1 t Dry mustard

1/2 t Salt

1/4 t Pepper

1/2 t Sugar

1 t Dried oregano

2 T Parsley

2 T Minced onions

1 T Minced garlic cloves

1 T Minced sweet red peppers

4 t Lemon juice

4 t White wine vinegar

1/2 c Light oil

In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse)

1/2 lb Boneless chicken breasts cut

-into 1/4″ strips Marinade: 2 Egg whites, beaten

2 tb Cornstarch

1/8 ts Salt

Deep fry 3 c Peanut oil

Assembly 17 oz Can creamed corn

3 c Chicken stock

1 tb Light soy sauce

Salt & pepper to taste Sesame oil Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve.

1 Cucumber; Medium

4 Potatoes;Med, Peel And Dice

1 t Salt

2 c Water; Cold

1/4 t Pepper; White

1 c Cream; Heavy

1/2 c Milk

1 Green Onion; Grated

1 t Dillweed; Dried OR

1 T Fresh Dill; Chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.