It's been a while since I posted, so how about an entire meal? Beverage, salad, entree, bread and dessert -- I'd serve this meal tonight if I had everything on hand!

Strawberry Tea Fizz

1 pint fresh strawberries, stemmed and sliced 1/2 cups sugar (or more to taste if berries aren't terribly sweet) 5 cups of water, boiling 2 regular sized tea bags 1 can (12 ounces) frozen lemonade concentrate 1 quart chilled sparkling water or club soda

At least eight hours before serving: Combine the strawberries and sugar in a large bowl and refrigerate. Pour the boiling water into a large pitcher and add the tea bags. Allow the tea to steep five to ten minutes and then remove and discard the tea bags. Add the frozen lemonade. Cool the tea mixture to room temperature, and add the sugared strawberries. Refrigerate for at least 8 hours, but preferably overnight.

Before serving: pour tea and berries into tall, ice-filled glasses until the glasses are slightly more than half-full. Top with sparkling water or club soda and stir lightly to mix.
Serve with spoons.

7 Layer Slaw

1 small cabbage 1/2 medium cauliflower, chopped 6 ounces pecans, chopped or broken 1 tablespoon butter 2 cups frozen peas (thaw before use) 8 ounces button mushrooms, sliced 1 bunch green (spring) onions, sliced (including heads) 4 ounces parmesan cheese, grated 2 cups prepared coleslaw dressing

Using a food processor, chop the cabbage to a medium-fine shredded consistency. (Yield should be 3-4 cups) Remove the cabbage from the processor bowl and set aside. Place the cauliflower in the processor and process to coarse chop. Remove the cauliflower and set aside. (Keep the chopped vegetables seperated.)

Heat a medium-sized, heavy sauté pan on medium heat and add the butter. Once the butter is melted, add the pecans and toast for approximately 10 minutes or until browned. Remove the pecans from the heat and allow to cool.

In a glass bowl, arrange the ingredients in layers, as follows: chopped cabbage, chopped cauliflower, half the toasted pecans, peas, mushrooms, onions, cheese, coleslaw dressing, and rest of the pecans. Cover the slaw and refrigerate overnight.

Easy Sesame-Onion Biscuit Bake

4 tablespoons. butter
2 large onions, thinly sliced
1 tube of "grand size" refrigerator buttermilk biscuits
1 egg
1 cup sour cream
1 tablespoon sesame oil plus extra for pan
1/2 teaspoon salt
2 teaspoons sesame seeds

Preheat oven to 375. Heat a large, heavy skillet over medium heat. Once hot, add butter to melt. Place onion slices in melted butter and sauté until tender. Coat a 9 inch (round) cake pan with sesame oil. Arrange the biscuits in the pan, stretching so that the dough completely covers the pan's bottom. Spoon the sautéed onions over the biscuits, ensuring that the layer is evenly distributed . In a small bowl, beat the egg, and add the sour cream, sesame oil and salt. Pour the sour cream mixture over the onions. Sprinkle with sesame seeds. Bake for 30 minutes or until center is set.

Fettucine alla Bandierina

1 pound fettucine (fresh or dried)
2 cups ricotta cheese
4 ounces Parmesan cheese, grated, plus more for topping if desired
3 plum tomatoes, seeded and thinly sliced
1/2 cup fresh basil, coarsely chopped

Cook fettucine until al dente and drain. Place pasta in a large serving bowl, add cheeses, basil and tomatoes and toss. Serve with additional Parmesan cheese if desired.

Cool Poached Pears with Creme Fraiche

4 pears, preferably Bosc
2 teaspoons fresh lemon juice
1 cup apple juice

For the Creme Fraiche:
3/4 cup sour cream
3/4 cup heavy cream

Prepare the Creme Fraiche first: mix the sour cream and heavy cream together in a small bowl until smooth. Cover and set aside at room temperature until thickened. (Approximately 5 hours.) Line a sieve with filter paper (or a coffee filter) and place over another small bowl. Place the creme mixture into the lined sieve. Cover with saran and refrigerate overnight to drain. Discard the liquid, and carefully turn the filtered creme fraiche out of the sieve into a bowl, ensuring that the filter paper does not rip.

While the cream mixture is thickening, you can prepare the pears. Peel, halve and core the pears, and sprinkle with lemon juice to prevent browning. Place the pears (round side down) in a microwave-safe dish and cover with apple juice. Cover and microwave on high for 6 - 8 minutes or until the pears are fork tender. (Check the pears after 6
minutes. Fresher pears will take longer to cook.) Spoon the juice over the pears, cover, and refrigerate overnight. Serve chilled with a dollop of creme fraiche in the hollow of each pear half.