Combine dry ingredients. Cut in shortening and add egg, lemon juice and milk. Stir until dough is stiff. Knead about 5 times/ Roll to ½in thick. Bake at 400°F for 20-25 minutes.
   For easy cinnamon rolls, roll a bit thinner, spread with melted butter and sprinkle with cinnamon-sugar. Roll up and cut into 1in slices.

Mix whole wheat flour, salt and shortening in 4-quart bowl. Cut in shortening with pastry cutter. Add honey, water and beat on low speed, scraping bowl frequently, 1 minute. Mix in yeast. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface: knead until smooth and elastic, about 10 minutes. Place in greased 2-1/2 quart bowl; turn greased side up. Cover and let rise until double, 40--60 minutes. (Dough is ready iif indentation remains when touched.)

Punch down dough; divide into halves. Let rest 5 minutes. Flatten each half with hands or rolling pin into rectangle, 18x9 in, on lightly floured surface. (If dough shrinks, gently stretch into rectangle.) Fold 9-in sides crosswise into thirds, overlapping sides. Roll up tightly toward you, beginning at open end. Pinch edge of dough into seal; fold ends under loaf. Place loaves, seam side down, in 2 greased loaf pans. Brush lightly with butter. Let rise until double, 35--50 minutes.

Heat oven to 375°. Place loaves on low rack so that tops of pans are in center of oven. Bake until deep golden brown and loaves sound hollow when tapped, 40--45 minutes. Remove from pans. Brush loaves with butter if desired; cool on wire rack.

Combine dry ingredients in bowl; mix. Cut in shortening until it looks like coarse meal. Add sourdough starter to milk. Stir starter and milk mixture into dry ingredients with a fork until moist. Do not overstir. Turn dough out onto lightly floured surface, and gently pat into 10-inch circle. Cut (or pinch and roll, if preferred). Place on ungreased cookie sheet. If desired, let rise for 2 hours. Bake at 450 F for 12 minutes.

Makes approx 8 medium biscuits.

Note: Feed sourdough starter and let stand 8 hours at room temperature beforehand.

Combine water, 2-1/2 cups flour, baking soda, sugar, salt and olive oil in crock or glass bowl. Mix well. Add water; mix well. Add starter. Mix well. Add a little of the remaining flour at a time, until dough is stiff. Knead 5 - 10 mins. Put ball into greased bowl. Cover and let stand until double (6 -- 10 hours).

Punch down, cover and let rest 10 mins. Turn dough out onto floured flat surface. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place 3--4 hours or until almost double in size.

Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. Bake at 400 for 40 minutes.

In a bowl combine flour, sugar, baking powder, salt and baking soda. Combine egg, sourdough starter, milk and oil. Stir into the flour mixture until well combined.

Using 2 tablespoonsful of batter for each pancake, bake on a hot, lightly greased griddle until golden brown, turning once.

Note: Put a teaspoon of sugar into sourdough starter at least one hour beforehand to improve taste.

Combine water, 4 cups flour, sugar and salt in crock or glass bowl. Mix well. Add starter. Mix well, cover with cheesecloth folded into layers, and let stand at room temperature until double in size (approx. 4 hrs).

Mix 2 cups flour and baking soda, then pour onto flat surface for kneading dough. Stir dough and turn out onto flour mixture. Knead for 5 to 10 minutes or until dough is smooth.

Shape into flat loaf on a lightly greased baking sheet, cover, and let stand in a warm place 3--4 hours or until almost double in size.

Brush a little water on top of the dough. Bake at 400 for 40 minutes.

In 6-cup glass or ceramic container, soften yeast in 1/2 cup warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several layers and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room. During this time, stir 2 or 3 times a day. The starter will develop a strong "sour" odor as it ferments. When fermentation has occurred, refrigerate starter until needed.

For sponge:

Add 3/4 cups flour, 3/4 cups water and 1 teaspoon sugar to remainder of old starter for each cup as it gets used (or before use to create "sponge"). Stir well. Let stand at room temperature until bubbly, at least 8 hrs. Cover loosely and refrigerate.

If not used, feed starter every 10 days by stirring in 1 teaspoon sugar.

