Instructions:

(Anne of Green Gables Cookbook) 1 egg, hard boiled 1/2 c.

mayonnaise 1/4 c.

milk 2 Tbls.

ketchup 2 Tbls.

green hamburger relish 1 Tbls.

chopped green pepper 1 Tbls.

dehyrated onion flakes Mash egg with fork, stir in rest of the

ingredients.

Notes:

Servings :8

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

4 garlic cloves -- mashed

2 egg yolks

1 1/8 teaspoon salt

1 cup olive oil

1 teaspoon vinegar

1 teaspoon fresh lemon juice

Instructions:

Beat eggs until very thick and lemon colored.

Beat in mashed garlic and salt.

Beat ng constantly, add olive oil VERY SLOWLY -- literally drop by

drop.

After about half th oil has been added and the mixture is thickening,

add vinegar and lemon juice.

Then co tinue adding olive oil slowly, beating until a thick emulsion

is formed.

Aioli may be used as a garlicky alternative to mayonnaise, but is

delicious on its own as a sauce or dip for seafood or vegetables.

Notes:

Servings :16

Time to prepare :10 minutes

Origin :Mark Haugen of Tejas, Minneapolis, MN

Ingredients:

1 1/2 whole Anaheim chili peppers

1 1/4 cup almond slivers -- blanched & toasted

1 tablespoon white wine vinegar

1 tablespoon lime juice

1 cup corn oil

Instructions:

STEP ONE: Prepare the Chiles-- Roast chiles over an open flame until

the skin blisters.

Then place them in a covered b wl or plastic bag until the skin begins

to loosen.

Peel and seed.

STEP TWO: Place chiles, almonds, vinegar, and lime juice in the bowl

of a food processor fitted w th a metal blade.

Puree.

Then, with the motor running, slowly add oil until the mixture has

thickened.

Serve with "Tejas Smoked Turkey Salad" recipe in this cookbook.

Notes:

Servings :6

Time to prepare :20 minutes

Origin :Richard Chamberlain, Restaurant at the Little Nell, Aspen

Ingredients:

2 cups chanterelle mushrooms -- quartered

1 cup porcini mushrooms -- cut into large dice

1 teaspoon garlic -- chopped

1 cup tomatoes -- peeled,seeded,diced

2 tablespoon fresh basil -- chopped

3 tablespoon olive oil

3 tablespoon lemon juice

1 tablespoon balsamic vinegar

1 1/2 cup sun-dried tomatoes -- diced

1 1/4 cup Italian parsley -- chopped

Instructions:

Preheat oven to 400 degrees F.

On a sheet pan, place the mushrooms, garlic, and olive o l.

Toss.

Season.

Bake in oven until light brown.

Remove.

Toss with remaining ingredient .

Keep at room temperature.

Notes:

Servings :6

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

2 packages gelatin powder -- unflavored

2 cups apple cider

1 1/4 teaspoon salt

2 cups apples -- diced

1 1/4 cup black walnuts -- chopped

1 tablespoon chopped parsley

cooking oil

lettuce leaves -- for decoration

Instructions:

1.

Put 1/2 cup cold water into a small bowl.

Sprinkle two envelopes (2 tablespoons of unflavored gelatin on water.

Let stand 5-10 minutes to soften.

2.

Heat 2 cups apple cider until very hot; add salt.

Remove from heat and immediat ly add softened gelatin.

Stir until gelatin is completely dissolved.

Have a 1 quart mol lightly greased with cooking oil.

Do not use olive oil.

Spoon about 1/2 cup of gelatin mixture into mold and place in

refrigerator.

3.

Chill remaining mixture until slightly thicker than consistency of

unbeaten egg white.

Just before large bowl of gelatin is desired consistency, dice apples

and chop w lnuts and parsley.

Add this to the gelatin and place into the mold which already has th n

bottom layer of gelatin.

Chill until set.

4.

Unmold onto serving plate which has been decorated with lettuce

leaves; curly e dive is a good choice.

Notes:

Servings :1

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups cider vinegar

4 cups packed brown sugar

10 cups tart apples -- diced

4 lemons -- chopped, with peel

2 onions -- chopped

5 garlic cloves -- chopped

1 1/2 cup ginger -- minced

1 1/2 cups seedless raisins

1 teaspoon cayenne pepper

Instructions:

* You will need 6 one-pint jars and about 4 to 5 pounds of tart apples

for this recipe.

Prepare all ingredients before beginning.

Peel, core and dice apples.

Chop and remove seeds from lemons, but do not peel.

Pe l and chop onions.

Peel and roughly chop garlic; do not mince.

Peel and finely chop gin er root.

Bring cider vinegar to a boil over low heat, using a large

saucepan.

Add apples an cook until the mixture returns to a simmer.

Add remaining ingredients and cook gently or 20 minutes, stirring

often.

Spoon chutney into glass jars which have been washed in ot soapy

water and rinsed with boiling water.

Seal tightly.

Cool and store in refrigera or.

Yield: 6 pints.

Notes:

Servings :8

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

2 red delicious apples

1 sliced bananas

1 Granny Smith apple

2 Bartlett pears

1 1/2 pound red grapes

1 1/2 cup almond slivers -- toasted

1 cup vanilla yogurt

1 teaspoon cinnamon

1 1/4 teaspoon ground ginger

1 1/2 teaspoon nutmeg

1 tablespoon apple cider

Instructions:

Wash and core apples and pears, peeling if desired.

Cut into one inch chunks.

Slic bananas 1/2" thick.

Wash grapes and cut in half.

Combine fruits and almonds in salad b wl.

Mix yogurt with spices and cider.

Pour over fruit salad and stir to coat fruits eve ly.

Chill.

Notes:

Servings :12

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup cranberries

2 apples

1 1/2 cup sugar

6 ounces red gelatin

15 ounces crushed pineapple

1 cup celery -- diced

1 1/2 cup nuts -- chopped

2 cups boiling water

Instructions:

* Use pecans, walnuts, or a mixture of both.

Chop the cranberries, apples and celery into small pieces.

Drain the pineapple and save juice.

Combine cranberries, apples and sugar; cover and refrigerate while

preparin rest of salad.

Combine gelatin with boiling water and stir until dissolved.

Add enough water or f uit juice (apricot nectar, strawberry nectar

etc.

) to pineapple juice to equal 1 cup.

A d this to the gelatin mixture.

Chill in refrigerator until slightly thickened.

Combine the cranberry-apple mixture with celery, drained

pineapple and nuts.

Stir nto gelatin mixture.

Pour into lightly greased mold or into individual serving molds.

C ill until firm.

Unmold and serve on a bed of lettuce or garnish with sour cream or

slig tly sweetened whipped cream and a very light sprinkling of

cinnamon.

Notes:

Instructions:

Yields 6 Servings 1 Medium Avocado, Peeled, 2 Cups

Tomatoes, Chopped Seeded & Diced 4 Hard Cooked

Egg Whites 8 oz Turkey Breast, Roasted Chopped

& Chopped 2 Slices Bacon 2 Tbls Lemon Juice

6 Slices Pumpernickel 4 Cups Iceberg Lettuce,

Torn 4 Cups Romaine Lettuce, Torn Toss the avocado with the

lemon juice.

Combine the lettuces in a large salad bowl.

Arrange the turkey, bacon, egg whites, tomatoes and avocado on top of

the lettuce.

Toss with selected dressing (try Cobb Salad Dressing) just before

serving.

Serve with one slice of pumpernickel for each portion.

Notes:

Servings :4

Time to prepare :10 minutes

Origin :Elmar Prambs of the Riverside Cafe, Austin, TX

Ingredients:

2 tablespoon olive oil

4 tablespoon raspberry vinegar

2 tablespoon rich lamb stock

1 dash black pepper -- to taste

1 teaspoon oregano -- chopped

1 teaspoon chives -- chopped

4 cups baby lettuce leaves

Instructions:

Stir together oil, vinegar, and lamb stock in a small bowl.

Add herbs as close to servi g time as possible.

Toss with baby lettuce and serve.

Notes:

Servings :6

Time to prepare :30 minutes

Origin :Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles

Ingredients:

1 1/2 tablespoon tomato paste

1 tablespoon tamarind pulp

1 1/2 tablespoon shallots -- chopped

1 1/4 cup sherry vinegar

1 1/4 cups olive oil

1 1/4 teaspoon kosher salt

1 dash black pepper

1 red onion

1 1/2 tablespoon balsamic vinegar

6 cups spinach

Instructions:

FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and

vinegar in a blender and mix well.

lowly add the oil a drop at a time at first and then in a slow but

steady stream until t is all incorporated.

Add the salt.

Can be kept in the refrigerator for 1 week.

FOR THE ONIONS: Peel and slice one large red onion thick enough so

that you can handle the slices and t ey will not fall apart when you

cook them.

Rub them with a little olive oil and cook th onions over a charcoal

fire or under a hot broiler until soft.

(Approximately 5 to 6 m nutes per side.

) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the

sli es become single rings.

These will keep refrigerated 2 to 3 days.

TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup)

spinach for each portion and toss with en ugh dressing to coat each

leaf, being careful not to over-dress the salad.

Arrange the nions over the salad and serve.

Always serve salads on chilled plates.

CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty

stores.

Notes:

Servings :8

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

6 medium boiling potatoes

2 avocados -- cubed

8 slices bacon

1 1/2 cup chopped onions -- chopped

1 tablespoon fresh lime juice

1 1/2 cup white wine

1 1/4 cup cider vinegar

salt

black pepper

paprika

1 1/4 teaspoon mustard powder

2 tablespoon fresh parsley -- chopped

1 tablespoon fresh cilantro -- chopped

Instructions:

Boil potatoes in their skins.

While potatoes boil, cube avocados and toss with lim juice.

Chop bacon into one inch pieces and fry until crisp in a large

skillet.

Remove acon to paper towels to drain.

In bacon fat, saute onions until golden.

Remove pan from heat and stir in wine, vinegar, mustard, and salt,

pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice.

While still warm, pour dressing o er potatoes and toss.

Allow to cool to room temperature.

Fold in avocado, bacon, parsle , and cilantro.

Serve at room temperature or chill one hour or longer.

Notes:

Instructions:

1 cup Roquefort (or Blue) cheese

1 tablespoon Worcestershire sauce

1 tablespoon Lemon juice

2/3 cups Salad oil

2 tablespoons Vinegar

Yield: 4 servings Mash cheese with a little oil. Add

Worcestershire sauce, lemon juice, vinegar and balance of

oil. Shake well until creamy. There are lots of recipes, but

this is my personal favorite. Enjoy.

Notes:

Instructions:

Recipe By : Cooking Light, Sept 1994, page 140

Serving Size : 6 Preparation Time :0:11

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound thinly sliced green cabbage -- (4 cups)

2 cups julienne-cut red bell pepper

1/4 cup cider vinegar

4 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon celery seeds

1/4 teaspoon pepper

Combine all ingredients in a large bowl, and toss well. Let stand 15

minutes before serving. Yield: 6 servings (serving size: 1 cup).

Notes:

Instructions:

2 ounces Bacon grease

1/4 pound Red onion -- dice fine

2 cups Water

1/2 cup Honey

1/2 cup Red wine vinegar

2 tablespoons Dijon mustard

1 1/2 tablespoons Cornstarch

1 tablespoon Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the

onions and saute until the onions start to blacken. While the onions

are carmelizing, in a mixing bowl place the water, honey and red wine

vinegar. Using a wire whisk, mix the ingredients well.

Add the cornstarch and whisk well. After the onions have carmelized,

add the Dijon mustard to the onions and stir together with a rubber

spatula. Add the water, vinegar, pepper, honey and cornstarch to the

mustard and onions and mix. Continue stirring

until mix thickens and comes to a boil. Remove from heat and store in

refigerator until needed. Note: To reheat use a double boiler.

Notes:

Instructions:

(original recipe)

Note: I always make this by eye and tongue, so amounts of anything

other

than the beans and corn are really rough approximations.

2 cans black beans (I use Goya) drained and rinsed in cold water

1 bag frozen kernal corn (no need to thaw)

1 large or 2 medium/small onions, minced

3-4 (or more) large cloves garlic, minced

1 big bunch fresh cilantro, minced

1/3 cup canola oil

1/3 cup cider vinegar

salt & pepper to taste

Combine. Refrigerate overnight. Drain off liquid and serve. Yum!

A wonderful hot weather salad

Notes:

Instructions:

6 Portions

This is good with fresh tomato salsa alongside.

2-1/2 to 3 cups cooked black beans

1 red bell pepper, cored, seeded, and cut into 1/4-inch dice

3 scallions (green onions) white bulb and 3 inches green,

sliced into 1/4-inch rounds

2 ripe plum tomatoes, seeded and cut into 1/4-inch dice

6 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

5 tablespoons chopped cilantro (fresh coriander)

1 teaspoon coarsely ground black pepper

3/4 teaspoon salt

Combine all the ingredients in a medium-size bowl and toss gently.

Let

the salad rest, loosely covered, at room temperature for at least 1

hour

before serving.

The following recipes for flavored vinegars are adapted from

"Marinades:

Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese &

Vegetables,"

by Jim Tarantino, The Crossing Press, Freedom, CA, 95019, 1992.

Note: The author recommends starting with wine vinegars that have

acidity

levels of at least 5%, and preferably 7%. Sterilized wine bottles or

jars

should be used for aging, unless you happen to have wood casks.

Notes:

Instructions:

1 can (15 oz.) black beans

1 small can sliced water chestnuts (8 oz.)

1/2 cup frozen kernel corn

1/2 cup sliced red and green bell pepper

handful of bulghur wheat (coarse-grind)

1 tsp water-pack chopped garlic

1 tsp (scant) chili pepper

dash of mustard powder

Fluff bulghur in water. Mix all ingredients; warm through to blend

flavors and thaw.

Comments: This was good, but would be better with less water

chestnuts.

Nice blend of flavors and textures.

Also, I was very surprised to see that water chestnuts are a good

source of iron.

Good eating, folks!

Notes:

Instructions:

2 - 15 1/2-oz. cans black beans, drained and rinsed

1 cup frozen corn kernels

1 red bell pepper

1 bunch scallions

1/3 cup fresh cilantro, chopped

3 tbsp. extra-virgin olive oil

3 tbsp. red wine vinegar

1 small clove garlic, finely minced (optional)

1/4 tsp. salt, or to taste

1/4 tsp. black pepper, or to taste

Pour the beans into a colander. Pour the frozen corn on top of the

beans.

Rinse the vegetables with cool tap water. Drain well. Pour the beans

and

corn into a 3-quart or larger bowl. Seed and finely dice the bell

pepper

and add it to the bowl. Finely chop the scallions, using all of the

whites

and enough green tops to make 1/2 cup. Add them to the bowl. Using

kitchen shears or a knife, chop the cilantro and add it to the bowl.

To

make the dressing, pour the olive oil into a 2-cup glass measure.

Whisk in

the vinegar, optional garlic, salt and black pepper. Add to the

beans.

Serve at once or chill until ready to serve. Serves 6 generously as a

side dish or 4 as a main dish.

This is easy, delicious, colorful, delicious, uses currently-in-season

fresh

corn and tomatoes, and, oh yes, is really good. I made a double batch

of this

yesterday for two of us, and we just polished off the rest of it this

evening.

BTW, Ordinary tomato is fine instead of plum tomato (and we happen to

use

more of it); I highly recommend flat-leaf parsley, if you can find it,

because

the curly stuff is not nearly as flavorful; You can use radicchio or

any other

kind of lettuce (if you choose to use any at all); The salad tastes

even

better the second day!; Flavor is better when served closer to room

temp

as opposed to ice cold. Also, since this only makes enough for two

you'll

definitely want to make a multiple batch.

DaveM

Notes:

Instructions:

Recipe By : Gourmet magazine, June 1995

Serving Size : 2 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 15-oz can black beans -- rinsed and drained

1 cup cooked fresh corn kernels (from about 2

-- ears)

1 plum tomato -- seeded and chopped

1 scallion -- minced

2 tablespoons minced fresh parsley leaves

1 pinch cayenne

4 large Boston lettuce leaves -- rinsed and spun dry

In a bowl whisk together lemon juice, oil, and salt to taste. Stir in

remaining ingredients, except lettuce leaves, with salt and black

pepper

to taste and let salad stand, stirring once or twice, 15 minutes for

flavors to develop. Line 2 plates with lettuce and divide salad

between

them. Serves 2.

Notes:

Instructions:

Recipe By : Cooking Light, April 1995, page 114

Serving Size : 3 Preparation Time :0:11

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

11 ounces mandarin oranges in light syrup -- (1 can)

undrained

2 tablespoons red wine vinegar

1 teaspoon olive oil

1 teaspoon Dijon mustard

1/4 teaspoon minced fresh cilantro

1/4 teaspoon ground cumin

1/4 teaspoon pepper

2 ounces diced Monterey Jack cheese -- (1/2 cup)

1/4 cup chopped red onion

1 teaspoon bottled minced fresh garlic

15 ounces black beans -- (1 can)

rinsed and drained

1 1/2 cups finely shredded lettuce

Drain oranges, reserving 1-1/2 tablespoons syrup; set oranges aside.

Combine the syrup, vinegar, and the next 5 ingredients (vinegar

through

pepper); stir with a wire whisk until blended. Add oranges, cheese,

red

onion, garlic, and beans; stir well. Yield: 3 servings (serving size:

1 cup).

Serving Ideas : Serve on lettuce-lined plates.

Notes:

Instructions:

Recipe By : Cooking Light, Sept 1994, page 134

Serving Size : 6 Preparation Time :0:11

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups cooked orzo -- (rice-shaped pasta)

1 cup chopped red bell pepper

1/2 cup chopped purple onion

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

15 ounces black beans -- drained

1/4 cup red wine vinegar

3 tablespoons water

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 1/2 teaspoons sugar

1 teaspoon pepper

3/4 teaspoon salt

2 cloves garlic -- minced

Combine first 6 ingredients in a large bowl; toss well, and set aside.

Combine red wine vinegar and next 7 ingredients in a bowl, and stir

well.

Pour over orzo mixture, and toss well. Cover and chill. Yield: 6

servings

(serving size: 1 cup).

Notes:

Instructions:

Yields 4 Servings

2 Cups Black Eyed Peas (Fresh 1/2 Cup Chopped Red Bell

or Frozen & Thawed) Pepper

1/2 lb Smoked Pork Neck Bones 3 Tbls Olive Oil

or Ham Hock 2 Tbls Sherry or Red Wine

9 Cloves Garlic, Halved Vinegar

1/2 Cup Chopped Yellow Bell 1 Tbls Parsley, Chopped

Pepper 1 1/2 tsp Jalapeno Chili Pepper

1/2 Cup Chopped Green Bell Minced

Pepper

Rinse the peas with cold water.

Place in a large sauce pan with the bones and garlic.

Add water to just cover.

Simmer until the peas are tender.

Remove from the heat.

Let the peas cool in the liquid.

Drain the peas.

Discard the bones.

Transfer to a bowl.

Add the bell peppers, oil, vinegar, parsley and jalapeno.

Toss to combine.

Season with salt and pepper.

Notes:

Instructions:

Makes 4 servings

2 cups cubed sourdough or French bread

Nonstick cooking spray

1 tablespoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon white pepper

1/2 teaspoon ground red pepper

1/2 teaspoon black pepper

1 pound boneless skinless chicken breasts

4 cups bite-size pieces fresh spinach leaves

2 cups bite-size pieces romaine lettuce

2 cups cubed zucchini

2 cups cubed seeded cucumber

1/2 cup sliced green onions with tops

1 medium tomato, cut into 8 wedges

Ranch Salad Dressing (recipe follows)

1.Preheat oven to 375°F. To make croutons, spray bread cubes lightly

with

cooking spray; place in 15X10-inch jelly-roll pan. Bake 10 to 15

minutes or

until browned, stirring occasionally. 2.Combine paprika, onion powder,

garlic

powder, oregano, thyme, white pepper, red pepper and black pepper in

small

bowl; rub on all surfaces of chicken. Broil chicken, 6 inches from

heat

source, 7 to 8 minutes on each side or until chicken is no longer pink

in

center. Or, grill chicken, on covered grill over medium-hot coals, 10

minutes

on each side or until chicken is no longer pink in center. Cool

slightly. Cut

chicken into thin strips. 3.Combine warm chicken, greens, zucchini,

cucumber,

green onions, tomato and croutons in large bowl. Drizzle with Ranch

Salad

Dressing; toss to coat. Serve immediately.

Notes:

Servings :6

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cup blue cheese, crumbled

1 tablespoon sherry vinegar

1 1/4 cup mayonnaise

1 1/2 cup buttermilk

1 1/8 teaspoon fresh ground black pepper

Instructions:

In a blender, crumble blue cheese. Blend with vinegar and mayonnaise.

With blender

running, slowly add buttermilk. Season with pepper.

Notes:

Instructions:

3/4 c. crumbled blue cheese

3 oz. cream cheese, softened

1/2 c. mayonnaise or Miracle Whip salad dressing

1/3 c. half-and-half

Reserve 1/3 c. of the blue cheese; beat remaining blue cheese & cream

cheese on low until blended. Add mayonnaise & half-and-half; beat on

medium speed until creamy. Stir in remaining blue cheese. Cover &

refrigerate for at least 3 hours.

Notes:

Instructions:

Ingredients:

1 cup mayonnaise

3 tablespoons minced onion

1 1/2 teaspoons minced garlic

1/3 cup minced parsley

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon white vinegar

1/3 cup crumbled blue cheese

Salt and pepper

In a bowl mix together mayonnaise, onion, garlic, parsley, sour

cream, lemon juice, vinegar and blue cheese. Transfer to serving

bowl.

Notes:

Instructions:

Great for salads or as a dipping sauce for Buffalo-Style Chicken

Wings.

3/4 cup crumbled blue cheese

1 cup mayonnaise

1/2 cup sour cream

6 Tbsp buttermilk

3 Tbsp milk

1/2 Tbsp lemon juice

1.5 Tbsp Worcester sauce

1/8 tsp garlic, mashed

Salt and pepper to taste

Mix all ingredients to a smooth consistency. Salt and pepper to taste.

Chill to combine flavors.

NOTE: If you prefer a chunky style dressing, reserve 1/2 of the cheese

and crumble it into the dressing after it has been mixed.

Notes:

Instructions:

Courtesy of Gourmet Magazine

2/3 cup mayonnaise

1/3 cup sour cream

1/3 cup crumbled blue cheese

In a bowl combine well the mayonnaise, the sour cream and the blue

cheese.

Yield: Approximately 1 1/3 cups

Prep Time: minutes

Cooking Time: minutes

Difficulty: Easy

Notes:

Instructions:

2-3 cups seedless grapes, halved

1 pkg. small macaroni (12 oz.)

1 can pitted ripe olives (4 oz.), halved

3/4 cup chopped green onions

4 oz. blue cheese, crumbled

Salt and pepper

1/4 tsp. garlic powder

4 Tbsp. lemon juice

1-1/2 cups mayonnaise

Cook macaroni, drain. Combine hot macaroni with grapes, olives,

onions,

cheese, salt, pepper and garlic powder.

Mix together lemon juice and mayonnaise till smooth. Combine with

macaroni and other ingredients. Refrigerate several hours or

overnight.

Notes:

Instructions:

This is an excellent salad to go with lunch or dinner. It attacks all

of

your tastebuds!!

2 large bunches of broccoli

8 stips of bacon

1 red onion

1 cup of raisins

1/2 cup sunflower seeds

1/2 cup of light mayonaise

2 tsp of rice vinegar

1 tssp of sugar

Cook bacon, let cool, and crumble. Mix mayonaise, rice vinegar, and

sugar together. You may want to add more or less

sugar to taste. Slice onions into thin circles, as if making onion

rings. Cut off stems of the brocolli about one inch down

from the heads.

Mix brocolli, onions, bacon, raisins, sunflower seeds together and add

dressing. Serve immediately.

Makes 6 servings.

Notes:

Servings :8

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

1 head broccoli

2 tablespoon olive oil

1 1/4 cup rice wine vinegar

1 1/4 cup soy sauce

2 tablespoon sesame oil

4 tablespoon sesame seeds -- toasted

Instructions:

Wash broccoli, discarding leaves and toughest part of stem. Blanch

entire head in

oiling water for one minute. Rinse under cold water. Break off florets

and cut remainin

stem (peeled, if desired) into 2" pieces.

Preheat oven to 450 degrees. Pour olive oil onto a baking sheet.

Spread broccoli

ieces in one layer, turning to coat with olive oil. Roast at 450

degrees for 5 minutes,

turn broccoli pieces over, and continue roasting until broccoli begins

to brown, about

minute more.

Whisk together soy sauce, vinegar, and sesame oil. Stir in 3

tablespoons sesame s

eds. When broccoli is done, transfer to a bowl and pour dressing over

it, stirring gent

y to coat. Sprinkle with remaining tablespoon sesame seeds. Serve warm

or at room tempe

ature.

Notes:

Instructions:

from Bon Appetit, with several changes

1/4 cup chicken broth

(called for 1/4 cup oil, but I use

broth to cut down on fat)

2 cups small broccoli florets

1 red or yellow bell pepper, diced

4 scallions, sliced

1 garlic clove, minced

1/4 lb fresh spinach

1 lb tricolor fusilli, cooked and cooled

1 cup chopped, ripe tomatoes

1/4 cup fresh basil, chopped

1/4 cup olive oil

2 TB balsamic (or red wine) vinegar

1/2 cup (or more to taste) parmesan cheese

- Heat broth in large nonstick skiller over

medium-high heat. Add broccoli, pepper,

scallions, and garlic. Stir until broccoli

is just crisp tender, about 5 minutes.

- Add spinach and stir until wilted,

about 1 minute.

- Remove from heat and toss with fusilli.

- Mix in tomatoes, olive oil, and vinegar.

- If making a day ahead, refrigerate salad.

- Add fresh basil and parmesan cheese.

Notes:

Instructions:

Yield: 4 servings

Head of Romaine Lettuce 1 tb Worcestershire Sauce

Tin of Anchovy Filets 3/4 c Olive Oil

1 tb Fresh Ground Black Pepper Red Wine Vinegar

4 cl Garlic Lemon

Egg Yolk-use Extra Large Egg Fresh Grated Parmesan Cheese

1 tb Prepared Hot Mustard Croutons

3 ds Tobasco Sauce 1/2 lb Bacon

1) Cook the bacon until very crisp. Set aside and allow to drain on

paper

towels.

