6 Pineapple slices, fresh

-lettuce 24 Slices yellow peaches,

-fresh, -strawberries, cut in -quarters -watercress -mayonnaise Arrange pineapple slices on lettuce. Place four peach slices on each slice of pineapple in pinwheel fashion. Garnish with strawberries, watercress and mayonnaise. Makes 6 servings.

3 c Cooked Turkey; Cut Up

3/4 c Green Grapes; Sliced

11 oz Mandarin Orange Segments;

-Drained, 1 Can 8 oz Water Chestnuts; Sliced,

-Drained, 1 Can 2 md Celery Stalks; Sliced, About

-1 Cup 2 lg Green Onions; Thinly Sliced

2/3 c Peach, Orange, Or Lemon

-Low Fat Yogurt, 6 ounces 2 tb Soy Sauce

Mixed Salad Greens Mix the turkey, grapes, orange segments, water chestnuts, celery and onions in a large bowl, blending well. Mix the yogurt and soy sauce, blending well. Pour over the turkey mixture and toss. Cover and refrigerate for about 2 hours or until well chilled. Serve on the salad greens. Nutrition Information Per Serving: Calories: 215 Protein: 23 Grams Carbohydrates: 20 Grams Fat: 5 Grams Cholesterol: 60 Milligrams Sodium: 430 Milligrams Potassium: 500 Milligrams

Posted by Rich Harper

3/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons Dijon mustard

1/4 teaspoon Hungarian paprika — sweet or hot

12 large eggs — hard-boiled, peeled

– and chopped 8 ounces thick-cut bacon — cooked crisp and

– crumbled 6 scallions — minced

2 tablespoons prepared white horseradish — or to taste

salt — to taste pepper — freshly ground, to — taste

In a small bowl, whisk together the mayonnaise, sour cream, mustard and paprika. In a medium bowl, combine the eggs, bacon and scallions, and stir in as much of the mayonnaise dressing as you like. Add horseradish and salt and pepper to taste.

Notes: Serve on white, Pumpernickel or rye. From Ann Hodgmans BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, page 62.

Typos by K. Hudson Lipin, 09/04/98

1 sm Eggplant (6 oz)

1 md Red bell pepper

1 c Drained thawed frozen

-artichoke hearts 1 c Small mushroom caps, cut

-into quarters 1/4 c Water

1 tb Plus 1 ts. olive oil

1 tb Lemon juice

2 Garlic cloves, minced

1 Ts. each oregano leaves and

-red wine vinegar 1/4 ts Marjoram leaves

1/4 ts Thyme leaves

1/4 ts Basil leaves

1/4 ts Pepper

On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside. Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes. Serving for 4.

1 Chinese cabbage

2 Cloves Garlic

1 ts Hot pepper

1 ts Soy sauce

1 ts Vinegar

1 tb Salt

1 tb Sugar

1. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches

wide. Three cups of chopped cabbage are needed. 2. Crush the garlic and blend with the hot pepper, soy sauce and vinegar.

Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve. From: The Korean Cookbook, by Judy Hyun.

2 pk Raspberry jello

1 c Half & half

1 c Sugar

1 pk Knox gelatin

1 ts Vanilla

8 oz Cream cheese

1 pk Black raspberry jello

1 cn Blueberries

First layer: Mix 2 pkgs. red raspberry jello with 2 cups hot water and 2 cups cold water. Chill and set. Second layer: Heat l cup half & half and 1 cup sugar. Mix l pkg. Knox gelatin with l cup cold water and 1 tsp vanilla. Pour the two mixtures in a blender with one (8 oz) pkag. cream cheese. Blend. Cool, pour on first layer. Third layer: l pkg black raspberry jello and l cup hot water and 1 can undrained blueberries.

Stephen Ceideburg 1 md Head romaine lettuce, cut

-into thin shreds 1 md Sweet juicy orange, cut into

-small pieces 1 bn Radishes, sliced or cut into

-coarse chunks 1 Red bell pepper, cut into

-rings or small strips 1/2 Red onion, sliced very

-thinly Olive oil to taste Lemon/lime juice, to taste Salt to taste Cumin to taste Cayenne pepper or harissa, -to taste Arrange romaine on platter then top with orange, radishes, bell pepper and onion. Dress with olive oil and lemon, then sprinkle with salt, cumin and cayenne. PER SERVING (with 2 tablespoons olive oil): 110 calories, 2 g protein, 11 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 24 mg sodium, 4 g fiber. Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.