Foods Recipes

1 ea Egg, cooked

1 ea Lettuce, Boston, head

1/2 lb Spinach

1 ea Onion, sliced

2 T Parsley, chopped

1/4 c Vinegar

1/2 c Salad oil

1 ds Garlic powder

1/2 t Paprika

1/4 t Dry mustard

1 t Salt

1/4 t Pepper

Remove egg yolk and mash with garlic. Blend in salt, paprika, pepper and mustard. Add salad oil, vinegar; Beat well. Chop egg white and parsley and stir in. Combine lettuce, spinach and onion in salad bowl. Add dressing. Toss lightly.

2 lg Apples

1 tb Lemon juice

1/2 c Golden raisins

1/2 c Walnuts -- chopped

1 c Diced celery

1/2 c Mayonnaise

1/2 tb Milk

1 t Sugar

1/2 Iceberg lettuce

8 Endive

--or other curly, leafy gree Alfalfa sprouts -- a large han 4 Carrots -- peeled

--sliced lengthwise into 2-i 4 Radishes

Recipe by: Creepy Cuisine, Lucy Munroe Peel, core and dice the apples; toss in a large bowl with the lemon juice. Add the raisins, nuts and celery to the apples and toss together. In a small bowl, mix the mayonnaise, milk and sugar until well blended. Add the dressing to the other ingredients and toss. Place 2 or 3 letuce leaves on individual salad plates and spoon the salad over the lettuce in a "head" shape. To create the werewolf in your Waldorf, decorate each salad with pointy endive ears, alfalfa sprout hair and beard, pointy carrot fangs and radish-half eyeballs. Penny Halsey (ATBN65B).

2 sm Red apples quartered thinly

Sliced 2 ts Lemon juice

2 c Thin sliced celery

6 oz Natural mild cheddar flavor

Cheese cut into small cubes 1/4 c Reduce calorie mayonnaise

Dash salt and pepper Lettuce Place apples in small bowl; toss with lemon juice. Add celery and next 4 ingredients; toss to coat. Serve on lettuce lined plate.

1 1/2 lb Fresh watercress (OR

Spinach) ----------------------------------DRESSING---------------------------------- 1/2 c Salad oil

1/2 ts Sesame paste

1 Sq. bean cheese, unseasoned

1/2 ts Chili flakes

1 Pinch sugar

1 ts Lemon juice

2 tb Cold water

Wash watercress (or spinach) in colander. Pour boiling water over watercress. Immediately plunge vegetable into cold water to stop cooking process; drain and reserve. You can refrigerate or use at room temperature. Cream sesame paste, bean cheese and salad oil. Add chili flakes, sugar, lemon juice and cold water; mix well. Shortly before serving, toss dressing with watercress. Serve on individual salad plates.

1 Bunch watercress washed and

Dried 1/4 c Pecan halves

4 oz Mild goat cheese well

Chilled On each of 4 salad plates, place some of the watercress and pecans. Cut goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat cheese slices on each salad.