1 cn Jellied Cranberry Sauce

1 c Sour Cream

2 Package Raspberry Jello

-(3 oz size) 2 3/4 c Water (1 1/2 cup boiling)

Use the boiling water to disolve the packages of raspberry jello. Add cold water ( 1 1/4 cups) to help it set up. Let it set (in fridge is okay) until its good and syrupy. Meanwhile, use blender to blend cranberry sauce and sour cream thoroughly. Blend jello in carefully (it makes for a FULL blender!). Pour into dishes, mold, whatever! Sets in about 7 hours or so, but is best made a day ahead. I also served this at a Christmas get-together in Dayton, and they asked for the recipe!! Ill let that be my recomendation for it! Welcome to the Echo, and Ill be watching to see what answers you get on the software! Posted on Cooking Echo by Robert Skaer on 12-30-92 MM by Cathy Svitek

1/2 ts Salt

1 tb Sugar

2 tb Cider vinegar

1 c Sour cream

2 tb Chives; chopped

2 tb Dill; fresh, chopped

1 ts Celery seed

2 Cucumbers; firm, unpeeled

Dissolve salt and sugar in vinegar; add sour cream and stir until smooth. Add chives, dill, and celery seeds. Slice cucumbers paper thin, and combine with dressing. Chill 1 hour or more. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

1 lb Asparagus, blanched & cut in

1 ” pcs.

6 tb Olive oil

1 Clove garlic, minced

1 lb Pasta (linguini or

Fettucini) 1 c Tuna chunks

1/2 c Ham, sliced in thin strips

8 To 10 black olives, sliced

2 tb Lemon juice (or wine

Vinegar) Salt and pepper Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain. Combine pasta with oil and garlic in large bowl. Add remaining ingredients and toss well. Serve at room temp. or refrigerate until cold if desired. Recipe By :

1/4 c Bulgur

1/4 c Millet

1/4 c Quinoa, rinsed

1/4 c Dried cranberries, or

-blueberries, or raisins 1/2 c Parsley, chopped

1/4 c Celery, chopped

1/4 c Sweet red pepper, chopped

1/4 c Apple, peeled and chopped

——————————–VINAIGRETTE——————————– 2 tb Lemon juice

2 tb Garlic clive, minced

1 ts Dijon mustard

1/4 ts Salt

Pepper In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork. Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed. In separate saucepan, bring 1/2 cup water to boil; add crangberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.

Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to burlur. Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad. Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada [-=PAM=-] PA_Meadows@msn.com

2 lb Potatoes

1 Onion, large

2 ts Sugar

1 ts Salt

1 tb White vinegar

2 c Water

1 lb Sour cream

3 tb Mayonnaise

1 ts Mustard

1 tb Lemon juice, fresh!

1 tb Sugar

1/2 ts Salt

Cook potatoes in their skin. Do not over cook! Peel them after cooking, slice them. Make marinade with salt, sugar, vinegar, onion and as much water as needed to cover the sliced potatoes. Let it stand over night in the marinade. (If you want to eat the onions in your salad chop them, if you don like to eat them, slice them, so you can discard them before you make the dressing.) Strain the marinade from the potatoes make the dressing with these ingredients: sour cream, mayonnaise, sugar, lemon juice, salt, mustard. Pour over the marinated strained potatoes. Let it stand for a few hours before serving.

4 t Dry mustard

4 t Salt

1 T Paprika

8 oz Lemon juice

12 oz HONEY

32 oz Vegetable oil

2 oz Ice water

Dissolve mustard, salt and paprika in lemon juice. Blend in HONEY. Gradually add oil, mixing well after each addition, until mixture is smooth and opaque. Mix in ice water until blended. Cover and refrigerate. Serve with fruit, tossed mixed greens, and edible flower blossem salads. From Connecticut Honey by Eastern Connecticut Beekeepers Association

1 lb Fresh lotus root

1/2 ts Grated fresh ginger

4 ts Sugar

1 1/2 tb Soy sauce

2 tb White vinegar

1/2 tb Asian sesame oil

1 tb Chopped fresh coriander

Toasted black or white -sesame seeds for garnish If you haven tried fresh lotus roots do yourselves a favor and pick up some from an Oriental market. They look like nothing so much as strings of vegetable sausages a few inches long and about three inches in diameter. The flavor is somewhat reminiscent of a water chestnut as is the texture++very fresh, crisp and good. When sliced, they have an intriguing, lacy cross section that comes from air channels in the root. Lotus root is also available canned and its not bad++not as good as fresh, but quite acceptable. They can better than water chestnuts and retain more of the characteristics of the fresh root than do water chestnuts. Lotus roots make a nice addition to soups too. BTW, its considered bad form by Asian grocers to break up the hands of roots. They
e not that expensive and youll probably use all you buy anyway. Rinse lotus roots with cold water. Trim and discard both ends of the bulb. With a vegetable peeler, pool the skin. Diagonally cut thee root into 1/8 inch thick slices; immediately plunge slices into acidulated water. Drain. Put lotus roots into a heat-proof bowl. Pour enough boiling water to cover; let sit for 5 minutes. Drain. Rinse with cold water. Pat dry. refrigerate until chilled. For the dressing; in bowl, combine thoroughly the ginger, sugar soy sauce, vinegar, sesame oil and coriander. Put lotus root slices into a shallow bowl; pour dressing over lotus roots. Arrange on individual salad plates, garnish with sesame seeds. Serve chilled. Serves 8. San Francisco Chronicle, 11/6/90. Posted by Stephen Ceideburg November 7 1990.

1/2 c Chopped onion

1/4 c Vegetable broth or water

3/4 t Dried thyme, crumbled

1/4 t Crushed red pepper flakes,

-or to taste 4 c Coarsely chopped zucchini or

-summer squash (~1 1/4 lbs) 3 c Cooked barley

1 1/2 c Chopped tomatoes

1/4 c Chopped fresh cilantro

2 tb Fresh lime juice

1/4 t Salt

In a large skillet or wok, combine the onion, 2 tablespoons of the broth or water, thyme and pepper flakes, and cook over medium-high heat for 10 minutes, or until onion is tender and just begins to brown, stirring occasionally. Add the remaining broth or water, the squash and barley; cover and cook for about 5 minutes, or until squash is tender-crisp. Add remaining ingredients, and stir thoroughly to combine. Serve, or re-cover and refrigerate. Bring almost to room temperature before serving. NOTE: Patty pan, also known as white bush or scallop squash, also can be used. Nutritional information per serving: 128 calories, 0 grams fat, 100 milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1 gread, 2 vegetables.