2) Place egg in a glass of warm water and set aside until it reaches

room

temperature (10-15 minutes).

3) Crush the garlic in a large wooden bowl. Add the anchovies and

crush

into a pulpy mass. Mix with black pepper.

4) Add mustard, worcestershire sauce and tobasco. Separate the egg,

keeping

the yolk. If you can't find any extra large eggs then 2 small eggs is

fine. Stir in each of these ingredients thoroughly as you add each

one.

5) SLOWLY add the oil from the anchovy tin, using a french whisk to

mix.

6) SLOWLY add olive oil, rapidly whipping until you get a thick paste.

You

may have to vary the amount of oil to achieve this (at least 3/4 cup).

7) Squeeze in some red wine vinegar to taste. Once around the bowl is

usually enough.

8) Squeeze in one lemon for the juice, again to taste.

9) Just before serving, add the lettuce, croutons, crushed bacon and

parmesan cheese. Toss Thoroughly.

The trick to this is the dressing should be quite thick before adding

the

red wine vinegar and lemon juice.

You may want to add more garlic, tobasco, worcestershire, mustard

depending on how spicy you like your Caesar Salad.

From the kitchen of Bruce and Peggy Travers, Cyberealm BBS Watertown

Notes:

Instructions:

Yields 6 Servings

1/2 tsp Dijon Mustard 1 Navel Orange

1/2 tsp Curry Powder 1 small Red Onion, Cut In

Half

1/4 tsp Sugar & Sliced Very

Thin

1/4 tsp Salt 1/4 Cup Fresh Coriander,

1 Clove Garlic, Minced Chopped

2 Tbls Lemon Juice 1 Medium Avocado

1/2 Cup Safflower Oil

2 Heads Boston Lettuce

Combine the mustard, curry powder, sugar, salt and garlic in a small

bowl.

Blend in the lemon juice.

Use a small whisk to gradually beat in the oil.

Set the dressing aside.

Wash the lettuce in a sink filled with cold water.

Drain in a colander.

Dry in a salad spinner (or shake out excess water by vigorously

shaking).

Wrap the lettuce in paper towels.

Place in a plastic bag.

Refrigerate for 1 or 2 hours.

Cut off 1/2" of orange from the stem end.

Discard.

Cut the remainder of the orange into 1/4 " thick slices.

Remove the peel from the slices.

Remove the white pith.

Separate the orange slices into triangular pieces.

Set aside.

Tear the lettuce into pieces.

Place in a salad bowl.

Add the onion, orange and fresh coriander.

Remove the pit from and peel the avocado.

Slice the avocado into the salad bowl.

Pour the dressing over.

Toss very gently - coat thoroughly.

Serve.

Notes:

Instructions:

COLE SLAW

1 large head of green cabbage, cored and shredded

3 medium sized carrots, peeled and grated

1 cup finely diced green bell pepper

A couple of heaping tablespoons of finely grated onion

2 cups mayonnaise ( DON'T USE MIRACLE WHIP )

3/4cup sugar

1/4cup apple cider vinegar

1/4cup Dijon mustard

1 tablespoon celery seeds

1 teaspoon salt

dash of white pepper In a large bowl mix cabbage, carrots, green

pepper, and

onion together and set aside. In another bowl mix everything else and

pour

into first bowl tossing and mixing well. Cover and store in ice box

about 4 or

5 hours. Stir again before serving.

Notes:

Instructions:

Uploaded by Bud Kuenzli 72411,3567

16 Med. - Small Potatoes

3/4/cup Mayonaise (at least to start with...you'll probably want more)

1 1/2 tsp Yellow Mustard (the kind from the squeeze bottle; not dry

mustard) to 1 Tbs (as you prefer)

12 Eggs, hard boiled.

Apple cider vinegar, 1/2 cup plus 1/2 cup (this is minimum)

1 1/2 Tbs pickle relish

3/4 Tbs dry parsley flake or twice that if fresh is available.

1 Big pinch of Celery Salt

1/2 medium white onion, diced fairly small (you can use twice

or three times this if you prefer)

4 celery stalks, split down middle of wider end, then chopped

about 1/42 or slightly smaller pieces (to your own

taste/texture. Again you can use more or less if you desire.

Gather ingredients. Boil potatoes whole. If your potato size varies

much,

put in the larger ones first. A medium sized potato will take ABOUT 25

minutes total. A smaller one maybe 18 minutes. One of the keys here is

to

boil the potatoes till cooked but still a little firm. If they are

cooked

till soft, then the subsequent stirring will render the salad mushy.

You

don't want them crunchy, but just cooked and still firm. That's the

first

secret! Peel the potatoes when they are still warm. The warmer the

better. Peeling them AFTER they are cooked seems to make a difference

in

taste. They MUST not cool entirely or the vinegar will not be absorbed

properly. I peel them almost straight out of the pot when still darn

hot.

That's the second secret! Cut them into irregular chunks, little

wedges

about an inch or slightly less on a side with the greatest thickness

about a half inch. Just cut a little off one end, then cut another

small

chunk off, then keep cutting pieces off in random sizes of varying

shapes, mostly you end up with very irregular pyramidal shapes....You

want pieces big enough to not turn into mush but small enough for

...your

liking! The 'edges' will eventually break off and mush up onto the

sald

while the larger parts of the bodies will remain whole. You are

cutting,

peeling and dropping them into a large bowl. There really should be

two

people doing this or one should work as quickly as possible. After you

have cut up a potato or two, sprinkle them fairly generously vinegar

and

stir around a bit in the bowl..just a bit so you get the vinegar that

fell to the bottom of the bowl on the potatoes. As you finish a potato

or

two, sprinkle each (they should be warm to hot when you sprinkle, if

possible...THAT's the BIG secret to this recipe) fairly generously. I

put my finger over the end of the bottle of cider vinegar and drizzly

drip it onto the potatos making sure each is sprinkled well. If you

run

out of the half cup, just use more. Each potato gets a fairly generous

sprinkling of vinegar. THAT point is more important than the

measurement

of the 1/2 cup of vinegar above. Note: I don't measure out a half cup

and

then pour it on them. That would be awkward. I did measure this once

so I

could have a recipe for a friend and I learned I sprinkled ABOUT a

half a

cup. Salt them at this point; I don't know how much....Just salt them

like you like.

The vinegar needs a comment. The importance of a generous sprinkling

of

vinegar while the potatoes are warm/hot can't be over emphasized. They

will soak up the vinegar. I am always amazed at how much vinegar it

takes

and how when they are done, the vinegar is tasted, but the dish is not

"vinegary." like a hot german potato salad which I hate....trust in a

good

sprinkling of vinegar at this point and if in doubt, sprinkle a little

more!

Stir in the other ingredients, leaving the eggs to last. Chop up the

eggs, slicing, cutting in whatever size/shape you wish but we are not

talking about whole or half eggs here. Cut them up. The yolks will

fall

apart when sliced up and that's ok. Stir all the eggs into the rest of

the mix. The yolks will incorporate into the salad and you don't have

to

worry about them; don't stir forever or worry about being gentle or

anything. Just mix it up. Add the other 1/2 cup of vinegar. If you are

a

real chicken, you may wish to add only a 1/4 cup but it will probably

take it all (and maybe even a bit more eventually). Take a taste. Add

some more salt if needed. It will be good but not perfect at this

point.

Taste it again. Note the vinegar flavor peeking through.It may even be

fairly vinegery (that's a word, right?). Cover and put in a fridge

over

night. THAT's the last big secret. Taste again after sitting in the

fridge overnight. Notice that the vinegar flavor is much softer. Add

some

more vinegar and let that absorb for an hour or two. You may well have

used much more than the 1 cup total by this point. Salt to taste if

needed.

You can serve this without the over-night setting but it will truly be

a

noticeably better salad the next day. You will want to adjust the

amount

of mayo to suit your taste. I like a pretty mayoee salad. Proabably

even

a bit more than this calls for. Some don't. You may wnat more or less

celery. My wife doesn't like any (egads!)

None of these amounts need be exact, but they are close enough for a

good

starting point. The key is to use more vinegar than you could have

imagined, sprinkling well while the potatoes are hot and firm but not

crunchy. The rest is all "to taste."

I've never served this to a group that didn't ohh and ahh over it. It

is

a bit of an effort but if you take the time you will have some of the

best potato salad ever.

--

Bud Kuenzli, North Pole Alaska

Notes:

Servings :6

Time to prepare : minutes

Origin :The Office Morristown NJ interpreted by tan

Ingredients:

4 pounds boneless skinless chicken breast

1 head lettuce

2 bags bake n shake buffalo wing sauce

8 ounces blue cheese dressing

Instructions:

cut chicken into wing size pieces

shake chicken in bag

bake according to directions

shred lettuce and put on individual plates

when cooked serve chicken on top of lettuce

serve with cup of blue cheese dressing on each plate

Notes:

Servings :10

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

2 chickens -- cooked, * see note

4 cups cooked rice

3 cans chow mein noodles -- large cans

5 cups gravy -- ** see note

3 cups celery -- diced

10 green onions -- sliced

16 ounces pineapple chunks in juice -- drained

2 cups cheddar cheese -- shredded

1 cup toasted almonds -- slivered

1 1/2 cups toasted coconut

1 cup black olives -- chopped

Instructions:

* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized

pieces.

** Use chicken gravy or combination of broth, chicken soup and gravy.

Heat chicken and gravy together. Place in pretty serving or

chafing dish. Place ot

er items in a decorative fashion on buffet table. Guests can build

their own salads usi

g these ingredients.

This can be made in advance and stored separately, ready to

assemble when needed.

Notes:

Servings :28

Time to prepare :1500 minutes

Origin :Elizabeth Powell

Ingredients:

4 pounds cabbage

4 large onions

1 1/2 large bell peppers

1 1/2 large red peppers

2 2/3 cup kosher salt

2 cups sugar

2 cups white vinegar

1 teaspoon pickling spice

1 1/2 teaspoon celery seed

Instructions:

Remove outer leaves from cabbage and cut out core. Cut into quarters.

Peel and qua

ter onions. Cut peppers in half and remove seeds. In a food processor

fitted with metal

blade, shred cabbage, chop peppers, and chop onions, in batches,

removing each vegetabl

to a large ceramic bowl as it is done. Stir all vegetables together.

Stir in salt. Add

ice water to cover. Cover bowl with plastic wrap and let stand

overnight.

Combine sugar, vinegar, and spices in a medium saucepan and bring

to a boil. Drain

vegetables in colander. Pack vegetables in sterile pint jars, pour

vinegar mixture to f

ll jars. Seal and process in boiling water bath for 10 minutes.

Notes:

Instructions:

Yield: 4 servings

2 Anchovy Fillets 1 1/2 c Mayonnaise

1 ts Dijon Mustard 1 ts Worcestershire Sauce

1/4 ts Black Pepper 2 tb Parmesan Cheese

1 tb Lemon Juice

Chop and mash the anchovy fillets on a cutting board. Put in a bowl

and

blend in the mayonnaise. Add the remaining ingredients and blend

well.

Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS:

Seafood,

Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas

Brought to you from Ron's Recipe Database <ronamit@netvision.net.il>

Notes:

Instructions:

Yields 4 Servings

Croutons: Salad:

3 sourdough bread bag- 8 oz Parmesan cheese,

room

uette, crusts removed, temperature, rind re-

3/4-inch slices moved, cheese cut into

1 large garlic clove, halved 1-inch cubes

1 tbls olive oil 8 ozs fusilli pasta,

cooked

Dressing: rinsed, drained,

3 large green onions, cut into tossed with

1-inch pieces 1 tsp vegetable oil, chill

2 large garlic cloves 1 medium romaine lettuce

head,

1/2 cup olive oil thinly sliced,

chilled

6 tbls lemon juice, fresh 2 oz anchovy fillets,

flat

2 egg whites drained, dried,

halved

3/4 tsp salt

pepper, freshly ground

THIS RECIPE MAKES USE OF A FOOD PROCESSOR FOR ALL STAGES OF

PREPARATION.

For croutons: Rub both sides of bread slices with cut surface of

garlic;

reserve garlic.

Cut bread into cubes.

Heat oil and garlic in heavy small skillet over medium heat until

garlic

sizzles.

Discard garlic.

Add bread cubes to skillet.

Brown on all sides, about 5 minutes.

Cool completely.

(Can be prepared 1 day ahead. Wrap tightly and store at room

temperature.)

For dressing: Place green onions in work bowl.

With machine running, drop garlic cloves through feed tube and mince.

Scrape down sides of work bowl.

Add oil, lemon juice, egg whites and salt.

Season with pepper.

Process until blended, about 7 seconds.

(Dressing can be prepared up to 4 hours ahead. Transfer to small bowl,

cover

tightly and refrigerate. Rewhisk before using.)

For salad: Place Parmesan cubes in feed tube and shred using light

pressure.

Transfer cheese to the large bowl.

Add fusilli, lettuce and anchovies to cheese in bowl.

Pour dressing over.

Toss salad gently.

Add salt if desired.

Divide salad among chilled plates.

Garnish with croutons and additional Parmesan.

Serve.

Notes:

Servings :12

Time to prepare :20 minutes

Origin :Michael A. Even of O'Malley's on the Green, Anchorage, AK

Ingredients:

4 ounces anchovies

3 tablespoon Dijon mustard

2 ounces garlic -- chopped

4 egg yolks

1 1/2 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 cup Parmesan cheese

1 quart olive oil

1 teaspoon black pepper

salt -- to taste

12 cups Romaine lettuce

croutons -- seasonings in recipe

Instructions:

STEP ONE: Prepare Croutons (Optional)--

Cut a loaf of stale bread into 1/4-inch cubes. Season with melted

butter, thyme, basil,

garlic, oregano, salt, and pepper. Bake until crisp.

STEP TWO: Prepare Caesar Salad Dressing--

In a large bowl, grind anchovies to a paste-like consistency. Stir in

all remaining ing

edients except Romaine lettuce.

STEP THREE:

Tear Romaine lettuce into large pieces and place in large bowl. Pour

salad dressing ove

lettuce and toss salad. Serve immediately.

Notes:

Instructions:

Yield: 1 servings

1 Very fresh egg yolk 1 c Homemade croutons ****

1/4 ts Salt 3 tb Fresh grated/hand

6 tb Divided olive oil Shredded Parmesan cheese

1 cl Garlic, crushed 1 tb Fresh lemon juice/

1/2 ts Worcestershire sauce Concentrate

1/2 ts Dijon style mustard 2 Heads romaine lettuce

3 tb Apple cider vinegar Inside leaves only ***

Fresh ground black pepper

*** The lettuce is deribbed and torn into bite size pieces, rinsed and

thoroughly patted or spun dry in a salad spinner, you may need 3 heads

large enough for a big salad.**** Homemade bread in 1-inch cubes

sauteed in

butter until golden brown, served warm on chilled crisp green. In a

large

salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the

olive

oil. Whisk in garlic, worcestershire and mustard and blend until

thoroughly

combined. With a gentle rolling motion, incorporate the romaine. Add

the

vinegar and the remaining olive oil in the proportions of 1 part

vinegar to

2 parts oil, until you have the consistency and flavor you desire.

Roll the

salad again, adding black pepper to taste. The salad can be chilled at

this

point, but not for too long. Just before serving, finish by placing

warm

croutons in the center of the salad and the Parmesan in a ring around

the

circumference. Roll gently to serve.

Brought to you from Ron's Recipe Database <ronamit@netvision.net.il>

Notes:

Instructions:

Recipe Courtesy of Emeril Lagasse

4 garlic cloves

4 egg yolks*

2 anchovies

1 tablespoon Dijon mustard

Juice of two fresh lemons

1 cup olive oil

Salt

Cracked black pepper

2 large heads of romaine lettuce, washed, ribbed and patted dry

3 ounces Parmigiano-Reggiano cheese

12 ounces of salad croutons

Rub the inside of a large wooden bowl, with the garlic cloves. Remove

the garlic

cloves, and finely chop. Add the egg yolks, remaining garlic,

anchovies and

mustard to the bowl. Whisk until all of the ingredients are

incorporated. Whisk

in the lemon juice. Slowly drizzle in the olive oil, while whisking

constantly.

Whisk until all of the ingredients are incorporated. Season the

dressing with

salt and pepper. Gently tear the lettuce into bit-size portions and

add to the

salad bowl. Using a hand-held grater, grate the cheese into the bowl.

Add the

croutons. Toss the salad completely and reseason if necessary. Serve

the salad

on cold salad plates.

Yield: 6 to 8 servings

Notes:

Instructions:

Recipe By : Earth Kitchen Cookbook by Dee Bell

Serving Size : 4 Preparation Time :0:10

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 egg -- coddled

1 clove garlic

4 anchovies

2 small romaine lettuce heads,

washed, dried, coarsely chopped

2 drops Worcestershire sauce

1/2 cup olive oil

3 tablespoons red wine vinegar

1/4 teaspoon yellow mustard powder

1 teaspoon salt

1/4 cup freshly grated Parmesan cheese

1 cup croutons

Boil the egg for 1 minute (or just drop it into water that has boiled

and let it

sit off of the heat while you prepare the rest). Rub a large wooden

bowl with

the garlic clove, to completely coat the bowl with its juices. Heat

the

anchovies just a little. Drizzle a little of the olive oil down the

sides of the

bowl. When it gets to the bottom, use it to mash the anchovies to a

paste.

Slowly add the rest of the oil to the anchovy paste, then stir in the

Worcestershire, the mustard powder, the salt and a little black

pepper. Slowly

add the red wine vinegar, then drop the egg in, then the lemon juice

and stir

until all is well-mixed. Add the lettuce, croutons and the Parmesan

cheese. Toss

well to mix. Serve.

Notes:

Instructions:

Yield: 2 cups

3 x Egg Yolks, beaten 1/2 ts White Pepper

3 tb Prepared Mustard 1/2 ts Dried Oregano Leaves

10 cl Garlic 15 dr Tobasco Sauce

2 x Anchovy Filets 15 dr Worcestershire Sauce

6 x Capers Olive Oil

1 1/2 ts Salt 5 tb White Vinegar

1) Combine all dressing ingredients except olive oil in a blender

using

low speed. Maintain speed and add olive oil very slowly until mixture

thickens and is the consistency of mayonnaise. Add vinegar and blend.

2) Spoom into a glass jar, cover, refrigerate up to a week, using as

needed.

3) For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss

with dressing then add freshly grated parmesan cheese, croutons and

fried bacon bits to taste. Toss and serve. Typed for you by: Peggy and

Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Notes:

Instructions:

Yield: 1 servings

1 1/2 ts Grated Lemon Peel 1 ts Oregano

1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese

1/2 ts Pepper

Combine all ingredients in a small bowl; stir until well blended. Put

mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad

Dressing Mix. Store in a cool dry place and use within 3 to 4 months.

Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing:

Combine 1

pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass

jar.

Shake until well blended. Chill before serving.

Makes about 3/4 cup of Salad Dressing.

Brought to you from Ron's Recipe Database <ronamit@netvision.net.il>

Notes:

Instructions:

Yield: 1 servings

-------------------------CAESAR SALAD DRESSING

MIX-------------------------

1 1/2 Teaspoons grated lemon peel 2 Tabsp grated

parmesan cheese

1 Teaspoon oregano 1/2 Teaspoon seasoned pepper

1/8 Teasp instant minced garlic

---------------------------CAESAR SALAD

DRESSING---------------------------

1 Caesar salad dressing mix 1/4 c Lemon juice

1/2 c Vegetable oil

DON'T FORGET TO USE W/HERB-STUFF ING MIX CROUTONS (SEE INDEX) SALAD

DRESSING MIX: Combine all ingredients in a small bowl until evenly

distributed. Put mixture in a foil packet or 1-pint glass jar. Label.

Store in a cool, dry place. Use within 3 to 4 months. Makes about 3

tablespoons Caesar Salad Dressing Mix, enough for 3/4 cup Caesar Salad

Dressing. CAESAR SALAD DRESSING: Combine ingredients in a glass jar.

Shake

until well-blended. Chill before serving. Makes about 3/4 cup of

Caesar

Salad Dressing.

Brought to you from Ron's Recipe Database <ronamit@netvision.net.il>

Notes:

Instructions:

Yield: 10 servings

5 T Mayonnaise, (heaping)

1 t Louisiana hot sauce

2 T Yellow mustard (heaping)

2 T Ketchup

2 T Olive oil

1 T Wine vinegar

1 t Garlic salt

1 T Lea & perrins

1 ea Juice of mediums size lemon

3 t Salt (to taste)

4 ea Bell peppers, sliced

2 ea Onions, medium, shredded

1 ea Large cabbage, shredded

Put mayonnaise and mustard in a bowl large enough to hold complete

mixture, but shaped so that the mixture can be beaten with a fork.

Beat

mayonnaise and mustard until combined. Add olive oil slowly, beating

all

the time. Beat until mixture has returned to the thickness of

original

mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup

and

keep beating Add salt and garlic salt, beating all the time. Add

wine

vinegar (this will thin the sauce down). Beat this thoroughly, adding

the

lemon juice as you do so. Taste for salt and pepper. Place shredded

cabbage, peppers, and onions in a large salad bowl. pour sauce over

and

toss well. This should be done about an hour before serving. Tastes

even

better the next day. From Justin Wilson's "Outdoor Cooking With Inside

Help"

Notes:

Instructions:

1/2 lb. crackers, crumbled

1 1/2 stalks celery, chopped

1 small onion, chopped

3 hard-cooked eggs, chopped

1 cup mayonnaise

1/2 tsp. celery seed

3/4 cup tomato juice

1 cup canned tomatoes

Salt and pepper to taste

Combine crackers with celery, onions, and eggs. Blend

mayonnaise with celery seed, tomato juice and canned

tomatoes. Stir into first mixture and season to

taste. 8 servings.

From: Route 66 Diner Recipe Collection

Notes:

Instructions:

-140 servings

12 bags (16 ounces each) frozen peas, thawed

12 bags (16 ounces each) frozen corn, thawed

12 cans (8 ounces each) sliced water chestnuts, drained

3 cups sliced green onions with tops

6 cups mayonnaise or salad dressing

2 1/4 cups milk

2 1/4 cups grated parmesan cheese

3/4 cup lemon juice

2 tablespoons salt

1 1/2 teaspoons pepper

3 jars (4 ounces each) sliced pimentos, drained

6 cups slivered almonds, toasted

In large bowls, mix peas, corn, chestnuts and onions. Combine

mayonnaise,

milk, cheese, lemon juice, salt and pepper; pour over vegetables. Add

pimentos and mix well.

Chill for several hours or overnight. Before

serving add almonds and toss.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 head Romaine lettuce -- small head

1 head leaf lettuce -- small head

1 cup jicama -- cut in 2-inch strips

2 cups bean sprouts -- cooked

1 1/4 cup cider vinegar

1 teaspoon sugar

1 1/4 tablespoon salt

1 1/2 cup cucumber -- diced

1 red pepper

1 avocado -- cubed

1 hard-boiled egg

1 teaspoon sesame oil -- optional

Instructions:

Prepare the red pepper by washing, cut in half and remove seeds and

membranes, cut

into small strips.

Wash lettuce, spin or blot dry and place in plastic bag with a

paper towel; seal b

g and refrigerate.

Cut peeled jicama into strips such as French fry-size and

refrigerate until servin

time.

In saucepan, bring 1 quart water to a boil. Add the bean sprouts

and blanch for tw

minutes. Remove and run under cold water briefly. Immerse in a bowl

of ice water for o

e minute, drain well. Mash boiled egg or put through a sieve.

Refrigerate.

In a small bowl, blend vinegar, sugar and salt. In a large bowl,

combine bean spro

ts, diced cucumbers, strips of red pepper and avocado cubes. Add 1

teaspoon of sesame o

l if desired and blend this mixture well.

Add the vinegar mixture to the bean sprout mixture and toss to

combine. Cover bowl

tightly and refrigerate 1 hour.

To serve, tear lettuce into bite sized pieces and divide equally

among 4-6 salad p

ates. Top with the sprout mixture, sprinkle with the chopped egg, and

arrange the jicam

strips on one side of salad. Needs no further dressing to be a

delicious and healthy d

sh.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups cooked chicken -- chopped

1 1/2 cup Monterey jack cheese -- shredded

1 1/2 cup cheddar cheese -- shredded

1 avocado -- diced

1 1/2 cup olives -- chopped

1 tomatillos -- chopped

1 1/2 teaspoon chili powder

1 1/4 teaspoon garlic powder

1 teaspoon onions -- chopped

black pepper

2 tablespoon mayonnaise

1 teaspoon green chiles -- minced

2 teaspoons sun-dried tomatoes, oil-packed -- minced

Instructions:

* A tomatillo is also known as a Mexican Cherry tomato.

** Use a dash of onion juice instead of minced onions if preferred.

Lightly mix the first 10 ingredients together. Moisten with

mayonnaise, using more

or less as desired. Mound in 4 decorative serving dishes, sprinkle the

minced green chi

ies and minced sun-dried tomatoes on top. Chill for 1 hour.

Serve with corn chips or crisp-fried tortillas as a light lunch.

Notes:

Servings :1

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

3 1-pint canning jars

2 quarts cucumbers -- sliced

1 1/2 cups sugar

1 cup cider vinegar

2 tablespoon salt

1 tablespoon mustard seed

1 1/2 teaspoons celery seed

1 1/8 teaspoon red pepper flakes

Instructions:

* About 16 four to five-inch cucumbers are needed to yield 2 quarts

sliced cucumbers.

1. Wash and drain the cucumbers; cut into 1/4-inch slices.

2. Use a large heavy kettle or sauce pan. Combine the sugar,

vinegar, salt, mustard

celery seed and red pepper flakes. Place over medium heat and stir

until the sugar is

issolved. Increase heat and bring to a boil. Add the cucumbers and

simmer for 5 minutes

3. Immediately pack the pickles into sterilized and drained jars;

seal tightly.

