Wednesday, April 27, 2011

Finally ---- I'm Back !!!!

Hi everyone,

Sorry to be so long in posting this month.  I could not get it together, but I am back.......

The recipes today are influenced by the "South Beach" diet.  I am working them up for Betty, so I thought that I should just pass them along to you all..  Enjoy !!!

Stewed Tomatoes and Onions

        1/2 - cup - Green Bell Pepper (chopped)
        1/4 - cup - Celery (thinly sliced)
        1 - Onion (chopped)
        2 - Cloves - Garlic (minced)
        3 - cups - Tomatoes (chopped) (canned or fresh)
        1 - Tablespoon - Balsamic Vinegar
        Black Pepper (to taste)

        1) Coat non-stick skillet with olive oil spray.
        2) Place over medium-high heat until hot.
        3) Add bell pepper, celery, onion, and garlic.
        4) Saute’ for 5 minutes, or until vegetables are tender.
        5) Add tomatoes, vinegar, and black pepper.
        6) Bring to a boil.
        7) Cover, reduce heat, and simmer for 15 minutes,
            stirring occasionally.


Broiled Tomatoes

        2 - Large - Ripe Tomatoes (halved horizonally)
        Salt and Pepper (to taste)

        1) Place tomatoes on a broiler pan rack, cut sides up.
        2) Sprinkle with salt and pepper.
        3) Broil 7 to 10 minutes, until well-browned.


Broiled Tomatoes with Pesto

        3 - Fresh - Tomatoes (ripe)
        2 - Cloves - Garlic
        1 - cup - Fresh Basil Leaves
        2 - Tablespoons - Olive Oil
        1/2 - cup - Parmesan Cheese
        2 - Tablespoons - Pine Nuts or Walnuts

        1) Cut tomatoes in half.
        2) Combine garlic, basil, oil, Parmesan cheese, and nuts
            in a food processor or blender.
        3) Puree’ until smooth.
        4) Spoon pesto mixture onto top of each tomato half.
        5) Place tomatoes on a broiler pan and broil about 3
            inches from heat source until lightly browned,
            3 to 5 minutes.


Oriental Cabbage

        1 - Head - Chinese Napa (chopped)
        3 - Scallions (chopped)
        2 - Tablespoons - Dark Sesame Oil
        2 - Tablespoons - Rice Wine Vinegar
        2 - Tablespoons - Sesame Seeds (toasted)

        1) Combine Napa, scallions, oil, and vinegar.
        2) Toss well and chill until ready to serve.
         3) Add sesame seeds and toss before serving.



        1 - 15 oz. can - Chickpeas (Garbanzo Beans)
        2 - Tablespoons - Fresh Lemon Juice
        1/2 - cup - Tahini  (Sesame Paste)
        1/4 - cup - Onion
        3 - Cloves - Garlic (chopped)
        2 - teaspoons - Olive Oil
        2 - teaspoons - Cumin (ground)
        1/8 - teaspoon - Cayenne (ground)
        Sea Salt (to taste)

        1) Drain chickpeas (reserving 1/4 to 1/2 cup liquid)
        2) Combine chickpeas, lemon juice, Tahini, onion, garlic, oil, cumin, pepper, and salt in
               a blender or  food processor.
        3) Puree until smooth, adding liquid if needed to thin puree.
        4) Refrigerate for 3 to 4 hours before serving to blend flavors.

With hummus, you can experiment with additional ingredients to spice up your recipe.  You can use scallions, instead of onions.  You can always use extra garlic.  One of my favorites is sun-dried tomatoes and basil.  Go back to my posting of the spices, and what goes with what.  If you like one or two spices more than others, use them.  Just remember to adjust the flavors and start small and work your way up.  If you use any thing dried, like the sun-dried tomatoes, don’t forget to re-hydrate them before adding them to your recipe.  You know what you like.


Important Info:  All of the vegetables used in this recipe should be cut into bite-size pieces.  As with any recipe, use you imagination and try other things than what I suggest.

Oven Roasted Vegetables

        2 - Small - Zucchinis
        2 - Small - Summer Squash (yellow squash)
        1 - Red - Bell Pepper
        1 - Yellow - Bell Pepper
        1 - Pound - Asparagus (small diameter)
        1 - Red - Onion
        3 - Tablespoons - Olive Oil
        Sea Salt and Pepper (to taste)

        1) Cut up all vegetables.
        2) Heat oven to 450 degrees.
        3) Place vegetables in a large roasting pan.
        4) Toss with oil, salt, and pepper to coat.
        5) Spread in a single layer in the pan.
        6) Roast for 30 minutes, stirring occasionally; or
            until vegetables are lightly browned and tender.