Note: 8 hours before using the sourdough starter, take it out of refrigerator. If you don't want as strong of a sour taste, pour off the liquid on top ("hooch"). Stir starter, put into clean glass bowl, feed with replacement ingredients (see the Sourdough Starter recipe) and stir again to create the "sponge". Cover (preferably w/ cheesecloth) and let "proof" at room temperature. If it froths enough to look bubbly, it is ready.

Combine 2-1/2 cups whole wheat flour, baking soda, salt, honey, olive oil and water in crock or glass bowl. Mix well. Add starter. Mix well. Add 2-1/2 cups of the all purpose flour 1 cop at a time, until dough is stiff. Turn dough out onto floured surface. Knead 5 -- 10 mins. Put ball into greased bowl. Cover and let stand until double (8 -- 10 hours).

Punch down, cover and let rest 10 mins. Turn dough out onto floured flat surface. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place 3 -- 4 hours or until almost double in size.

Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. Bake at 400 for 40 minutes.

For extra taste, brush warm loaves with melted butter.

Mix 2-1/2 cups flour, sugar, salt and butter in 4-quart bowl. Cut in shortening with pastry cutter. Add water and beat on low speed, scraping bowl frequently, 1 minute. Mix in yeast. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough remaining dough, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface: knead until smooth and elastic, about 10 minutes. Place in greased 2-1/2 quart bowl; turn greased side up. Cover and let rise until double, 40--60 minutes. (Dough I’d ready if indentation remains when touched.)

Punch down dough; divide into halves. Let rest 5 minutes. Flatten each half with hands or rolling pin into rectangle, 18x9 in, on lightly floured surface. (If dough shrinks, gently stretch into rectangle.) Fold 9-in sides crosswise into thirds, overlapping sides. Roll up tightly toward you, beginning at open end. Pinch edge of dough into seal; fold ends under loaf. Place loaves, seam side down, in 2 greased loaf pans. Brush lightly with butter if desired. Let rise until double, 35--50 minutes.

Heat oven to 425°. Place loaves on low rack so that tops of pans are in center of oven. Bake until deep golden brown and loaves sound hollow when tapped, 25--30 minutes. Remove from pans. Brush loaves ith butter if desired; cool on wire rack.

Beat egg. Beat in remaining ingredients except butter.

Heat griddle to 375. Grease with butter.

For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancake until bubbly on top, puffed & dry around edges.
Turn & cook other side until golden brown.

Adapted from Betty Crocker's recipe, which used bread crumbs.

Sauté onions in butter in a heavy skillet. Stir onions often and fry until they are a golden brown--not darker. Sprinkle with pepper, sugar and salt. While onions are browning, dissolve five chicken bouillon cubes in 5 C of hot water. When onions are browned, sprinkle flour over them and stir until well mixed. Add bouillon and simmer 20 minutes.

Add vegetables and salt and pepper to boiling water and simmer for 10 minutes. In separate pan, combine White Sauce ingredients and heat. When thickened, add 8 oz Cheese Whiz to white sauce. Stir and don't boil. Add drained vegetables and simmer.

Sauté celery and onions in marg. until tender. Add the rest of the ingredients. Cook until heated through.

Cook first four ingredients until tender add broccoli and cheese. Mix until melted. Mix small amount of water with corn starch and add to soup until desired consistency. Makes 5 quarts.

In a medium saucepan, fry the bacon and drain the fat Add onions, tomatoes, chile and cillantro and continue cooking Add 1 can of pinto beans. Season to taste with salt and pepper. Serve with chicharron (dip in soup)

Cut vegetables in medium pieces and boil covered with water for 10 minutes. Lower heat and simmer until vegetables are soft.

Cook onion and garlic in oil, stir until onion is tender Stir in remaining ingredients Cover and simmer 15 minutes or until macaroni is tender

Cook zucchini, onion, seasoning salt, and bullion in ½ C water. Puree zucchini mixture and add to prepared White Sauce.

