SEAFOOD SALAD DRESSING (Serves 10)
1 cup lemon juice
2 tbsp red wine vinegar
6 small garlic cloves, finely minced
2 tsp dry mustard
1/4 tsp red pepper
1/2 tsp salt
1 cup vegetable oil
Combine lemon juice, wine vinegar, garlic, mustard, red pepper and salt in
bowl or salad dressing shaker.  Gradually add oil.  Blend 2 or 3 minutes,
until smooth and creamy looking.

CAULIFLOWER SALAD (Serves 8)
1/2 of cauliflower divided in bits
2 apples, unpeeled & diced
1 cup celery, diced
1 green pepper, cut into slices
1 small onion, thinly sliced
Dressing:
1/2 cup sugar
1 tsp dry mustard
1 tsp salt
1/4 tsp coarse black pepper
1/3 cup vinegar
2/3 cup salad oil
1 tsp celery seed
Salad: Cauliflower doesn't have to be cooked.  Toss together lightly -
cauliflower, apples, celery, pepper and onion.  Dressing: Beat together until
well blended - sugar, mustard, salt, pepper, vinegar, oil and celery seed.
Pour over salad and serve.

SPICED DRESSING (Serves 8)
1 tbsp parsley, chopped
1/2 tsp chives, chopped
1/4 tsp mustard
1 tsp salt
1/8 tsp coarse black pepper
2 tbsp vinegar
1/2 tsp horseradish
1 small onion, minced
1/2 cup salad oil
4 hard-boiled eggs, sliced
mixed vegetables
strips of cooked beef
Salad: Combine mixed vegetables, hard-boiled egg slices & strips of beef in
salad bowl.  Dressing: Combine parsley, chives, mustard, salt, pepper, vinegar,
horseradish & onion in small bowl.  Gradually add 1/2 cup oil, beating all the
while.  Pour over salad.

SWEET 'N SOUR (Serves 8)
2 cups cucumbers, thinly sliced
1/2 tsp salt
1 cup onions, thinly sliced
Dressing:
1/4 cup vinegar
1 tbsp water
1 tbsp honey or sugar
1/2 tsp dill weed
1/4 tsp coarse black pepper
Salad: Place 2 cups of thinly sliced cucumbers into a bowl.  Sprinkle lightly
with 1/2 tsp salt.  Let stand for at least 30 minutes.  Drain well and add
1 cup thinly sliced onions.  Dressing:  Combine together - vinegar, water,
honey or sugar, dill weed, and pepper.  Toss over vegetables.  Chill for one
hour before serving.

BAKED POTATO TOPPING (Serves 2)
1 cup mayonnaise
tarragon (to taste)
garlic powder (to taste)
thyme (to taste)
oregano (to taste)
basil (to taste)
rosemary (to taste)
Blend together mayonnaise, tarragon, garlic powder, thyme, oregano, basil and
rosemary.  Top baked potato and blend in well with a fork.

BLUE CHEESE OR ROQUEFORT DRESSING (Serves 4)
1 pkg blue or roquefort cheese
1 8 oz pkg cream cheese
1 cup mayonnaise
Blend blue or roquefort cheese with cream cheese and make a ball.  Store in
large jar in refrigerator.  When need to use, just take a couple of 
teaspoons of paste and add 1 cup mayonnaise.

APPLE COLD SLAW (Serves 8)
Mix to taste:
mayonnaise
sour cream
mustard
salt
pepper
sugar
celery salt
Grate up enough cabbage for 8 people.  Mix together ingredients for dressing.
When ready to serve, slice up 2 apples with peel on.  Don't put apples in
until ready to serve and then add dressing.  Otherwise, apples will turn brown.

MOP FOR BARBECUED MEATS (Serves 4)
1 pint beef stock
2/3 tsp garlic powder
1/3 tsp ground bay leaf
2/3 tsp hot pepper sauce
3 ozs vinegar
1 tsp monosodium glutamate (MSG)
1 tsp salt
1 tsp dry mustard
1 tsp paprika
2/3 tsp chili powder
3 ozs oil
Mix and mop meat as you are barbecuing it.