Hints:  Yams, Sweet Potatoes, New Red Potatoes, Carrots, Parsnips, Fennel, Pearl Onions (whole), any veggie firm enough to stay crisp tender in a hot oven.  Enjoy !!!!


Roasted Eggplants, Onions and Peppers

        1 - Eggplant (peeled, halved, and sliced)
        2 - Red - Bell Peppers (cut into thick strips)
        1- Green or Yellow - Bell Pepper (cut into thick strips)
        1 - Onion (thick sliced)
        1/4 - cup - Olive Oil
        Fresh Basil

        1) Pre-heat oven to 350 degrees.
        2) Place eggplants, peppers, and onions in a non-stick baking dish.
        3) Drizzle with oil.
        4) Bake in oven for 20 to 25 minutes; basting often.
        5) Arrange vegetables on serving platter.
        6) Garnish with fresh basil.

Hint:  You can add extras with this dish, too.  Try whole cloves of garlic.  You might also try fresh oregano with the basil.  Yummy!!


Mock Mashed Potatoes

        4 - cups - Cauliflower
        1 - ounce - Artificial Butter Spray
        1 - ounce - Fat-Free Half & Half
        Sea Salt and Pepper (to taste)

        1) Boil or steam cauliflower until soft; drain.
        2) Puree’ cauliflower in food processor; adding butter
            spray and half & half.
        3) Season with salt and pepper.

You might say, “where’s the mashed potatoes?” Trust me, you won’t miss them, at all.  I also use cauliflower to make a “mock” Alfredo sauce.  Just substitute fat-free chicken broth for the half and half.  Cook up a recipe of whole grain noodles. Drain your noodles and mix together the cauliflower with a little broth and a little “Smart Balance” butter.  Mash them together until almost smooth.  A few chunks won’t hurt.  Put every thing together in the sauce pan you cooked your noodles in.  Add fresh grated Parmesan cheese and mix well.  You can use this as a side dish or add a little extra Mozzarella and make it a main dish.  If you like garlic, add some to zip it up.


Fish Ka-Bobs  or  Just Ka-Bobs

        2 - Tablespoons - Olive Oil
        2 - Tablespoons - Fresh Lime Juice
        1 - Tablespoon - Dijon Style Mustard
        1 - Pound - Fresh Halibut, Swordfish, Salmon, or Tuna
        1 - Red - Onion (cut into 1/8’s)
        1 - Bell Pepper - Red, Yellow, Orange or Green
            (seeded and quartered)
        8 - Grape Tomatoes, or
        4 - Cherry Tomatoes (whole)

        1) In an 8 X 8 inch baking dish, blend oil, juice, and mustard.
        2) Cut fish into 16 - 1 inch cubes.
        3) Put fish into marinade and refrigerate (10 minutes)
        4) Turn to coat, return to refrigerator.
        5) Pre-heat the broiler or grill.
        6) Drain fish; reserve marinade.
        7) Thread fish and vegetables onto 4 skewers;  alternating each.
        8) Brush with marinade.
        9) Place skewers under broiler or on the grill.
        10) Cook about 3 minutes on each side; brushing
            with marinade between turns.
        11) Broil until fish is done and the veggie are browned  and crisp tender.

Needless to say,  there are many combinations to this recipe.  The most obvious one is to substitute fish for meat.  The other possibility is to leave out the fish and meat.  Add a few more veggies and spice up the marinade.  Try equal parts olive oil and balsamic vinegar or a raspberry vinaigrette.  The sky is truly the limit.

Next time "Frittatas" and More !!!


Wednesday, April 6, 2011

Salads Galore !!!!

I promised everyone salad recipes and now I will deliver.  I have tried to come up with a variety for everyone's tastes.  Of course, you can change up the recipe a bit to make it your own.  As always, I hope you enjoy at least a few of the recipes.  I know that people have different tastes and favorites.

A friend sent me a Steamed Halibut recipe recently and I will post it soon along with a few other Fish and Seafood recipes.  But first I will be posting a few more Soup recipes for lighter dinners.  Soup and Salad dinners go very well in the Spring or Summer.  We all need to cut back a little.  If you have any recipe that you would like for me to post, just email and I will be happy to share it with everyone.

Until next time.....
And I promise it won't be so long as it was this time.....