In 2-3 qt microwave-safe bowl, combine oil, carrot and onion. Cover; microwave on HIGH 6-8 minutes, stirring once, until tender or sauté in frying pan. Add enough water to tomatoes and reserved liquid to make 3½ C. Stir tomato mixture, tomato paste and Italian herb seasoning into bowl. Cover; microwave on HIGH 3-4 minutes or until hot or heat in sauce pan. Top each serving with a dollop of yogurt or sour cream and sage croutons. Sage Croutons: Trim crusts from 4 thin slices of bread. Combine 2 T olive oil with 2 cloves garlic, minced; brush on bread slices. Cut each slice into 4 triangles. Sprinkle with ½ t ground sage. Arrange on plate and microwave on HIGH for 30 seconds to 1 minute. Repeat with remaining croutons.

In blender puree onion, celery, and salt in water. Pour over diced potatoes in a 5-6 qt pan. Cook over low heat until potatoes are mushy tender. Stir in milk. Remove 2 C of the potato mixture, and puree in blender, if desired. Stir back into soup. Heat through and serve. Clam Chowder: Prepare Potato Soup as directed. After pureeing soup, add 2 6½ oz cans undrained chopped clams. Heat through before serving. Seafood Chowder: Add to diced potatoes 1 lb white fish fillets (haddock, cod, etc.) cut into bite-size pieces. Prepare Potato Soup as directed but do not puree. Tuna Chowder: Prepare Potato Soup as directed. just before serving, add 2 6½ oz cans undrained water-packed tuna. Heat and serve.

Drain juice from clams, and pour over vegetables in a medium-size pan. Add salt and enough water to barely cover vegetables. Cover, and cook over medium heat until tender. Let cool slightly. Melt shortening in a large pan. Add flour and blend. Stir in milk and mix with a wire whip. Cook and stir over medium heat until smooth and thick. Stir in undrained vegetables, clams, vinegar, and salt and pepper to taste. Thin with more milk if needed. Heat through and serve.

Cook asparagus, celery (chopped), and onion (chopped) in very small amount of water until tender. Place undrained vegetables, flour, and pepper in blender. Add 1 C of the milk and pulse to blend. Asparagus can be left a little chunky if desired. Heat milk, broth, and asparagus mixture. Cook and stir over medium heat until hot and slightly thickened. Serve with a thin slice of lemon and a sprinkle of green onions if desired.

In a large kettle, fry bacon thoroughly but not crisp, do not drain. Add garlic, onion, parsley, celery, carrots, potato, and cabbage. Sauté for 20-25 minutes stirring often, until vegetables are tender- crisp Add tomatoes, basil, salt, beans and stock. Simmer about 45 minutes. Add spaghetti, and cook until tender, 10-12 minutes.

   Brown hamburger and onions. Then add liquid and bring to a boil. Add the rest of the ingredients and boil till noodles are tender, about 10-15 minutes, then serve.
   (If you use fresh vegetables you will have to add them to the liquid and boil them for 5 minutes. Broccoli, carrots, cauliflower, zucchini and tomatoes, or any other vegetables.

Combine lentils and water in a large pan. Bring to boil. Simmer uncovered for 15 minutes. Fry bacon until crisp; remove from pan. Sauté garlic, onion, carrot, and celery in bacon grease until tender, about 5 minutes. Stir into lentils. Add tomatoes, bouillon, parsley, and seasonings. Heat to boiling. Reduce heat, cover, and simmer 1 hour. Add spinach during the last 20 minutes. Remove bay leaf before serving.

Combine lentils and water in a large pan. Bring to boil. Simmer uncovered for 15 minutes. Fry bacon until crisp; remove from pan. Sauté garlic, onion, carrot, and celery in bacon grease until tender, about 5 minutes. Stir into lentils. Add tomatoes, bouillon, parsley, and seasonings. Heat to boiling. Reduce heat, cover, and simmer 1 hour. Add spinach during the last 20 minutes. Remove bay leaf before serving. Variation: Or, omit the bacon and the unavailable spices and put everything in the crock pot on low in the morning, except the spinach. Put the spinach in for about 20 minutes or so before serving in the evening.

Place all ingredients in a large pan. Bring to a boil. Reduce heat to low, and simmer 1-2 hours.