BARBECUE SAUCE (Serves 4)
1 bottle ketchup (7 ozs)
1/2 bottle chili sauce (6 ozs)
3/4 cup brown sugar, finely packed
1 tbsp coarse ground black pepper
1/4 cup A-1 sauce
1/2 tbsp soy sauce
minced or crushed garlic, optional
1/6 cup prepared mustard
1/2 tbsp dry mustard
3/4 cup wine vinegar
1/2 cup fresh lemon juice
1 tbsp salad oil
1/8 cup worchestershire sauce
1/2 can beer (6 ozs)
dash tabasco (to taste)
Combine all ingredients, except garlic, and mix well.  Pour into pint jars to
store.  This sauce may be stored for several weeks in the refrigerator.  For
longer storage, freeze.  About an hour before using sauce, add the garlic, if
desired.

BASIC BROWN GRAVY (Serves 4)
1-1/4 cups water
1/3 tsp soy sauce
1 tbsp beef concentrate
1 tbsp worchestershire sauce
1/4 tsp minced onion
1 pinch salt
1 pinch nutmeg
4 tsp sherry or bourbon
4 tbsp flour
Pour all ingredients except flour in pan and bring to boil.  Turn down 
temperature to medium-low.  Blend flour in 3/4 cup water until completely
mixed and smooth.  Gradually pour into other mixture, stirring constantly
until thickened.

TERRIYAKI SAUCE (Serves 4)
3 tbsp soy sauce
3 tbsp water
2 tbsp sugar
3 tbsp sherry or bourbon
1 pinch monosodium glutamate (MSG)
2 tsp tarragon vinegar
2 cloves garlic, split
2 green onions, split
1/2 tsp sesame seed, crushed
Combine soy sauce, water, sugar, tarragon vinegar, garlic and onions in
saucepan.  Simmer to cook garlic and onion.  Then remove and add sherry, MSG
and sesame seed.

POLYNESIAN SAUCE (Serves 2)
2 tbsp brown sugar, firmly packed
1 tsp cornstarch
2 tbsp vinegar
1/4 tsp ginger
1/4 cup soy sauce
1/2 cup butter
Combine sugar, ginger and cornstarch in saucepan.  Add soy sauce, vinegar and
butter.  Heat over low heat until butter melts.  Bring to a boil.  Makes
approximately 3/4 of a cup.

SHRIMP SAUCE (Serves 4)
1 tsp horseradish
2 ozs ketchup
Mix above ingredients.  Allow to set for 4 hours.

SHRIMP COCKTAIL SAUCE (Serves 4)
1 cup chili sauce
1/4 tsp salt
1/2 tsp horseradish
2 tbsp lemon juice
1/2 tsp worchestershire sauce
1 dash tabasco
Mix above ingredients well.

COURT BOUILLON (Serves 4)
2 quarts cold water
3/4 cup red or white wine
2 carrots, sliced
2 onions, sliced
1 bay leaf
1 sprig thyme
2 whole cloves
1 tsp salt
4 pepper corns
Blend above ingredients and boil (used for poaching fish).

SEAFOOD SALAD DRESSING (Serves 4)
2 cups mayonnaise
1-1/2 cups chili sauce
1 tsp lemon juice
1 tsp horseradish
1/4 cup sour pickles, chopped
1/4 cup celery, chopped
1/2 tsp worchestershire sauce
Blend above ingredients; store in refrigerator in covered jar.

TARTAR SAUCE (Serves 8)
1-1/2 cups mayonnaise
1 tbsp parsley, chopped
1 clove garlic
5 sweet gherkins, chopped
5 dill gherkins, chopped
1/2 tsp tarragon vinegar
1/4 tsp white pepper
Blend above ingredients; store in refrigerator in covered jar.

