Greatest Recipes

3 ea Tomato, medium sliced

2 tb Olive oil

1 ts Basil

1 ts Vinegar

1 pn Salt

1 pn Pepper

1 pn Garlic powder

Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add pinch garlic powder. Chill at least 2 hours.

1 md Size avocado, peeled

1 md Pink grapefruit

1 sm Red onion; thinly sliced

4 tb Poppy seed Sauce;

Slice avocado into 8 wedges. Arrange equal amounts of avocado and grapefruit on 4 salad dishes and top each with 2 onio slices. Dress each salad with 1 tablespoon sauce. Food Exchanges per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE; CAL: 137, CHO: 0mg; CAR: 3g; PRO: 17mg; SOD: 109; FAT: 10g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master

1 tb Coarse (kosher) salt

2 lb Yellow finn potatoes -OR-

2 lb New potatoes

1/4 c Extra-virgin olive oil

1 1/2 tb White wine vinegar

1/2 ts Salt

1/4 ts Finely ground black pepper

1 c Diced celery

1/2 c Diced red onions

3/4 c Diced dill pickles

1/4 c Diced black olives

1 c Mayonnaise

1/4 ts Cayenne pepper

3 ea Hard-cooked eggs *

1 x Fresh watercress garnish-OR-

1 x Parsley sprigs garnish

* Cut into 1/2-inch cubes ========================================================================== Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes. In large bowl, whisk olive oil, vinegar, salt and pepper. Drain potatoes, and when they are cool enough to handle, cut into 1-inch cubes. Place potatoes in bowl with vinaigrette, toss until coated with mixture; let cool. When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated. In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise. Add eggs to salad and toss gently. Chill 1 to 2 hours before serving. From “Farm House Cookbook,” by Susan Herrmann Loomis; Workman Publishing. Printed in the July 2, 1992 issue of the Los Angeles Daily News.

1/4 lb Bacon

1/2 c Oil, walnut

1 ea Romaine, head

2 bn Watercress

3 ea Endive, heads

2 oz Vinegar, wine, red

2 oz Vinegar, raspberry

8 sl Bread, French, cubed and

– rubbed with garlic Salt (to taste) Pepper (to taste) Cut bacon into rough pieces and cook for 3 to 4 minutes; it should not color. Put greens in a bowl and add oil and bacon drippings, tossing to coat. Deglaze bacon pan with wine vinegar and reduce slightly. Pour this over the salad and add raspberry vinegar. Add croutons and toss. Correct seasoning. Serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

2 c Cabbage; raw, shredded

1 ea Apple; med., diced, unpeeled

1 T Lemon juice

1/2 c Raisins

1/4 c Pineapple juice

1 1/2 t Lemon juice

1/4 t Salt

1 T Sugar

1/2 c Sour cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.

4 Potatoes, new, small

4 Celery stalks

1 Apple, Delicious

1/4 c Dressing, No-Oil

1/4 ts Dill (optional)

Slice the potatoes into bitesize pieces and boil until tender, but not soft. Peel the apple and slice into bitesize pieces (sprinkle with lemon juice until ready to use). Chop the celery finely. Cool the potatoes by draining and placing in pan of ice water. Combine all ingredients and mix with dressing and dill if desired. I used Medford Farms ™ Creamy Dill No-Oil Dressing. Chill several hours. Quick and delicious. From the recipe file of Val Rowe MM 6/12/93