Cook onion, carrot and sausage in oil in large pan until vegetables are tender and sausage lightly browned. Add bouillon, water, applesauce and lentils. Cover and simmer 30 minutes. Add sherry, basil and marjoram. Simmer 15 to 20 minutes, until tender. Season to taste with salt and pepper. Serve topped with yogurt, if desired. 8 to 10 servings.

Brown ground beef and onion. Drain well. Add remaining ingredients. Simmer 15 minutes. Ladle soup into bowls and top each with a handful of crushed tortilla chips if desired.

Place beans and 9 C of water in a large pan. In blender combine the remaining 1 C water, onion, and garlic cloves. Pulse to finely chop. Pour into pan with beans, and add washed ham hock and bay leaf. Cover pan and cook until beans are almost done, about 2 hours. Remove ham hock. Cool slightly. Remove meat from bone, and discard bone and skin. Add ham, potatoes, celery, carrots, and salt. Cook 1 hour more or until beans and vegetables are tender. Remove bay leaf and serve. Quick: Use 2 16-ounce cans beans, diced ham and instant onion. Add vegetables and follow recipe above. Soup is ready in less than 1 hour.

Chop onion and cook with hamburger, drain fat. Mix all ingredients together. Simmer 30-40 minutes to cook in crock pot all day. Serve with corn chips and grated cheese.

In a large pan brown ground beef and onion. Drain well. Add remaining ingredients. Soup should not be too thick so add more water if needed. Bring to a boil. Lower heat, and simmer about 1½ hours. Remove bay leaf before serving. Slow cooker: Browned ground beef and remaining ingredients may be combined in a slow cooker and simmered on low all day.

Brown meat in a large heavy pan. Add vegetables, seasonings, and barley. Add water if needed. Simmer for 3-4 hours or cook in oven all day at 250°F. Stew may also be prepared in a slow cooker. Cook on low 10-12 hours or on high for 4-5 hours. Serve over rice.

Cut beefsteak into ¼in thick strips; cut each strip into 1in pieces. Combine garlic with 1 T oil; stir into beef and reserve. Sauté onion in remaining oil in large saucepan 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover, reduce heat and simmer 15 minutes. Meanwhile heat large non-stick skillet over medium-high heat. Cook and stir beef 1-2 minutes; add to sauce. Stir 2 t cornstarch dissolved in 2 T water into Stew and cook until slightly thickened, about 2 minutes. Sprinkle with grated cheese, if desired. 4 servings.

Sauté onion in margarine. Add broth, broccoli, noodles, and salt. Boil until noodles are tender. Add remaining ingredients and return to boil. Serves 12.

Brown onion in very small amount of margarine. Add potatoes, carrots, parsley, bullion and water. Simmer until vegetables are done to taste. Add broccoli. mix flour into the milk and add to soup. Add cheese and simmer until cheese is melted.

Put all ingredients in crock pot and cook on low for 8 hours or on high for 4 hours.

Trim all fat from meal. Put all ingredients in crock-pot and mix. Cover and cook on Low 8-10 hours. (High: 4-5 hours).

Place meat in crock-pot. Mix flour, salt and pepper and pour over meat; Stir to coat. Add remaining ingredients and Stir to mix. Cover and cook on Low 8-10 hours. (High: 4-5 hours). Stir stew thoroughly before serving.

Cook pasta, drain. In large bowl, toss hot cooked pasta with cheese, olives, radishes, onions and cucumber until well blended. In small bowl, combine remaining ingredients, toss with pasta mixture. Chill 1-2 hours.

Combine all ingredients, and serve immediately. Serve with croissants. Serves 6-8

   Prepare Citrus Vinaigrette; reserve. Cut beef steak into 1/8in thick strips; Cut each strip in half. Heat oil in a large non-stick skillet over medium-high heat. Stir-fry beef (½ at a time) 1-2 minutes. Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in large bowl. Sprinkle with walnuts. Drizzle with Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately. 4 servings.
   Citrus Vinaigrette: Thoroughly combine 2 T each orange juice and red wine vinegar, 1 T olive oil, 2 t honey and 1¼ t Dijon-style mustard. Yield: Approximately ¼ C.
   Variation: Recipe may also be prepared using beef top round steak cut 1in thick or flank steak.

