoon thyme 1qt demi-glaze

Combine red wine, shallots, peppercorns, thyme, and bay leaf in a saucepan. Over a medium flame heat and stir to reduce by three-fourths. Add demi-glaze and simmer for 15-20 minutes. Strain through a cheesecloth swirl in butter poach marrow in salted water, drain use to garnish sauce serve hot or warm.

Roasted Red Pepper Wine Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825), Saltimbocca (046810), Artichoke Parmesan (046811) Roulades: di Florencia (031464) Stuffed Entrees: Roma (035786), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Broccoli & Cheese (023453, 020453, 020753), Classic Sage (020416 & 020716)

2ea red bell peppers, roasted, peeled & seeded 1teaspoon balsamic vinegar 1/3c dry white wine 2 garlic cloves, minced 1teaspoon olive oil ground white pepper to taste

In a blender combine bell peppers, vinegar, wine, garlic, olive oil and white pepper. Blend until smooth. Pour into a small saucepan and simmer for 10 minutes.

Parmesan Basil Cream Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825), Saltimbocca (046810), Artichoke Parmesan (046811), Cordon Bleu (046803) Roulades: di Florencia (031464) Stuffed Entrees: Roma (035786), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Broccoli & Cheese (023453, 020453, 020753), Classic Sage (020416 & 020716), Cordon Bleu (023403, 020403, 020503, 020703)

1/2c basil puree** 2c heavy cream 2tablespoon Parmesan cheese, grated salt & white pepper to taste

**In blender add fresh basil to 1tablespoon white wine. Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. Sauce should be medium consistency

Herbed Tomato Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825), Saltimbocca (046810), Artichoke Parmesan (046811), Cordon Bleu (046803) Roulades: di Florencia (031464) Stuffed Entrees: Roma (035786), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Broccoli & Cheese (023453, 020453, 020753), Classic Sage (020416 & 020716), Cordon Bleu (023403, 020403, 020503, 020703)

2cans tomato sauce 1can tomato paste 2 garlic cloves, minced 1tablespoon fresh Oregano 1tablespoon fresh parsley salt & pepper, to taste

Combine all ingredients in a 2-quart saucepan over medium heat. Bring almost to a boil, then reduce heat to simmer and cover. Cook, stirring occasionally for 30 minutes, until flavors are blended. Serve immediately, or cool and refrigerate in non-metallic container.

Maple Cherry Syrup: Goes great with: Solid Muscle Entrees: Apple Almond (046859), Long Grain & Wild Rice (046858), Skin-on Traditional Bread Stuffing (020816 & 020825), Roulades: Cranberry & Sage (031484) Stuffed Entrees: Apple, Raisin & Almond (020459 & 020759), Long Grain & Wild Rice (020458 & 020758), Classic Sage (020416 & 020716)

1 1/2c maple syrup 1c brown sugar, packed 1/2c honey 2ea orange, juiced w/ 1teaspoon peel 2ea lemon, juiced w/ 1teaspoon peel 2tablespoon butter 1teaspoon cinnamon, ground 1c cherries, tart, dried, chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add cherries, cook 2 minutes. Serve warm.

White Mushroom Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825), Saltimbocca (046810), Artichoke Parmesan (046811), Cordon Bleu (046803), Roulades: di Florencia (031464) Stuffed Entrees: Roma (035786), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Broccoli & Cheese (023453, 020453, 020753), Classic Sage (020416 & 020716), Cordon Bleu (023403, 020403, 020503, 020703)

2tablespoon fresh chopped Parsley 1lb fresh mushrooms, sliced evenly 1/2c white wine 1/4c butter 1c heavy cream salt & pepper to taste

Sauté mushrooms in melted butter until golden. Stir in wine, parsley, salt & pepper. Cook for 10 minutes on medium heat. Add heavy cream and remove from heat. Serve warm.

Onion, Black Olive & Caper Compote: Goes great with: Solid Muscle Entrees: Florentine (046835), Saltimbocca (046810), Artichoke Parmesan (046811), Long Grain & Wild Rice (046858) Roulades: di Florencia (031464) Stuffed Entrees: Roma (035786), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Broccoli & Cheese (023453, 020453, 020753), Classic Sage (020416 & 020716)

1/2c olive oil 2 medium onions, halved and sliced thin 6 garlic cloves 1/2c black olives pitted and chopped coarse 1/4c capers 2 anchovy filets, rinsed & minced 1/4c balsamic vinegar 1teaspoon fresh marjoram, minced 2tablespoon fresh parsley, minced salt & pepper to taste

Heat 2 tablespoons of olive oil in large sauté pan. Add onions and sauté over medium heat until softened about 5 minutes. Add garlic; sauté until fragrant. Turn onion mixture into medium bowl stir in remaining ingredients. Serve warm.