Black Bean and Rice Salad

 2 cups black beans, rinsed, drained                            
    2 cups white rice cooked                                       
    1 1/2 cups cilantro fresh                                      
    1/4 cup lime juice                                             
    3/4 cup oils                                                   
    1/2 cup onions chopped                                         
    2 garlic cloves, crushed                                       
    Black pepper freshly ground                                    

1) Mix the beans, rice, and cilantro together in a bowl. 
2) Place the lime juice in a small bowl and whisk in the oil. 
3) Add the onion and garlic and toss with the rice and beans.
4) Add salt and pepper to taste.
 Chile Tomato Salad

    6 tomatoes, small                                              
    1/2 bunch parsley chopped                                      
    1/2 hot green chili, chopped                                   
    1 1/2 teaspoons olive oil                                      
    2 tablespoons lemon juice                                      
    1 pinch salt & pepper                                          
    1 pinch cayenne pepper                                         

1) Quarter the tomatoes. 
2) Mix parsley & chili with the tomatoes & chill.
3) Combine the remaining ingredients & set aside to rest.
4) Just before serving, mix the salad dressing with the salad.
Creamy Pasta Salad

1/4 cup mayonnaise (no-egg)                                     
    2 tablespoons lemon juice                                      
    2 cups pasta, cooked, (any style)      
    4 green onions chopped                                         
    1 4-ounce can artichoke hearts, drained, sliced                
    1 1/2 tablespoons basil fresh or dried                         
    1/2 teaspoon salt                                              

1) Stir the no-egg mayonnaise and lemon juice into the noodles. 
2) Add the green onions, artichoke hearts, basil, and salt and mix well. 
3) If the salad is too dry, add more mayonnaise and/or lemon juice.

Cuban Red Bean Salad

    1/2 pound kidney beans soaked                                  
    1 green bell pepper, cut into strips                           
    1 bay leaf                                                     
    1/4 cup olive oil                                              
    1 onion chopped                                                
    1 green bell pepper chopped                                    
    4 garlic cloves, chopped                                       
    1/4 teaspoon oregano                                           
    1/2 teaspoon cumin                                             
    3 teaspoons salt                                               
    Black pepper to taste                                          
    2 cups white rice                                              

1) Cook kidney beans with bay leaf & strips of pepper. 
2) Simmer till tender.
3) Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes.
4) When the beans are cooked, drain them reserving 3 cups of stock. 
5) Add beans to saute.
6) Put pot over high heat & add the cumin, salt, pepper & rice.
7) Cook with reserved stock until all the liquid has been absorbed.
8) Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender.  8) Discard bay leaf, adjust seasonings & serve.
Cucumber - Tomato Salad

    1 tomato                                                       
    1 cucumber                                                     
    1 onion                                                        
    1 tablespoon dill weed fresh                                   
    2 green chili peppers chopped                                  
    1 tablespoon white vinegar                                     
    Oil & lemon dressing                                           

1) Cut tomatoes into 10 wedges. 
2) Pare the cucumber; cut it in half lengthwise & then in thin slices. 
3) Cut onion in half lengthwise & then slice paper thin. 
4) Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand. 
5) Rinse & pat dry.
6) On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces.  7) Sprinkle with the dill, salt & chili pepper. 
8) Mix vinegar & dressing & pour over the salad enough to moisten it well.

Eggplant Salad

    1 pound eggplants peeled, cubed                                
    1 pound tomatoes chopped                                       
    2 teaspoons cayenne pepper                                     
    1 teaspoon salt                                                
    1 tablespoon olive oil                                         
    1 tablespoon tomato juice                                      
1) Boil eggplant in water for 30 minutes. 
2) Drain well & squeeze out excess moisture. 
3) In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. 
4) Chill before serving.

Turnip - Apple Salad

    1 cup turnips peeled & grated                                  
    1 cup apples peeled & grated tart green                        
    1/2 cup parsley fresh, chopped                                 
    Lemon juice from 1 large lemon                                 
    1 tablespoon vegetable oil                                     
    Salt & pepper                                                  

1) Combine all the ingredients. 
2) Toss well, cover, and chill.

Hot Potato Salad

    3 pounds potatoes                                              
    1/2 cup olive oil                                              
    1 teaspoon dill seeds                                          
    1/2 cup celery chopped                                         
    1/4 cup parsley chopped                                        
    3 tablespoons white vinegar                                    
    3 tablespoons honey                                            
    Salt & pepper             
1) Chop the potatoes into bite-sized cubes & boil till just soft. 
2) Saute all other ingredients except vinegar & honey. 
3) The celery should be just tender. 
4) Drain potatoes & add saute mixture. 
5) Pour over honey & vinegar, mix gently & serve.