Yield: about 3 pints

Notes:

Servings :6

Time to prepare :5 minutes

Origin :David Leo Banks of Harry's Savoy Grill, Wilmington, DE

Ingredients:

2 summer harvest tomatoes -- peeled & dese

1 dash salt and white pepper mixture (5:1) -- t

2 fluid ounc extra virgin olive oil

Instructions:

TO PREPARE:

Peel and remove the seeds from all the tomatoes. Place the tomatoes,

extra virgin olive

oil, and salt and white pepper mixture in a food processor and puree

to a fine texture.

Reserve until ready to assemble.

Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that

name in this cookboo

).

Notes:

Servings :6

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

1 pint cherry tomatoes

6 bacon slices

1 1/4 cup mayonnaise

1 tablespoon tarragon vinegar

2 tablespoon olive oil

1 1/4 teaspoon salt

1 tablespoon fresh basil -- chopped

6 leaves romaine lettuce

2 tablespoon chives -- chopped

Instructions:

Wash and stem tomatoes. Dry completely. Cook bacon until very crisp;

drain thoroug

ly on paper towels.

Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over

tomatoes, crumble b

con over all, and stir to coat tomatoes with dressing. Serve on

lettuce leaves, sprinkl

d with chives.

Serve at once or refrigerate until ready to serve.

Notes:

Instructions:

Yield: 7 servings

4 1 oz. slices French bread 1 tb Olive oil

Vegetable cooking spray 1 ts Anchovy paste

1/2 ts Garlic powder 1/4 ts Fresh ground pepper

2 lb Boneless chicken breasts 5 cl Garlic

1/3 c Fresh lemon juice 9 c Romaine lettuce

1/4 c Red wine vinegar 1/4 c Grated parmesan cheese

1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place

cubes

in a single layer on a baking sheet. Coat cubes with cooking spray;

sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or

until lightly browned and set aside.

2. Coat a large nonstick skillet with cooking spray; place over med-

high

heat until hot. Add chicken halves; saute 6 minutes on each side or

until

well done. Remove chicken from skillet; let cool. Cut chicken across

the

grain into thin slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an

electric

blender. Cover and process until smooth. Add 1/4 cup of the lemon

juice

mixture to the chicken; toss gently to coat.

4. In a large salad bowl, place the lettuce. Drizzle remaining lemon

juice

mixture over lettuce and toss well. Add the chicken mixture and

cheese, and

toss gently to coat. Serve with croutons.

Calories per 1 1/2 cup serving: 257

Source: Cooking Light Magazine, May-June 1993

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

---- Dressing: -----

3 3/4 cup mayonnaise

2 teaspoons Worcestershire sauce

1 tablespoon fresh parsley -- chopped

1 tablespoon chives -- chopped

1 teaspoon fresh basil

2 tablespoon black olives -- chopped

1 1/4 teaspoon black pepper

salt -- to taste

---- Salad: -----

3 cups chicken, light meat -- cubed

1 pint cherry tomatoes

Romaine lettuce leaves -- chopped

Instructions:

To prepare dressing, combine the dressing ingredients, blend well and

refrigerate

t least 30 minutes.

To assemble salad, tear romaine lettuce into bite sized pieces

and place on indivi

ual serving plates. Mix cubed cooked chicken with chilled dressing;

divide evenly on th

lettuce. Cut cherry tomatoes in half and place around edges of salad.

Serve with crisp

croutons sprinkled on salad if desired.

If you wish to prepare the salad ahead of time, refrigerate the

chicken, lettuce,

omatoes and dressing in separate covered containers and assemble just

before serving.

Notes:

Instructions:

4 ounces uncooked farfalle (bow-tie shape) pasta (about 1 1/3 cups)

1/2 cup plain low-fat yogurt

1 tablespoon Dijon mustard

1/2 teaspoon salt

1 jalapeno chile, seeded and finely chopped

3 plum tomatoes, cut lengthwise into halves and sliced

2 green onions, cut diagonally into 1/2-inch pieces

1 large clove garlic, crushed

Cook pasta as directed on package-except omit salt; drain. Rinse with

cold

water; drain. Mix pasta and remaining ingredients. Cover and

refrigerate about

2 hours or until chilled. Serve on lettuce leaves if desired. 6

servings.

Nutrition Info per one serving: calories-100 protein, g-4

carbohydrate, g-19

fat, g-1unsaturated, 0 saturated Dietary Fiber, g-1 Cholesterol, mg-1

Sodium,

mg-230 Potassium, mg-220

Notes:

Servings :60

Time to prepare :300 minutes

Origin :Elizabeth Powell

Ingredients:

4 quarts red ripe tomatoes -- chopped

5 large onions -- chopped

4 sweet red peppers -- chopped

2 cups cider vinegar

1 cup brown sugar

1 stick cinnamon -- broken up

1 tablespoon yellow mustard seed

2 teaspoons celery seed

1 1/2 teaspoons ground ginger

1 teaspoon ground nutmeg

1 teaspoon peppercorns

Instructions:

Tie spices in a cheesecloth bag. Combine with all other ingredients in

a heavy, en

meled kettle and stir. Bring the mixture quickly to a boil, stirring

constantly. Reduce

heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should

be thicker than

etchup, but not as thick as jam. Monitor closely, stirring often, to

prevent scorching.

Pack hot in sterile jars and process in boiling water bath for 15

minutes. Makes 5-6 pi

ts.

Notes:

Instructions:

Yield: 8 servings

3 Chipotle chilies

1 Garlic clove

1 c Mayonnaise

Salt and black pepper

Few drops lemon juice

1/2 Cabbage; coarsely shredded

If using dried chipotles, rehydrate by soaking in hot water until

softened. Using a mortar and pestle or food processor, mash or puree

chilies with garlic clove. Blend into mayonnaise. Stir mixture into

shredded cabbage, seasoning to taste with salt, pepper, and a few

drops of

lemon juice if desired. Refrigerate until ready to serve.

Notes:

Servings :8

Time to prepare :10 minutes

Origin :Mark Haugen of Tejas, Minneapolis, MN

Ingredients:

2 cups fresh cilantro leaves

3 3/4 cup extra virgin olive oil

1 1/4 cup pine nuts -- toasted

6 clove garlic

1 tablespoon lime juice -- juice of 1/2 lime

1 cup Parmesan cheese -- grated

1 tablespoon salt

Instructions:

Place all ingredients in a blender and blend until smooth.

For an example of a delicious use of this recipe, see the "Grilled

Chicken Salad" recip

in this cookbook.

Notes:

Instructions:

Yield: About 1/2 cup

This is spicy and piquant. It's delicious served with grilled

vegetables. For fresh chili flavor, add a green jalapeno or

serrano chili and omit the cayenne. Walnuts are a fine

substitute for the pine nuts.

1/4 cup light olive oil or vegetable oil

1 scallion, white and green parts, coarsely chopped

1 garlic clove, coarsely chopped

1 tablespoon pine nuts, toasted

1-1/2 teaspoons fresh lemon or lime juice

1 lightly packed cup cilantro sprigs with short stems

1 lightly packed cup parsley sprigs, large stems removed

Salt and cayenne pepper

Combine everything but the salt and cayenne in a blender. Add

1/8 teaspoon salt and a few pinches of cayenne pepper; puree

until smooth. Season to taste with salt and cayenne.

Fields of Greens

Annie Somerville

Notes:

Instructions:

Yields 4 Servings

1/2 Head Iceberg Lettuce, Crumbled

Shredded 1 Avocado, Pitted,

1/2 Cup Watercress, Chopped Peeled & Sliced

1/2 Head Romaine, Cut Up 1 LARGE Tomato, Cut In

Wedges

1 Cup Arugula, Cut Up 2 Hard Cooked Eggs,

Cut

1/4 Cup Chives, Minced In Wedges

1 Chicken Breast, 4 Tbls Roquefort, Crumbled

Poached & Shredded 1/2 Cup Vinaigrette

1/4 Lb Bacon, Fried Crisp &

Toss the greens with the chives in a salad bowl.

Arrange the chicken, bacon, avocado, tomato and eggs on the lettuce.

Sprinkle the Roquefort over.

Toss with vinaigrette just before serving.

Notes:

Instructions:

1 large can solid white tuna meat in water

1 Tbsp finely chopped onion

2/3 cup mayonnaise - lo-fat is just as good with this recipe!

Either

1 TBSP of yellow prepared mustard,

OR

2 TBSP of either India relish or sweet relish, slightly drained with

fork.

dash of salt

1 tsp black pepper

1/4 cup finely chopped fresh celery

1 tsp celery seed

4 chopped hard-cooked eggs

Drain tuna and place in medium size bowl. Add remaining ingredients.

Blend all

ingredients together gently, and refrigerate till ready to serve for

company,

etc. This is good made into "finger" sandwiches for parties, showers,

general

get-togethers. The recipe also works with chicken as a replacement for

the tuna!

Notes:

Instructions:

Yield: 1 1/2 cup

1/2 c Mayonnaise or Miracle Whip

1 T Milk

1 T Vinegar or lemon juice

1/2 t Sugar

1/4 t Salt

Dash paprika

Dash pepper

Blend all the ingredients. Makes about 1/2 cup.

Notes:

Servings :16

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups corn -- * see note

1 1/2 red bell peppers -- seeded and chopped

1 1/2 green bell peppers -- seeded and chopped

4 scallions -- thinly sliced

1 1/2 teaspoon ground cumin

3 tablespoon vegetable oil

1 1/2 tablespoon white wine vinegar

black pepper -- to taste

Instructions:

* Use freshly cooked corn-on-the cob; scrape kernels from cob to

measure 3 cups.

Place the corn in serving bowl; add rest of ingredients and mix

well.

Yield: about 3-1/2 cups.

Notes:

Servings :1

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup sugar

1 tablespoon flour

1 1/2 teaspoon dry mustard

1 1/2 teaspoon salt -- or less

1 1/8 teaspoon black pepper

1 1/4 cup cider vinegar

4 egg yolks -- slightly beaten

2 tablespoon margarine

Instructions:

1. Place sugar, flour, dry mustard, salt, and pepper in the top of

double boiler.

lend in 1 cup water until thoroughly mixed.

2. Place over direct heat and bring to a boil, stirring

constantly but gently. Coo

1-2 minutes longer after mixture comes to a boil. Stir in vinegar.

3. Beat the egg yolks slightly then stir 3 tablespoons of the hot

mixture into the

eggs. Beat vigorously. Immediately blend the egg mixture into the

mixture in the top of

the double boiler. Place over simmering water and cook 3-5 minutes.

Stir slowly to keep

mixture cooking evenly.

4. Remove from heat and stir in margarine. Cool and store in

refrigerator in tight

y covered jar. Before using, thin to desired consistency with cream,

fruit juice or vin

gar.

Yield: about 1-1/2 cups dressing.

Notes:

Instructions:

3x 440gm cans of corn kernels - drained

2 medium onions chopped

1 medium red pepper chopped

1 medium green pepper chopped

2 celery sticks chopped

2 cups cider vinegar

1 cup sugar

1 Tbs dry mustard

1 TB white mustard seed

1 t tumeric

1/2 t ground cloves

1/4 cup white vinegar extra

Combine corn, onions, peppers, celery, vinegar,sugar, mustard, seeds,

tumeric and cloves in a large saucepan. Bring to boil , simmer

uncovered for

about 45 minutes, stirring occasionally until mixture thickens. Stir

in

blended cornflour and extra vinegar, stir until mixture boils and

thickens.

Pour into hot sterilised jars. Seal when cold

makes about 6 cups

Notes:

Instructions:

Seminole Country Inn

Indiantown, Florida

Ingredients:

1 medium sized green cabbage

1 medium onion

1 vine ripe tomato (optional)

1/4 cup vinegar

3/4 cup mayonaise

1/2 teaspoon celery salt

1/2 teaspoon pepper

1/2 teaspoon dill

1/2 teaspoon salt

Coarsely chop cabbage, including the very green outer leaves. Place in

large bowl. Coarsely chop onion and tomatoes. Add

to cabbage. Mix vinegar, mayonaise and celery salt together. Set

aside.

Just before serving add to cabbage mixture. Then add

salt, pepper and dill to taste.

The tomatoes aare extra but they make the slaw extra special. Do not

add

the vinegar and mayonaise dressing until just

before serving or your slaw will be limp.

Notes:

Instructions:

Seminole Country Inn

Indiantown, Florida

Ingredients:

1 medium sized green cabbage

1 medium onion

1 vine ripe tomato (optional)

1/4 cup vinegar

3/4 cup mayonaise

1/2 teaspoon celery salt

1/2 teaspoon pepper

1/2 teaspoon dill

1/2 teaspoon salt

Coarsely chop cabbage, including the very green outer leaves. Place in

large bowl. Coarsely chop onion and tomatoes. Add

to cabbage. Mix vinegar, mayonaise and celery salt together. Set

aside.

Just before serving add to cabbage mixture. Then add

salt, pepper and dill to taste.

The tomatoes aare extra but they make the slaw extra special. Do not

add

the vinegar and mayonaise dressing until just

before serving or your slaw will be limp.

Notes:

Instructions:

INGREDIENTS:

16 oz. Blue crab meat

2/3 cup mayonnaise

2 teaspoons lemon juice

1 tablespoon fresh chopped parsley

1/2 teaspoon Old Bay Seasoning

2/3 cup celery, finely sliced

1 Cantaloupe

1) Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning

in a two quart bowl.

2) Add the celery and crab meat.

3) Mix well. Refrigerate until served.

TO PREPARE CANTALOUPE:

1) Cut in half.

2) Remove seeds.

3) Cut a small flat slice on bottom (skin side) of cantaloupe to

make

it stand.

4) Fill with crab salad and garnish with fresh chopped parsley.

Notes:

Instructions:

Yields 4 Servings

4 LARGE Tomatoes 1/2 tsp Salt

6 1/2 Oz Crabmeat, Drained & - Leaf Lettuce

Flaked - Fresh Parsley

3/4 Cup Carrot, Shredded 1/2 Cup Tomato Pulp (See

The

1/2 Cup Cucumber, Peeled & Instructions)

Diced

1 Tbls Mayonnaise

Slice off the top of each tomato.

Scoop out the pulp, leaving the shells intact.

Invert the tomato shells to drain.

Dice enough of the tomato pulp to make the amount indicated in the

ingredients.

Use the remaining tomato pulp in other projects.

Combine the diced tomato pulp with the crabmeat, carrot, cucumber,

mayonnaise

and salt.

Stir well.

Chill until time to serve.

Spoon the crabmeat mixture into the tomato shells.

Serve on leaf lettuce.

Garnish with parsley.

Notes:

Servings :8

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup sugar

1 onion -- finely chopped

6 whole cloves

1 teaspoon ground cinnamon

2 whole cardamom seeds -- crushed

1 pinch cayenne pepper

1 1/4 teaspoon ground ginger

1 1/2 teaspoon salt

1 1/4 cup vinegar

2 cups cranberries -- fresh

1 cup seedless raisins

1 1/3 cup brown sugar

1 cup water

Instructions:

Combine all ingredients in large soup kettle. Bring to a boil. Lower

heat and simm

r 45 minutes. Serve chilled.

Notes:

Servings :4

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

3 tablespoon butter

3 tablespoon all-purpose flour

1 cup milk -- scalded

salt

black pepper

Instructions:

Melt butter over low heat. Whisk flour in gradually. Cook one minute,

whisking con

tantly. Slowly add milk, whisking constantly to prevent lumps.

Continue to cook and sti

until sauce just boils. Season with salt and pepper to taste.

Notes:

Servings :1

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

1 avocado

1 tablespoon lemon juice

1 1/2 cup mayonnaise

1 1/4 cup vegetable oil

1 garlic clove

1 1/4 teaspoon Tabasco sauce

1 1/2 teaspoon salt

Instructions:

* This is easiest to prepare in a food processor, but you can use a

blender.

Fit steel knife in the work bowl of processor. Process all

ingredients until smoot

and garlic is chopped into 1/8th inch pieces. This takes only about

10 seconds.

Yield: About 1-1/4 cups dressing.

Notes:

Servings :6

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup sour cream

1 tablespoon green onions

2 tablespoon fresh dill weed -- chopped

1 1/2 cup mayonnaise

1 tablespoon lemon juice

Instructions:

Mix all ingredients together well. Chill.

Notes:

Instructions:

Beat 1/2 c. Italian Dressing & 1/2 c. mayonnaise with hand beater

until

smooth.

Notes:

Servings :12

Time to prepare :720 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cabbage head -- shredded

1 cup green peppers -- julienned

2 carrots -- shredded

1 Bermuda onions -- minced

1 cup Jicama

1 cup sugar

--- Dressing: ---

2 teaspoons sugar

1 teaspoon celery seed

teaspoon salt

1 1/4 teaspoon black pepper

1 teaspoon dry mustard

1 teaspoon cilantro -- minced

1 teaspoon fresh parsley

1 1/4 teaspoon ground basil

3 3/4 cup vegetable oil

1 cup cider vinegar

Instructions:

* Add julienned or chopped jicama just before serving.

1. Shred the cabbage very thin. Combine with pepper, minced

onion, and carrots. Sp

inkle with sugar, being sure to stir and sprinkle so sugar reaches all

the cabbage.

2. In a saucepan, combine all the dressing ingredients. Bring to

a boil; remove fr

m heat. While still hot, pour this over the cabbage mixture, blending

well.

3. Cover and refrigerate 8 hours or overnight. Add jicama and

stir again before se

ving.

Notes:

Instructions:

Yields 6 Servings

2 Cucumbers, Peeled & & Sliced Thin

Sliced Very Thin 5 Tbls Marinade & Dressing

- Salt (See Instructions)

1 Cup Cider Vinegar - Fresh Dill, Chopped

1/4 Cup Sugar for Garnish

1/2 Red Onion, Cut In Half

Place the cucumber slices in layers in a large colander, lightly

salting each

layer before starting the next.

Place a large plate, weighted with a heavy object, on top of the

layers of

cucumbers.

Place the colander over a large bowl (to catch the drippings).

Refrigerate.

Heat the vinegar, sugar and red onions in a saucepan over low heat

until the

sugar dissolves (2-3 minutes).

Transfer to a serving bowl.

Cool.

Remove the cucumbers from the refrigerator.

Rinse thoroughly under cold water.

Pat dry with paper towels.

Add to the onion mixture.

Refrigerate, covered, for at least 3 hours (overnight is better).

Drain the mixture, reserving the amount of marinade/dressing specified

in the

ingredients.

Toss the salad with the dressing.

Garnish with chopped fresh dill.

Serve.

Notes:

Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

3 medium cucumbers -- peeled & seeded

1 teaspoon salt

1 cup heavy cream

1 1/2 cup sour cream

1 tablespoon fresh dill weed -- chopped

1 tablespoon fresh parsley -- chopped

1 tablespoon fresh chives -- chopped

Instructions:

Grate cucumber and sprinkle with salt. Allow to drain in a colander

for 1/2 hour.

eat cream until it begins to stiffen. Fold in sour cream and herbs.

Press remaining moi

ture out of cucumber and fold into cream mixture.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Jo Merrill

Ingredients:

1 1/2 cups lowfat yogurt

6 tablespoon scallions -- chopped

1 1/2 teaspoon salt

1 1/2 teaspoon black pepper

1 1/2 teaspoon mustard

3 cucumbers -- sliced

dill weed sprigs -- for garnish

Instructions:

In small bowl, combine the yogurt, scallions, salt, pepper and

mustard. Blend. Add

thinly sliced cucumbers and mix well to coat with dressing. Lay about

2 or 3 dill sprig

on top but do not mix in. Cover tightly and refrigerate for one hour.

Notes:

Servings :6

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

2 tablespoon butter

1 1/4 cup scallions -- chopped

1 tablespoon all-purpose flour

1 cup chicken stock

3 tablespoon currant jelly

1 tablespoon creme de cassis

Instructions:

Melt butter and saute scallions for two minutes. Stir in flour and

cook, stirring,

one minute more. Gradually add stock, stirring constantly, and bring

to a boil. Turn of

heat. Add currant jelly and creme de cassis, and stir until smooth.

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup mayonnaise

1 teaspoon fresh lemon juice

2 tablespoon curry powder

2 cups cooked chicken -- chopped

1 1/4 cup diced celery

1 1/2 cup Thompson seedless grapes -- halved

1 1/4 cup almond slivers

Instructions:

Blend mayonnaise, lemon juice, and curry powder. Mix into remaining

ingredients. C

ill at least one hour before serving.

Notes:

Instructions:

3 Tbsp Raspberry vinegar

Salt and pepper to taste

Pinch of sugar

6 Tbsp Oil

1/2 cup Vegetable broth, cooled

1 bundle Dill

1 bundle Chives

20 Chervil leaves, (if you can find it locally-otherwise omit)

Mix raspberry vinegar with salt, pepper and 1 good pinch sugar until

dissolved.

Add oil and cooled vegetable broth, whisk with electric mixer until

creamy. Wash

herbs, dry them well, and finely cut up. Mix in with marinade.

Notes:

Servings :4

Time to prepare :135 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup cucumber -- peeled seeded, dice

1 pint sour cream

1 tablespoon white wine vinegar

1 1/2 teaspoon salt

1 1/8 teaspoon cayenne

1 tablespoon onion -- grated

3 tablespoon fresh dill -- chopped

Instructions:

Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in

chopped dill and

iced cucumber. Refrigerate two hours before serving.

Notes:

Instructions:

Easy, good for picnics

salad:

1 lb medium-size egg noodles, cooked and drained

1 cup shredded zucchini

1 cup shredded carrot (peeled first)

1 1/2 cup chopped broccoli

1/2 cup chopped green onion

dressing:

1 package Good Seasons Italian dressing

2 TB lemon

1 cup olive oil

1/4 cup red wine vinegar

3 oz. parmesan cheese

- Mix dressing mix, lemon, and vinegar together.

Whisk in olive oil slowly.

- Mix together all salad ingrediants in large

mixing bowl. Add dressing. Toss to coat.

Refrigerate for at least 1 hour.

- Immediately before serving, add parmesan

cheese and toss to coat.

Notes:

Instructions:

Recipe adapted from Everyday is a Party, by Emeril Lagasse, with

Marcelle

Bienvenu and Felicia Willett, published by William Morrow, 1999

1/2 pound blue cheese, crumbled

1/4 cup fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

1/2 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 cup olive oil

1/4 cup buttermilk

2 large heads iceberg lettuce, cored, washed and patted dry

In a medium-size mixing bowl, combine the blue cheese, lemon juice,

Worcestershire, hot sauce, salt, and black pepper. Using the back of a

fork,

mash the mixture together to form a thick paste. Drizzle in the olive

oil,

stirring continuously with the fork until the mixture is creamy. Add

the

buttermilk and mix well. Cover and refrigerate for 1 hour. Cut the

heads of

lettuce into 4 wedges each. Spoon about cup of the dressing over each

wedge.

Serve immediately.

Yield: 8 servings

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 head curly endive

1 radicchio

1 head Belgian endive

3 tablespoon sesame seeds

1 tablespoon sesame oil

3 tablespoon peanut oil

2 tablespoon white wine vinegar

4 tablespoon honey

1 tablespoon soy sauce

salt -- to taste

black pepper

Instructions:

1. Prepare curly endive; remove stems and tear into small pieces.

Prepare radicchi

; shred. Prepare Belgian endive; julienne.

2. Combine in a large bowl all the greens and sesame seeds. Toss

well and set asid

.

3. In a small bowl combine the remaining ingredients; blend

thoroughly.

4. Pour the dressing over the greens mixture and serve

immediately or refrigerate,

tightly covered, for a few hours.

Notes:

Instructions:

Yield: 5 servings

2 c Garbanzo Beans, cooked,

-drained and rinsed

1/3 c Water

1 sl Wheat Bread, crustless firm,

-torn into pieces

1 tb Unbleached All-Purpose Flour

1/2 ts Baking Soda

3 Garlic Cloves, finely

-chopped

1 Egg White

2 tb Parsley, freshly chopped

1/2 ts Salt

1/4 ts Black Pepper, freshly ground

1/4 ts Cumin

1/2 ts Turmeric

1/4 ts Basil

1/4 ts Marjoram

1 tb Tahini (Sesame Seed Paste)

--or- Olive Oil

Cayenne Pepper, to taste Flour, for coating the falafel

Puree the garbanzos in a food processor or in a blender.

Add the remaining ingredients, except the flour and mix well. The

mixture will be soft.

Form the mixture into 1-inch balls or patties and coat with flour.

Bake in a preheated 350 F oven for 15 to 20 minutes.

To make a falafel sandwich, cut a piece of pita bread in half and put

2 to 3 falafel balls or patties into the open halves. Add lettuce,

alfalfa sprouts, sliced tomatoes, green onions and low-fat Yogurt

Dressing or Tahini Dressing.

Yield: 5 servings, 20 balls

One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g

Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg

Potassium: 237 mg

Notes:

Instructions:

By: Beth Hitchcock

This is a winner!!

1 cup mayonnaise

1 tsp curry powder

1 Tbsp soy sauce

1 can bean sprouts, drained

2 cups cooked, chopped chicken

2 Tbsp celery, chopped

2 green onions, sliced

Lettuce

Tomato wedges

3 hard-boiled eggs, cut into wedges

Combine mayonnaise, curry powder and soy sauce; toss lightly with bean

sprouts, chicken and celery. Serve on lettuce, garnished with

hard-boiled

egg and tomato wedges.

Yield: 6 servings

Variation: substitute 2 cups cooked shrimp for chicken and chop the

eggs

and toss with bean sprouts, shrimp and celery; adding 1/3 cup blanched

slivered almonds.

Jim Hitchcock (jimh@era.com)

Notes:

Instructions:

Ingredients :

2 loaves Syrian or French bread

1 bunch parsley, chopped fine

1 bunch green onions, chopped

1 bunch green mint, chopped (or 1

tsp. dried)

1 cucumber, sliced and peeled

4 tomatoes, cut in sm. wedges

1/2 clove garlic, pressed

2 lemons (juice only)

1/4 tsp. salt

Pepper to taste

Preparation :

Break bread into small pieces (1 inch); set aside. Cut all

veggies; toss ingredients until well mixed. Now add oil, lemon

juice, garlic, salt, and pepper to taste. Garnish with black olives.

Notes:

Instructions:

Yield: 6 servings

3 teaspoon Mexican dried oregano

Juice of a lime (about 1 tablespoon)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

3 bulbs fennel (about 3 pounds)

2 red bell peppers, cored, seeded and julienned

In a dry pan, toast the oregano for 1 to 2 minutes, until golden but

not

burned.