A-1 SAUCE SALAD DRESSING (Serves 6)
1 egg
1/4 cup parmesan cheese, grated
1/2 tsp A-1 sauce
1 garlic clove
salt and pepper (to taste)
1/2 cup oil
1-1/2 tbsp lemon juice
1/2 tsp worchestershire sauce
3 drops tabasco
Blend above ingredients; store in jar in refrigerator.

BUTTERMILK SALAD DRESSING (Serves 6)
1/2 cup sugar
1 tsp dry mustard
1/4 tsp celery seed
1/2 cup vinegar
1 tbsp butter
1 tsp salt
1 tbsp flour
1 cup buttermilk
2 eggs, beaten
Blend sugar, mustard, celery seed, vinegar, butter, salt, flour and buttermilk
in top of double boiler and cook until thick.  Pour mixture over 2 eggs,
beaten.  Cook and stir until consistency of soft custard.  Dressing can be
used with fruit or cole slaw.

MUSTARD FRENCH DRESSING (Serves 6)
1 cup prepared mustard
1 cup ketchup
1/2 onion, grated
1 lemon, juice from
1 cup sugar
1 cup oil
1 tsp worchestershire
1/2 tsp salt
Blend above ingredients; store in jar in refrigerator.

SPANISH SALAD DRESSING (Serves 6)
1/3 cup chili sauce
3 tbsp stuffed olives, chopped
1/2 tsp salt
3 tbsp green pepper, chopped
2 tsp onion, grated
1 cup dairy sour cream
Blend chili sauce, chopped olives, salt, chopped green pepper, grated onion
together.  Fold in 1 cup sour cream.  Put in covered jar and chill.

FRENCH DRESSING (Serves 6)
1/4 cup vinegar
1/4 tsp salt
1 tbsp lemon juice
1 cup oil
Blend above ingredients.  For thicker dressing, add ice cube and beat with
a fork.  Pour in covered jar and store in refrigerator.

FRENCH DRESSING II (Serves 6)
1/4 cup tarragon vinegar
1/4 tsp salt
1/4 tsp pepper
1 tsp prepared mustard
1 tbsp lemon juice
1 cup oil
Blend above ingredients; store in covered jar in refrigerator.

LEMON SALAD (Serves 6)
2 (3 oz) pkgs lemon jello
1 tall can pineapple, crushed
(drain and save pineapple juice)
1 pint whipping cream, whipped
1 can lemon pie filling
1-1/4 cup hot water
1/2 cup sugar
1 egg, beaten
2 tbsp flour
Dissolve lemon jello in hot water. Add cold water, pie filling and crushed
pineapple.  Mix and refrigerate in 9" x 13" pan until firm.  Then top with
juice, sugar, egg and flour that has been blended together and cooked until
thick; cooled.  Spread whipped cream over cool mixture.

COLE SLAW (Serves 6)
1 quart cabbage
1 tbsp salt
1/2 cup grated carrots
2 cups cold water
1 cup sugar
1/2 cup water
1/2 cup vinegar
2 cups celery, chopped
Combine cabbage, grated carrots, salt and water.  Stir; let stand for 1 hour.
Drain. Prepare sugar, water and vinegar in saucepan.  Bring to boil; cool.
Add celery to above ingredients.  Chill and serve.

MARINATED CAULIFLOWER (Serves 6)
1 small head cauliflower
3 tbsp lemon juice
1/2 tsp salt
1/4 cup oil
1/4 tsp oregano
1/4 tsp pepper
pinch garlic powder
1/4 cup parsley, chopped
1/2 cup onion, chopped
Simmer cauliflower that has been broken in pieces, for 5 minutes.  Drain, mix
sauce and pour over cauliflower.  Marinate in refrigerator for at least
4 hours.