Fried Rice with Basil  (Thailand Salad)

    1 garlic clove, finely chopped                                 
    3 chili fresh red or green, finely chopped                     
    1 cup mushrooms fresh button, halved                           
    1 onion chopped                                                
    2 cups white rice cooked                                       
    1 bundle long beans or- french/snap beans - cut                
    1 red bell pepper or green pepper, diced                       
    1/2 teaspoon sugar                                             
    3 tablespoons soy sauce light                                  
    15 basil sweet leaves                                          

1) In a wok or frying pan/skillet, heat the oil until a light haze appears.
2) Add the garlic and chili and fry until the garlic is golden brown.
3) Add the mushrooms and onions and stir quickly. 
4) Add the cooked rice and stir thoroughly. 
5) Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. 
6) At the last moment quickly stir in the basil leaves and turn on to a serving dish.

Lentil and Sweet Pepper Salad

    1 red bell pepper                                              
    1 yellow bell pepper                                           
    1 orange bell pepper                                           
    1 1/4 cups lentils green, washed                               
    3 cups water                                                   
    1 onion peeled                                                 
    1 garlic clove, peeled                                         
    1 red chili pepper seeded & finely chopped                     
    1 red onion thinly sliced                                      
    1/2 cup dried apricots thinly sliced                           
    Black pepper freshly ground                                    
1/4 cup olive oil extra virgin                       
  1 lemon, juiced                                                
    2 garlic cloves, crushed                                       
    1 tablespoon coriander, fresh, chopped                         
    1 tablespoon parsley, fresh, chopped                           
    2 teaspoons cumin, ground                                      
1) Heat the broiler. 
2) Broil the peppers until charred and blistered on all sides. 
3) Tie in a plastic bag or place in a covered dish and let cool to loosen skins.
4) Put the lentils, water, onion, and garlic into a 2-quart saucepan.
5) Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender but still a little crunchy.
6) Drain and place in a large bowl.
7) Meanwhile, make the dressing.  Blend the oil, lemon juice, garlic, coriander, parsley, and cumin, and season with salt and pepper.
8) Drain the lentils, discard the onion and garlic, and place the lentils in a large bowl. 
9) Stir in the dressing and set aside.
10) Peel and seed the bell peppers over a bowl to catch any juices, slice the flesh thinly, and reserve. 
11) Pour any juices into the lentils and leave to cool completely.
12) Stir the bell peppers, chili peppers, onion, apricot slices, and salt and pepper to taste into the lentils and serve at once.
Noodle Salad

    1 pound spaghetti noodles                                      
    1/2 cup peanuts                                                
    2 garlic cloves, peeled                                        
    2 tablespoons soy sauce or Tamari                              
    4 teaspoons white vinegar (distilled)                            
    1 tablespoon sugar                                             
    1/8 teaspoon cayenne pepper                                    
    1/2 cup water                                                  
    2 carrots (julienned)                                            
    1/2 pound snow peas (sliced)                                     
    1/4 cup sesame oil (roasted)                                     
    2 green onions (chopped )                                        
    1 cucumber peeled, (seeded, and julienned )                      

1) Cook spaghetti according to the package directions.
2) In a blender or food processor, combine the peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper, and water. 
3) Blend until smooth and set aside.
4) Steam the carrots and the snow peas until tender-crisp, about 7 minutes, and set aside.
5) Rinse the spaghetti with cold water and drain thoroughly.
6) Pour into a large mixing bowl. 
7) Toss with the sesame oil.
8) Add the peanut sauce, carrots, and snowpeas and toss. 
9) Just before serving, top with the green onions and cucumber.

Brown Rice Salad

    4 cups brown rice (cold- cooked)                                  
    1/4 cup peanut oil                                             
    1 teaspoon salt                                                
    1/2 teaspoon black pepper                                      
    1 teaspoon sugar                                               
    1 teaspoon sesame oil roasted                                  
    1 carrot peeled and diced                                      
    1/2 cup snow peas chopped                                      
    1/2 cup corn (frozen kernels)                                    
    1/4 cup rice vinegar                                           
    1 celery stalk (diced)                                          
    1/2 red bell pepper (diced)                                      
    3 green onions (chopped)                                         
    2 tablespoons parsley fresh (chopped )                          

1) Place the rice in a large mixing bowl.
2) In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and sesame oil. 
3) Stir until the sugar dissolves, then pour over the rice, toss, and set aside.
4) Steam the carrot, snow peas, and corn in or over a small amount of boiling water for 1 minute. 
5) Rinse the vegetables in cold water.
6) Drain and stir the vegetables into the rice. 
7) Add the remaining ingredients and toss to mix well. 
8) Refrigerate for 1 to 2 hours and serve cold.