In a small bowl, whisk the lime juice, salt, pepper and oregano

together.

Drizzle in the olive oil, whisking constantly until emulsified.

Trim the stalks of the fennel down to the bulb and discard. Quarter

the

bulbs and trim away the triangle of core at the base. Slice the fennel

as

thinly as possible.

In a serving bowl, toss the fennel, red pepper and the dressing

together

until the vegetables are evenly coated. Serve immediately or

refrigerate,

covered, for up to 1 hour before serving, and toss again just before

serving.

Notes:

Instructions:

Yields 1 salad

Recipe By : debraj@aol.com

Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked converted or aromatica rice

15 oz can black beans, -- rinsed and drained

1 c. frozen corn kernels, -- thawed

1 small red sweet bell pepper, -- chopped

3/4 c. sliced green onions with tops, -- divided

1/4 c. plus 2 tablespoons chopped fresh cilantro, --

divided

2 jalapeno peppers, as desired, -- seeded and

minced

1 large clove garlic

2 ripe avocados, divided (optional)

1/4 c. plain yoghurt

1 tablespoon lemon juice

3/4 tsp. ground cumin

3/4 tsp. salt

1/4 tsp. black pepper

Red leaf lettuce leaves, optional

Tortilla chips, optional

Cook rice according to package directions. Cool to room temperature.

Toss rice with beans, corn, red pepper, 1/2 cup of the onions, 1/4 cup

of

the cilantro and jalapeno peppers in a large bowl.

Mince garlic in blender or food processor. Peel, seed and cut one of

the

avocados into chunks. Add to food processor. Add yogurt, remaining

1/4

cup green onions, remaining 2 tablespoons cilantro, lemon juice,

cumin,

salt and pepper. Process until smooth, scraping down sides of bowl

once.

Toss with rice mixture. Chill.

Just before serving, peel, seed and cut remaining avocado into

3/4-inch

pieces. Gently toss with salad. Serve on lettuce leaves with tortilla

chips.

Makes about 8 cups salad, or 6 servings. Each serving (not including

chips

and lettuce) contains 356 calories, 11 grams fat (this is why I

usually

leave out the avocado), less than 1 mg. cholesterol, 331 mg sodium.

Notes:

Instructions:

Yields 10 Servings

2 Pkgs Lemon Jello 1/2 Cup Celery, Chopped

1 1/2 Cups Boiling Water 1 Tbls Onion, Chopped

1 Cup Cold Water 1 Pkg Chopped Frozen

Spinach

1 Tbls Vinegar 1 Cup Cottage Cheese

1 Cup Mayonnaise

1/2 tsp Salt

Cook the spinach according to package directions.

Drain thoroughly.

Set aside.

Dissolve the Jello in the boiling water.

Add the cold water, vinegar and salt.

Chill until slightly thickened.

Blend in the spinach and all the remaining ingredients.

Mix thoroughly.

Chill until firm.

Serve cold on a bed of lettuce.

Janet McCain

Notes:

Servings :12

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/3 cup wine vinegar

1 cup olive oil

1 clove garlic -- mashed

salt

black pepper

Instructions:

Whisk all ingredients together until creamy.

Notes:

Instructions:

1 c. olive or vegetable oil, or combination of both

1/4 c. vinegar

1/4 c. lemon juice

1 tsp. salt

1/2 tsp. dry mustard

1/2 tsp. paprika

Shake all ingredients together in tightly covered container;

refrigerate. Shake before serving.

Notes:

Servings :8

Time to prepare :240 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup blanched almonds

1 1/2 cups crushed pineapple -- drained

1 1/2 cup maraschino cherries -- drained

1 1/2 cup chopped dates

24 marshmallows

8 ounces cream cheese -- softened

1 1/4 cup mayonnaise

1 cup whipping cream

Instructions:

*Buy blanched, toasted salted almonds or blanch your own by dropping

1/2 cup almonds in

o boiling water. Turn off heat and let almonds stay in water only one

minute. Remove to

paper towels to drain thoroughly. With fingers, rub almonds until peel

comes off.

1. Coarsely chop almonds, set aside.

2. Drain pineapple and reserve syrup.

3. Cut drained cherries into quarters and set aside.

4. Cut dates (about 3 ounces) into slivers and set aside.

5. Cut marshmallows into eighths and set aside.

6. Combine in bowl 3 tablespoons of pineapple syrup and the

softened cream cheese.

Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently fold in

pineapple, cherries

dates, almonds and marshmallows.

7. Chill bowl and beaters then whip the cream until it piles

softly. Gently fold t

e cream into the fruit mixture.

8. Turn into mold and freeze until firm, about 3-4 hours.

Notes:

Servings :8

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

4 cups shredded cabbage

2 apples -- sliced thinly

1 can pineapple chunks in juice -- drained

1 1/2 cup green grapes

1 1/2 cup red grapes

--- Dressing: -----

1 cup mayonnaise

1 1/2 cup sour cream

4 teaspoons lemon juice

1 teaspoon sugar -- to taste

1 dash salt

1 dash pepper

1 dash ground cinnamon -- to taste

Instructions:

1. Shred cabbage very fine, place into covered bowl or plastic bag and

chill.

2. Dressing: Blend together the mayonnaise, sour cream, sugar,

lemon juice, salt,

epper and cinnamon. Chill.

3. Drain pineapple very well, wash grapes and add to pineapple;

chill. Just before

serving, wash, core and slice apples into thin slices, then in half

again. Mix apples a

ong with grapes and pineapple into cabbage. Toss to blend well.

4. Add dressing and toss to coat. Don't add dressing all at once

in case you don't

need it all. This is a little different than the usual coleslaw, but

very good and easy

to prepare. Prepare ingredients ahead of time, then put salad together

whenever you wis

.

Notes:

Instructions:

SERVES 4-6

The first time I made this for company in North Carolina, I was

uncertain what the reaction would be. Well, my southern friends love

it

as much as folks in

Pennsylvania.

INGREDIENTS

2 pounds (about 6) medium russet potatoes

1 cup chopped onion

1/2 teaspoon celery seed

2 teaspoons salt

1/8 teaspoon pepper (or to taste)

DRESSING

1/2 cup cider vinegar

2 tablespoons sugar

3 tablespoons water

1 egg, beaten

6 slices bacon, diced

2 tablespoons minced parsley

Cook potatoes in lightly salted water. Peel and slice thin or cut in

small cubes. Place in large bowl; add onions, celery seed, salt,

pepper

and mix lightly. Keep

warm. While cooking potatoes, brown bacon in small saucepan. Remove

bacon pieces from pan, reserving grease.

To make dressing, add vinegar, sugar and water to bacon grease and

heat

to simmering. Remove from heat and slowly add to beaten egg, beating

constantly.

Pour over potatoes. Add diced bacon and parsley. Toss lightly. Serve

warm.

Notes:

Servings :8

Time to prepare :360 minutes

Origin :Elizabeth Powell

Ingredients:

2 fresh peaches

3 medium plums

1 whole cantaloupe

1 1/2 whole honeydew melon

1 1/2 pound green and red grapes

1 1/2 cup fresh lime juice

1 teaspoon lime rind -- grated

1 1/4 cup honey

1 1/2 cup candied ginger root -- chopped finely

Instructions:

Prepare all fruit by washing, peeling if desired, removing pits and

slicing into b

te-size pieces. Melons may be scooped out with a melon baller, if

desired. Combine all

ruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger

together. Pour ov

r fruit, toss, and marinate for at least six hours. Serve chilled or

at room temperatur

.

Notes:

Servings :8

Time to prepare :240 minutes

Origin :Jo Anne Merrill

Ingredients:

3 ounces lemon gelatin

3 3/4 teaspoon salt

1 dash cayenne pepper

1 tablespoon vinegar

1 1/2 cups crushed pineapple -- drained

1 cup carrots -- shredded

1 1/3 cup pecans -- chopped

lettuce

Instructions:

1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water,

salt, cayenne an

a scant tablespoon of vinegar. Refrigerate until partially set.

2. Add crushed pineapple which has been well-drained, grated

carrots and chopped p

cans. Blend well.

3. Refrigerate at least 3 hours until firmly set. Cut into

squares and serve on le

tuce leaves.

Notes:

Instructions:

1-1/4 cups uncooked rosamarina (ORZO) pasta (8 ounces)

2 cups thinly sliced cucumber

1/2 cup chopped red onion

1/2 cup Italian dressing

1 medium tomato, chopped (3/4 cup)

1 can (15-16 ounces) garbanzo beans, rinsed and drained

1 can ( 4ounces) sliced ripe olives, drained

1/2 cup crumbled feta cheese ( 2 ounces)

Cook and drain pasta according to package directions. Rinse with cold

water,

drain.

Mix all ingredients except cheese in glass or plastic bowl. Cover and

refrigerate at least 1 hour to blend flavors but no longer than 24

hours.

Top with cheese.

Serves 5.

posted by Cynthia

Notes:

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup lemon juice

2 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried tarragon

1 teaspoon dried thyme

salt and freshly ground pepper

1 head Boston lettuce -- torn into bite-size

pieces

1 pint cherry tomatoes

4 ounces Kalamata olives -- pitted

4 ounces feta cheese

12 ounces pork loin -- cooked, julienned

Mix lemon juice, oil, rosemary, tarragon, thyme, and salt and

pepper to

taste. Toss lettuce with dressing in salad bowl. Add tomatoes, olives,

cheese, and pork; toss gently.

Notes:

Servings :16

Time to prepare :10 minutes

Origin :Valentin Schwaegerl of the Brasserie, Orlando,FL.

Ingredients:

2 ounces anchovies

1 1/2 bunch parsley -- wash,squeeze dry

3 clove garlic

1 pint mayonnaise

1 pint sour cream

1 medium lemon -- squeezed for juice

3 tablespoon tarragon vinegar

1 pinch salt -- to taste

1 pinch black pepper -- to taste

Instructions:

Chop the anchovies, garlic, and parsley very fine with a food

processor, grinder, or by

hand.

Add mayonnaise, sour cream, juice of one lemon, vinegar, salt, and

pepper and mix well.

The dressing should have a "bite." Adjust the garlic and anchovies

according to your ta

te.

Notes:

Servings :8

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

1 tablespoon cider vinegar

1 1/2 cup mayonnaise

1 1/2 cup sour cream

3 3/4 cup buttermilk

2 cloves garlic -- minced

1 1/2 cup fresh chives -- chopped

1 1/4 cup fresh parsley -- chopped

1 tablespoon fresh tarragon -- chopped

1 tablespoon fresh basil -- chopped

2 tablespoon capers

salt and pepper

Instructions:

Beat together vinegar, mayonnaise, sour cream, and half of buttermilk.

Stir in gar

ic, herbs, capers, and remaining buttermilk. Season with salt and

pepper, if desired.

Notes:

Servings :320

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

2 gallons green tomatoes

6 whole onions -- chopped

7 whole sweet red peppers

3 whole large bell peppers

2 tablespoon salt

2 quarts vinegar

1 1/2 cups water

6 1/2 cups sugar

2 tablespoon celery seed

2 tablespoon mustard seed

1 tablespoon whole cloves

2 tablespoon allspice -- whole

1 stick cinnamon -- broken

Instructions:

Chop tomatoes, onions, and peppers in food processor. Mix the spices

and tie in a

heesecloth bag. Mix all other ingredients together in a large pot,

bring just to a boil

but do not boil. Remove bag of spices from mixture. Spoon into

sterilized pint jars an

seal. Process in boiling water bath for 15 minutes. Let stand for

about a week before

ating. Refrigerate before serving. Makes 10 quarts, about 320

two-tablespoon servings.

Notes:

Instructions:

10 lbs. of green tomatoes

1 head of cauliflower or more

5 lbs. of peeled yellow or white onions

5 green bell peppers

5 red peppers

1 cup of pickling salt (no iodine)

Brine

7 cups of vinegar. White is best

1 whole box of mixed pickling spices

1 box of whole mustard seed

5 cups of sugar

Slice thinly only the tomatoes, onions and cauliflower.

Place the cut up vegetables in a large plastic bin.

Sprinkle 1 cup of salt over vegetables and let it sit over night.

Drain well and rinse off salt with water.

Remove the seeds from the red and green peppers and cut up into small

pieces.

Add the rinsed off vegetables and place in large kettle or pot along

with the vinegar, mustard seeds.

Place the mixed pickling spices in a bag or cloth to keep them

together

so they can be fished out

later. Mustard seeds remain in the relish.

Cook until vegetable are soft, not mushy!

Remove mixed spice bag and add 5 cups of sugar.

Cook ten more minutes until sugar is melted.

Bottle in sterilized canning jars.

Notes:

Servings :8

Time to prepare :60 minutes

Origin :Mark Haugen of Tejas, Minneapolis, MN

Ingredients:

1 1/2 pounds boneless skinless chicken breasts

1 1/4 pound poblano peppers -- roasted and diced

1 1/3 pound red, yellow, and green bell peppers -- r

2 stalks celery -- minced

1 Granny Smith apple -- minced

1 tablespoon lime juice

3 3/4 cup Cilantro Pesto -- See Recipe

1 1/2 cups mayonnaise

1 bunch fresh cilantro -- chopped

1 teaspoon salt

1 teaspoon black pepper

Instructions:

Grill the chicken, preferably over wood. Chill and dice. Mix in the

remaining ingredien

s and season to taste with salt and pepper.

See the recipe "Cilantro Pesto" in this cookbook for ingredients and

directions for pre

aring the Cilantro Pesto.

CHEF'S NOTE: All the peppers used should be roasted and diced. The

bell pepper mixture

hould consist of equal parts red, yellow, and green peppers, roasted,

peeled, and diced

Total amount of bell peppers should equal 1/3 cup.

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Mark Haugen of Tejas, Minneapolis, MN

Ingredients:

1 red bell pepper -- roast, peel, seed

4 ounces red wine vinegar

3 3/4 cup extra virgin olive oil

3 3/4 cup corn oil

1 shallot -- peeled

1 teaspoon salt

1 1/2 teaspoon white pepper

1 zucchini squash -- slice 1/4-inch thick

1 yellow squash -- slice 1/4-inch thick

1 avocado -- slice 1/4-inch thick

1 red bell pepper -- seeded, triangle-cut

1 green bell pepper -- seeded, triangle-cu

1 yellow bell pepper -- seeded, triangle-c

4 scallions

1 tomato -- slice 1/4-inch thick

2 ears corn on the cob

1 1/4 cup corn oil

1 tablespoon queso fresco

Instructions:

STEP ONE: Prepare the Pepper Vinaigrette--

Place bell pepper, vinegar, shallot, salt, and white pepper in a

blender and puree unti

smooth. Slowly blend in the oils. Refrigerate. Extra vinaigrette may

be saved up to on

week.

STEP TWO: Prepare the Grilled Vegetables--

Light charcoal fire and lightly salt and oil vegetables. When coals

are white-hot, lay

egetables (except tomatoes) on grill and cook for 2 minutes each side.

Then cook tomato

s for 30 seconds on each side. Spoon 3 ounces Pepper Vinaigrette onto

each plate and ar

ange vegetables on top of vinaigrette. Sprinkle with queso fresco and

serve with salsa

nd fresh tortillas.

CHEF'S NOTE: Queso fresco is available at specialty Mexican food

stores.

Notes:

Instructions:

Yields 4 Servings

3 Cups Cooked Ham, Diced 1 Tbls Sweet Pickle Juice

4 Hard Cooked Eggs, 2 Avocados, Peeled,

Chopped Seeded & Sliced

2 Sweet Pickles, Chopped 1/2 Cup Cashews

2 Green Onions, Chopped 16 Cherry Tomatoes

1 1/2 Cups Celery, Chopped

1/2 Cup Mayonnaise

Combine the first 7 ingredients.

Mix well.

Spoon the ham mixture onto the avocado slices.

Garnish with nuts & tomatoes.

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup cooked ham -- chopped

2 tablespoon pickle relish

2 tablespoon crushed pineapple

1 tablespoon Dijon mustard

3 tablespoon mayonnaise

Instructions:

Combine all ingredients and stir well.

Notes:

Servings :6

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

--- Fruit: -----

navel oranges

grapefruit sections

avocados -- sliced

green grapes -- seedless

red grapes -- seedless

berries -- * see note

--- Dressing: -----

3 tablespoon honey

3 tablespoon orange juice -- or lime juice

1 1/2 cup light whipping cream

Instructions:

* Use berries of your choice. Some good ones to use in this salad are

strawberries, ras

berries, blackberries.

1. Prepare fruit by peeling oranges and grapefruits, then slice

into thin slices,

emoving all white pith. Arrange decoratively on a large platter,

leaving center free fo

dressing container.

2. Scatter green and red grapes on oranges and grapefruit. Place

berries, a few in

each group, around edges of salad. Tuck in slices of avocado here and

there. Kiwi fruit

can be used here for a colorful and delicious addition.

DRESSING: Chill bowl and beaters, then whip chilled cream until it

piles softly. Blend

oney and orange juice or lime juice. Beat the two mixtures together,

only enough to com

ine well.

Pour dressing into a serving container and set in middle of fruit

platter, or serve on

he side.

Notes:

Instructions:

1 large head shredded green cabbage

1 grated carrot

1 grated green pepper

3/4 cups crushed pineapple (well-drained)

2TBS drained horseradish

1/4 cup sugar

3/4 tsp. salt

1/2 tsp.pepper

2 cups mayonnaise

Combine cabbage, carrot, green pepper, pineapple, horseradish and

sugar.

Toss well. Sprinkle with salt and pepper. Toss with mayonnaise and

chill.

Makes 8 cups

Desiree'

St. Louis, Mo.

Notes:

Instructions:

Ingredients :

1 c. best quality extra virgin olive

oil

2 cloves garlic, peeled

10 black peppercorns

1 sprig fresh rosemary, basil or sage

Preparation :

Place all ingredients in a covered jar or cruet. Let sit

overnight at room temperature. Serve with crusty bread for dipping.

Notes:

Instructions:

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 egg yolks

1 teaspoon red wine vinegar

1/2 juice of half lemon

1/4 teaspoon white pepper

1/8 teaspoon salt

dash Tabasco sauce

dash Worcestershire sauce

1/2 cup olive oil

1/2 cup vegetable oil

(If you use a food processor, you will no doubt have the perfect

mayonnaise--a

mixing bowl takes more effort.)

Place all ingredients, except the oil, in the food processor. Start

the motor.

SLOWLY, drip by drip, add the oil. Once an emulsion starts (it starts

to

thicken), you can add the oil more generously. Adjust seasonings--more

salt,

pepper, lemon. This will last 5-7 days in the refrigerator.

Notes:

Servings :1

Time to prepare :5 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/3 cup yogurt

1 1/3 cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoon honey

2 tablespoon cider vinegar

1 1/4 teaspoon paprika

1 1/8 teaspoon white pepper

1 pinch nutmeg -- optional

Instructions:

Mix all the ingredients and whisk until thoroughly blended.

Refrigerate; stir befo

e serving. Serve with your favorite recipe calling for honey mustard.

Yield: 1 cup

Notes:

Instructions:

Yield: 4 servings

3 ea Potatoes;med,boiled in skins

3 ea Bacon; slices

1/4 cup Onion; chopped

1 tb Unbleached flour

2 ts Sugar

3/4 ts Salt

1/4 ts Celery seeds

1/4 ts Pepper

3/8 cup ;water

2 1/2 tb Vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a fry pan,

then drain on paper towels. Saute onion in bacon fat until golden

brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook

over low heat, stirring until smooth and bubbly. Remove from heat.

Stir in water and vinegar. Heat to boiling, stirring constantly. Boil

for 1 minute. Carefully stir in the potatoes and crumbled bacon bits.

Remove from heat, cover and let stand until ready to serve.

Notes:

Servings :6

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

6 potatoes -- 2 pounds

1 cup chopped onions

3 tablespoon fresh parsley -- chopped

1 teaspoon salt

1 1/4 teaspoon black pepper

2 2/3 cup vinegar

1 1/3 cup water

1 1/2 teaspoons sugar

1 egg

1 1/3 cup salad oil

bacon -- cooked to crisp

Instructions:

1. Scrub potatoes and cook with skin on in enough water to cover.

Cover pan and co

k until tender, about 25-30 minutes. Drain potatoes and shake pan over

low heat to dry

otatoes. Peel and cut into about 1/4-inch pieces.

2. Place in a large bowl and toss with the 1 cup chopped onions,

chopped parsley,

alt and black pepper.

3. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon

sugar in a small pan;

heat to boiling.

4. Place the egg into a small bowl and beat slightly with a wire

whisk. Continue b

ating while slowly pouring in the vinegar mixture. Slowly pour in the

salad oil, whiski

g constantly.

5. Immediately pour this mixture over the warm potatoes and stir

to coat evenly. P

ace the potatoes into a large skillet over low heat until heated

throughout. Cook the b

con until crisp; drain, crumble and sprinkle over potatoes. Serve

immediately.

Notes:

Servings :6

Origin :Jo Anne Merrill

Ingredients:

1 head Romaine lettuce

1 1/2 cup cheddar cheese, shredded

2 tomatoes

3 green onions

1 1/2 cup black olives -- chopped

1 1/2 cup jicama

1 1/2 cup alfalfa sprouts

1 1/2 cup beets -- sliced

Instructions:

1. Wash, dry and tear romaine into bite-size pieces. Put into a salad

bowl. Sprink

e half the shredded cheese evenly over greens.

2. Prepare vegetables: chop tomatoes into bite-size pieces; slice

green onions, us

ng part of the green tops; cut jicama into thin strips; drain beets

very thoroughly and

cut into thin strips.

3. Layer all the vegetables and then black olives and alfalfa

sprouts. Sprinkle re

aining cheese over top.

Optional: 1/2 cup drained red kidney beans, chopped hard-boiled egg

and some crisp crou

ons or broken corn chips placed on top of salad.

Notes:

Instructions:

1 c. oil

1/4 c. vinegar

2 Tbls. finely chopped onion

1 tsp. salt

1 tsp. sugar

1 tsp. dry mustard

1 tsp. dried basil leaves

1/2 tsp. dried oregano leaves

1/4 tsp. pepper

2 cloves garlic, crushed

Shake all ingredients in tightly coverd container. Refrigerate at

least

2 hours. Shake before serving.

Notes:

Instructions:

I created this recipe several years ago as a simple-to-prepare

Italian-style main dish or side

salad. The colors make it very appealing, and the flavors are an

excellent combination.

1 pound tri-colored rotini pasta, cooked according to package

directions,

drained, rinsed in cold

water and drained again

2 ounces pepperoni, minced

3 anchovies, minced (optional)

1/4 cup diced red bell pepper

1/2 cup diced celery

1/2 cup diced red onion

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

2 scallions, chopped (both white and green parts)

1 cup prepared Italian salad dressing

1/2 cup flour

1/2 teaspoon seasoned salt

4 boneless, skinless, chicken breast halves

2 eggs, beaten lightly with 1 tablespoon water

3/4 cup Italian seasoned bread crumbs

2 tablespoons oil

Place pasta in in large mixing bowl. Add pepperoni, anchovies, red

pepper,

celery, red onion, sun-dried tomatoes and scallions, tossing to

distribute

evenly. Pour Italian dressing over and toss again to coat all

ingredients.

Cover and refrigerate several hours or overnight. Combine flour and

seasoned

salt in plastic bag. Pound chicken to half-inch thick. Dredge in

flour-salt

mixture, shaking off excess. Dip in beaten eggs, allowing excess to

drip off.

Coat with bread crumbs. Heat oil in large frying pan. Fry chicken in

oil till

golden brown on both sides and thoroughly cooked inside. (Cut to test

that no

pinkness remains.) Remove to cutting board. Slice chicken into 2"

strips. (If

transporting to another location, wrap in foil to keep warm.) When

ready to

serve, sprinkle the fresh oregano over the salad and toss. Top with

warm chicken

strips.

Serves 8-10.

Notes:

Instructions:

(You won't believe how easy this is, and how delicious. Think of it

when

you have leftover meat or poultry.)

1/4 cup olive oil

3 tablespoons red wine or balsamic vinegar

1 teaspoon salt

1/2 teaspoon basil

a few drops hot pepper sauce

1 clove garlic, minced

6 ounces linguini broken into thirds, cooked al dente, rinsed in cold

water

2 cups cooked roast beef, chicken, turkey, etc. cut in strips

1 cup thinly sliced celery

3 medium tomatoes, peeled, seeded and coarsely chopped

1 large cucumber, cut in half lengthwise and thinly sliced

5 ounces fresh mushrooms, thinly sliced

In a jar with tight fitting lid, combine oil, vinegar, salt, basil,

hot pepper

sauce, and garlic. Shake well to blend.

Notes:

Instructions:

Recipe By : The Cook's Book of Uncommon Recipes

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup dry grated Parmesan (or Romano) cheese

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon celery seeds (less if you prefer)

1 tablespoon sesame seeds

Mix ingredients and store in an air-tight container. Will keep for

several months.

To use in an oil-and-vinegar dressing:

Mix 1 Tbsp mix with 1/4 cup vinegar, 2 Tbsp water, and 2/3 cup oil (or

a

combination of oils to equal this amount) in a covered container.

Shake

vigorously.

To use with mayonnaise or yogurt as a salad dressing:

Mix 1 Tbsp mix with 1/4 cup mayonnaise and 1 Tbsp water in a covered

container. Shake vigorously.

To use with mayonnaise, yogurt or sour cream as a dip:

Mix 1 Tbsp mix with 1/4 cup of spread. (You can also add some Dijon

mustard and other herbs to your preference.) Serve with raw

vegetables.

Notes:

Instructions:

Yields 4 Servings

3 Cups Multi-Colored Rotini 1 Tbls Capers, Drained

Boiling Salted Water 1 tsp Salt

12.5 oz Albacore Tuna Pepper, Ground

1/3 Cup Olive Oil Lettuce

3 Tbls White Wine Vinegar Cherry Tomatoes

1 Clove Garlic, Pressed Black Olives

1/2 Cup Parsley, Chopped

Bring salted water to a rolling boil.

Add a bit of salad oil to prevent the pasta from sticking together.

Cook the pasta until al dente (6 to 8 minutes).

Drain the pasta and rinse in cold water.

Drain again.

While the pasta is cooking, combine the tuna, olive oil, vinegar,

garlic,

parsley, capers, salt and pepper.

