Sauté pecans in oil with the sugar and a dash each of salt and cayenne pepper. When caramelized, remove from heat and cool. Core apple and cut into ½ inch dice. Toss green with a dressing of 3 parts oil to 1 part vinegar and a dash of salt. Divide among individual serving plates. Top with pecans, apple, and goat cheese.

Mix flour with 2 T. of softened butter until smooth and set aside. Sauté bacon in remaining 1 T. of butter. Set aside when browned. Brown chicken pieces in same pan. Set aside when browned. Sauté mushrooms in same pan. Set aside when brown. Discard any grease remaining in the pan. Return chicken, bacon, and mushrooms. Add onions, broth, wine, tomato paste, thyme, garlic, salt and pepper. Simmer until chicken is fully cooked - approximately ½ hour. Gradually add reserved flour-butter mixture until sauce is as thick as desired. Transfer to serving dish and sprinkle with parsley. Serve with buttered noodles.

Sprinkle pineapple very lightly with sugar. Sauté in melted butter until browned. Serve each pineapple with a strawberry and a sprig of mint.

Recipes by Larry Matika