Wash & dry lettuce. Shred it finely. In a salad bowl, combine with the green onions & a little salt. Sprinkle with the dressing & toss well.

-DRESSING – 1 c 2% yogurt 1/3 c Light mayonnaise 1/2 c Chopped fresh dill or 1 1/2tbsp dried 2 tb Lemon juice 2 ts Crushed garlic 1 ts Dijon mustard 1. Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in […]

1. Place 2 tablespoons butter in a deep, 1-quart, heat-resistant, non-metallic casserole. Heat, uncovered, in e Oven 15 seconds. 2. Add chopped onions and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 3. Blend in flour, salt, paprika, dry mustard and pepper. Heat, uncovered, in Microwave Oven 1 minute or until […]

Let cheese stand at room temperature about 1 hour. In a small mixer bowl, beat cheeses and 1 tablespoon parsley till well blended. Gradually add sherry, beating till nearly smooth. Stir in almonds. Cover; chill 1 hour. With hands, mold mixture into log shape, about 10 inches long. Press additional snipped parsley and sesame seed […]

Pre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened. Transfer to a baking dish & bake until butter soft, 15 to 20 minutes. Cool slightly & scrape off most of the charred skin. Coarsely chop. Heat oil in a skillet over moderate heat. Add […]

In a large skillet, cook chicken and onion in hot oil over medium heat until chicken is no longer pink and onion is tender. In a large mixing bowl, combine spinach, cheeses, garlic powder, oregano, nutmeg and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper. Divide chicken mixture evenly […]

Mix together all except pecans and parsley a day ahead. Refrigerate covered. When firm, form 2 logs and roll in chopped pecans. Sprinkle with parsley and refrigerate. Serve with crackers.

Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip.

Roll the shrimp in flour seasoned with salt, then dip in the beaten egg. Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the crushed pineapple. Serve […]

* Follow instructions on your tempeh to make it ready to eat; the tempeh I make is already pre-cooked and it is made with soybeans and barley. Directions: Add all ingredients except the last two to a food processor and process until smooth. Then add the last two, mix by hand and then form into […]