Toss the tuna mixture with the pasta.

Serve immediately by spooning over lettuce and garnishing with cherry

tomatoes

and olives.

Notes:

Servings :4

Time to prepare :45 minutes

Origin :Jeff Merrill of Redding, CA.

Ingredients:

6 potatoes

1 teaspoon mustard -- or brown

1 bacon slices

1 tablespoon chopped onions

1 celery stalks -- chopped

2 teaspoons salt

1 tablespoon margarine

2 teaspoons flour

1 tablespoon sugar

1 cup beer

1 1/2 teaspoon Tabasco sauce

2 tablespoon fresh parsley -- chopped

Instructions:

Boil potatoes until just tender. Peel and slice.

Fry bacon until crisp. Break into small pieces and mix with

onion, celery and salt

set aside. Stir melted butter and flour in a small saucepan until

blended. Add mustard

and sugar. Slowly stir in beer and Tabasco sauce. Bring to a boil,

stirring constantly.

Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand

1 hour. Add bacon

mixture; toss gently and serve.

Notes:

Instructions:

One head of green cabbage

2 stalks of celery

2 medium onion

3 cup shredded carrot (1 medium carrot)

PRE MIX THE FOLLOWING:

3 oz Half and Half

3 oz Tarragon or white vinegar (or half each)

: cup miracle whip

: cup sugar

2 T olive oil

2 T horseradish

2 T Dijon mustard

2 tsp celery seed

2 tsp dill weed

1 2 tsp chicken seasoning

1 tsp Accent

1 tsp pepper (rounded)

2 tsp salt

Food process cabbage, onion and carrot to fine pieces (rice size).

Combine

with remaining ingredients and chill for at least 2 hours before

serving.

Notes:

Instructions:

Recipe By : Aunt Sally's cousin Dick (whoever THAT is)

Serving Size : 60? Preparation Time : 3 days

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 gallon large dill pickles -- kosher or garlic

5 cups sugar

2 cloves garlic -- crushed

1 ounce Tabasco sauce -- or more to taste

Drain pickles from gallon jar and discard liquid. Clean jar and lid

well.

Cut up pickles in slices or chunks and layer in the jar with the other

ingredients. Add NO other liquid. Seal jar well and put in dark place

for

three days, turning jar twice a day. A pan underneath jar will guard

against

leakage when jar is upside down. After three days pickles will be

ready; store

in refrigerator. (Tip: if you decide to try this with whole gherkins

you will

find it takes much longer than 3 days, but they will come out OK

eventually.)

Since this recipe has gone through so many hand-downs that we have no

idea who "Cousin Dick" is...we renamed this recipe from an episode of

the

old Andy Griffith Show, wherein Aunt Bea made endless quarts of

pickles

which everyone hated and called them Kerosene Pickles. We love our

pickles, however, and they always go over big at potlucks and

gatherings.

Notes:

Instructions:

Yield: 1 servings

4 1/2 t Tarragon vinegar

6 1/2 tb Vegetable oil

3/4 c Chopped onion

2 1/2 c Miracle Whip salad dressing

1 c Sugar

2 ea Carrots

2 ea Heads of cabbage

Mix oil, onions and sugar. Add Tarragon vinegar. Fold in Miracle

Whip.

Pour over grated carrots and cabbage. Fold in well. Refrigerate in

an

air-tight covered dish. Best if made the night before serving.

The tarragon is the secret seasoning. Enjoy. Shelly (Rusty's Wife)

Notes:

Instructions:

2 large heads garlic

3 Tbls fresh lemon juice

2 Tbls olive oil, preferably extra-virgin

Salt and Freshly ground pepper

1/2 ounce Parmesan cheese, shaved with

a vegetable peeler or grated (about 1/4

C)

Preheat oven to 400 degrees. Peel the papery

husk from the garlic heads without detaching

the cloves from the base. Slice 1/4 inch off the

top and set the heads on a piece of aluminum

foil. Sprinkle with 2 Tbls water and gather the

foil together at the top to form a packet. Roast

the garlic until the cloves are soft and golden.

About 1 hour. Remove from oven and let cool.

Squeeze the soft pulp from the garlic cloves into

a blender. Add lemon juice, oil and 2 Tbls water.

Blend on low speed until smooth and creamy.

Season with salt and pepper. The sauce can be

made 3 days in advance; store, covered (you

bet!) in the fridge. Spoon the dressing over

hot or toom-temp asparagus, garnish with

Parmesean cheese.

Notes:

Servings :10

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

3 ounces cherry or raspberry gelatin mix

1 cup boiling water

21 ounces cherry pie filling

3 ounces gelatin -- lemon

1 cup boiling water

3 ounces cream cheese

1 1/3 cup mayonnaise

8 ounces crushed pineapple

1 cup marshmallows -- optional

2 tablespoon nuts -- chopped

1 1/2 cup heavy whipping cream

Instructions:

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in

the cherry pi

filling. Pour into a 10-inch deep-dish pie plate. Chill until

thickened partially. Dis

olve lemon gelatin in 1 cup boiling water. Beat the cream cheese and

mayonnaise togethe

and stir in the unchilled lemon gelatin mixture to this. Blend in the

undrained pineap

le.

Whip 1/2 cup whipping cream until soft peaks form. Fold into

lemon mixture and add

the marshmallows if desired. Spread this mixture on top of the cherry

pie mixture that

as been chilling. Sprinkle the chopped nuts over top and let chill

until completely set

Notes:

Servings :8

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cup fresh lemon juice

1 tablespoon lemon zest -- grated

2 tablespoon fresh dill weed -- chopped

1 1/4 teaspoon salt

3 3/4 cup olive oil

1 1/2 teaspoon dill seed -- (optional)

Instructions:

Beat all ingredients together until well blended.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cup fresh lemon juice

2 2/3 cup olive oil

1 teaspoon Italian seasoning

1 clove garlic -- mashed

2 cups dried lentils

1 1/2 cup diced celery

2 whole red ripe tomatoes -- chopped

Instructions:

Whisk together lemon juice and olive oil. Beat in Italian seasoning

and garlic.

Wash lentils and boil in a quart of water until barely tender,

about 30 minutes. D

ain. While warm, toss with lemon dressing. Cool to room temperature.

Add celery and tom

toes. Serve immediately or chill and serve cold.

Notes:

Instructions:

1/2 c. French dressing & 1 Tbls. chili sauce mixed together.

Notes:

Instructions:

Yield: 4 servings

6 x Anchovy Filets Egg

4 tb Milk Head of Romaine Lettuce

1 c Olive Oil Juice from Small Lemon

1 cl Garlic, left whole Salt and Pepper

4 sl French Bread, 4 tb Parmesan Cheese, grated

(cut into 1/2" cubes)

1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on

paper towels. Chop roughly. Cook the egg for 1 minute.

2) Crush the garlic and leave in the oil for about 30 minutes. Heat

all

but 6 tb of the oil in a frying pan until hot. Fry the cubes of bread

until golden brown, stirring constantly with a metal spoon for even

browning. Drain on paper towels.

3) Break the cooked egg into a bowl and beat well with the lemon

juice,

salt and pepper. Toss the lettuce with the remaining garlic oil and

anchovies. Add the egg mixture and toss to coat well. Place in a clean

serving bowl and sprinkle over the croutons and parmesan cheese. Serve

at room temperature.

From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY

315-786-1120

Notes:

Instructions:

2 cups cooked rice, cooled to room temperature

1 cup cooked black beans

1 cup chopped fresh tomato

1 cup (4 ounces) low-fat shredded Cheddar cheese (optional)

1 tablespoon chopped fresh parsley

1/4 cup prepared low-fat Italian dressing*

Lettuce leaves

Combine rice, beans, tomato, cheese and parsley in large bowl. Pour

dressing

over rice mixture; toss lightly. Serve on lettuce leaves.

Makes 4 servings.

*Any type of salad dressing may be used.

Calories 245 Fat 3 g Fiber 3 g.

Notes:

Instructions:

2 pounds Japanese eggplant

1 tablespoon olive oil (optional)

1 small onion, finely chopped

1 small bunch parsley

2 medium tomatoes, finely chopped

Juice of 1 lemon

Salt and pepper to taste

If you can't find Japanese eggplants, buy one large or two small

ordinary

eggplants. Make sure they are long and thin rather than short and

round.

Roast eggplants on an open flame until the skin turns brownish black

and the

eggplant is soft, or barbecue. (If using the large ordinary eggplant,

and

they are not tender enough, slice in half, coat with olive oil and

broil

5-10 minutes.) Let them cool. Split and scoop out the insides into a

bowl.

Put in a food processor with the onion and puree. Chop the parsley and

the

tomatoes fine. Combine all the ingredients in a bowl and mix. Serve

cold

with bread.

Makes 4 servings.

Calories 89 Fat 1 g Fiber 3 g.

Notes:

Instructions:

Yields 6 Servings

4 Cups Cooked Elbow Macaroni Chopped

1 Cup Celery, Sliced 2 Tbls Parsley, Chopped

Fine

1/2 Cup Scallions, Sliced 1 Cup Mayonnaise

4 Tbls Green Bell Peppers, 2 Tbls Vinegar

Chopped Coarsely 1/2 tsp Black Pepper, Ground

2 Tbls Pimento, Chopped - Salt

4 Tbls Black Olives, Pitted &

Combine the macaroni, celery, scallions, green pepper, pimento, olives

and

parsley in a large bowl.

Toss to mix.

Combine the mayonnaise and vinegar in a small bowl.

Mix until smooth.

Add to the macaroni mixture.

Add pepper and salt to taste.

Toss and mix well.

Refrigerate several hours before serving.

Notes:

Instructions:

Yield: 6 Cups

8 oz Elbow Macaroni, uncooked

1 cup Mayonnaise

1/2 cup Finely chopped celery

1/3 cup Finely chopped carrot

1/4 cup Finely chopped onion

1 Hard-cooked egg, chopped

2 Tbsp Sweet pickle relish

3/4 tsp Dry ground mustard

1/4 tsp Salt

1/8 tsp Ground black pepper

1 dash Paprika

Cook pasta according to package directions; drain. Rinse with cold

water to

cool quickly; drain well. In large bowl, combine cooled pasta with

remaining

ingredients; toss lightly. Cover; refrigerate several hours to blend

flavors,

stirring occasionally. 6 servings (1 cup ea.).

NOTE: Recipe can be doubled.

Notes:

Instructions:

1 inch cube of fresh Cut the ginger into paper-thin

ginger, peeled slices. Stack the slices

together

and cut them into very thin

slivers.

3 cloves garlic, peeled Combine the ginger slivers,

garlic,

& very finely chopped vinegar, sugar and cayenne in

a

small pot. Bring to a simmer.

1/2 cup apple cider Simmer on a medium flame for

vinegar or distilled white about 15 minutes or until

there

vinegar are about 4 tablespoons of

liquid

left (excluding the solids). Add

the cranberry sauce, salt and

pepper.

Mix and bring to a simmer.

It will be a bit lumpy, but that is

fine.

4 tablespoons sugar Simmer on a gentle heat for

about

10 minutes. Cool. Put in a jar

and refrigerate. This will keep for

several days. Makes 2 cups.

1/8 teaspoon cayenne pepper,

or to taste

1 lb can /jar of jellied

cranberry sauce

1/2 teaspoon salt

freshly ground black pepper

* From Madhur Jaffrey's Cookbook: Easy East/West Menus for

Family and Friends, Harper & Row Publishers, New York, 1987.

Notes:

Instructions:

PrepTime: 25 minutes

10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)

1 lb. Boneless skinless chicken strips or pieces for

stir-frying

1 (1.25 oz.) Pkg. Schilling/McCormick or Lawrey's Taco

Salad Seasoning Mix

1 tablespoon olive (or vegetable) oil

1 (11 oz.) Can Green Giant Mexicorn Whole Kernel Corn,

Red & Green peppers, drained

1 (15 oz.) Can Progresso black beans, drained and rinsed

DRESSING

1/2 cup fresh orange juice

1/4 cup olive (or vegetable) oil

1/4 cup sour cream

3 tablespoons fresh lime juice

1 (4.5 oz.) Can Ortega chopped green chilies

1 teaspoon sugar

1/4 teaspoon cumin

1/8 teaspoon salt

4 teaspoons tequila, if desired

1 cup loosely packed fresh cilantro leaves

Cook pasta to desired doneness as directed on package.

Drain; rinse with cold water to cool.

Meanwhile, in a resealable food storage plastic bag,

combine chicken and taco seasoning mix; shake to coat. In

large nonstick skillet, heat 1 tablespoon oil over medium

heat until hot. Add chicken; cook and stir 8 to 10 minutes

or until golden brown and no longer pink. Remove from

heat.

In blender container, combine all dressing ingredients.

Blend 30 seconds or until well blended.

In large serving bowl, combine cooked rotini, corn, beans

and dressing; toss to coat. Fold in cooked chicken. Serve

warm or cold.

6 (1 1/2 cup) servings.

Notes:

Instructions:

----------------------------DRESSING----------------------------------

1/2 c Vegetable oil

2 tb Lemon juice

2 tb Red wine vinegar

1 ts Oregano leaves

1/2 ts Dry mustard

1/2 ts Basil

1/4 ts Paprika

1/4 ts Thyme

1 Clove garlic, crushed

Dash pepper

------------------------------SALAD-----------------------------------

2 1/2 c Pasta shells or spirals

- uncooked

1 c Broccoli flowerets

- cooked tender-crisp

1/2 Medium red onion

- thinly sliced

2/3 c Sliced pepperoni

2 Medium tomatoes

4 Hard-cooked eggs, wedged

Combine all dressing ingredients. Refrigerate for at least 1 hour.

Cook

pasta, following package directions. Rinse cooked pasta in cold water

to

prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just

before serving, scile tomatoes into eights and add to salad. Mix in

dressing

and toss well. Garnish with egg wedges. Serve immediately.

Preparation time: 20 minutes

--

Notes:

Instructions:

NS

1 large each, cut in thin wedges: red onion, Vidalia onion

3 large shallots, thinly sliced

3 tablespoons vegetable oil

1 tablespoon red wine vinegar

3 ounces crumbled blue cheese

1/2 cup each: minced fresh cilantro, chopped toasted walnuts

Salt, ground red pepper to taste

Separate onion wedges; transfer to a large bowl and add shallots,

oil, vinegar and cheese. Cover and refrigerate 24 to 48 hours.

At serving time, add cilantro, walnuts, salt and red pepper and mix

well.

Preparation time: 20 minutes

Marinating time: 24 to 48 hours

Yield: 6 servings

Notes:

Servings :16

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

2 egg yolks

2 cups olive oil

juice of one lemon or more

salt

pepper

Instructions:

Beat egg yolks with 1 teaspoon lemon juice until thick. Add olive oil,

drop by dro

, beating continually at high speed. When oil is absorbed, beat in

lemon juice, salt, a

d pepper to taste.

Notes:

Instructions:

/ Yield: 8 Servings

1 lb Ground beef

1 Jar Salsa; thick and chunky

1/4 c Water

1 Taco seasoning mix

1 1/2 Iceberg lettuce; torn

3 c Broccoli flowerets

1 sm Red onion; thinly sliced

1 md Carrot; shredded

1 lg Tomato; chopped

1 cn Green chiles; drained

1/2 c Cheddar cheese, shredded

1 c Sour cream

Tortilla chips; optional

Recipe by: Sue Klapper

In a skillet, brown ground beef; drain. Add 1 cup

salsa, water and taco seasoning; bing to a boil.

Reduce heat and simmer for 20 minutes; cool. In a 3 or

4 quart glass bowl, layer vegetables in order given.

Top with chiles, beef mixture and cheese. Combine sour

cream and remaining salsa; serve with salad and

tortilla chips if desired.

Source: Taste of Home Magazine; June/July 1995.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound green beans

1 1/2 cup olive oil

2 jalapeno peppers -- seeded and chopped

1 tablespoon vinegar

2 tablespoon lemon juice

1 tablespoon onion -- minced

1 tablespoon parsley -- minced

1 tablespoon fresh cilantro -- minced

Instructions:

Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk

together othe

ingredients and pour over warm green beans. Allow to marinate at

least 1/2 hour. Serve

at room temperature or chilled.

Notes:

Instructions:

Recipe By : The Woman's Day Cook Book

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Cup Olive oil

3 Tablespoons Red Wine vinegar

3/4 Teaspoon Salt

1/2 Teaspoon Ground black pepper

1 Can Black beans -- rinsed and drained

1 Can White beans -- rinsed and drained

1 Can Red kidney beans -- rinsed and drained

1 Large Red bell pepper -- seeded and diced

1 Cup Scallions -- thinly sliced

1/2 Cup Cilantro -- chopped fine

1. Make the dressing: In a large serving bowl, mix the oil,

vinegar, salt, and pepper until blended.

2. Add the beans, pepper, scallion, and cilantro. Toss to

mix and coat.

Cover and refrigerate for at least 3 hours for the flavors to

develop. Stir before serving.

Here are two versions of Tabouli salad. The first is more

authentic than the other version but the second version is

more substantial than the previous one.

Notes:

Instructions:

Yields 4 Servings

6 marinated artichoke hearts, 1 sm. head radicchio, washed,

drained and sliced dried thoroughly and

thin torn into bite-size

1/2 small fennel bulb, chopped pieces

medium-fine 1/4 lb Parmesan cheese, im-

1 stalk celery, chopped med- ported, shaved thin

ium-fine 2 tbls balsamic vinegar

1 tbls olive oil salt to taste

4 tbls olive oil pepper, freshly

ground

1 bunch arugula, washed, dried to taste

thoroughly and torn

into bite-size pieces

Mix the sliced artichoke hearts with the chopped fennel and celery and

the

first measure of olive oil in a medium size bowl.

Put 1 tablespoon or so of this mixture in the bottom of each

individual

salad bowl.

Divide the shredded arugula and radicchio among the bowls.

Top each with the shaved Parmesan cheese.

Pour the second measure of olive oil over the individual salads, about

1

tablespoon for each bowl.

Pour the balsamic vinegar over each individual salad, about 1/2

tablespoon for each bowl. (The oil-to-vinegar ratio should be

approximately 2 to 1.)

Season with salt and pepper.

Notes:

Servings :8

Time to prepare :40 minutes

Origin :Elizabeth Powell

Ingredients:

3 large cucumbers

1 1/2 teaspoon salt

2 cups plain yogurt

2 teaspoons rice wine vinegar

1 1/8 teaspoon white pepper

1 1/2 teaspoon sugar

1 1/4 cup fresh mint -- chopped

2 tablespoon fresh parsley -- chopped

Instructions:

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain

for half an

our.

Line a sieve with a coffee filter. Pour yogurt in and allow to

drain for half an h

ur. In a glass or pottery serving bowl, combine yogurt with remaining

ingredients. Stir

in cucumber. Cover and refrigerate if not served at once.

Notes:

Instructions:

1 pound macaroni or other small pasta

1/2 pound hard salami, cut into small cubes

8 ounces feta cheese, or mozzarella

1/2 cup grated Parmesan cheese

1 pint cherry tomatoes, halved

2 carrots, shredded

1 cucumber, thinly sliced and quartered (Mom doesn't peel, I do)

1 green pepper, diced

1 small head red/purple cabbage, shredded

1 head of broccoli florets (about 3 cups)

2 bottles of Italian dressing (any type--I use creamy Italian)

1-2 tbs oregano

1-2 tbs basil

1 tbs dry mustard

2 tbs parsley

1 tbs garlic powder

Cook pasta; drain. While warm, add the vegetables, cheeses and meat.

Mis

well. Coat with the dressing; add the seasonings and mix well again.

Chill several hours or overnight before serving.

**This recipe can be halved.

Julie

Michigan USA

Notes:

Instructions:

(Chicago, IL)

3/4 C. olive oil

1/4 C. red wine vinegar

6 anchovy fillets, minced

4 tsp. minced garlic

1TBSP fresh lemon juice

1 TBSP Dijon mustard

1 tsp. white pepper

1 C. freshly grated Parmesan cheese (about 3 oz.)

1 large head romaine lettuce torn into bite-sized pieces

Additional freshly grated Parmesan

Croutons

Blend first 7 ingredients in processor or blender. Add Parmesan

cheese

and blend just until combined. Season to taste with salt. Can be

prepared 2 days ahead; bring to room temperature and whisk before

serving. Add croutons just before tossing salad. Serves 4.

Notes:

Instructions:

The Hartness House Inn Bed & Breakfast

Springfield, Vermont

Ingredients:

4 cups mayonnaise

3/4 cup maple syrup

1/2 cup red wine (burgandy)

1/4 cup red wine vinegar

1/4 cup sugar

2 Tablespoons poppy seeds

In a large container with a tight-fitting lid, combine all the

ingredients, and mix thoroughly.

Makes 1/2 gallon.

Notes:

Servings :192

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

2 quarts green tomatoes -- cut into 1" chunks

1 bunch celery stalks -- cut into 1/2" pieces

4 sweet red peppers -- seeded, 1" pieces

1 quart pearl onions -- peeled

3 whole cauliflower -- cut into flowerets

4 large cucumbers -- peeled,seeded,sliced

4 quarts ice water

1 cup salt

7 cups sugar

1 cup all-purpose flour

6 tablespoon mustard powder

1 1/2 tablespoon turmeric

1 quart cider vinegar -- boiling

Instructions:

Place all vegetables in a large enamel kettle and sprinkle with

pickling salt. Pou

ice water over all. Let stand overnight. Bring to a boil, then drain

thoroughly and di

ide evenly between two preserving kettles. Mix sugar, flour, mustard,

and turmeric toge

her. Stir boiling hot vinegar into flour mixture and mix well. Divide

evenly between tw

kettles of vegetables. Working with one kettle of vegetables at a

time, bring to a boi

and boil gently for 5 minutes, stirring well to prevent flour from

lumping. Ladle into

sterile pint jars, leaving 1/2" headroom. Adjust lids and process in a

boiling water ba

h for 15 minutes. Remove and complete seals. Makes 12 pints, about 192

two-tablespoon s

rvings.

Notes:

Servings :6

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cabbage head

1 onion -- minced

2 tablespoon salad vinegar

1 1/4 cup sour cream

1 1/4 cup mayonnaise -- * see note

1 tablespoon sugar

1 1/2 teaspoon salt

1 1/4 teaspoon black pepper

paprika -- optional

green bell peppers, slivered -- optional

red bell peppers, slivered -- optional

1 1/2 teaspoon dry mustard -- optional

1 1/4 teaspoon celery seed -- optional

Instructions:

* Use only real mayonnaise, not salad dressing. This coleslaw must be

allowed to blend

lavors in refrigerator for 2 hours or more (overnight is best) for

best taste.

Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar,

minced onion, fr

sh ground black pepper and sugar. Put into airtight bowl or plastic

bag and refrigerato

for 1 hour or more.

Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If

using green and

ed sweet peppers, sliver them before adding to sour cream mixture. Add

celery seeds at

his time also if you are using them. Add this mixture to chilled

cabbage and shake in p

astic bags or stir gently to mix thoroughly. Place back in

refrigerator for 2 hours or

ore.

Notes:

Instructions:

Yield: 1 servings

2 c Mayonnaise

1/2 c Sugar

2 T White vinegar

2 T Prepared horseradish

1/2 t Celery seed

Blend ingredients thoroughly and chill. Makes about 2

1/2 cups. Use 1 cup of dressing for each 8 ounces of

shredded cabbage, about 1/2 a small head or 2 cups.

This may be refrigerated for up to a month.

Notes:

Instructions:

The Greens Cookbook

Deborah Madison

Yield: Serves Four To Six

Make sure that you use a dry pasta with a good shape for catching the

sauce,

such as a shell, the twisted fusilli, or the ruffled cockscombs.]

Ingredients:

6 ounces Sweet 100s or other cherry tomatoes, halved or quartered

6 ounces yellow pear tomatoes, halved

1/2 cup finely chopped herbs: marjoram, parsley, thyme, lemon thyme,

green

or opal basil

2 to 3 tablespoons small capers, rinsed

3 tablespoons shallots, finely diced

1-1/2 cups red, yellow, and green peppers, thinly sliced

1/2 cup Nicoise or Gaeta olives, pits removed

6 tablespoons virgin olive oil

2 narrow strips of lemon peel, slivered into fine threads

Salt

Pepper

8 to 12 ounces dry pasta shapes

Lemon juice or red wine vinegar to taste

4 tablespoons Parmesan Reggiano, freshly grated

Small whole purple basil leaves, for garnish

Combine the tomatoes, herbs, capers, shallots, peppers, olives, olive

oil,

and lemon peel in a large bowl. Season with salt and some freshly

ground

black pepper, stir, and let stand while you cook the pasta

Bring a large pot of water to a boil and add a tablespoon of salt. Add

the

pasta and give it a stir so the pieces don't clump together on the

bottom of

the pot. Cook until it is al dente; then drain it in a colander and

shake

off the extra water. Add the hot pasta to the vegetables and herbs,

and

gently fold everything together with a rubber spatula. Season with

additional salt, if needed, and lemon juice or vinegar to taste. Just

before

serving, garnish with the cheese and basil leaves. Serve hot, warm, or

at

room temperature.

Notes:

Servings :14

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

2 packages raspberry gelatin powder

2 cups water -- boiling

1 packet gelatin powder

1 cup cold water

1 cup half and half

1 cup sugar

8 ounces cream cheese

1 teaspoon vanilla extract

1 1/2 cup mixed nuts -- chopped

1 1/2 cups blueberries

Instructions:

1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9

x 13 x 2-inc

pan. Chill until firm.

2. Combine packet of unflavored gelatin with cold water; set

aside.

3. Mix half and half in saucepan; bring to a boil. Remove from

heat. Add softened

ream cheese and beat until very smooth. Add vanilla extract, nuts and

unflavored gelati

mixture. Stir until gelatin is dissolved. Cool, then pour over the

chilled layer. Chil

until firm.

4. Drain blueberries (if using canned); add enough water to

blueberry juice to mak

2 cups liquid. Bring this to a boil. Add remaining raspberry gelatin

package; stir unt

l dissolved. Cool this mixture then stir in blueberries.

5. Pour this mixture over cheese layer and chill until firm.

Decorate with sliced

trawberries and a few reserved blueberries if desired.