SAUERKRAUT SALAD (Serves 6)
1 small can sauerkraut
1/2 cup onion, chopped
1 shot gin
4 slices bacon, cooked
1 cup carrots, chopped
Saute onions and carrots.  Mix in other ingredients, except bacon, and cook
on low heat until alcohol evaporates.  Crumble bacon over top.

CUCUMBER & ONION SALAD (Serves 6)
1 cucumber, sliced
soak cucumber in salt water and drain
1/2 cup sugar
1/2 cup vinegar
1 red onion, sliced
salt and pepper (to taste)
Combine above ingredients and marinate in refrigerator for 1/2 hour.

CUCUMBER CREAM SALAD (Serves 6)
1 3 oz pkg of lime jello
3 tbsp vinegar
dash of pepper
1/2 cup mayonnaise
1 tsp salt
1 cup boiling water
1 tsp onion, grated
1 cup sour cream
1 cup cucumbers, drained and minced
Dissolve gelatin and salt in boiling water.  Add vinegar, onion and pepper.
Chill until very thick.  Blend in sour cream and mayonnaise, then fold in
cucumbers.  Spoon into individual molds; chill until firm. Unmold on
salad greens.

CUCUMBER SAUCE (Serves 8)
1 cup mayonnaise
2 tbsp green onion, chopped
1/2 tsp dill weed
1 cup cucumber, chopped
1 tsp parsley, chopped
1/2 tsp salt
Combine above ingredients and mix well.  Chill and serve.

HONEY SYRUP (Serves 8)
1 cup honey
1 cup water
1/2 tsp orange peel
1 cup sugar
1/2 tsp ground cinnamon
1/4 tsp salt
Combine honey, sugar, water, cinnamon, orange peel and salt in a small
saucepan.  Heat to boiling, stirring constantly.  Lower heat and simmer
10 minutes.  Keep syrup at simmer temperature until ready to serve.

FRESH FRUIT FANTASIA (Serves 1)
1 large cup-shaped lettuce leaf
2 sections grapefruit
2 slices cantaloupe
2 slices honeydew melon
1 slice orange
2 slices pineapple
2 cubes watermelon
2 slices plums
2 slices nectarines
2 slices peaches
3 fresh strawberries
3 fresh cherries
Wash and dry lettuce leaf and tear in half, lengthwise.  Put halves inside
each other to form cup. Peel fruit.  Place fruit in lettuce cup in order
listed, staring with grapefruit and ending with 3 cherries.  Top with 
poppy seed dressing.

POPPY SEED DRESSING (Serves 8)
1-1/2 cup sugar
2 tsp dry mustard
2 tsp salt
2/3 cup vinegar
3 tbsp onion juice
2 cups salad oil
3 tbsp poppy seeds
Mix together sugar, mustard, salt and vinegar in blender.  Add onion juice and
blend thoroughly.  With blender running, add oil slowly, and continue blending
until thick.  Add poppy seeds and whirl for a few more seconds.  Store covered
in a cool place or keep in the refrigerator.  (Make onion juice by grating a
large white onion on the fine side of a grater, or chopping it into blender,
then straining.)

CHILI CARIBE SAUCE (Serves 6)
34 medium whole dried red chili pods
(seed and stem above ingredient - 8 ozs)
1 quart water
1/2 tsp onion, minced
1/2 tsp oregano
1/2 tsp salt
1/2 tsp garlic salt
1/4 tsp white pepper
1/4 tsp monosodium glutamate (MSG)
1/4 tsp worchestershire sauce
Roast chili pods in warm oven (350 degrees) from 3 - 5 minutes.  (Watch
carefully; pods burn easily.)  Wash, then break up pods into a container;
add water.  Place pods and water in blender a little at a time.  Mix the
quart of blended chiles with all other ingredients.  Simmer in saucepan for
at least 20 minutes.