Cut beef steak into 1/8in thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat. Heat 2 T oil in large non-stick skillet over medium-high heat. Add mushrooms and pea pods; stir-fry 3-4 minutes. Remove vegetables; reserve. Drain marinade from beef and reserve. Add remaining oil to skillet. Stir-fry beef strips (½ at a time), 1-2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens. Serve beef mixture over lettuce. Garnish, if desired. 4 servings.

Cook potatoes with jackets on. Cool, skin and dice. Add chopped eggs, onion and salt and pepper to taste. Set aside a few minutes before adding dressing. Dressing: Mix mustard, salt, and sugar. Beat up eggs with melted butter and hot vinegar. Cook very boiling water or low heat until thick. Cool thoroughly. Combine with whip cream and mix with potatoes.

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, mix together cooled pasta and remaining ingredients toss until well blended. Cover; chill. Makes 8 servings.

Make Jell-O and let cool. Mix everything together and let set in refrigerator.

Place sliced potatoes in pressure cooker. Put hotdogs in layers between potatoes. Add onions in the layers.

In medium bowl, combine all ingredients except fruit; stir until sugar dissolves. Place fruit in large shallow dish; pour mixture over fruit. Cover and chill 3 hours, stirring occasionally. Refrigerate leftovers.

Drain juice from fruit and add enough water to make 3 C. Mix pudding with juice and cook on warm until thick and smooth. Cool and mix with fruit.

Add 2 C boiling water to Jell-O and pudding. Stir until dissolved. Stir in whip cream and mandarin oranges. Refrigerate until set up and top with whip cream.

Cook the noodles to taste. Microwave the broccoli for 2 minutes. Add everything together when done cooking the noodles.

Dissolve Jell-O in hot water, then add frozen berries, mashed bananas, and crushed pineapple. Pour half of mixture in salad mold or bowl and let set. Add sour cream, spreading evenly over Jell-O mixture. Then add remaining Jell-O mixture. Let stand until firm. Serves 10.

Slice ¼ to ½ head of cabbage thinly and cut once in half. Add fresh cut-up broccoli, sprouts, sliced peppers and toss in a large bowl. For the dressing, mix olive oil in with the salad. Season with garlic(or regular) salt, and a little sugar. Add dressing ingredients to taste.

Mix and pat the first three ingredients. into 9x13in pan. Bake at 400°F for 10 minutes. Blend the cream. cheese, whip cream, and sugar and spread on cool crust. Dissolve Jell-O in 2 C boiling water, then add strawberries and pineapple. Set until slightly thickened. Pour over cream cheese.

Mix cottage cheese and Jell-O pkg. together. Add fruit without the juice. Fold in whip cream.

Mix the whip cream, sweetened condensed milk, and frozen raspberries (drain one of the boxes). Add rest of ingredients.

Dissolve gelatin in water, add raspberries and stir until berries separate. Cream the cheese and gradually blend in sour cream (or yogurt) and cranberry sauce. Stir gelatin mixture in gently. Freeze in shallow pan until firm. Cut into squares and serve on a nice piece of lettuce.

Combine chicken, lettuce, mandarin oranges, celery, and cucumber together. Heat the butter and brown sugar on the stove. Let the brown sugar dissolve, then add the slivered almonds. Keep over heat until the mixture sticks to the almonds (you might have to almost burn the mixture to get it to stick) Set aside. Dressing: Mix the sugar, salt, pepper, oil, and vinegar with a wire whisk. Add the almonds to the salad and pour dressing over top. Stir well. If you do not plan on eating this all in one meal, keep all the ingredients separate to keep them fresh longer. Have each person make their own salad if you choose to do it this way. This will feed many people and it is yummy!!

Drain fruit thoroughly, add cottage cheese and whip cream. Then refrigerate until serving time. Just before serving, gently stir in orange Jell-O powder.

Preheat broiler. Spray racks with non-stick spray or lightly grease. Stir together soy sauce and ginger root. Brush onto chicken. Broil 4 in form heat for about 12-15 min, turning once and brushing both sides with soy sauce. Remove from heat and cool. Cut chicken in bite sized pieces and set aside. In a large bowl toss mixed greens and assorted vegies. Break uncooked oriental noodles into small pieces add to salad. Pour ½ of oriental salad dressing over salad toss to coat. Add chicken and drizzle remaining dressing over. Sprinkle with sesame seeds, if desired.