Notes:

Instructions:

Recipe By : Better Homes and Gardens Low Fat Cooking

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon fruit pectin -- powdered

1 teaspoon sugar

1/8 teaspoon dry mustard

1/8 teaspoon pepper

1/4 cup water

1 tablespoon vinegar

1 small garlic clove -- minced

Combine pectin, sugar, mustard and pepper. Stir in water, vinegar and

garlic.

Cover and chill for 1 hour. Chill to store two or three days. Makes

about 1/2

cup or 8 (1 Tbsp.) servings. Only 3 calories per serving, 0 grams fat

Variations: Herbed Salad Dressing: Prepare as above, except add 1/8

teaspoon

dried basil, crushed and 1/8 teaspoon paprika to the dry pectin

mixture.

Continue as directed. Parmesan Salad Dressing: Prepare as above,

except add 1

tablespoon grated Parmesan cheese and 1/4 tsp. dried oregano, crushed

to the dry

pectin mixture. Continue as directed. Creamy Onion Dressing: Prepare

as above

except increase the sugar to 1 tablespoon and stir in 1/4 cup sliced

green onion

and 1/4 cup plain Low-Fat yogurt with the water. Continue as

directed.

Better Homes and Gardens Low Fat Cooking,

Notes:

Instructions:

Yield: 6 servings

3 cup Uncooked medium shell

Macaroni

1 Tbsp Olive or vegetable oil

1 Pesto or; (8 ozs)

1 cup Pesto

4 Italian plum tomatoes;

-each cut

Into 4 wedges

1/2 cup Small pitted ripe olives

1/4 cup White wine vinegar

4 cup Coarsely shredded spinach

1 pack Frozen cooked; (6 ozs)

Tiny shrimp; thawed

Grated Parmesan cheese

Recipe by: Betty Crocker's Smartcook Cook macaroni as directed on

package; drain. Rinse in cold water; drain and toss with oil. Mix

pesto, tomatoes, olives and vinegar in large bowl. Arrange 2 cups of

the macaroni and 2 cups of the spinach on pesto mixture; repeat with

remaining macaroni and spinach. Cover and refrigerate at least 2

hours, but no longer than 24 hours. Add cooked tiny shrimp. Toss;

sprinkle with cheese. 6 SERVINGS.

Notes:

Servings :128

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

1 dozen green tomatoes -- quartered

1 small cabbage -- cored and quartered

1 dozen red and green bell peppers -- seeded and

1 dozen onions -- peeled and quartered

2 whole cucumbers -- peeled and halved

1 celery stalk -- halved

1 1/2 cup salt

1 quart vinegar

4 cups sugar

1 tablespoon mustard seed

1 tablespoon celery seed

2 tablespoon pickling spice

black pepper -- to taste

Instructions:

Chop all vegetables in grinder or food processor. Place in large

ceramic bowl and stir

n salt; cover and let stand overnight. The next morning, drain well

and place in large

oup kettle. Stir in vinegar and sugar. Tie spices in cheesecloth bag

and add to kettle.

Bring mixture to a boil and simmer about 20 minutes. Spoon into 8

sterilized pint jars

nd process in boiling water bath for 10 minutes. Makes 256

two-tablespoon servings.

Notes:

Servings :32

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

4 pounds fresh beets -- sliced

1 pound onions -- thinly sliced

3 cups cider vinegar

3 cups sugar

1 1/2 teaspoon turmeric

1 1/2 teaspoon whole cloves

1 teaspoon celery seed

1 1/2 teaspoon yellow mustard seed

1 bay leaf -- crumbled

Instructions:

Boil beets in water just to cover until a fork can barely pierce them.

Mix vinegar, sugar, and spices in large kettle. Bring to a boil,

add beets and oni

ns, and simmer for 4-5 minutes. Pack beets and onions in hot,

sterilized jars. Pour vin

gar mixture over beets to within half inch of rim. Seal and process

for 15 minutes in b

iling water bath.

Notes:

Servings :1

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

2 tablespoon sugar

1 cup rice vinegar

1 1/2 cup water

1 1/2 pound fresh ginger root

Instructions:

Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar

with tight-

itting lid.

Peel ginger then cut it into long, PAPER-THIN slices using a

swivel-bladed vegetab

e peeler.

Place the slices in the pickling liquid. Refrigerate at least 2

to 3 weeks before

sing.

Yield: 1 pint. If kept submerged in the liquid, this will keep

indefinitely in the ref

igerator.

Notes:

Instructions:

Yields 4 Servings

1 Seedless Cucumber 2 Tbls Soy Sauce

1/2 Fresh Pineapple 1 Tbls Granulated Sugar

1 Red Onion 1/4 tsp Chinese Chili Sauce

1 Bunch Watercress 2 Tbls Fresh Mint, Chopped

SALAD DRESSING:

1/4 Cup Lemon Juice

Cut the cucumber lengthwise into quarters.

Slice each quarter into 1/4 " thick slices.

Peel the pineapple.

Quarter the pineapple.

Remove the core.

Cut each quarter in half.

Slice the eighths into 1/2" thick slices.

Cut the red onion in half.

Slice each half thinly.

Remove the thick stalks from the watercress.

Reserve the leaves.

Combine the cucumber, pineapple, red onion and watercress leaves in a

bowl.

Combine the lemon juice, soy sauce, sugar and chili sauce in another

bowl.

Blend well.

Pour the dressing over the salad.

Toss to coat thoroughly.

Serve.

Lucy Waverman

Notes:

Instructions:

1 lb. box San Giorgio Trio Italiano pasta

1 medium onion, chopped

1 large green bell pepper, chopped

6 oz. can ripe olives, drained and sliced

6 oz. stick pepperoni, peeled and thin sliced

4 - 5 sticks string cheese

or

4 - 5 oz. mozzarella cheese

16 oz. bottled Italian dressing

1 tomato, wedged (for garnish)

Cook pasta "al dente" according to package directions. Rinse and

drain well. Gently mix all ingredients except tomato in a large

bowl. Allow to marinate overnight in refrigerator before serving.

Garnish with tomato wedges before presenting.

This recipe is a favorite at family get-togethers. When we fail

to bring it, we always get requests not to "forget" it next time!

--

This is my very favorite pasta salad and I hope that you enjoy it.

Pat

Notes:

Servings :16

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup sugar

1 tablespoon salt

2 teaspoons dry mustard

2 tablespoon grated onion

2 2/3 cup vinegar

2 cups olive oil

3 tablespoon poppy seeds

Instructions:

Mix sugar, salt, dry mustard, onion, and vinegar. Add oil gradually,

and continue

eating until thick. Stir in poppy seeds.

Notes:

Instructions:

1/3 c. sugar

2 Tbls. vinegar

1 Tbls. lemon juice

1/2 tsp. salt

1/2 tsp. dry mustard

1/2 c. veg. oil

1 Tbls. poppy seed

Mix first 5 ingredients together. Gradually add oil, beating with

electric mixer or hand beater until thick & smooth; stir in poppy

seed.

Cover & refrigerate at least 2 hours.

Notes:

Instructions:

2 slices bacon

1/4 cup minced onion

1/4 cup finely chopped green pepper

3 tablespoons bacon drippings

2/3 cup mayonnaise or salad dressing

1/4 cup milk

1 tablespoon prepared mustard

3 cups sliced cooked potatoes

4 hard cooked eggs, chopped

1/4 cup chopped dill pickles

Salt and pepper

Fry bacon. Put bacon aside to drain. In drippings simmer the onion and

green

pepper. Remove and drain.

Mix together mayonnaise, milk,and mustard. Add crumbled

bacon. add the potatoes, eggs and pickles toss together well but

lightly.

Add seasonings to taste. Chill till ready to serve.

Note:

Sometimes I do not bother to cook the onion and green pepper but

simply add

them to the potatoes with the crumbled bacon. I sometimes add a

tablespoon of

the bacon drippings to the mayonnaise and mix it all together.

Enjoy,

Lei

Notes:

Instructions:

POTATO SALAD

10-12 large potatoes peeled & cubed to : inch cubes or smaller, then

boil

5 eggs hard boiled and mashed

1/2 large onion diced

10 small - medium sized pickles cubed

1 can of peas and carrots drained

1/2 cup of sour cream

1/4 cup of mayonnaise

2 tbs. mustard

3 tbs. parsley- fresh or dried

salt & pepper to taste

After potatoes are boiled they must be cooled.

Mix all ingredients together in salad bowl

More sour cream can be added to make creamier

Chill and serve.

Notes:

Instructions:

Serves 2 Can be doubled, tripled, etc.

2 medium thin skinned potatoes

1 Tbsp extra virgin olive oil

1 1/2 tsp balsamic vinegar (the best you can afford, aged 10 yrs

minimum)

2 green onions sliced thinly

2 Tbsp Parmesan cheese

salt and lemon pepper to taste

3 basil leaves sliced super thin

1/8 tsp garlic powder

1 Tbsp sliced black olives

Boil potatoes just until cooked through (test with a knife). Mix oil,

vinegar,

garlic powder together in a bowl. When potatoes are cooked, dice into

bite

size pieces while still warm and add to vinegar and oil mix. Add

remaining

ingredients except salt and lemon pepper and stir to mix well. Taste

and add

salt and pepper to taste. Chill overnight to blend flavors.

Notes:

Instructions:

POTATO SALAD WITH BEER DRESSING

Yield: 4 servings

6 ea Potatoes; medium

4 ea Bacon; slices

1 tb Onion; chopped

1 ea Celery; stalk, chopped

1 ts Salt

2 tb Butter

2 tb Unbleached flour

1/2 ts Mustard; dry

1 tb Sugar

1 cup Beer; any brand

1/2 ts Tabasco sauce

2 tb Parsley; chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and

slice. Fry bacon until crisp. Break into small pieces and mix with

onion, celery and salt; set aside. Stir melted butter and flour in a

small saucepan until blended. Add mustard and sugar. Slowly stir in

beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over

potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour.

Add bacon mixture; toss gently and serve.

Notes:

Instructions:

Makes about 1/2 cup 1/4 cup water 3tablespoons reduced-calorie

cucumber-ranch salad dressing 1tablespoon reduced-fat mayonnaise or

salad

dressing 1tablespoon lemon juice 2teaspoons minced fresh parsley

1/8

teaspoon salt 1/8 teaspoon pepper

0.In small jar with tight-fitting lid, combine all ingredients; shake

well.

Refrigerate until ready to use; shake before using.

Notes:

Servings :1

Time to prepare :5760 minutes

Origin :Jo Anne Merrill

Ingredients:

3 quarts raspberries

1 quart vinegar

sugar

Instructions:

1. Wash one quart raspberries; drain well. Place in a glass jar or

crock and pour

n the vinegar; let stand one day.

2. On the second day, strain off the vinegar onto a second quart

of fresh raspberr

es. Let stand overnight.

3. On the third day, strain off the vinegar again and pour it

over the third quart

of raspberries.

4. On the fourth day, strain off the vinegar again. Add 2 cups of

sugar to each pi

t of vinegar mixture, place in a pan and bring to a slow simmer. When

it is scalded thr

ugh, place in jars and seal while still hot.

Notes:

Servings :12

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

--- First Layer: -----

1 1/4 cup cold water

1 tablespoon gelatin

4 cups cranberry sauce -- 2 cans

1 cup crushed pineapple

1 1/2 cup black walnuts -- chopped

--- Second Layer: -----

2 cups cooked chicken -- cubed

1 cup celery -- finely chopped

1 1/4 cup fresh parsley -- chopped

1 1/4 cup cold water

1 tablespoon gelatin

1 cup mayonnaise

1 1/2 cup evaporated milk

1 1/2 teaspoon salt

1 1/8 teaspoon black pepper -- or white

Instructions:

Cranberry layer:

1. Put into a small bowl the 1/4 cup cold water and sprinkle in 1

envelope gelatin

Let soften for 5 minutes.

2. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce

cans), drained c

ushed pineapple and the walnuts.

3. Dissolve gelatin thoroughly by placing bowl in very hot water.

When gelatin is

issolved, stir it and then blend into the cranberry mixture. Put

mixture into a mold. Y

u will need a 3-quart mold that has been lightly oiled for this

recipe. Do not use oliv

oil. Chill mixture until slightly set.

Chicken layer:

4. Repeat for gelatin as in first layer. Blend together the

mayonnaise, evaporated

milk, salt and pepper. Stir in the dissolved gelatin. Fold in the

chicken, celery and p

rsley.

5. When first layer is slightly set (the consistency of unbeaten

egg whites) turn

he chicken mixture onto the cranberry layer.

6. Refrigerate until firm. Unmold onto chilled serving platter,

decorated with cur

y lettuce if you prefer. Serve with additional mayonnaise.

Notes:

Servings :8

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 head red cabbage

2 carrots -- peel, grate

2 celery ribs -- peel, dice

2 Granny Smith apples -- core, dice

6 tablespoon peanut oil

6 tablespoon cider vinegar

2 tablespoon sugar

2 teaspoons caraway seed

salt -- to taste

black pepper -- to taste

Instructions:

1. Core cabbage and cut in half from top downward through stem end.

Shred or slice

in very thin slices. Place the cabbage in a large bowl and toss with

grated carrot, dic

d celery and apple.

2. In another bowl, mix oil, vinegar, sugar and caraway seeds.

Season liberally wi

h salt and pepper.

3. Toss cabbage mixture and dressing then serve immediately or

refrigerate (covere

tightly) up to 24 hours.

Notes:

Instructions:

1 small head of red cabbage (2 lbs, 1 Kg), cored,

trimmed, and cut into fine ribbons, or 'chiffonade'

1/3 cup (80 ml) raspberry or red wine vinegar

2 Tbs (30 ml) lemon juice

2 Tbs (30 ml) sugar

1 tsp (5 ml) crushed caraway seeds

Salt and freshly ground black pepper to taste

1 cup (250 ml) canned corn, drained

Combine all ingredients except the corn in a large bowl and

toss to combine thoroughly. Cover and refrigerate for at least

4 hours, or overnight. Sprinkle corn over slaw immediately

prior to serving. Serves 6 to 8.

Notes:

Instructions:

1/2 cup of italian dressing or

fat free Italian dressing

2 tablespoons chopped fresh basil

1/8 tsp crushed red pepper (optional)

8 ounces Mueller s pasta ruffles(about 3 cups)

cooked,rinsed with cold water and drained

1 small red or green pepper, finely chopped

In a large bowl combine dressing ,basil and

crushed red pepper. Add pasta and red pepper, toss to

coat.

Makes 4 to 6 servings

or use 1/4 cup finely chopped fresh parsley and 2 tsp dried basil

Notes:

Servings :8

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

2 quarts red cabbage -- cored & shredded

3 whole red onions -- sliced

3 whole large bell peppers -- chopped

1 pint vinegar

2 cups sugar

1 tablespoon salt

1 tablespoon celery seed

1 tablespoon yellow mustard

1 1/3 tablespoon turmeric

Instructions:

Combine red cabbage, onions and bell peppers in a large ceramic bowl.

Bring vinega

to a boil, remove from heat, and stir in remaining ingredients. Pour

over cabbage mixt

re. Cover and chill overnight.

Notes:

Servings :8

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup long-grain rice

salt

black pepper

1 1/4 cup olive oil

2 teaspoons Dijon mustard

2 cups mixed vegetables -- cooked

1 1/2 green bell pepper -- finely diced

1 cucumber -- peeled and diced

Instructions:

1. Place rice, salt and pepper in small heavy pan with tight fitting

lid. Add 2 cu

s water; bring to a boil, cover, then simmer for 20 minutes without

lifting lid.

2. Put cooked rice in mixing bowl, add oil, vinegar and mustard.

Toss with a fork

o mix well.

3. Gently fold in cooked vegetables. You will need 2 cups total

so use your choice

of green peas, carrots, corn, green beans, etc. Add the diced green

pepper and cucumber

4. Lightly oil a decorative mold; do not use olive oil for this.

Pack rice mixture

into mold and refrigerate until thoroughly chilled. Unmold just before

serving.

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Ed Kasky of Engine Co. No. 28, Los Angeles

Ingredients:

2 pounds red new potatoes -- washed & quartered

1 1/2 cup red bell pepper -- diced

1 1/4 cup olive oil

1 1/2 tablespoon shallot -- minced

1 teaspoon kosher salt

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary leaves

1 teaspoon fresh ground black pepper

1 teaspoon paprika

1 1/2 teaspoon granulated garlic

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley -- chopped

Instructions:

STEP ONE:

Preheat oven to 400 degrees.

STEP TWO:

Heat the olive oil in a cast-iron skillet and add the potatoes and

salt. Toss to coat t

e potatoes well and place in the oven until they are slightly soft

(approximately 20 mi

utes). Add the diced peppers, shallot, thyme, rosemary, black pepper,

paprika, and garl

c and toss well again to coat the potatoes evenly. Return the pan to

the oven until the

potatoes are soft when pierced with a sharp knife (approximately 10 to

15 minutes.)

STEP THREE:

Remove the potatoes from the oven and transfer to a mixing bowl with a

slotted spoon an

toss well with the lemon juice and parsley. Adjust the salt and black

pepper. (For a z

stier salad, 1/2 teaspoon cayenne can be added.) Serve warm or at room

temperature the

ame day. This salad does not save well.

Notes:

Instructions:

3 large red bell peppers

3 tbsp chopped fresh Italkian parsley

3 tbsp drained capers

2 tbsp extra-virgin olive oil

1 1/2 tbsp minced garlic

2 tsp balsamic vinegar

Char bell peppers over gas flame or in broiler until blackened on all

sides. Enclose in bag; let stand 10 minutes. Peel, seed and finely

chop

peppers. Transfer to medium bowl. Add remaining ingredients. Season to

taste with salt and pepper. Makes about 1 1/2 cups.

Clare

Notes:

Instructions:

2 small red bell peppers

1 1/2 Tbls tomato paste

1 Tbls olive il, pref. extra-virgin

2 tsp cider vinegar

Salt and freshly ground black pepper

Place peppers directly over the flame of a

gas burner or under a preheated broiler.

Roast, turning often, until black all over,

about 8-10 min. Set aside to cool. Slip

off the skins, cut away the stems, slit

the peppers open and remove seeds.

In a food processor, puree the peppers.

you should have about 1/2 cup puree.

With a rubber spatula, force the puree

through a fine strainer set over a small

bowl; discard solids. Whisk in tomato

paste, oil and vinegar. Season with

salt and pepper. The sauce can be made

up to three days in advance; store, covered,

in the fridge. Serve over hot or room-temp

asparagus. Makes 1/2 cup.

Notes:

Instructions:

Red cabbage heightens the flavor and color of this coleslaw, but more

white cabbage can be substituted.

Dressing:

2 teaspoons all-purpose flour

Scant 2 teaspoons dry mustard powder

1/4 cup plus 1 tablespoon sugar

Pinch of ground cayenne pepper

1 heaping teaspoon salt

1/3 cup apple cider vinegar

2/3 cup heavy cream

2 large egg yolks

1 tablespoon caraway seeds

1 1/2 tablespoons prepared horseradish

Coleslaw:

6 cups (about 1 1/4 pounds) finely sliced white cabbage

1 carrot, grated

1 3/4 cups (about 1/2 pound) red cabbage, sliced very fine, optional

Dressing. In the top of a double boiler, off the heat, combine the

flour, mustard powder, sugar, cayenne, and salt. Bring

about 1 inch of water to a simmer in the bottom of the double boiler.

In

a small saucepan, combine the vinegar and cream

and bring to a boil over high heat. Whisk the hot vinegar mixture into

the dry ingredients, then place the top of the double

boiler over the simmering water. Whisk in the egg yolks and stir until

the mixture thickens slightly, about 3 to 4 minutes.

Remove from the heat and stir in the caraway seeds and horseradish.

Cool

to room temperature, cover, and refrigerate until

chilled.

Notes:

Instructions:

Yield: 4 servings

5 ea Bacon; Slices

1 ts Sugar

2 tb Vinegar

1/4 cup Wine; Red or White

1/2 ea Red Cabbage; Head, Shredded

2 tb Vegetable Oil

1/2 ts Salt

1/4 ts Pepper

1 tb Caraway Seeds

Fry bacon in medium-size fry pan until crisp. Remove and reserve

bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until

sugar is dissolved. Pour this hot mixture over the cabbage. Toss

with vegetable oil, salt, pepper, and caraway seeds. Sprinkle

crumbled bacon over mixture. Serve at room temperature.

Notes:

Instructions:

Yields 4 Servings

2 Tomatoes French Dressing

1 Cucumber Sliced Cooked

Chicken

6 Fillets Anchovy Seedless Grapes

12 Black Olives Hard Cooked Eggs

1 Cup Bibb Lettuce Pearl Onions

1 Cup Romaine Lettuce

Rub the inside of a salad bowl with garlic and add the skinned and

quartered

tomatoes.

Add the cucumber, pared and finely cut, and the anchovy fillets,

coarsely

chopped.

Add the olives, coarsely chopped and both cups of lettuce.

Toss in the salad dressing.

You may now add strips of cooked chicken, grapes, pearl onions, hard

cooked

eggs, etc.

Notes:

Instructions:

Recipe By : Taste of Home

Serving Size : 10 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 ounces uncooked small pasta shells

1 cup cherry tomatoes -- halved

1 cup ripe olives -- halved

6 ounces mozzarella cheese -- cut in thin strips

4 ounces salami -- cut in thin strips

1/2 cup chopped green pepper

4 green onions -- sliced

Dressing

1/3 cup vegetable oil

3 tablespoons cider or red wine vinegar

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon garlic powder

Cook paste; drain and rinse in cold water. Place in large bowl; add

the next six

ingredients.

In a jar with a tight-fitting lid, combine the dressing ingredients;

shake well.

Pour over salad and toss to coat.

Sprinkle green onions over top. Cover and chill until serving.

Notes:

Instructions:

Yield: 4 pints

3 cn Sauerkraut (27 ozs each)

2 c Sugar

1 c Honey

1 1/2 c Salad oil

3 T Caraway seed

1 T Salt

1/2 c Pickled sweet red pepper;

-minced

Combine all ingredients, except pepper, and simmer 2 hours. Stir

occasionally to prevent sticking. Stir in pepper, pour into hot

sterilized jars and seal. Makes about 4 pints.

Source: Women's Day Encyclopedia of Cookery.

Shared and MM by Judi M. Phelps.

Internet: jphelps@shell.portal.com

Notes:

Instructions:

Ingredients

300g (10-1/2 oz) Sauerkraut

4 tbsp rapeseed oil

4 tbsp walnut oil

4 tbsp cider vinegar

2 dessert apples

60 g (4 strips) bacon

one bunch chives

salt, pepper, pinch of sugar

50 g (1/4 C) shelled walnuts to decorate

Method

Finely chop Sauerkraut. Place in saucepan and heat gently. Remove from

heat and drain. Remove core from apples and slice finely into strips.

Whisk oils, vinegar, salt, pepper and sugar together to make dressing.

Combine apples and drained Sauerkraut together and mix well with

dressing.

Chop bacon finely and fry until crisp. Drain and sprinkle over salad.

Finely chop chives and sprinkle over salad. Garnish with walnuts to

taste.

Notes:

Instructions:

Yield: 4 servings

1 lb Sauerkraut; (1 lb can)

1/2 lb Blue grapes

6 oz Ham; cooked

1 x ----------dressing----------

1/2 cup Yogurt

1/4 ts Salt

1/4 ts Pepper; white

1 ts Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in

half; remove seeds if desired. Cut ham in julienne strips. Gently

mix these 3 ingredients. Blend dressing ingredients and stir into

sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before

serving, if necessary.

Notes:

Instructions:

Yield: 4 servings

1 lb Sauerkraut; (1 Lb Can)

1/2 lb Blue Grapes

6 oz Ham; Cooked

----------------------------DRESSING----------------------------------

1/2 c Yogurt

1/4 ts Salt

1/4 ts Pepper; White

1 ts Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in

half;

remove seeds if desired. Cut ham in julienne strips. Gently mix

these 3

ingredients. Blend dressing ingredients and stir into sauerkraut

mixture.

Marinate for 10 minutes; adjust seasoning before serving, if

necessary.

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pound bacon

1 head savoy cabbage

1 carrot -- peeled, grated

1 red bell pepper -- roasted

1 celery stalk -- diced

3 tablespoon sugar

4 tablespoon cider vinegar

3 tablespoon sour cream

salt -- to taste

black pepper -- to taste

Instructions:

1. Prepare vegetables.

a. Cabbage: Trim off outer leaves and remove the stem. Cut into

half from top to

ottom (through the stem end) and cut each half into paper-thin slices.

b. Celery: Peel and dice finely.

c. Red pepper: roast, remove seeds and stem then dice.

d. Carrot: Peel and grate.

2. Cook bacon until crisp. Drain well and reserve the grease. Set

aside to cool.

3. Place the cabbage in a large bowl and toss with the carrot,

bell pepper and cel

ry. Crumble the bacon slices and add to the mixture. Set aside.

4. Dressing: Combine 1/4 cup of the bacon fat, sugar, vinegar and

sour cream. Seas

n with pepper and salt. Use a wire whisk to mix until smooth.

5. Toss dressing with cabbage mixture. Serve immediately or

refrigerate up to 24 h

urs. Let stand 30 minutes before serving if it has been refrigerated.

Notes:

Instructions:

Yield: 4 servings

1 lb Green Beans; Fresh *

1 x ;Boiling Salted Water

1/4 cup Stock; **

3 tb Vinegar

3 tb Vegetable Oil

2 ea Onions; Med., Thinly Sliced

1/2 ts Dried Dillseed

1 ts Sugar

* Green beans should be sliced lengthwise (French Cut).

** Stock is the water that the green beans were cooked in. (Not

regular

Cook beans in boiling salted water until just tender. Reserve

1/4 cup of the cooking liquid and drain off the rest. Prepare sauce

by combining vinegar, oil, reserved vegetable stock, onions, dill,

and sugar; stir until blended. Pour mixture over beans; marinate

several hours before serving.

Notes:

Instructions:

Ingredients :

2 c. olive oil

15 fresh basil leaves

5 dried red peppers

Preparation :

Mix, set in dark place for 15 days before using. Drain and

refrigerate. Use to saute all meats, chicken or fish. Use as a

base for casseroles, chili, soups or almost anything.