RED CHILI SAUCE (Serves 6)
1 7-oz pkg red chiles, seed and crush
(sub. 3-4 ozs chili powder for above)
1 quart water
1/2 lb beef/pork, ground or cubed
2 tsp salt
2 tsp onion, finely chopped
4 tsp garlic salt
1/2 tsp worchestershire sauce
2 tbsp cornstarch
Brown meat in small amount of oil.  Add water, red chiles or chili powder
and seasonings.  Bring to a boil and cook over medium heat for 10 minutes.
Make a paste of cornstarch and cold water.  Stir into the hot mixture and
cook for 5 more minutes.  Serve over enchiladas, beans or eggs.

SUNOMONO (Serves 6)
1 large cucumber, peeled/thin sliced
3/4 tsp salt
3/4 cup vinegar
1/2 cup sugar
lettuce leaves (optional)
tomato slices
crab meat and tiny shrimp (garnish)
Sprinkle cucumber slices with salt.  Allow to stand at room temperature
1 hour.  Gently squeeze slices until soft and pliable.  Combine vinegar and
sugar in small bowl, stirring until sugar dissolves.  Add about half of
vinegar mixture to cucumber and toss lightly; drain.  Just before serving,
pour remaining vinegar mixture over cucumber.  Divide among individual small
bowls or sliced tomatoes, crab and shrimp.

FRENCH DRESSING (Serves 8)
1/4 cup wine vinegar, tarragon
1/4 tsp salt
1/4 tsp pepper
1 tsp prepared mustard
1 tbsp lemon juice
1 cup oil
Blend above ingredients.  Store in jar in refrigerator.

FRENCH DRESSING II (Serves 8)
1 cup oil
pinch of paprika
salt and pepper (to taste)
1/2 cup vinegar
pinch of dry mustard
Blend above ingredients.  Store in jar in refrigerator.

ITALIAN STYLE DRESSING (Serves 8)
1/4 cup red wine vinegar
1/4 tsp salt
1 tsp pepper
1 colve garlic w/toothpick,
garlic left in overnight only
1/4 tsp worchestershire sauce
1 cup oil
Blend above ingredients.  Store in jar in refrigerator.

COLE SLAW DRESSING (Serves 8)
1-1/4 cup sour cream
3/4 cup mayonnaise
pinch salt
1 tsp pepper
1 tsp sugar
2 tbsp horseradish
Blend above ingredients.  Pour over shredded cabbage.

SAUCE VINAIGRETTE (Serves 8)
1 tbsp wine vinegar
3 tbsp oil
1/4 tsp salt
a little black pepper
1/8 tsp dry mustard
1/4 tsp water
1-1/2 tsp parsley
1/2 tsp chives
1/2 tsp basil
1/2 tsp marjoram
Blend above ingredients.  Store in jar in refrigerator.

SOUR CREAM BLEU CHEESE DRESSING (Serves 8)
1/2 cup mayonnaise
2 tbsp lemon juice
dash salt and pepper
1 cup sour cream
1/2 tsp worchestershire sauce
1/2 cup bleu cheese, crumbled
Blend sour cream, mayonnaise, lemon juice, worchestershire sauce, salt and
pepper thoroughly.  Stir in bleu cheese lumps, size of peas.  Chill until
ready to use.

FRUIT SALAD (Serves 8)
1 cup orange chunks, drained
1 cup banana slices
1 can 3-1/2 oz coconut, flaked
1 cup miniature marshmellows
1 cup pineapple chunks, drained
1 cup seedless grapes
1 cup commercial sour cream
1 cup fresh strawberries
1/8 tsp peppermint extract
Blend sour cream with peppermint extract.  Stir lightly into fruit mixture,
carefully mixing in strawberries, reserving several for garnish.  Spoon
onto lettuce-lined bowl.  Garnish with berries.  Chill.

RED SALAD (Serves 8)
2 pkg rasberry jello
1 bottle 7-up
3 cups hot applesauce
2 oranges, rind and juice
Combine above ingredients.  Chill until ready to serve.