Spinach and Cashew Salad

    1 1/2 cups spinach raw leaves, chopped                         
    1/2 cup watercress                                             
    4 green onions sliced                                          
    1/3 cup cashew nuts                                            
    1/2 cup croutons                                               
    Vegan salad dressing - (your favorite one)                     

1) Combine the spinach, watercress, green onions, and cashews in a serving bowl. 
2) Spoon the dressing over the salad and toss. 
3) Eat immediately while crisp.

Eggplant Salad 2 (Turkish)   

    1 eggplant                                                     
    Lemon juice from 1/2 lemon                                     
    1/3 cup olive oil extra virgin                                 
    2 teaspoons garlic mashed                                      
    2 1/2 tablespoons white vinegar                                
    Tomato slices                                                  
    Onion, sliced                                                  

1) Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft.  2) Cool slightly & then peel. 
3) Wipe clean & squeeze out all the water.
4) Place eggplant in a bowl with the lemon juice & salt. 
5) Mash well. 
6) Add olive oil, garlic & vinegar, blend thoroughly. 
7) Serve on a plate garnished with tomato, onion & olives.

Zucchini Rice Salad

    1/4 cup wild rice                                              
    1/4 cup brown rice                                             
    1 zucchini grated                                              
    1 tomato cut in wedges                                         
    1 red bell pepper diced                                        
    1/2 bunch spinach torn                                         
    1 avocado cut into chunks                                      

1) Cook the dry rice. (Soak the wild rice in 1/2 cup water for 2-4 hours.
2) Then cook it in 1/2 cup water for 15-20 minutes and then add the brown rice and cook together for 45-60 minutes longer.
3) Add extra water if necessary.)
4) The rices will make 1 cup cooked.
5) Cool or chill.
6) Mix all the ingredients together and toss with a favorite dressing. This makes a great main dish for two or a side dish for four.

Asparagus and Rice Salad

    2 teaspoons vegetable oil                                      
    1 small onion, chopped (1/4 cup)                               
    3 Roma (plum) tomatoes, chopped (1 cup)                        
    1 tablespoon lemon juice                                       
    1 tablespoon honey                                             
    1/4 teaspoon salt                                              
    1 1/2 pounds asparagus spears                                  

 1)  Heat oil in 10-inch skillet over medium heat. 
2) Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. 
3) Stir in tomatoes, lemon juice, honey and salt. 
4) Cook 1 minute, stirring occasionally. 
5) Remove mixture from skillet; keep warm.
6) Wipe out skillet. 
7) Heat 1 inch water to boiling in skillet. 
8) Add asparagus.  Heat to boiling; reduce heat to medium. 
9) Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. 
10) Place asparagus in serving dish. Top with tomato mixture

Bacon / Spinach Salad

For a touch of sweetness and color, use raspberry vinegar in place of the white vinegar and sprinkle the salad with fresh raspberries.

    4 slices bacon, diced                                          
    1/4 cup white vinegar                                          
    4 teaspoons sugar                                              
    1/4 teaspoon salt                                              
    1/8 teaspoon pepper                                            
    1 bag (10 ounce) washed fresh spinach                          
    5 medium green onions, chopped (1/3 cup)                       
 1) Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp. 
2) Stir in vinegar, sugar, salt and pepper. 
3) Heat through, stirring constantly, until sugar is dissolved remove from heat.
 4) Add Spinach and onions to bacon mixture. 
5) Toss 1 to 2 minutes or until spinach is wilted.