Notes:

Instructions:

Recipe By : Press Enterprise* 7/95

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces pinto beans, canned -- drained and rinsed

1 cup corn, frozen -- thawed

1 cup bell peppers -- chopped green or red

1 cup tomato -- chopped

3/4 cup red onion -- chopped

1 jalapeno pepper -- finely chopped

4 tablespoons cider vinegar -- or other vinegar

1 tablespoon vegetable oil

1 1/2 teaspoons chili powder

1/8 teaspoon sugar

Combine all the vegetables in a medium bowl. In a small bowl, whisk

together the vinegar, oil, chili powder, sugar and salt if using.

Pour

over the vegetable mixture. Cover and chill for at least a half hour

so the flavors will blend. Can be refrigerated for 1 to 2 days ahead

if desired. Stir before serving.

Notes:

Instructions:

Ingredients:

about one lb. potatoes, peeled

water to boil, salt, vinegar

1-2 green peppers (the long Italian variety is best), large slivers

medium onion, in large slivers

1-2 cloves garlic, finely minced

olive oil

Cut potatoes "cascaded" into irregular pyramids: insert the blade

of the knife only slightly then pull away the size desired. This

makes potatoes which more readily absorb flavors and which look

more appetizing than the usual geometrical forms.

Boil potatoes until tender in minimum amount of salted water with

some vinegar. Drain, and when lukewarm add peppers, onion, garlic,

more salt if desired, splash of vinegar and generous amount of olive

oil. Mix carefully but thoroughly. Can be eaten immediately but gets

better as it sits and the garlic works its magic.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package lime gelatin powder

1 cup water

7 ounces lemon-lime soda

1 cup applesauce

--- Garnish: ---

grapes -- frosted, * see note

mint sprigs

Instructions:

* To make frosted grapes for decorations: Beat an egg white until

frothy. Dip the grape

into egg white then immediately roll in sugar, preferably superfine,

and then lay on w

xed paper until dry. Use tinted sugar for more color variety.

SALAD:

1. Place lime-flavored gelatin into bowl; add 1 cup very hot

water and stir until

elatin is completely dissolved. Blend in a 7-ounce bottle of

lemon-lime carbonated soft

drink. Chill this mixture until consistency of unbeaten egg whites.

2. Lightly oil a decorative 1-quart mold with vegetable oil; do

not use olive oil.

Invert mold to drain off any excess oil.

3. When gelatin is somewhat thickened, add 1 cup thick

applesauce. Blend quickly.

our mixture into mold and chill until firm.

4. Unmold onto serving plate and surround mold with frosted

grapes and sprigs of m

nt.

Notes:

Servings :1

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

20 tomatoes

1 1/2 cups chopped onions

1 cup green bell peppers -- chopped

1 1/4 cups brown sugar

2 teaspoons celery seed

2 teaspoons non-iodized salt -- * see note

3 3/4 teaspoon ground cinnamon

3 3/4 teaspoon ground cloves

3 3/4 teaspoon ground ginger

3 3/4 teaspoon ground allspice

Instructions:

* Kosher salt is the best choice for canning. DO NOT use iodized salt.

1. Peel and chop tomatoes. Chop onions and green pepper.

2. Mix all ingredients in a large, HEAVY kettle or pan. Bring to

a boil and simmer

until as thick as desired. Stir often to prevent sticking and

scorching.

3. Pour, boiling hot, into hot sterilized jars. Leave 1/4-inch

head space. Adjust

ids and process in boiling water bath for 10 minutes.

Yield: About 8 pints.

Notes:

Instructions:

(recipe courtesy of Mary Sue Milliken and Susan Feniger)

1 medium white cabbage, finely sliced

2 carrots, peeled and shredded

2 teaspoons celery salt

1/2 to 1 teaspoon red pepper flakes

1 tablespoon dried Mexican oregano crushed

2/3 cup olive oil

1/3 cup red wine vinegar

Combine all of the ingredients in a large bowl. Stir and toss well.

Can be stored in the refrigerator 2 days.

Yield: 6-8 servings

Notes:

Servings :3

Time to prepare :150 minutes

Origin :Mark Miller of the Coyote Cafe, Santa Fe, New Mexico

Ingredients:

15 dried chiles de arbol (or cayenne chiles

1 1/2 cups olive oil -- for the marinade

1 teaspoon salt

2 cloves garlic -- sliced

1 bunch cilantro -- sliced

2 tablespoon fresh lime juice

35 medium unpeeled shrimp -- heads removed

4 cups Watermelon, Cantalope, and Honeydew Mix

3 tablespoon sugar

1 1/2 cup mint leaves -- finely chopped

2 tablespoon fresh lime juice

1 tablespoon rice wine vinegar

3 cups Romaine lettuce (rib removed) -- cut in

Instructions:

Grind the chiles in a spice mill to form a powder (about 2

tablespoons). In a bowl, mix

chile powder with oil, salt, garlic, cilantro, and lime juice. Add

shrimp and marinate

or 2 to 3 hours at room temperature, or overnight in a refrigerator.

Combine melons, su

ar, mint, lime juice, and vinegar, and refrigerate for at least 30

minutes.

Prepare a hot grill. Remove shrimp from marinade and reserve marinade.

Grill shrimp for

about 3 minutes, and set aside to cool. Toss the romaine with 4

tablespoons of the rese

ved marinade, and form a bed of greens on each plate. Drain the melons

slightly. Peel t

e shrimp, toss lightly in some of the reserved marinade. Place melons

and shrimp on rom

ine.

Mark Miller writes of this recipe:

"This is one of my favorite brunch dishes. It combines the searing

heat of shrimp marin

ted with chiles de arbol and the refreshing taste of ripe melons. Mint

provides the per

ect accent in this dish as it combines well with the fruit flavors and

contrasts with t

e heat of the chiles. The secret to making this salad is to cool the

grilled shrimp in

heir shells at room temperature rather than refrigerating them, which

can toughen and d

y them out, and to peel them at the last minute. Feel free to use any

combination of me

ons: only the watermelon is a must!"

Notes:

Instructions:

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons red wine vinegar

1/4 cup olive oil

2 cloves garlic -- pressed

1 teaspoon dried oregano

salt and pepper -- to taste

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

dash cayenne pepper

1 15.5 oz. can garbanzo beans

1 16 oz. can kidney beans

1 15.5 oz. can pinto beans

1 10 oz. package frozen corn -- thawed

3 green onions -- chopped

3 ribs celery -- chopped

1/4 cup chopped red bell pepper

1 teaspoon finely chopped jalapeno peppers

1/4 cup chopped fresh parsley

Whisk together vinegar, oil, garlic, oregano, salt, pepper,

cumin,

curry powder, and cayenne in a large bowl. Rinse all the beans. Add

beans to

dressing. Add corn, green onions, celery, bell pepper, jalapenos, and

parsley; toss to coat well. Cover and chill for 8 hours to overnight.

Notes:

Instructions:

This is a taste-as-you-go dressing. If you remember what it tastes

like,

you'll know what to shoot for.

Dressing:

8 slices bacon, fried crisp, drained (blot top with a paper towel too)

and

crumbled

2 Tbsp reserved bacon drippings

1/3-1/2 cup vinegar (balsamic or malted add nice flavor)

1/4 cup white or brown sugar

1/4 tsp garlic powder or to taste

1/2 tsp onion powder or to taste

black pepper to taste

paprika for garnish

Salad:

1 bunch fresh spinach leaves

4 hard boiled eggs

Other ingredients to taste: radish slices, mushroom slices, and carrot

shavings are what my mom used to use.*

Prepare salad first. Wash spinach carefully in cold water, pinch off

stems

and tear leaves bite size. Cutting causes bruising of the leaves. Hold

prepared spinach in ice water till ready to toss with other

ingredients.

Chop eggs fine with pastry blender or two knives and sprinkle with

paprika.

In a large bowl, mix eggs with the other vegetables. For fancy dinners

or

parties, see note about the carrots. Add the spinach last, after it

has

crisped a bit.

In the pan used to fry the bacon: drain off all excess grease, reserve

your

2 Tbsp, and return pan to low heat. Add reserved drippings, vinegar,

sugar,

and spices, stirring and heating (do not boil) till sugar dissolves

and pan

is somewhat deglazed. Remove from heat.

Just before serving, add bacon to dressing in pan, mix briefly.

Quickly pour

over salad, and toss. The heat should wilt the spinach slightly. This

is why

quick tossing is important, so you don't have soggy leaves on top and

fresh

ones on the bottom.

Serve immediately. Makes a great dinner salad.

*Note: for presentation, make thick, long carrot shavings, roll into a

curl

about 1/2" diameter, and skewer with a toothpick. Put the carrot curls

in

ice water for about 10-15 min. Just before serving but after tossing

the

dressing on the salad, pull out the toothpicks and lay the curls on

top of

the salad. You can also reserve one egg and slice it to lay on the top

as

well, sprinkled with paprika. Oooohs and Aaaahs all around,

guaranteed.

Hilary

Notes:

Servings :8

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

10 ounces fresh spinach -- washed & chopped

10 whole fresh mushrooms -- sliced

4 hard-boiled eggs -- chopped

6 slice bacon -- cooked & crumbled

1 cup olive oil

1 1/4 cup sour cream

1 1/4 cup red wine vinegar

1 1/2 teaspoon dry mustard

1 tablespoon sugar

1 1/2 tablespoon salt

1 1/4 teaspoon black pepper

Instructions:

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk

remaining ingredients t

gether. Toss with vegetables to coat spinach.

Notes:

Servings :8

Time to prepare :25 minutes

Origin :Mark Monette of the Flagstaff House, Boulder, CO

Ingredients:

8 cups fresh spinach -- coarsely torn

5 egg yolks

1 tablespoon red wine vinegar

3 3/4 quart salad oil

1 lemon -- squeeze for juice

1 tablespoon boiling water

1 1/4 cup poppy seeds

1 1/2 cup Dijon mustard

1 cup yellow mustard

1 1/2 cup honey

1 teaspoon fresh tarragon -- chopped

1 lemon

1 dash red wine vinegar

1 dash salt -- to taste

1 dash black pepper -- to taste

Instructions:

STEP ONE: Prepare the Mayonnaise--

Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of

one lemon, until

rothy. SLOWLY add the 3/4-quart salad oil and 1 tablespoon boiling

water while constant

y whipping the mixture.

STEP TWO: Preparing the Dressing--

Take one quart of the mayonnaise you have made, and stir in the 2

types of mustard, 1/2

to 1 cup honey (adjust to your taste), tarragon, dash red wine

vinegar, juice of one le

on, poppy seed, and salt/pepper to taste. Stir until thoroughly

blended.

STEP THREE: Prepare the Salad--

Serve over a bed of torn spinach.

SUGGESTED GARNISHES:

Crumbled, cooked bacon

Crumbled hard boiled eggs

Sections of Mandarin oranges

Bean sprouts

Notes:

Instructions:

Recipe adapted from Every Day Is a Party, by Emeril Lagasse,

published by William Morrow, 1999

1/2 pound Maytag blue cheese, crumbled

1/4 cup fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

1/2 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 cup olive oil

1/4 cup buttermilk

8 large Creole or beefsteak tomatoes, sliced 1/2-inch thick

4 medium Vidalia onions, sliced 1/4-inch thick

Salt

Freshly ground black pepper

24 (3-inch by 1/4-inch rounds) toasted croutons

1 tablespoon finely chopped fresh parsley leaves

In a medium-size mixing bowl, combine the blue cheese, lemon

juice, Worcestershire, hot sauce, salt and black pepper. Using

the back of a fork, mash the mixture together to form a thick

paste. Drizzle in the oil, stirring continuously with the fork

until the mixture is creamy. Add the buttermilk and mix well.

Cover and refrigerate for 1 hour. Season both sides of the

tomatoes with salt and pepper. To serve, place a tomato in the

center of each plate. Drizzle some of the dressing over the

tomato. Place some of the sliced onions over the dressing.

Place a crouton on top of the dressing. Repeat the above

process with the remaining ingredients. Use four slices of

tomatoes and 3 croutons for each salad. Garnish with parsley

and serve.

Yield: 8 servings

Difficulty: Medium

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups cooked rice

--- Vinaigrette -----

2 tablespoon fresh lemon juice

1 red bell pepper -- finely diced

3 scallions -- chopped

1 carrot -- chopped

3 tablespoon fresh parsley -- * chopped (see note)

1 cucumber -- peeled and diced

1 tomato -- peeled and chopped

1 celery stalks -- peeled and diced

Instructions:

* Substitute dill or basil for the parsley if preferred.

1. Put rice in a serving bowl and pour 2 tablespoons lemon juice

and 4 tablespoons

Vinaigrette over. Add freshly ground black pepper to taste. Toss well

with fork.

2. Prepare all the remaining ingredients, except tomatoes and

cucumbers, and blend

Mix well and let cool.

3. Add onions and cucumbers just before serving to maintain best

texture and taste

for those two vegetables.

Notes:

Instructions:

1 package (1 oz.) unprepared Hidden Valley Ranch Original Ranch

Salad Dressing Mix

1/2 cup mayonnaise

1/2 cup yogurt

1/4 cup honey

2 cups cooked cubed chicken

1 cup sliced celery

1 can (8 oz.) pineapple chunks, drained

1 can (8 oz.) sliced water chestnuts, drained

1 and 1/2 cups seedless red grapes

1/2 cup toasted slivered almonds

Combine dressing mix, mayonnaise, yogurt and honey.

Chill 30 minutes.

Place remaining ingredients except almonds in a bowl.

Toss with dressing. Sprinkle with almonds.

Serves 4.

Pam

pamram@bev.net

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 head Romaine lettuce -- chopped

2 cups arugula

3 navel oranges

1 Vidalia onion

fresh parsley -- chopped

--- Dressing: -----

4 tablespoon olive oil

1 1/2 tablespoon red wine vinegar

1 tablespoon fresh orange juice

black pepper

1 avocados -- sliced

Instructions:

For salad base, wash, dry and tear into bite-sized pieces the romaine

and arugula

r watercress. Place a portion on each of 4 serving plates and place in

refrigerator whi

e preparing dressing.

Peel the oranges and remove as much of the white pith as

possible. Slice into thin

slices, then into half. Place orange slices into bowl. Slice onions

very thin then plac

in bowl with oranges.

Add the parsley and gently toss to combine. Slice the avocado but

do not toss with

onions and oranges.

Arrange the oranges, onions and sliced avocado on plates in a

decorative design.

DRESSING: In small bowl, combine the olive oil, vinegar, orange juice

and black pepper

o taste. Whisk well. Pour dressing over salad and serve immediately.

Notes:

Servings :6

Time to prepare :75 minutes

Origin :David Leo Banks of Harry's Savoy Grill, Wilmington, DE

Ingredients:

1 1/2 cups sweet corn

1 1/2 cup red Bermuda onion -- diced small

1 1/2 cup white onions -- diced small

1 cup cucumber, peeled, seeded -- diced small

1 1/3 cup red bell pepper -- diced small

1 1/3 cup bell pepper -- diced small

8 tablespoon fresh lime juice

1 pinch salt -- to taste

1 teaspoon Tabasco sauce

1 1/2 teaspoons cumin

1 1/2 teaspoons sugar

2 fluid ounc white vinegar

2 fluid ounc olive oil -- 100% Extra Virgin

3 green Anaheim chili peppers -- slice thi

3 red Anaheim chili peppers -- slice thin,

1 head frisee lettuce

Instructions:

Combine all the ingredients and allow them to set at room temperature

for one hour befo

e using.

CHEF'S NOTE: Refrigerate overnight and the flavor builds.

Spoon the relish onto the well-washed leaves of Frisee lettuce. Serve

as part of "Grill

d Grouper Savoy Grill" (see recipe of that name in this cookbook).

Notes:

Instructions:

Mix together:

1 large can fruit cocktail

1 stick chopped celery

1 peeled apple, diced

1 cup chopped walnuts

Fold in whipped cream

Whipped cream:

1/2 pint heavy whipping cream

confectionary sugar to taste

vanilla to taste

Keep chilled.

Notes:

Servings :4

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup bulgur

2 2/3 cup scallions -- sliced

1 1/2 cup fresh parsley -- lightly packed

2 2/3 tablespoon fresh lemon juice

3 1/2 cup seedless raisins

1 1/3 tablespoon corn oil

1 1/3 tablespoon sesame oil

black pepper -- to taste

Instructions:

1. In a large mixing bowl, pour boiling water over bulgur just enough

to cover. Le

set for 20 minutes until water is absorbed and bulgur is tender.

2. Drain excess water from bulgur and squeeze out any remaining

water, using your

ands.

3. Add sliced scallions, chopped parsley and fresh lemon juice to

bulgur. Mix well

then add remaining ingredients and blend.

Notes:

Servings :6

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound cooked bulgur

1 1/4 cup fresh lemon juice

1 1/2 cup olive oil

2 cloves garlic -- finely minced

1 1/2 cup fresh mint leaves -- minced

1 cup fresh parsley -- chopped

1 cup scallions -- chopped

salt

black pepper

2 medium fresh tomatoes -- chopped

1 small cucumber -- peeled,seeded,choppe

Instructions:

Prepare bulgur according to package directions. Whisk together olive

oil and lemon juic

. Add garlic, scallions, mint, and parsley. Season with salt and

pepper to taste. Mix d

essing with bulgur and chill overnight. Stir in chopped tomatoes and

cucumber immediate

y before serving.

Notes:

Instructions:

Yield: 4 servings

4 tb Olive oil

3 Lemons, juiced

Salt (to taste)

Pepper (to taste)

2/3 c #1 bulgur

-(the finest grain possible)

1 1/2 bn Parsley; finely chopped

2 tb Fresh mint, chopped

2 Garlic cloves; minced

2 Tomatoes; finely chopped

1 bn Scallions; minced

1/2 Onion; grated

1 Green bell pepper; seeded

- and finely chopped

1/2 Head romaine lettuce,

- washed, dried, and

- leaves separated.

In a small bowl place the olive oil, lemon juice, salt and pepper.

Whisk the ingredients together. Set the dressing aside.

Place the bulgur in a strainer and rinse it with cold water. Squeeze

out the excess water.

In a medium bowl place the bulgur, parsley, mint, garlic, tomatoes,

scallions, onions, and green bell peppers. Toss the ingredients

together well.

Add the dressing and toss it in well.

On each individual serving plate, arrange the romaine lettuce. Place

the bulgur salad on top.

Notes:

Instructions:

4-1/2 ounces (3/4 cup) medium-grain bulgur

Juice of 3 lemons (more to taste)

1/4 to 1/2 teaspoon ground cumin

Salt and freshly ground pepper

1 garlic clove, minced or put through a press

4 bunches flat-leaf parsley (enough to make 4 cups chopped)

1 large bunch fresh mint

4 to 5 scallions (to taste), both white and green parts, thinly

sliced or chopped

1 small cucumber, peeled and diced

1 cup cooked chick-peas (if using canned chick-peas, drain and

rinse)

3 tomatoes, chopped

1 tablespoon olive oil (optional)

Small romaine lettuce leaves to use as scoops

Place the bulgur in a bowl and pour on water to cover. Let sit

30 minutes, until slightly soft. Squeeze out excess water.

Toss with the lemon juice, cumin, salt and pepper to taste, and

the garlic. Let sit 30 minutes, or until softened. If the

bulgar seems too hard, add more lemon juice.

Meanwhile, wash the parsley and mint, dry thoroughly, and

finely chop in a food processor or with a knife, being careful

not to puree.

Toss the bulgur with the herbs and remaining ingredients except

the romaine lettuce. Taste and adjust seasoning, adding more

salt, lemon juice, cumin, or garlic, if you wish. Refrigerate

until ready to serve.

To serve, transfer to a bowl or platter and garnish with the

romaine lettuce leaves. The salad will keep in the

refrigerator, without the lettuce leave, for two or three hours.

Per Portion:

Calories 170

Fat 2 G

Sodium 26 MG

Protein 7 G

Carbohydrate 35 G

Cholesterol 0

Notes:

Instructions:

Yield: Serves 6

Ingredients:

2 ounces (1/3 cup) fine bulgar wheat

1 garlic clove, minced or put through a press

Juice of 3 large lemons (more to taste)

Salt and freshly ground pepper

8 large bunches flat-leaf parsley (enough to make 8 cups

chopped)

1 large bunch fresh mint

4 scallions, both white and green parts, thinly sliced or

finely chopped

3 ripe tomatoes, diced

Small romaine lettuce leaves to use as scoops

Pour water over the bulgur and soak in a large bowl for 20

minutes, until slightly softened. Drain and squeeze out excess

water. Toss with the garlic, lemon juice, and salt and pepper

to taste. Let sit for 30 minutes, until the bulgar is soft.

Meanwhile, wash the parsley and mint, dry thoroughly, and chop

in a food processor or with a knife, being careful not to turn

the herbs into a puree. Transfer to a bowl.

Toss the bulgar with the herbs, scallions, and tomatoes.

Taste, and if it doesn't taste extremely lemony, add more lemon

juice. Adjust salt and pepper, garnish with romaine lettuce

leaves, and serve. The tabouli will keep in the refrigerator,

without the romaine lettuce leaves, for 2 to 3 hours.

Per Portion:

Calories: 94

Fat: .86G

Sodium 37 MG

Protein 4 G

Carbohydrate 21 G

Cholesterol 0

Notes:

Instructions:

Yield: 8 servings

2 cup Uncooked corkscrew macaroni

1 lb Ground round

1 pack Taco seasoning mix; (1 1/4 oz)

1/2 cup French dressing

1/2 Lettuce; shredded

1 pint Cherry tomatoes; halved

4 oz Sharp cheddar cheese;

-shredded

1/2 cup Chopped green onions

1/2 cup Chopped green bell pepper

Recipe by: Southern Living, July 1985 Cook macaroni according to

package

directions; drain. Rinse with cold water; drain. Chill at least 1

hour.

Cook ground round in a large skillet until browned, stirring to

crumble; drain

off drippings. Stir in taco seasoning and French dressing; cool.

Combine

macaroni, beef mixture, and remaining ingredients in a large bowl,

tossing

well. Serve salad immediately.

Notes:

Servings :8

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 tablespoon flour

1 tablespoon sugar

1 teaspoon salt

1 1/2 teaspoon celery seed

1 dash pepper -- fresh-ground

1 1/3 cup cider vinegar

1 1/4 cup water

1 teaspoon yellow mustard

1 tablespoon grated onions

3 egg yolks -- beaten

1 1/4 cup margarine

1 cup sour cream

1 cabbage head -- shredded

1 1/2 cup shredded carrots

1 1/4 cup green peppers -- minced

jicama

Instructions:

* Jicama is a Mexican vegetable root, the texture of a turnip or

potato but with its ow

unique taste. Peel jicama and cut into strips about 1/2 by 3 inches

long to serve with

the coleslaw after it is prepared and chilled.

Combine flour, sugar, salt, celery seed and pepper in pan. Stir

in vinegar gradual

y. Add water, mustard and onion. Cook over medium heat, stir

constantly. Cook until mix

ure thickens (don't undercook or it will have a starchy taste).

Stir small amount into beaten egg yolks; stir egg yolk mixture

into the hot mixtur

. Cook, stirring constantly for 1 to 1-1/2 minutes more. Add margarine

and stir until t

oroughly incorporated. Chill thoroughly.

Fold in sour cream. Combine cabbage, carrots and green peppers

(red peppers if you

wish). Toss lightly to blend.

Notes:

Servings :1

Time to prepare :720 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 cup salad oil

1 1/4 cup fresh lemon juice

1 tablespoon sugar

3 3/4 teaspoon salt -- to taste

1 1/4 teaspoon black pepper

1 1/4 teaspoon paprika

1 1/4 teaspoon dry mustard

1 1/4 teaspoon lemon zest

1 1/2 cup honey

1 1/2 teaspoon celery seed -- optional

1 garlic clove -- optional

Instructions:

Place all ingredients into a screw-type jar. Shake vigorously. If

using the garlic

cut clove in half, add to dressing and chill for 12 hours or more

before using. Remove

garlic clove before serving.

This makes about 1-1/4 cup dressing.

Notes:

Instructions:

Yield: 1 servings

1 cup Olive oil

1/2 cup Wine vinegar

1 tsp Minced onion

1 tsp Seasoned salt

3/4 tsp Garlic powder

1/2 tsp Chives

1/2 tsp Parsley flakes

1/2 tsp Sugar

1/4 tsp Dry mustard

1/4 tsp Oregano

1/8 tsp White pepper

dash Cayenne or red pepper

Combine all ingredients in jar; cover and shake vigorously. Chill 1

hour for flavors to blend. Shake well before serving. Makes 1 1/2

cups.

Notes:

Servings :16

Time to prepare :30 minutes

Origin :Mark Haugen of Tejas, Minneapolis, MN

Ingredients:

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 poblano peppers

2 pounds smoked turkey breasts -- diced in 1/2" p

2 celery stalks -- diced in 1/2" piece

1 1/2 dash salt -- to taste

1 1/2 dash black pepper -- freshly ground

1 1/4 cup blanched almonds -- toasted, slivered

4 ounces honeydew melon -- sliced

4 ounces peach slices

4 ounces apple slices

4 ounces blackberries -- or other berries

4 ounces grapes

Instructions:

Mark Haugen writes: "This makes a great summer buffet dish. Just add

some terrific corn

sticks and you have a simply delicious meal."

STEP ONE:

Roast all peppers and chiles over an open flame until the skin

blisters. Then place the

in a covered bowl or plastic bag until the skin begins to loosen.

Peel, seed, and cut

nto 1/2-inch dice.

Combine diced peppers, turkey, and celery in a large bowl. Season with

salt and pepper

o taste.

STEP TWO:

To make dressing, please refer to the recipe "Almond-Anaheim Dressing"

in this cookbook

STEP THREE:

Toss salad with dressing and adjust seasonings to your preference.

Serve salad sprinkle

with toasted almonds and garnished with fresh fruits.

