PLAIN RASPBERRIES -- Top with heavy cream, Kirsch, sour cream or yogurt.

RASPBERRIES AND FISH -- Sprinkle sole or flounder fillets with whole wheat flour and sauté on each side in butter and olive oil. Remove to heated plate. Add raspberry or any fruited vinegar and chicken stock to pan, scraping pieces off bottom; reduce and toss in some dried tarragon, grated orange peel and cup of raspberries. Pour sauce over fish before serving.

RASPBERRIES AND PORK CHOPS -- Brown chops in pan then mix and add seedless raspberry jam, raspberry or balsamic vinegar, Dijon mustard, orange peel and chopped fresh thyme leaves. Simmer until sauce is reduced to a glaze and chops are tender.

RASPBERRIES AND TOFU SAUCE -- Blend fresh raspberries, silken tofu, white wine vinegar and some sugar until smooth. Serve over chicken or fish, prepared with soy sauce, spinach and water chestnuts

RASPBERRIES WITH CHICKEN -- Roll thin chicken breast cutlets around spinach leaves, shredded Havarti or mild white cheese and minced scallions. Wrap each roll tightly in plastic warp, then steam about 15 minutes. Puree raspberries through a wire strainer and add some Dijon mustard. When chicken rolls have cooled slightly, slice into disks and serve on top of pureed sauce.

RASPBERRY AND CURRANT SAUCE -- Puree raspberries and red currants with confectioners sugar and press through fine sieve. Blend cornstarch and juice of one orange into puree; bring to boil and cook for couple of minutes until smooth and thick. Cool and serve over sorbets, meringues or fruit salad.

RASPBERRY AND LIME CAKE -- Make any light cake and fill with lime curd topped with raspberries. Fold some reserved lime curd into whipped cream and spread over top and sides of cake. Garnish with more raspberries.

RASPBERRY AND MANGO SAUCE -- Chop about half a large mango into a custard sauce and blend until smooth. Simmer raspberries in sugar for five minutes than sieve. Swirl cooled custard and sauce together on plate and arrange pieces of mango and whole raspberries on top; garnish with fresh mint sprigs. Raspberry-mango sauce, sweetened with maple syrup, is also good served with baked goat cheese that has been dipped in egg and coated with a bread crumb and pine nut mixture.

RASPBERRY AND VANILLA MOUSSE -- Make a mousse flavored with vanilla and almond extracts. Melt some raspberry jam, stir in fresh raspberries and serve sauce over mousse.

RASPBERRY BORSCHT -- Combine cutup, cooked beets, raspberries, minced red onion, and 2 cups of liquid from cooking beets. Puree it all in batches in a blender and strain to remove raspberry seeds. Stir in lemon juice, balsamic vinegar, and sugar to taste. Chill the soup and serve with sour cream.

RASPBERRY MINT SAUCE -- Mix raspberry vinegar, soy sauce, dry red wine , dried rosemary, fresh mint leaves, cracked black pepper and Dijon mustard. Heat and serve over lamb.

RASPBERRY ORANGE SOUP -- Combine equal parts raspberries and water, add some fresh orange juice, tablespoon lemon juice, cinnamon stick and honey to taste. Bring to boil, then simmer for 10 minutes. Sieve, cover and chill. Top each serving with some yogurt or sour cream, orange rind and thyme sprig.

RASPBERRY SALAD IDEAS:

--- Raspberries, sliced pears, avocado and watercress with orange vinaigrette. --- Raspberries, chopped artichoke hearts, fresh spinach, sliced red onions, lemon juice and a splash of olive oil.

---Whole raspberries, cooked shrimp, cooked crab and fresh tarragon, drizzled with champagne or sherry vinegar.

--- Whole raspberries, asparagus tips, fresh chervil and sorrel, tossed with a clear vinaigrette

. --- Whole raspberries, shredded cooked chicken and fresh rosemary, served on alfalfa sprouts with orange-flavored yogurt on the side.

-- -Whisk together white wine vinegar, walnut oil and pinch of dry mustard; add raspberries and crush with potato masher. Stir in chopped pecans and serve dressing at room temperature or chilled over cooked shredded poultry or potato, pasta or green salad.

--- Simmer pureed raspberries with sugar and lemon juice; when cool stir in some kirsch. Pour over cooked and cooled pasta shells mixed with strawberries and sliced, toasted almonds.

RASPBERRY STUFFED SQUASH-- Strip seeds and bake or nuke acorn squash halves until tender. Scoop out the flesh, mash and mix with butter, a little milk and a small handful of raspberries. Return to the shells and bake briefly. -- Mariette Brown, Old Lyme, Ct

RASPBERRY-BALSAMIC SAUCE -- Cook chopped red onion in some water until tender, stir in balsamic vinegar and more water and boil until slightly reduced. Remove from heat and stir in raspberry jam, parsley, and black pepper until blended. Good over steak

Raspberry-Currant Sauce I--Cook dried currents in water over medium heat until plumped. Add raspberries to food processor or blender and puree. Strain puree and return to work bowl. Add currants, cornstarch, and sugar. Process until smooth. Heat mixture until thickened. Chill.

Raspberry-Currant Sauce II -- Puree thawed frozen raspberries in blender and strain them to remove the seeds. In a saucepan, combine the raspberries, red currant jelly, Kirsch and lemon juice and heat gently until jelly is melted. Serve warm.