Cook rice; cool. Stir together applesauce, vinegar, chutney, salt and pepper. Gradually stir in oil, beating briskly with fork or whisk. Combine cooled rice, pepper and dates. Add dressing and toss to mix. Serve on lettuce, garnish with walnuts. 6 servings.

Sprinkle gelatin over fruit juice. Let soften 1 minute. Heat 2 minutes on high in microwave. Stir to dissolve gelatin. Add juice concentrate and lemon juice. Stir in drained raspberries and crushed pineapple. Pour into a 2 qt dish. Cover and chill until set.

Mix all vegetables except tomato, radishes, and red onion. (Red foods lose their color if marinated too long.) Pour dressing over vegetables, and toss to coat. Marinate in the refrigerator 12-24 hours. One hour or less before serving, add tomatoes, radishes, and red onion. Drain dressing and reuse if desired. Serve vegetables on a lettuce leaf. Pasta Salad: For a main dish salad, add 2 C cooked whole wheat spaghetti noodles, broken into small pieces, or cooked brown rice spirals. marinate with vegetables for at least 1 hour before serving.

Sprinkle gelatin over 1 C apple juice. Let soften 1 minute. Heat 1½ minutes on high in microwave. Stir to dissolve gelatin. Add remaining juice, apple juice concentrate or sugar, and lemon juice. Stir in fruit. Pour into a 9x9in dish and chill 3-4 hours. Yield: 9 servings

Toss shredded cabbage with lettuce in large salad bowl. Serve the remaining items in separate bowls. Yield: 20-30 servings

Combine applesauce, vinegar, honey, mustard, onion, paprika and salt in bowl; beat with fork or whisk. Gradually add oil, beating to blend. Refrigerate. Delicious on green salads garnished with orange sections or apple wedges, or with any fruit or green salad. Makes about 2 cups.

Using a wire whisk, stir cornstarch into cold juice. Add sugar or honey. Bring to a boil over medium heat, stirring constantly. Cook 1-2 minutes until thick and clear. Chill 1 hour. Thin with more juice if desired. Yogurt Dressing: Prepare Basic Fruit Salad Dressing as directed. Stir in ¼ C plain nonfat yogurt, 4 T frozen apple juice concentrate, and 1 additional T honey or sugar.

The amount of milk needed will be determined by the amount of liquid in the cottage cheese. Use buttermilk in place of skim milk for a tangy dressing. Add a pinch of sugar or honey when making potato or pasta salad dressing. Mix all ingredients in blender until smooth. Thin with additional milk if necessary. Make dressing thicker for potato or pasta salad. Store in refrigerator. Ranch Dressing: Prepare Basic Dressing, omitting onion, salt, and dill weed. Add 1- 2 t dry Ranch Dressing Mix. (Hidden Valley, Uncle Dan's, etc.) Thousand Island Dressing: Prepare Basic Dressing as directed. Add ¼ C chili sauce, 2 T chopped sweet pickle, and 2 T chopped olives. Blue Cheese Dressing: Prepare Basic Dressing as directed. Add 1 t sugar and 1 oz crumbled blue cheese.

Mix together and drizzle over sliced fruit or fruit salad.

Combine ingredients; mix well. Makes about ½ C.

In a bowl, mix yogurt and honey. Fold in vegetables, nuts and fruits. Season with salt and pepper, if desired. Serve on a bed of lettuce or watercress. Chill if desired. Serves 4 to 6 people.

Combine oil, vinegar, salt, basil, garlic powder and pepper; set aside. In a medium saucepan bring 2in salted water to a boil. Add carrots and medallions, simmer 2 minutes. Add broccoli florets' simmer 1 minute. Drain and place in a bowl; toss with reserved dressing. Cover and refrigerat until chilled or overnight. Serve garnished with lettuce leaves, if desired. Makes 6 C. *To make medallions, slice broccoli stems crosswise, ¼in thick.

