Golden Slaw
1 medium head cabbage, finely chopped
1 medium onion, finely chopped
3/4 cup sugar
1 cup vinegar
1 tablespoon additional sugar
1 tablespoon salt
1 tablespoon prepared mustard
1 tablespoon celery seed
1 cup salad oil
Alternate layers of cabbage and onion in large bowl.
Sprinkle 3/4 cup sugar over all.
Boil vinegar, 1 tablespoon sugar, salt, mustard and celery seed a few minutes.
Add salad oil and bring to a boil again, stirring constantly.
Pour over cabbage and onion layers.
Cover and refrigerate overnight.
Drain before serving.
Will keep in refrigerator for several days.
This is an unusual version of an old stand-by.
SERVES: 8
Italian Potato Salad
Serves 4 people
2 medium potatoes, cooked and cut 1/4 tsp. oregano
into bite size chunks 6 tablespoons olive oil
1/2 cup diced celery
3 tablespoons wine vinegar
1/2 cup diced cucumber
1 clove garlic, crushed
1/2 cup black olives, pitted and diced
1/4 teaspoon salt
2 Tbsp. minced onion
1/8 teaspoon pepper
Toss potatoes, celery, cucumber, olives, onion, and oregano together lightly with a fork.
Carefully blend in olive oil, vinegar, garlic, salt, and pepper.
Cover salad and chill for 1 hour. Better if prepared the night before.
Spinach Pinwheels
Makes 24 Pinwheels
Vegetable oil spray
Dash cayenne pepper
1 Tbsp. margarine 1 10-ounce package
1/2 cup finely chopped onion refrigerated pizza dough
10-ounce package chopped spinach 1 egg white, slightly beaten
1/2 cup part-skim ricotta cheese 1 Tbsp. sesame seeds
1 Tbsp. fresh lemon juice
Lightly spray a baking sheet with vegetable oil spray.
Heat margarine in a small nonstick skillet over medium-high heat.
Add onion and sauté until translucent. Remove from heat and set aside.
In a small bowl, combine onion, spinach, cheese, lemon juice, and cayenne. Blend well. Set aside.
Press dough into a 12 by 14-inch rectangle.
Cut in half, forming two-7 by 12-inch pieces.
With rubber spatula, spread half of spinach mixture on each piece of dough.
Roll up, starting from the 12-inch side.
Pinch each end of rolled dough.
Cover and refrigerate 30 minutes.
With sharp knife, cut each roll into 12 slices.
Lay pieces on prepared baking sheet.
Brush each piece with egg white and sprinkle 1/8 teaspoon sesame seeds on each.
Bake at 425 for 15 to 18 minutes.
Bruschetta
Makes 6 servings
8 seeded, chopped plum tomatoes
Dash salt
5 chopped fresh basil leaves Dash ground black pepper
2 minced garlic cloves 1 Tbsp. olive oil
1 pinch dried oregano 1 loaf French or Italian-style
Dash crushed red pepper bread (about 1 pound)
Preheat the broiler.
In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper, and olive oil.
Use more olive oil, if necessary, to coat the entire mixture.
Allow the mixture to sit for 10 minutes.
Slice the bread.
On a baking sheet, arrange the slices in a single layer.
Brown both sides of the bread slightly in the oven and remove.
Spread the tomato mixture on the slices.
Broil 5 minutes, or until the mixture is hot.
Baked Mushroom Rice
Makes 6 servings
2 cups uncooked white rice
1 tsp. dried parsley
1 can cream of mushroom soup
1 tsp. dried oregano
1 cup vegetable broth
1/4 cup butter, melted
1/2 cup chopped onion
Salt and pepper to taste
1/4 cup fresh chopped mushrooms
In a large bowl stir together the white rice, cream of mushroom soup, and vegetable broth.
Blend in the onion, mushrooms, parsley, oregano, melted butter, and salt and pepper to taste. Transfer to a 2 quart baking dish.
Bake for 35 to 40 minutes at 400 degrees or until rice is tender.
