8 Boiled and peeled potatoes,

Cut into thin slices 1/2 Apple, finely diced

1/2 Onion, finely diced

2 tb Sweet relish

1 ts Spicy mustard

2 tb Pickle juice OR 1/2 tsp

Vinegar and 1/2 tsp sugar 4 tb Heaping No Fat Miracle Whip

Paprika, salt & pepper — to taste 4 Hard boiled eggs, diced

1. Mix all ingredients together carefully, season to taste, garnish with

parsley. Cool in refrigerator for at least 1-2 hrs, best overnite. Source: Brigitte Sealing (originally from Germany), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 1992 315-786-1120

2 lg Whole chicken breasts,

-split, boned and skinned 1/2 c Pace Picante Sauce

1/2 ts Ground cumin

1/4 ts Salt

1/4 c Dairy sour cream

2 tb Mayonnaise

1 Ripe avacado

1 c Sliced celery

Bibb or leaf lettuce leaves 4 Crisply cooked bacon slices,

-crumbled Cut chicken into 1/2″ cubes. Combine Pace Picante sauce, cumin and salt in 10″ slikket. Cook chicken in Pace Picante Sauce mixture, stirring

frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce.

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.

6 c Shredded cabbage

1/4 c Chopped green onions

1/3 c Chopped celery

1/3 c Unsalted, roasted peanuts

2 tb Sugar

1 1/2 ts Seasoned salt

2 tb Red wine vinegar

2/3 c Bottled Italian dressing

Combine cabbage, green onions, celery and peanuts in large bowl. Blend sugar, salt, vinegar and dressing. Pour over cabbage mixture and toss well.

10 oz Fresh or frozen peas

1/4 c Crisp bacon (crumbled)

1 c Diced celery

1/2 c Sour cream

1 c Chopped celery

1/4 c Diced green onion

1 c Cashews

1/2 ts Dijon mustard

1 cl Garlic (minced)

1 c Prepared Hidden Valley Ranch

Contributed to the echo by: Laurie Gill ORIGINAL RANCH salad dressing Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill. SERVES 4

1 qt Fresh strawberries,

-stemmed and halved 1 cn (20 oz.) pineapple chunks,

-drained 4 Firm large bananas, sliced

1 Container (16 oz.)

-strawberry glaze In a large bowl, gently toss together strawberries, pineapple chunks and banana slices. Fold in strawberry glaze. Chill 1 hour before serving.

1 Pomelo or ruby red

-grapefruit 1 sm Whole cooked chicken breast

1 c Cooked shrimp

1 ts Chopped red chile

1 1/2 tb Thai fish sauce

1 1/2 ts Sugar

Juice from 1 large lime 1 1/2 tb Chopped fresh coriander

1 sm Head red leaf lettuce, for

-garnish 1/4 c Roasted peanuts, chopped

Fresh red chile, julienned -for garnish ————————CRISPY FRIED SHALLOT FLAKES———————— 6 Shallots, thinly sliced

1 c Vegetable oil

Its almost Chinese New Year and the stores are all stocking up on fresh fruits which are a traditional Chinese gift for the season. Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. This Thai recipe makes use of them and you should be able to find them this time of year. If not grapefruit will do. This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce Jue. Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo. In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture. Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers. Serves 4 to 6 as a salad entree. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks. Posted by Stephen Ceideburg; January 31 1991.

1 lb Crab meat

- picked over to remove - shells and cartilage 1/2 c Mayonnaise

1/2 c Finely chopped radishes

2 tb Finely chopped fresh parsley

2 tb Finely chopped onion

-or scallions 2 tb Drained capers

- (finely chopped) 1 tb Lemon juice

1/2 ts Salt

1/8 ts Freshly ground black pepper

IN A LARGE BOWL, combine all of the ingredients. Refrigerate until serving time. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK

7 oz Linguine, Broken In Half

1/4 c Lemon Juice

1/4 c Vegetable Oil

1/4 c Chopped Green Onions

2 t Sugar

1 t Italian Seasoning

1 t Seasoned Salt

12 1/2 oz (1 cn) Tuna, Drained

10 oz (1 Pk) Frozen Green Peas *

2 ea Med. Firm Toamtoes, Chopped

* Thaw peas before using in this salad. ~————————————————————————– Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.