• In a bowl, mix tuna, onion, pickles, carrot, cheese and mayonnaise.
• In a panini press or skillet, heat olive oil over medium heat until hot.
• For each sandwich, top one slice of toasted bread with tuna mixture, 2 slices of tomato and second slice of bread.
• Place sandwich in a panini press or skillet; heat one to 2 minutes, or until cheese is melted.

Sandwiches:

• Spread each bread slice with a thin layer of Spiced Butter.
• On each of 4 slices, place one slice of cheese; layer evenly with ham and pears.
• Top with remaining bread slices and press together gently.
• Spread the outside of the sandwiches with Spiced Butter.
• Heat a large skillet over medium-high heat and cook until crisp and golden, about 5 minutes on each side.

Spiced Butter:

• Combine all ingredients until smooth and evenly mixed.

• Mix egg and milk together in an 11″x7″ baking pan.
• Place chicken in pan, turn to coat and refrigerate for one hour.
• In a bowl, combine flour, sugar and spices.
• In a heavy skillet, heat one inch of oil to 400
• degrees.
• Working in batches of 3, drain chicken, reserving egg mixture, and lightly dredge in flour mixture.
• Dip back into egg mixture, then into flour mixture again.
• Place very carefully into hot oil.
• Fry for 8 to 10 minutes, until done on both sides and juices run clear.
• Drain chicken on a wire rack.
• Assemble sandwiches on toasted buns and garnish as desired.

• Combine wine or chicken broth and water in a saucepan over medium heat.
• Cover; bring to a boil.
• Reduce heat and add chicken.
• Cover and simmer 10 minutes, or until cooked through; drain.
• Let chicken cool and cut into 1/4-inch slices.
• Combine olive oil, vinegar, mustard, salt and pepper in a small screw-top jar; shake well.
• In a large bowl, toss salad greens with 1/3 of dressing.
• In a blender, blend 1/3 cup of raspberries and remaining dressing until smooth.
• Arrange salad on individual serving plates; top with chicken and remaining raspberries.
• Drizzle with dressing; serve immediately.

Salad:

• Measure out half the sausages; set aside for a future use.
• Slice remaining sausages into 3 pieces each.
• In a skillet, sauté sausages in oil over medium heat until lightly golden; drain.
• In a large bowl, combine corn, beans, jalapeño and red pepper.
• Stir in sausage.
• Toss with Dressing; garnish with cilantro.

Dressing:

• Whisk together all ingredients.

Salad

• In a large clear glass serving bowl, layer all salad ingredients in order listed, except cashews.
• Spoon Dressing evenly over salad; sprinkle cashews over top.

Dressing:

• In a small bowl, mix all ingredients together until well blended.

• ranch salad dressing
• In a large bowl, toss together all ingredients except cheese and salad dressing.
• Divide salad into individual bowls; top with cheese and salad dressing.

• In a saucepan over medium heat, mix undrained pineapple and water.
• Heat to boiling; add gelatin mix
• and stir until gelatin is dissolved.
• Add remaining ingredients and stir well.
• Transfer to a 6-cup serving dish.
• Chill in refrigerator for 4 hours, or until firm.