-Deidre-Anne Penrod, FGGT98B —–INGREDIENTS—– Carrots Celery Radishes Salami, polish ham, cold Cuts, cut in halves or in Triangles Cream cheese Cherry tomatoes Tuna or deviled ham salad Olives, black and green Green onions Whatever else you want THIS IS BASICLY AN ANTIPASTO SALAD, MORE OR LESS Get out a beautiful glass serving tray or any other large serving tray and arrang carefully the following: Make carrot curls. Use a potato peeler to give you long, thin stirps. Roll up strips and crowd, side by side, in a deep bowl. Cover with water and chill. For celery branches, cut vcelery stalk in 3-inch lengths and make small slices on each end–not quite trhough to the middle. Place in bowl, cover with water and chill. For radishes, make many “almost through” slices on the tip. They will open after theyve been placed in a bowl, covered with water and chilled. (Carrots will curl, radishes will open, and celery will turn into miniature branches if, after they are cut, they are submerged into a bowl of cold water and refrigerated a few hours or overnight.) (CONTINUED IN PART 2)

1 c Alfalfa sprouts

2 Tomato; sliced

1/2 c Green bell pepper; minced

1/8 c Green onions; minced

1/2 tb Fresh cilantro; minced

(or fresh parsley) 1/8 ts Ground cumin

1/8 ts Red pepper; crushed

1 Garlic clove; crushed

1 ts Cider vinegar

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.

10 lb Potatoes

1 c Celery, finely chopped

8 ea Eggs, hard-boiled

1 c Fresh parsley,finely chopped

2 c Dill relish

1 1/2 pt Mayonnaise

1 c Sweet relish

1/2 c Yellow mustard

2 c Salad olives, chopped

1 x Salt, to taste

2 c Onions, finely chopped

1 x Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. “Serves 8 Cajuns or 24 other peoples for a good picnic.” From Justin Wilsons “Outdoor Cooking With Inside Help”

Dressing 1 cup sugar

2 tablespoons flour

1/2 teaspoon salt

1 cup Pineapple juice

1 egg

1 teaspoon Lemon juice

Salad 1 cup uncooked Anci de Pepi

1 can (11 oz.)mandarin oranges

1 can (20 oz.)pineapple tidbits

1 can (20 oz.)crushed pineapple

2 cups Whipped topping

1/2 cup coconut — optional

Make dressing by combining the first six ingredients in a saucepan. Cook over medium heat until it boils, stirring constantly. Cook until mixture is thick. Cook acini de pepe according to package directions. Drain, rinse and cool to room temperature. Mix with dressing. Drain fruit and fold into macaroni mixture. Add whipped topping and coconut (if desired). Serve cold.

9 c Cubed unpeeled round red

Potato (about 3 lbs.) 1/2 c Diced onion

1/2 c Diced celery

1/4 c Sweet or dill pickle relish

3 Hard-cooked eggs (this can

Be left out) 1 Clove garlic, minced

3/4 c Fat-free sour cream

1/3 c Fat-free mayonnaise

2 tb Chopped fresh parsley

1 ts Dry mustard (I used a little

More because my grandmother Had more Mustard in her salad.) 3/4 ts Salt

1/4 ts Pepper

Place potato in a large pot, cover with water, and bring to boil. Cook about 8 minutes or until tender. Drain; place in bowl with next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients; stir well. Poer over potato mixture; toss to coat. Cover and chill. Yield 9 servings. Serving size 1 cup.

6 oz Banana/strawberry Jello mix;

1 pk Instant banana pudding mix;

-large size 12 oz Cool whip; defrosted in

-refrigerator 1 c Walnuts or pecans; chopped

1 c Fruit cocktail; drained

-large size Prepare the Jell-O as directed on the package. Refrigerate for 3 or 4 hours. Then add all other ingredients (pudding is dry). Stir, leaving small chunks of Jell-O. Put back in the refrigerator unti ltime to serve. Orginal Posters Note: This appeared in one of the food columns in the Food Section of the Orange County Register Today. Original Post by C.FERRELL2 (Carol) Genie 6/12/93 Formatted for MM:dianeE

10 oz (1) pkg brussel sprouts;

16 oz (1)cn canned carrots;

->OR<- 5 md Carrots;

-sliced and cooked 1/2 c Leamon Shaker Dressing;

Cook brussels sprouts according to package directions until they are crisp but tender; drain. Drain carrots and put them in a bowl; add brussels sprouts and Lemon Shaker Dressing; mix well. Cover and refrigerate 4-6 hours before using; stir occasionally. Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 49; CHO: 11g; PRO: 3g; SOD: 273mg; CHO: 0mg; Low-sodium diets: Omit salt in cooking brussels sprouts and from Lemon Shaker Dressing. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy Orion and her Meal-Master