Poach chicken in broth or water for about 20 minutes. In salad bowl combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in chives and tarragon and season with salt and pepper. Cut chicken into bite sized pieces. Add chicken and rice to dressing. Toss well.

FOR SALAD 6 Leaves red leaf lettuce 6 Leaves romaine lettuce 6 Leaves curly endive 1/2 c Crumbled blue cheese 1 c Blue cheese dressing 6 Cherry tomatoes, sliced Cracked black pepper To taste FOR MARINADE: In a mixing bowl combine all of the marinade ingredients and mix well to ensure that spices are well […]

Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool. With sharp knife, remove corn kernels from cob. Toss together cooled […]

Clean the cabbage. Cut it in half. Shred. Place in a strainer and wash under running water for several minutes; drain well. Wash and slice half the tomatoes; cut the others into wedges. Mound the cabbage in the center of a round platter; surround with tomato slices. Place an olive in the center of the […]

-DRESSING – 1 c Dairy sour cream 3 tb Confectioners sugar 1/4 ts Ground ginger Soften gelatin in pineapple juice. Heat broth to boiling. Add gelatin and stir until dissolved. Chill until partially thickened. Fold in remaining salad ingredients. Turn into large mold or individual molds and chill until firm. Serve on salad greens. Blend […]

-DRESSING – 1/2 c Walnut oil 1/2 c Good quality olive oil 1/3 c Red wine vinegar 2 ts Salt 2 ts Sugar 1/4 ts Pepper Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils, vinegar, salt, sugar and pepper and beat until thick. Let stand at room temperature, then beat […]

Dissolve Jell-O and red hots (also known as Cinnamon Imperials) in boiling water. When cooled to room temperature, add pineapple and applesauce. Pour into oiled 8-cup mold. Chill before serving.

1. Combine the white beans, artichoke hearts, tuna, sun-dried tomatoes, olives and parsley. 2. Stir together the pesto, balsamic vinegar and olive oil. Pour over the salad, mixing well. Season with pepper. Serve immediately, or refrigerate.

Recipe Summary: Preparation Time: 30 minutes Number of Servings: 4 Cups of Fruits and Vegetables Per Person: 2.00 Ingredients: 1-1/4 cups uncooked lentils 2-1/2 cups water 3 Tbsp lemon juice 1-1/2 Tbsp olive oil 1/2 tsp thyme 1/2 tsp mint flakes 1/4 tsp salt 1/8 tsp black pepper 1 garlic clove 1-1/2 cup quartered cherry […]

Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.