Potato Cheese Soup

4 cups diced potatoes
1 cup chopped celery
1/4 cup chopped parsnip
1 cup chopped onion
1 cup chopped carrot
1 quart chicken broth
1/4 teaspoon dried marjoram
1/2 teaspoon salt
Ground black pepper to taste
1/2 lb. Cheddar cheese, cubed

Directions:
In large pot over medium heat, combine potatoes, celery, parsnips, onion, carrots and broth. Stir in marjoram, salt and pepper and simmer until vegetables are tender, about 20 minutes. Puree in batches in a blender or food processor or using an immersion blender. Return to pan, adjust seasonings, and bring to a boil. Stir in cheese until just melted. Remove from heat and serve.

Seven Layer Salad

1/2 cup plain yogurt
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
1 teaspoon sugar
1/2 teaspoon dried dill weed
1 9-oz. pkg. frozen cheese tortellini
4 cups baby spinach leaves
2 cups chopped red cabbage
2 cups cheese cubes
2 cups grape tomatoes
8 slices bacon, cooked crisp and crumbled
1/2 cup freshly grated Parmesan cheese

Directions:
Combine yogurt, buttermilk, and mayonnaise. Beat well. Stir in feta cheese, sugar, and dill weed and refrigerate. Cook tortellini as directed on package (you’re really just thawing it). Drain tortellini and stir into dressing. Set aside. Layer spinach and cabbage in 9x13 glass baking dish. Pour tortellini and dressing over. Top with cheese and grape tomatoes. Sprinkle bacon over all, and top with Parmesan cheese. Chill well.

Chocolate-Almond Ice Cream Roll

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large egg yolks
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
4 large egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart butter-almond or chocolate-almond ice cream, softened
1 (12-ounce) package frozen loose-pack red raspberries, thawed
3/4 cup granulated sugar
1 teaspoon lemon juice
Melted white chocolate (optional)
Fresh raspberries (optional)

Directions:
Grease and flour a 15 x 10 x 1-inch baking pan.
In a bowl stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed 5 minutes or until sugar is almost dissolved. Wash beaters.

In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly into prepared pan.

Bake cake in a 375*F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a towel sprinkled with powdered sugar. Roll up towel and cake, starting from one of the short sides. Cool on a wire rack.

Unroll cake. Spread softened ice cream on cake to within 1-inch of edges. Roll up cake without towel. Wrap in foil; freeze 4 hours or up to one week.

In a blender container or food processor bowl cover and blend or process thawed raspberries on high speed until smooth. Press through a strainer to remove seeds; discard seeds. In a small saucepan stir together the raspberry puree, the 3/4 cup sugar, and the lemon juice. Bring mixture to boiling over medium-low heat. Boil for 3 minutes, stirring constantly. Transfer sauce to a bowl.

To serve, slice ice cream roll; place slices on dessert plates. Spoon sauce next to each slice. If desired, decorated sauce using melted white chocolate and garnish with raspberries.