HOLLANDAISE SAUCE (Serves 2)
3/4 cup (1-1/2 sticks) butter
3 large egg yolks, beaten
4 tsp lemon juice
1/4 tsp salt
dash of cayenne
Place 1/4 cup butter in top of double boiler; add egg yolks and lemon juice.
Heat over hot, but not boiling, water, beating constantly with whisk, until
butter has melted.  Add 1/4 cup butter and continue cooking, still whisking,
until mixture thickens.  Be sure water does not boil.  Add remaining 1/4 cup
butter and whisk until sauce has thickened once more.  Remove from heat and
stir in salt and cayenne.  If sauce curdles, add 1-1/2 tbsp boiling water,
beating constantly, to reconstitute the emulsion.  Best if made just before
serving.  Makes about 3/4 cup.

MUSTARD PLASTER FOR COLDS (Serves 1)
2 parts mustard
eggs to make paste
3 parts flour
Combine above incredients to make plaster.  Rub chest with oil before putting
plaster on.

ONION PLASTER FOR COLDS (Serves 1)
4 to 6 onions, sliced
4 to 6 tbsp butter
1 pillowcase (old one) or sugar sack
Fry onions until they separate in individual rings.  Place onions in an old
pillowcase or sugar sack.  Tie up open end securely.  Strap on chest with
adhesive tape.

HOMEMADE GRANULATED SOAP (Serves 10)
3 quarts cold water
1 can lye
3/4 cup borax
4-1/2 lbs melted grease
Empty the lye in cold water.  Add the borax and stir until dissolved.  Into
this mixture pour lukewarm melted grease.  Stir constantly for 15 minutes, and
occasionally for 36 hours.  Pour the finished product into a cardboard box
lined with butcher paper, approximately 2" thick.  Let it set in a cold place
and harden overnight.  Cut it into bars or grate it.  This yields 10 lbs of
soap.

MEASUREMENTS (Serves 1)
1 cup noodles makes 2 cups cooked
1 lb cheese = 4-5 cups grated
1 cup heavy cream makes 2 cups whipped
1 lb apples = 3 cups sliced
1 lb fresh mushrooms = 5 cups raw/slice
1 lb walnuts = 2-1/2 cups
1/4 lb chopped walnuts = 1 cup
1/4 lb butter = 1 cup
1/8 tsp garlic powder = 1 clove

GLAZE FOR CORNED BEEF (Serves 6)
1 cup red currant jelly
2 tsp prepared mustard
1 tsp prepared horseradish
Blend above ingredients and spread on cooked corned beef.  Bake in 350 degree
oven for 15 to 20 minutes.

SEAFOOD SALAD DRESSING (Serves 4)
2 cups mayonnaise
1-1/2 cup chili sauce
1 tsp lemon juice
1 tsp horseradish
1/4 cup dill pickles, chopped
1/4 cup celery, chopped
1/2 tsp worchestershire sauce
Blend above ingredients.  Put in covered jar and store in refrigerator.

"THE WORLD'S BEST BEAN SOUP!" (Serves 6)
1 small pkg small white beans
1/2 cup celery, chopped
1 raw tomato
1 onion, sliced
1 clove garlic, diced
2 tbsp liquid smoke
1-1/2 quart can chicken broth
3 slices cooked bacon w/drippings
2 medium potatoes, diced
1 slice ham, diced
Chop bacon and add w/drippings in large pot; add ham, celery, tomato, onion,
garlic, liquid smoke, chicken broth, potatoes.  Bring to boil then turn
down to simmer.  In second pot w/cold water pour in beans.  Bring to boil,
then set aside to cool.  Pour off water, add cold water, bring to boil,
then turn heat to med./med.-low and allow to cook 2-1/2 hours or until beans
are done (do not add salt to beans while you are cooking them).  Pour off
water, rinse beans, add beans to pot that is filled w/broth.  Take out tomato
skin, allow to simmer 1/2 hour.