Drain beans; combine with remaining vegetables in large bowl. Combine dressing ingredients in blender and whirl on low speed until mixed. Pour over vegetables and mix.Cover and chill overnight.

Combine all ingredients. Mix well. Refridgerate until ready to serve. Makes about 1 cup.

Place sugar, seasonings, vinegar and onion juice in blender container; cover and blend. Gradually add oil in slow steady stream; blend until thickened. Stir in poppy seeds. Makes about 1 C.

Combine tomatoes, mushrooms and parsley. In a small jar with a tight lid combine lemon juice, oil, salt and pepper and shake. Pour dressing over tomatoes and gently mix together. Chill until serving time, if desire. Serve tomato mixture on letuce. Makes 4 servings.

Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms; set aside. In a large saucepan combine vinegar, oil, water, sugar, salt, oregano and black pepper. Bring to boiling point; add cauliflower, carrots and green pepper. Return to boiling point. Reduce heat: cover and simmer for 10 minutes. Add reserved mushrooms and pimento. Return to boiling point. Reduce heat; cover and simmer, stirring occasionally until vegetables are crisp-tender, about 5 minutes. Cool. Refrigerate in covered containers for a week or longer. Serve with ham and cheese as a main dish salad, if desired. Yield: about 2 qt.

In a medium mixing bowl, combine chicken, celery, walnuts, onion, salt, tarragon, orange juice and mayonnaise; mix well. Cover. Refrigerate 1 hour. Stir in orange sections. Spoon mixture into 2 ramekins or individual casseroles. Sprinkle with bread crumbs and Parmesan cheese. Bake at 350°F for 20-25 minutes or until mixture is heated through and cheese is lightly browned. Yield: 2 servings.

Place 1 C of cranberry juice cocktail in a small saucepan. Sprinkle gelatine over juice. Let stand 5 minutes to soften. Place over low heat (about 200°F) and stir constantly until gelatine is dissolved. Combine gelatine mixture, the remaining 1 C cranberry juice, pineapple juice, and frozen lemonade in a metal bowl. Stir until lemonade is melted. Chill mixture in a bowl of ice water until the consistency of unbeaten egg white.

Core, rinse and thoroughly drain lettuce; chill in plastic bag or plastic crisper until serving time. Heat oil and soy sauce in wok or 12in skillet until hot. Add chicken. Cook, stirring constantly until chicken is browned, 2-3 minutes. Stir in plum sauce. Cook until hot. Meanwhile, shred lettuce and arrange on 4 dinner plates. Stir squash and mushrooms into chicken mixture. Cook, stirring and turning constantly until tender yet crisp, about 2 minutes. Arrange chicken and vegetables on shredded lettuce. Sprinkle with sliced almonds. Makes 4 servings.
*If plum sauce is unavailable, substitute ½ C plum jam, ¼ t red pepper and ¼ t powdered ginger.
**Any summer squash may be substituted.

Cook potatoes with skins in boiling water until tender, about 35 minutes. Peel and slice while hot. Meanwhile, cook bacon in a skillet until crisp; remove, crumble and set aside. Pour off all but 2 T fat. Add onion, celery and pickle and sauté until tender. Blend in vinegar, mustard, salt, pepper and sugar. Gently stir in beans and bacon; heat through. Turn beans into serving bowl, add hot sliced potatoes; toss and serve immediately. Makes 6 servings.

Place 1 T salt in boiling water. Slowly add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Rinse with cold water; drain and chill. Meanwhile, combine apples, vinegar, herring, gherkins, onions, 1 t salt, sour cream and dill; mix well and chill. Combine apple mixture and macaroni; toss lightly but thoroughly. Serve on salad greens. Makes 6-8 servings.

Wash and sort navy beans. Combine beans and water in saucepan. Bring to a boil and cook 2 minutes. Remove from heat, cover and let stand one hour. Cook until beans are tender, about 2 hours. Add more water if needed. Drain and chill. Drain canned beans; combine with navy beans in large bowl. Add green pepper and onion. Mix oil and vinegar with sugar, salt, pepper. Pour over bean mixture; toss. Refrigerate covered, until ready to serve. Makes about 10 servings.