Corn with Pimento Chicken Sauce: Goes great Solid Muscle Entrees: Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825), Saltimbocca (046810), Long Grain & Wild Rice (046858), Cordon Bleu (046803) Roulades: Stuffed Entrees: Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Classic Sage (020416 & 020716), Cordon Bleu (023403, 020403, 020503, 020703)

6oz finely minced shallots 1c pureed corn 2tablespoon pureed pimentos 1.5qt chicken stock (made w/ minors base) 8oz pale roux (4oz butter & 4oz flour) salt & pepper to taste

Take the finely chopped shallots and wine sauté until liquid is almost evaporated. Add stock bring to a boil. Add roux mixture, work out lumps and simmer for 30 - 40 minutes. Add corn and pimento purees. Simmer for 15 minutes.

Lemon Butter Sauce: Goes great with: Solid Muscle Entrees: Saltimbocca (046810), Long Grain & Wild Rice (046858) Roulades: Stuffed Entrees: Scallop & Lobster (020749), Long Grain & Wild Rice (020458 & 020758)

2 1/2c butter 1/4c dry white wine 1/2tablespoon garlic, chopped 1/2teaspoon turmeric 1/4teaspoon ground white pepper 2tablespoon lemon juice 1c heavy cream

Melt butter in sauté pan. Add garlic, turmeric & pepper. Sauté for 2 minutes. Add white wine cook for 1 minute, add lemon juice and cream. Cook until well blended

Cranberry Champagne Sauce: Goes great with: Solid Muscle Entrees: Skin-on Traditional Bread Stuffing (020816 & 020825), Cordon Bleu (046803), Long Grain & Wild Rice (046858), Florentine (046835) Roulades: Cranberry & Sage (031484) Stuffed Entrees: Long Grain & Wild Rice (020458 & 020758), Classic Sage (020416 & 020716), Cordon Bleu (023403, 020403, 020503, 020703), Florentine (020435 & 035735), Florentine Puff (020164)

1c cranberries 1 seedless orange, peeled, cut in half 4oz sugar 1/2c simple syrup 1/2c champagne

Place cranberries, orange, sugar and simple syrup in saucepan, heat to boiling. Remove from heat, place in blender or food processor. Process until smooth, let cool. Strain.

Caribbean Ginger Pepper Sauce: Goes great with: Solid Muscle Entrees: Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825), Long Grain & Wild Rice (046858) Roulades: Mango (031473), Stuffed Entrees: Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Classic Sage (020416 & 020716).

2tablespoon jalapeno, seeded , minced 1teaspoon cayenne pepper 1/4teaspoon salt 2tbps cornstarch 1/4c granulated sugar 1/4c fresh lime juice 1/4c unsweetened pineapple juice 1c each water & soy sauce 2tablespoon fresh ginger, peeled, shredded 1/2c pineapple chunks 2tablespoon Chardonnay or dry white wine 1tablespoon chopped cilantro

In a saucepan blend the salt, cornstarch, sugar, limejuice, & pineapple juice until smooth. Premix and gradually stir in the water, jalapeno and cayenne. Cook over medium heat, stirring until sauce is thick and transparent. Add remainder of ingredients, remove from heat and serve.

Habanero Pepper Sauce: Goes great with: Solid Muscle Entrees: Cordon Bleu (046803), Saltimbocca (046810), Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825), Long Grain & Wild Rice (046858) Roulades: Mango (031473), Stuffed Entrees: Scallop & Lobster (020749), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Classic Sage (020416 & 020716) Cordon Bleu (023403, 020403, 020503, 020703),

12 Habanero chilies, chopped remove stems 1/2c chopped onion 2 cloves garlic, minced 1tablespoon vegetable oil 1/2c chopped carrots 1/2c distilled vinegar 1/4c lime juice

Sauté the onion and garlic until soft. Add with a small amount of water. Bring to a boil, reduce simmer until carrots are soft. Place mixture and chilies in a blender and puree until smooth. Combine the puree with vinegar and lime juice. Strain the mixture into bowl and cover. Serve warm or cold.

Papaya Salsa: Goes great with: Solid Muscle Entrees: Cordon Bleu (046803), Saltimbocca (046810), Florentine (046835), Skin-on Traditional Bread Stuffing (020816 & 020825), Long Grain & Wild Rice (046858) Roulades: Mango (031473), Stuffed Entrees: Scallop & Lobster (020749), Long Grain & Wild Rice (020458 & 020758), Florentine (020435 & 035735), Florentine Puff (020164), Classic Sage (020416 & 020716) Cordon Bleu (023403, 020403, 020503, 020703)

1 papaya peeled, seeded, cut in 1/2inch cubes 1 small red chili, seeded & finely chopped 1/2c chopped red onion 1/2c chopped bell pepper 1/2c fresh mint leaves, chopped 2tablespoon lime juice

Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups of salsa