VINAIGRETTE: 1. In a saucepan, over medium heat, simmer the apples and honey in water until tender. 2. Cool in the pan and remove the apples. 3. Place the apples in a food processor or blender and puree. 4. Add vinegar, garlic, mustard, lemon juice and brandy to the apple puree and blend for one […]

-DRESSING – 3 Celery stalks 1 Onion, chopped 3 White or whole wheat bread 3 Eggs, hard boiled (optional) 3 Eggs, raw, beaten slightly 1 ts Salt, or to taste 1/8 ts Ground pepper, or to taste 1 tb Ground dry sage, or to taste 1 c Or more Chicken/turkey broth CORNBREAD: Mix dry ingredients. […]

Put all of the ingredients in a blender container and blend until combined. Chill before serving. Makes 1 3/4 cups.

Preparation Time: 6:10 Combine the salsa ingredients, stir well, and chill for 3 to 6 hours, if possible. To serve, place some sprouts on individual salad plates, arrange tomato slices over the sprouts, and top with salsa.

Put all dry ingredients in blender container cover and process at STIR until mixed well. Stop blender and add remaining ingredients. Cover and process at BLEND until thick. If you like a stronger taste of garlic you may put in an extra tsp. of garlic powder.

In a large bowl that has been chilled, put egg yolks and add a little oil. Beat on medium speed. Keep adding oil, a little at a time, until thick. Add salt, more oil, Tabasco sauce, lemon juice. (Must keep tasting while adding ingredients to get desired flavor.) You can thin the mayonnaise with milk. […]

Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads. Makes about 1/2 cup dressing.

Combine ingredients and whisk until emulsified. Makes 1/2 cup, enough for 4. For Creamy Orange Honey Mustard Dressing add 2 tablespoons lemon juice, 1/4 cup yogurt and 1 tablespoon mayonnaise to **1/4** cup of above dressing. Toss with DRY, mixed, chilled 4 to 6 servings.

Combine all ingredients, mixing well. Chill at least 4 hours. Dressing will keep 2-3 weeks in fridge. Recipe can be halved, doubled, etc. easily.

Wash cucumber and partially peel (leave about 1/3 peel for color) then grate. Drain cuke and onion in strainer and press. Add remaining ingredients and season. Chill well. Serve with Greek olives and pita triangles. Makes 2 cups or 8 servings.