Couscous and Artichoke Salad

    1 cup water                                                    
    3/4 cup uncooked couscous                                      
    6 Roma (plum) tomatoes (chopped
    1 (14-ounce) can artichoke hearts (drained and chopped )        
    1 (7-ounce) jar roasted red bell peppers (drained and cut into thin strips)
    1 (2 1/4-ounce) can sliced ripe olives (drained)                
    1/2 cup fresh parsley (finely chopped)                          
    1/4 cup red onions  (finely chopped )                            
    3 tablespoons cider vinegar                                    
    1/2 teaspoon salt                                              
    2 cloves garlic (finely chopped)                                
    1/3 cup crumbled feta cheese (1 1/2 ounces)                    

1)  Heat water to boiling in 10-inch nonstick skillet. 
2) Stir in couscous; remove from heat. 
3) Cover and let stand about 5 minutes or until water is absorbed.
4) Fluff couscous with fork.
5) Spread couscous evenly in thin layer on cookie sheet. 
6) Let stand 8 to 10 minutes or until cool.
7) Mix remaining ingredients except cheese in medium bowl. 
8) Add couscous and cheese to tomato mixture. Gently toss until mixed.

Hot German Potato Salad

    1 1/4 pounds new potatoes (cut into 1/2-inch slices)            
    1/3 cup fat-free Italian salad dressing                        
    2 tablespoons balsamic vinegar
    1 tablespoon onions   (finely chopped )                          
    1/2 teaspoon salt                                              
    1/8 teaspoon pepper                                            
    1 tablespoon bacon bits                                        
    2 tablespoons fresh parsley (chopped )
   1)  Heat oven to 350°. 
2) Spray 1 ½-quart casserole with cooking spray. 
3) Layer potato slices in casserole. 
4) Mix dressing, vinegar, onion, salt and pepper; pour over potatoes.
5) Sprinkle with bacon bits.
 6) Cover and bake about 1 hour or until potatoes are tender. 
7) Gently stir before serving.  Sprinkle with parsley.

        Greens and Fruit Salad with Bleu Cheese

Toasted sesame oil is what gives this salad its distinctively nutty flavor.  If you can’t find sesame oil, you can substitute vegetable oil and sprinkle the salad with toasted sesame seed.

    1/4 cup dry sherry or apple juice                              
    2 tablespoons balsamic vinegar or red wine vinegar             
    1 tablespoon sugar                                             
    1 teaspoon toasted sesame oil                                  
    8 cups bite-size pieces mixed salad greens                     
    1 medium pear, thinly sliced                                   
    1 cup sliced strawberries                                      
    1 small red onion, thinly sliced                               
    1/4 cup finely crumbled blue cheese (1 ounce)                  

1)  Mix sherry, vinegar, sugar and oil until sugar is dissolved.
2)  Arrange salad greens, pear strawberries and onion on 8 salad plates.
3) Pour sherry mixture over salads. 
4) Sprinkle with cheese

Tangy Cole Slaw

    4 cups finely chopped cabbage (1 pound)                        
    1/2 cup chopped peeled jicama                                  
    1 small green bell pepper, chopped (1/2 cup)                   
    1 small carrot, shredded (1/2 cup)                             
    1 medium onion, diced (1/2 cup)                                
    6 medium radishes, sliced (1/2 cup)                            
 Tangy Dressing:                                                

    3 tablespoons packed brown sugar                               
    3 tablespoons red wine vinegar                                 
    3 tablespoons water                                            
    1 tablespoon vegetable oil                                     
    1/4 teaspoon salt                                              
    1 clove garlic, finely chopped                                 

 1)  Make Tangy Dressing. 
2) Toss dressing and remaining ingredients. 
3) Cover and refrigerate about 2 hours or until chilled.

          Tangy Dressing
          1) Mix all ingredients.

Wild Rice Salad with Dried Cherries

Transform this side-dish salad into a main-meal masterpiece.  Add 2 cups chopped cooked chicken or turkey breast and 1/2 cup chopped dried apricots.  Turn up the heat by sprinkling in 1/4 teaspoon crushed red pepper.

    1 (6 1/2-ounce) package fast-cooking long grain rice and wild rice mix
    1 medium unpeeled eating apple, chopped (1 cup)                
    1 medium green bell pepper, chopped (1 cup)                    
    1 medium celery stalk, chopped (1/2 cup)                       
    2/3 cup dried red cherries, chopped                            
    2 tablespoons reduced-sodium soy sauce                         
    2 tablespoons water                                            
    2 teaspoons sugar                                              
    2 teaspoons cider vinegar                                      
    1/3 cup dry-roasted peanuts, toasted                           

1)  Cook rice mix as directed on package--- except omit margarine.
2)  Spread rice evenly in thin layer on large cookie sheet. 
3) Let stand 10 to 12 minutes stirring occasionally, until cool.
4) Mix apple, bell pepper, celery and cherries in large bowl. 
5) Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. 
6) Add rice and soy sauce mixture to apple mixture. 
7) Gently toss until coated.  Add peanuts; gently toss.