Chef Dan’s Raspberry Vinaigrette

Dressing rasberry salad Served at the Deli with our Raspberry Chicken Salad, mixed greens with sun dried cranberries, orange sections, sunflower seeds, marinated sweet red onions, sliced strawberries and topped with grilled teriyaki chicken breast. Also excellent on Salmon and Grilled Chicken Breast.

Combine these ingredients in a blender:

• 1 pint fresh raspberries
• 1 cup white vinegar
• 1 cup water
• 1 cup sugar
• ¼ cup honey
• 1 tsp onion powder
• 1 TBS salt
• 2 TBS dry mustard
• ½ cup honey mustard
• Slowly add 1 cup salad oil.

Mix well. Refrigerate up to two weeks
Makes 1 quart

“Snowman Soup”

also know as Cream of Potato “Makes 12 Healthy Servings”

Chef Dan Strackbein of Rochester Deli, Inc. in Historic Downtown Waukesha

• 2lbs. Russet potatoes, peeled and diced (snowman’s body)
• 1 large carrot, diced (snowman’s nose)
• 2 ribs of celery, diced (snowman’s arms)
• 1lb. bacon, cooked and crumbled (snowman’s eyes and mouth)
• 1 medium onion, diced
• 2 quarts chicken stock
• 1 TBS chopped garlic 1 tsp. thyme leaves
• 1 tsp. white pepper (snowflakes!)
• 2 cups half and half ½ cup salad oil
• ¼ lb. butter
• ½ cup flour
• salt

Heat salad oil in a 5 quart stock pot. Add onion, celery and carrots. Cook until onions are clear, add garlic, thyme. Add chicken stock and potatoes, bring to a boil. Simmer for 20 minutes. Add bacon and half and half. Simmer for 20 minutes. Melt butter in a sauce pan, add flour, cook just 2 minutes.

Add to stock pot, whisk until smoooooooth! Simmer 5 minutes, add salt and white pepper to taste!

Enjoy with your favorite crusty bread for a perfect winter meal!