-DRESSING – 1 c Vinegar 1/4 c Water 1 ts Whole mustard seed 1 ts Celery seed 2 c Sugar Mix salt with cabbage; let stand 1 hour. Squeeze out excess moisture. Add carrot and bell pepper. Make dressing. To make dressing combine ingredients and boil 1 minute. Cool to lukewarm and pour over the […]

Place carrots in a medium size mixing bowl. Add peanut butter and mayonnaise. Stire gently until well combined. Add raisins and mix gently but well. Refrigate until serving time. makes about 4 serving

Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred. Place in a towel & set aside to cool. When cool, slip off the skins, core & seed. Cut into small pieces & set aside. Skin the toamtoes & cut out the core. […]

Combine Oil, Vinegar, Lemon Juice, Pepper, Sugar, Dillweed, Basil& Tarragon in A Medium Bowl, Mixing Well. Add Remaining Ingredients; Toss Well. Cover & Chill. Use A Slotted Spoon To Serve. (Fat 7. Chol. 0.)

Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until very thick. Fold in celery, apples, walnuts and mayonnaise. Spoon into individual molds or a 1 quart mold. Chill until firm. Unmold and serve with cream cheese or whipped topping.

Drain all cans of beans; place in a large bowl. Add green pepper, celery, pimiento and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight.

o Mix everything together and compress slightly. Let lie for a few hours before serving.

Cook pasta according to package directions. Chill in cold water and drain well. Blend orange juice concentrate and yogurt well. Toss mixture with remaining ingredients and pasta. Cover and chill thoroughly. Serve on a bed of lettuce. Garnish with fresh strawberries.

Combine 1 pack (8oz) softened cream cheese, 2 Tbls. honey, 2 tsp. grated orange peel, 1 tsp. salt & dash of cayenne pepper. Gradually add 1/4 cup orange juice & 2 Tbls. lemon juice; stir until smooth.

SALAD 2 1/2 lb Sm tender green beans * 1/2 c Unsalted butter 1 1/2 lb Bay scallops 1/3 c Mayonnaise 2/3 c Sour cream 1 ts Lemon juice, or to taste 1 tb Chopped green onions ** *Note: Green beans should be trimmed. **Use green tops of onions only. To make vinaigrette, combine oil, […]