Notes:

Instructions:

2 tablespoons Dijon mustard

2 tablespoons pureed garlic

2 cups grated parmesan or dry Monterey Jack Cheese

4 tablespoons Rose's lime juice

1 1/2 cup red wine vinegar

1 sho Cuervo Gold Tequila

1 1/2 cup Worcestershire sauce

2 cups olive oil

8 anchovy filets

In a blender or food processor, puree garlic, cheese, lime juice,

tequila, anchovies, Worcestershire, Dijon mustard and 1/2 cup

olive oil

Add vinegar to this paste and pulse, slowly drizzling in

remaining oil

Season with cracked black pepper

Notes:

Instructions:

1 pound wagon wheel pasta ( cooked)

2/3 cup cider vinegar

1/4 cup safflower oil

3/4 cup celery

3/4 cup green pepper

8 green onions

2 oz. pimiento

4 dash worcestershire

4 dash tabasco

3 Tbl. diced green chilies

1 tsp salt

1/2 tsp pepper

2 cups frozen blackeyed peas, cooked

1 1/2 cup frozen corn, cooked

6 oz ripes olives

2 oz green olives

1 cup mayonaise

2 Tbl, picante sauce

Mix and chill. Let me know what you think

Notes:

Servings :8

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup glutinous rice

1 package lemon gelatin powder -- 3.5 ounces

1 cup crushed pineapple

1 cup whipped cream

1 cup confectioner's sugar

1 1/2 cup chopped nuts -- * see note

1 1/2 cup miniature marshmallows

1 tablespoon orange marmalade

strawberries -- for garnish

mint leaves -- for garnish

lemon slices -- garnish

Instructions:

* Use your choice of chopped nuts. Walnuts and pecans are good

choices.

1. Cook the 1 cup raw rice according to package directions.

2. Mix 2 cups boiling water with gelatin. Lightly grease a large

gelatin mold or a

propriately sized dish. Pour in the dissolved gelatin and chill until

partially set.

3. Add cooked cooled rice, drained pineapple, whipped cream,

sugar, walnuts or pec

ns and marshmallows. Mix well and chill until firm.

4. Turn gelatin onto large serving plate and make a decorative

pattern with a few

hole strawberries, mint leaves and lemon slices made into a lemon

twist shape.

Notes:

Instructions:

(recipe courtesy of Michelle Urvater)

1/2 cup extra virgin olive oil

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

1 cup each cooked small red or pink kidney beans, white beans and

chick peas, chilled

1 each red and yellow bell pepper, seeded and finely diced

1/4 cup finely sliced red onion

1 zucchini, ends trimmed, seeded, sliced and steamed, cooled and

dried

2 tablespoons each chopped fresh basil, dill, parsley and mint

In the bottom of a mixing bowl combine the olive oil, vinegar and

Dijon mustard and season well with salt and pepper. Add the beans,

peppers and red onion. Toss, adjust seasoning and chill until

serving time.

Right before serving add the zucchini and herbs so they don't

discolor.

Yield: 4 servings

Notes:

Instructions:

Yield: 4 servings

5 md Tomatoes; chopped

1 T Sugar

1 ts Salt

1 ts Basil; dried

1/4 ts Thyme; dried

1/4 ts Pepper; freshly ground

1/2 c Oil

6 T Vinegar

1 T Worcestershire sauce

1 lg Onion; diced

Blend all ingredients together and chill for 1 hour before serving.

Serve on lettuce leaves.

Notes:

Servings :8

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

1 quart tomato juice -- * see note

1 1/3 cup celery leaves -- chopped

1 1/3 cup chopped onions

2 1/2 tablespoon sugar

1 teaspoon salt

1 bay leaf

1 1/8 ounce peppercorns

1 1/2 cup cold water

2 packets gelatin powder -- 1 tbsp each

2 1/2 tablespoon vinegar

Worcestershire sauce -- optional

Instructions:

* For spicier aspic use 3 cups tomato juice and 1 cup Spicy V-8 juice.

Add Worcestershi

e sauce for a unique taste, but be careful not to add too much -- try

1/2 teaspoon at f

rst.

1. In a saucepan place the juice, celery leaves, onion, sugar,

salt, bay leaf and

eppercorns. Heat and simmer, uncovered, for 10 minutes.

2. Place the gelatin into 1/2 cup cold water and let stand to

soften, about 5 minu

es.

3. Remove juice mixture from heat and strain liquid into large

bowl, discarding ot

er ingredients.

4. Immediately add the gelatin mixture into the juice and stir

until gelatin is co

pletely dissolved. Add the vinegar and stir to combine.

5. Place the mixture into a mold and chill until firm. You may

want to lightly gre

se the mold for ease in removing. Unmold onto a bed of lettuce and

serve immediately.

Notes:

Instructions:

1/2 c. French & 1/2 c. catsup mixed together.

Notes:

Instructions:

1/2 tablespoon Worcestershire sauce

1 teaspoon red-wine vinegar

1 teaspoon balsamic vinegar

2 tablespoons olive oil

Salt and pepper to taste

1/2 pound (1 large or 2 small) tomatoes, peeled, seeded and

diced and placed in a sieve over a bowl to drain

2 tablespoons diced red bell pepper

Combine Worcestershire, vinegars, oil, salt and pepper. Mix well.

(Just

before serving, stir in the diced tomato and optional

bell pepper.) Set mixture to the side.

Notes:

Instructions:

Yields 8 Servings

1/2 cup water, cold 1 lb bay scallops,

poached

3 envelopes gelatin, unflavored 3 to 5 minutes

3 cups tomato juice Optional garnishes:

6 tbls sugar watercress, or

3 tbls dill, fresh, chopped, parsley, or

or eggs, hard boiled,

2 tsps dillweed, dried sliced

1/2 cup lemon juice, fresh

Place the cold water in a large bowl.

Sprinkle in the gelatin.

Let soften for 5 minutes.

Boil the tomato juice in a small saucepan.

Add to the gelatin mixture, stirring to dissolve the gelatin.

Stir in the sugar, dill and lemon juice.

Allow to cool.

Pour about one-third of the tomato-juice mixture into a large, lightly

greased mold or serving bowl.

Chill until the aspic starts to set.

Arrange half the scallops on the hardening mixture.

Add another one-third of the tomato mixture.

Chill until this layer sets.

Repeat with the rest of the seafood and tomato mixture.

Chill until very firm.

Unmold by holding the mold in a pan of very warm water for 10 to 20

seconds.

Place a serving platter over the mold and quickly turn the mold over.

Serve garnished with watercress or parsley and sliced hard-boiled

eggs.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Elizabeth Gorowski-Imburgio

Ingredients:

1/2 lb. Prosciutto, thinly sliced

1 lb. Peas, Fresh or Frozen

1 bunch Basil, Fresh

1/4 C. White wine vinegar

1/4 C. lemon juice

1 T. Dijon Mustard

3 cloves Garlic

1 C. Olive oil

1 ea. Pepperoni, (Optional) sliced

2 lb. Tortellini

Instructions:

Bring 5 Quarts of water to a rolling boil.

Add tortellini and cook until plump and tender, about 8 to 10 minutes.

(Add 2 tablespoons salt to the water a few minutes before pasta is

cooked.) Drain and refresh under cold water. Pour a few tablespoons

olive oil over pasta and toss gently to prevent from sticking

together.

Trim fat from proscuitto and cut into small squares. Steam peas until

just tender, then plunge into cold water to stop cooking and preserve

color. Pick over basil, removing all stems. Wash and let dry on a

paper towel.

Dressing:

In a stainless-steel bowl, combine white wine vinegar, lemon juice,

mustard, garlic, and whisk together. Continue whisking while adding

olive oil in a slow, steady stream until vinaigrette is well blended

and thick.

To assemble:

Combine tortellini, proscuitto, and peas in a large bowl. Pour half

the dressing over the mixture and toss gently to coat evenly. Tear

fresh basil leaves into quarters and add to salad. Chill. Before

serving, moisten with more vinaigrette, toss and transfer onto a

serving plattter. Sprinkle with parsely.

Note:

Tri color pasta and one each red and green pepper make this a red and

green treat perfect for a holiday buffet!

Notes:

Instructions:

Yields 4 Servings

1/2 lb Spinach Tortellini 2/3 Cup Mayonnaise

1/2 lb Cheese Tortellini 1 Tbls Lemon Peel,

Grated

1/2 lb Broccoli Florettes 1/2 Tsp Thyme Leaves,

Dried

1/2 lb Carrots, Sliced 1/2 tsp Salt

1 medium Leek, Blanched 1/8 tsp Pepper

1 Large Red Bell Pepper Boston or Iceberg

3 tsp Fresh Basil, Chopped Lettuce

DRESSING:

Cook both types of tortellini according to package directions.

Drain.

Cook and drain the broccoli florettes and sliced carrots.

Slice the leek after blanching.

Combine the preceding ingredients in a large bowl.

Remove the seeds and membranes from the bell pepper and slice into

strips.

Add to the bowl along with the basil.

Toss thoroughly.

Prepare the dressing:

Blend the mayonnaise, grated lemon peel, thyme salt and pepper.

Add the dressing to the salad and toss very well.

Serve piled individually on lettuce leaves along with sliced crusty

bread.

Notes:

Instructions:

>From Sarah Leah Chase's "Nantucket Open-House

Cookbook," with some minor changes

Pesto:

3 TB dijon mustard

4 cloves garlic, chopped

1 TB fennel seeds

1 7 oz jar sun-dried tomatoes, packed in oil

1 cup olive oil

2 TB lemon juice

salt and pepper

Salad:

2 lbs cheese-filled tortellini,

cooked and drained

2 ripe, medium tomatoes, chopped

1 yellow bell pepper, diced

1/2 lb pepperoni, sliced, then chopped

into 1/2" pieces (Optional)

1/2 chopped fresh parsley

3 TB chopped fresh basil

- Prepare the pesto by placing the mustard,

garlic, fennel seeds, and sun-dried tomatoes

with oil into food processor. Process until

smooth. With the machine running, add olive

oil in steady stream through feed tube and

continue processing until the mixture is

smooth. Season with lemon juice, salt, and

pepper.

Note: The original recipe called for a

1/4 lb of pepperoni to be added to the pesto

sauce. Because so many people I know are

vegetarians or don't eat red meat, I've

removed it. IF you do want to add the pepperoni,

you may need to add additional olive oil.

I cut that back by a 1/2 cup when I took out

the pepperoni.

- Combine the tortellini, tomatoes, yellow pepper,

and pepperoni (optional) in a large bowl.

Add the pesto and toss to coat. (If making

a day ahead, refrigerate salad. Bring to

room temperature an hour before serving.)

Add parsley and basil. Serve warm or at

room temperature.

Notes:

Instructions:

serves 40-50

3 pounds ground beef

3 envelopes taco seasoning mix

3 heads lettuce, shredded

3 cups (12 ounces) shredded cheddar cheese

3 cups chopped tomatoes

2 cups chopped onions

3 cans (4 1/4 ounce each) chopped or sliced ripe olives, drained

2 cans (15 ounces each) ranch or chili beans, drained

1 bag (16 ounces) corn chips

1 bottle (16 ounces) Catalina salad dressing

1 jar (12 ounces) salsa

Brown beef; drain. Add taco seasoning and preapre according to

package

directions. Cool. Toss with remaining ingredients in large plastic

bag or

container.

Notes:

Servings :8

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup water

2 packages gelatin -- 1 tbsp each

1 cup chicken broth

1 1/2 cup cheddar cheese, shredded

1 cup mayonnaise

2 tablespoon fresh lemon juice

1 tablespoon onions -- minced

1 1/2 teaspoon Worcestershire sauce

1 1/8 teaspoon salt

1 1/8 teaspoon black pepper

7 ounces canned tuna -- 1 can

1 1/2 cup toasted almonds -- slivered

1 1/2 cup olives -- pitted

Instructions:

* This recipe calls for stuffed green olives, but black olives are

also good if you pr

fer them.

1. Place the 1/2 cup cold water in a small bowl, add gelatin and

let stand 5 minut

s to soften.

2. In a saucepan, heat the broth until very hot, add the softened

gelatin and stir

to dissolve.

3. In a large bowl place the 1 cup mayonnaise; add gelatin

mixture slowly, stirrin

constantly. Next, blend in 1/2 cup cheddar cheese, lemon juice,

onion, Worcestershire

auce, salt and pepper. Chill until mixture is slightly thickened.

4. Lightly oil a 1 quart mold with salad oil; do not use olive

oil. Use a fish mol

if you can for an impressive dish. Invert the mold to drain excess

oil.

5. If using almonds, blanch, sliver then toast, or buy already

prepared ones. Drai

and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced olives.

6. Fold the tuna, almonds and olives gently into the gelatin

mixture. Place the mi

ture into the greased mold and chill until firm. Unmold onto a bed of

lettuce and decor

te, using olives for the "eyes".

Notes:

Instructions:

1x275g./10oz can tuna,drained and flaked

3 hard boiled eggs chopped

2 gherkins finely chopped

4 tomatoes cut into wedges

4 black olives chopped ml/2 fl oz. French dressing

15 ml/1 tbsp. chopped fresh parsley

Mix tuna,eggs,gherkins,tomatoes and olives in a salad bowl. Pour over

the dressing and toss well to coat. Chill for 30 minutes,then garnish

with the chopped parsley.

Notes:

Instructions:

from Southern Living, only 150 calories

per each of the six servings

salad:

1 lb rotini, cooked and cooled

2 cups broccoli, chopped

2 tomatoes, chopped

1 red onion, coarsely chopped

1 can white tuna (water-packed), drained

dressing:

1/3 cup cider vinegar

1/4 cup lemon juice

2 T water

1 T olive oil

1 1/2 T dijon mustard

1/2 t pepper

- Combine salad ingrediants.

- Combine vinegar mixture in a jar.

Shake until well-mixed. Pour over pasta.

- Can be made a day ahead.

Notes:

Instructions:

Yield: 8 servings

8 oz Elbow macaroni

1 cup Mayonnaise

1/2 cup Italian-style dressing

1 Tbsp Prepared mustard

2 cup Thin; pared cucumber slice

1 1/2 cup Diced tomato

1/2 cup Diced green pepper

1/4 cup Coarsely chopped green onion

1 tsp Salt

1/8 tsp Pepper

14 oz Solid-pack tuna (2 cans);

-drained/broken into

1 Hard-cooked egg; chopped

Chopped parsley

Cook macaroni as label directs. Drain; rinse with cold water. In

large bowl combine mayonnaise, Italian dressing and mustard; mix

well. Add cucumber, tomato, green pepper, green onion, salt, pepper,

tuna, and macaroni; toss to mix well. Refrigerate, covered, until

well chilled - about 4 hours. Just before serving garnish with

hard-cooked egg and parsley.

Notes:

Instructions:

Yield: 6 Servings

12 oz Rotini pasta, cooked and

-drained

6 Green onions, thinly sliced

2 Sm. zucchini, thinly sliced

2 c Frozen broccoli and

-cauliflower,

Thawed and drained

1 1/2 c Thinly sliced carrots,

-parboiled

1 c Thinly sliced celery

1/2 c Frozen peas, thawed

2 1/4 oz can sliced ripe

-olives, drained

6 oz Jar marinated artichoke

-hearts,

Drained and quartered

Dressing:

1/2 c Mayonnaise

1/2 c Bottled Italian salad

-dressing

1/2 c Sour cream

1 tb Prepared mustard

1/2 ts Dried Italian seasoning

In a large bowl, combine pasta, onions, zucchini,

broccoli and cauliflower, carrots, celery, peas,

olives and artichoke hearts. In a small bowl, combine

dressing ingredients; mix well. Pour over pasta and

vegetables and toss. Cover and refrigerate for at

least 1 hour.

Serves: 16

From: "Taste of Home Magazine"

Notes:

Instructions:

Recipe By : Taste of Home

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked rice

1 cup shredded carrots

3/4 cup diced celery

3/4 cup diced green pepper

6 ounces diced pimiento -- drained

3 green onions -- thinly sliced

6 tablespoons vegetable oil

6 tablespoons cider or red wine vinegar

1 1/2 teaspoons sugar

salt and pepper -- to taste

In a bowl, combine the first 6 ingredients. In a jar with a

tight-fitting lid,

combine oil, vinegar, sugar, salt and pepper; shake well. Pour over

salad and

toss. Chill until serving.

Notes:

Servings :12

Time to prepare :360 minutes

Origin :Elizabeth Powell

Ingredients:

12 ounces vermicelli

1 1/2 cup sweet pickle juice

6 ounces French salad dressing

2 garlic cloves -- mashed

1 tablespoon poppy seeds

1 teaspoon celery seed

1 teaspoon caraway seed

1 1/4 teaspoon cayenne pepper

1 1/2 teaspoon salt

1 1/2 pound diced celery

1 bunch green onions -- chopped

1 1/4 cup fresh parsley -- chopped

Instructions:

Break vermicelli into 1" pieces, and cook according to package

directions. Mix pickle j

ice, French dressing, garlic, and seasonings and pour over warm

vermicelli. Chill. One

our before serving, add celery, green onions and parsley.

Notes:

Instructions:

Recipe By : Erlene Cornelius (ToH Apr/May 97)

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar

3 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon ground mustard

3 eggs -- lightly beaten

1 cup vinegar

1 cup water

Mayonnaise

In a saucepan, combine sugar, flour, salt and mustard; stir in eggs.

Gradually stir in vinegar and water until smooth. Bring to a boil over

medium heat, stirring constantly; cook and stir for 2 minutes. Cover

and

refrigerate. Just before serving, combine desired amount of base with

an

equal amount of mayonnaise. Serve as a dressing for potato salad,

coleslaw or salad greens. Refrigerate leftovers.

Yield: 3 3/4 cups base

Notes:

Instructions:

1/2 c. nonfat or low fat mayonnaise

1/2 c. peeled and diced english cucumber

2 tbsps. skim milk

1 tbsp. white vinegar

1 tbsp. chopped fresh dill or 1 tsp. dried dillweed

1 clove garlic, minced

1/4 tsp. salt

Combine all ingredients in a blender and whirl until smooth. Store in

jar in

the refrigerator. Makes about 1 c.

PER SERVING (1/4 c.): 26 calories, 0.1 g. fat 7 g. carbs, 0.4 g,

protien, 0

cholesterol.

Notes:

Servings :6

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 pound carrots -- grated

1 1/2 cup Vidalia onions -- finely chopped

--- Dressing: -----

1 1/2 cup olive oil

1 tablespoon fresh lemon juice

1 tablespoon wine vinegar

black pepper -- to taste

1 tablespoon fresh mint

1 1/2 teaspoon cumin seed

Instructions:

* Use Vidalia onions or other sweet onions such as Walla Walla, Maui,

Imperial Sweet or

Texas 1015.

1. Grate carrots coarsely; place in serving bowl along with

chopped onions.

2. In a small bowl combine olive oil, lemon juice, wine vinegar

and black pepper t

taste. Mix with wire whisk until blended. Add chopped fresh mint and

mix well.

3. Pour dressing over carrots and onions and toss well.

Notes:

Servings :4

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

1 Vidalia onion -- large

2 tomatoes -- large

1 1/2 pound mozzarella cheese, part skim milk -- sli

6 tablespoon olive oil

2 tablespoon wine vinegar

1 1/4 cup fresh basil leaves -- chopped

black pepper

1 1/2 teaspoon garlic -- finely minced

Instructions:

* Garlic is optional.

Slice the tomatoes and cheese into thick slices. Slice the

Vidalia onion into thin

slices; chill for best flavor. If Vidalias are not available

substitute Walla Walla, Ma

i Sweet or Texas 1015.

On salad plates, arrange the tomatoes, onion and cheese in

overlapping design.

In a large measuring cup combine the oil, vinegar, garlic and

black pepper. Use a

hisk to blend well. While still stirring, pour over the vegetables.

Garnish with choppe

basil. Serve immediately.

Notes:

Servings :1

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 garlic clove -- * see note

1 1/4 teaspoon black pepper

1 1/8 teaspoon dry mustard

4 tablespoon wine vinegar

OR fresh lemon juice

9 tablespoon olive oil

Instructions:

* For a stronger garlic taste, mince the garlic; for less garlic taste

bruise garlic cl

ve slightly and leave whole.

1. Place garlic in small bowl with the black pepper and dry

mustard (use 1/4 teasp

on prepared mustard instead if you prefer). Mash these ingredients

together with the ba

k of a spoon. Add the vinegar or lemon juice and use a wire whisk to

mix well. Continue

beating while slowly pouring in the olive oil. If using garlic clove

whole, add it at t

is point.

2. Let dressing stand for 15 minutes before using. Whisk just

before serving.

Yield: 3/4 cup. Double this recipe if you prefer.

Notes:

Instructions:

Yields 6 Servings

The Salad: 1/2 Cup Sugar

1 Cup Celery, Diced 2 Tbls Melted Butter

1 Cup Apple, Diced 6 Tbls Cream

1 Cup Tokay Grapes, Seeded 3 Eggs

1/2 Cup Walnut Meats 1/2 tsp Prepared Mustard

The Dressing: 6 Tbls Lemon Juice

1 tsp Salt Fruit Juice

1/3 tsp Paprika

The Dressing:

Combine the salt, paprika, sugar, melted butter, cream, eggs and

mustard in

the top of a double-boiler.

Beat well.

Heat over - NOT IN - boiling water, while beating, until thick.

Slowly add the lemon juice.

Thin with fruit juice if required.

The Salad:

Cut the grapes in half and combine with the celery and apples.

Add the nut meats.

Blend in the dressing.

Chill and serve.

Notes:

Instructions:

1 Tbls chopped walnuts

1/4 C white wine vinegar

3 Tbls walnut oil

3 Tbls strong brewed tea, pref.

Earl Grey

1 tsp Dijon mustard

1 tsp salt

1/2 tsp freshly ground black pepper

Toast walnuts in a small dry skillet over med

heat, shaking or stirring almost constantly,

until fragrant, 1-2 minutes. Let cool. In a

small bowl, combine remaining ingredients;

whisk until well blended. The sauce can be

made up to two days in advance; store,

covered, in the fridge.

Spoon the vinaigrette over room-temp

asparagus and sprinkle with the toasted walnuts.

Makes 1/2 Cup.

Shopping Tip: Buy nut oils in small bottles

because they turn rancid more quickly than

other oils; store nut oil in the fridge.

Notes:

Instructions:

five slices bacon (cooked until crisp & then crumbled)

one third cup Spanish (red) onion (finely chopped)

half teaspoon cornstarch

quarter cup apple juice

two tablespoons cider vinegar

half to one teaspoon honey (according to taste)

on or two hard boiled eggs (chopped coarsely)

salt & pepper to taste

one tablespoon olive oil

Combine spinach, potatoes and mushrooms in salad bowl. Cook onion

until

translucent, in olive oil. Combine cornstarch, apple juice and cider

vinegar together until well mixed, then add to skillet with onion and

heat until boiling. While boiling continue to stir until mixture

thickens slightly. Stir in honey. Pour hot dressing over spinach

mixture

and mix in well. Add boiled egg and bacon and toss thoroughly. Season

to

taste with salt and pepper.

Notes:

Instructions:

Yields 6 servings

6 Medium red potatoes, cubed

1 Small head Romain lettuce

3/4 c Creamy Caesar Dressing

1/2 c Kraft Parmesan Grated Cheese

4 Strips bacon, cooked and

Crumbled

1/2 c Garlic croutons

Cook potatoes until tender, about 10 minutes. Drain and set aside.

Keep warm. Line a large salad bowl or platter with torn lettuce

leaves. Pour dressing and half of the cheese over potatoes, tossing

to coat. Spoon potatoes over lettuce. Top with remaining cheese,

bacon and croutons.

Prep Time: 30 minutes

Notes:

Instructions:

WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE

87% would make it again

2 large garlic cloves

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

1 cup olive oil

3 cups thinly sliced red cabbage

2 1/2 cups shredded cooked chicken

1 small fennel bulb, thinly sliced

1 head radicchio, thinly sliced

1 small red onion, thinly sliced

1 cup coarsely chopped toasted walnuts

1 small carrot, peeled, cut into matchstick-size pieces

1 pear, peeled, cored, cut into 16 slices

1 cup crumbled Gorgonzola cheese (about 4 ounces)

Finely chop garlic cloves in processor. Add 1/4 cup balsamic

vinegar and 1

tablespoon Dijon mustard and blend until smooth. With machine

running,

gradually add olive oil and process until well blended. Season

dressing to

taste with salt and pepper; set aside.

Combine cabbage, chicken, fennel, radicchio, onion, walnuts,

carrot and

pear slices in large bowl. Pour enough dressing over salad to

coat. Toss

well. Working in batches, sauté salad mixture in large skillet

over medium

heat until salad is warm and cabbage is slightly wilted, about 5

minutes.

Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each

salad and

serve.

Serves 4 as a main course.

Bon Appétit

October 1998

Notes:

Instructions:

Recipe By : CDKitchen http://www.cdkitchen.com

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 small red onion -- diced

1/2 cup fresh Italian parsley -- chopped

juice of 1 lemon

1/2 cup extra-virgin olive oil

salt -- to taste

pinch crushed red pepper flakes

15 oz cannellini beans -- drained

12 ounces albacore tuna in water -- drained and flaked

In a mixing bowl, combine all the ingredients. Serve on individual

beds of lettuce.

Notes:

Instructions:

Many a mid-century Midwesterner grew up on the wilted lettuce salad,

made either with bibb lettuce or overgrown endive. Here is an updated,

tastier version of that salad, made with Belgian endive, adapted from

Gourmet magazine. It serves 2 people as a meal in itself:

4-5 bacon slices, fried and drained

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

salt and pepper, to taste

4 endives, cut into 3/4-inch pieces

2 ounces Stilton cheese, crumbled

1/4 cup fresh Italian parsley leaves, chopped

Whisk together oil, lemon juice, salt, and pepper in a large bowl. Add

last three ingredients and toss to coat. Crumble bacon over salad and

serve.

Notes:

Servings :6

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup lowfat yogurt

1 tablespoon fresh lemon juice

3 tablespoon honey

1 1/4 cup walnuts -- toasted and chopped

Instructions:

Blend lemon juice and honey into yogurt, adding more of either to

reach desired taste a

d consistency. Stir in nuts immediately before serving.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

2 medium zucchini -- shredded

2 teaspoons salt

1 cup sour cream

1 tablespoon fresh lime juice

1 teaspoon cumin seed

black pepper

paprika

2 tablespoon onion -- grated

Instructions:

In a colander, sprinkle zucchini with salt and allow to stand 15

minutes. Squeeze

s much moisture as possible from zucchini. Combine remaining

ingredients in ceramic bow

. Stir in zucchini. Chill at least one hour.

Notes: