–VINAIGRETTE– 1 1/2 tb Pear or champagne vinegar -or to taste Salt 3 tb Virgin olive oil 3 tb Walnut oil SEPARATE LEAVES OF WHICHEVER type of green youre using. If using escarole or curly endive, use just the pale inner leaves. (Outer leaves can be sauteed with garlic and chile– delicious!) Gently cut or […]

Mix All Purpose Salt Free Blend with vinegar. Add oil to salad and toss well. Add vinegar mix to salad and toss well. Serve. Spice Hunter All Purpose Blend is an exquisitely balanced, all purpose salt free blend. Sprinkle on top of appetizers and entrees to intensify flavor and provide and attractive appetizing garnish. Use […]

Boil unpeeled potatoes. Cut cucumber lengthwise and remove seeds and cut into thin slices and place in bowl. add salt. cut onion in thin slices and soak in cold water until youUre ready to use them. Remove skins from cooked potatoes and cut potatoes lengthwise into pieces 1 inch wide. Drain cucumber and drain onions […]

In med bowl combine mayo, curry, lemon juice, cayenne & salt. Toss with crabmeat, peas, celery, green onions & nuts. Cover; refrigerate to blend flavors. Serve on shredded cabbage & garnish with oranges. OPTIONAL INGREDIENTS:

In large bowl, combine mayonnaise and lemon juice; mix well. Stir in macaroni, eggs, tuna, celery, bell pepper, peas, pimiento, basil leaves, sugar and salt. Cover; chill thoroughly. Serve on lettuce.

Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste. Pour over vegetablemixture. Stir in cooked pasta, sprinkle with cheese and sunflower seeds, toss. Chill.

1. place oil and lemon juice into a screw top jar. season with salt and pepper 2. place top on jar and shake till dressing is combined. 3. wash lettuce and watercress, drain well. tear into small pieces 4. toss dressing through salad greens and arrange on serving platter 5. arrange tomato slices, onion rings […]

combine all ingred excpt pasta in glass bowl. Cover & let stand at room temp. for 1 hour. Just before serving fold in the pasta.

Blend pineapple, baby food, cream cheese, sugar and jello in a large saucepan. Bring to a boil. Cool. Whip can of Milnot and add to cooled mixture. Transfer to jello mold or other serving container. Sprinkle with chopped nuts. Makes a 9×13 pan so is great for a large group.

salt freshly ground pepper Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch […]