2 tablespoon Sesame seeds

 1 pound Fresh bean sprouts thoroughly washed and drained

 3 Garlic cloves, peeled and minced

 2 md Scallions — trimmed & minced

 1 – 1″ cube ginger, peeled and minced

 2 tablespoon Oriental sesame oil

 1/3 cup Soy sauce

 2 tablespoon Cider vinegar

 1 tablespoon Mirin (sweet rice wine)

 2 teaspoon Light brown sugar

 1 teaspoon Spicy sesame oil

 PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them

over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often,

until they are golden. The seeds can be toasted in advance and stored

in an airtight container.

  Place the bean sprouts in a large heatproof bowl and set it aside.

In a medium-size skillet set over moderately low heat, stir-fry the garlic,

scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add

all the remaining ingredients, increase the heat to moderate, then boil the

mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the

boiling dressing over the bean sprouts, toss well, then cover the bowl and

chill the salad for several hours. Toss again before serving.

1/2 Cup vegetable oil

1/4 Cup white wine vinegar

1/2 Teaspoon garlic powder

Dash white pepper

3/4 Cup chopped carrot

3/4 Cup chopped celery

1/4 Cup chopped onion

2 Cups rotini pasta (or other small pasta), cooked and drained

1 Cup sliced pitted black olives

1 Package (8 ounces) frozen artichoke hearts thawed and well drained

3 Cups cubed cooked turkey

Leaf lettuce

In small bowl, combine oil, vinegar, garlic powder and pepper. In large

bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to

coat. Add olives,artichokes and turkey; toss gently. Cover and chill

thoroughly. To serve, spoon each portion onto lettuce leaves.

   8 ounces fusilli pasta, uncooked

    1 cup mayonnaise

    1 cup yogurt

    1/4 cup chopped green onions

    1 teaspoon salt

    1/8 teaspoon ground white pepper

    3 cups (1 pound) cubed, cooked turkey

    1 cup chopped celery

  Cook pasta according to package directions. Drain, rinse with

 cold water, and drain again.

  In a large bowl, combine mayonnaise, yogurt, onions, salt, and

 white pepper. Gently stir in turkey, pasta, and celery.

 Cover, and chill until serving time.

   4 cups bibb (or butter) lettuce

    4 cups sugar snap peas, string removed

    3 tablespoons minced shallots

    4 teaspoons sherry vinegar

    salt and black pepper, to taste

    7 teaspoons extra-virgin olive oil

    1/2 cup roughly chopped fresh basil

    3 tablespoons chopped italian flat leaf parsley

  Wash and dry the lettuce and tear into bite-sized pieces.

 Make the vinaigrette by combining the shallots, vinegar, salt,

 pepper and olive oil and set aside.

  Make an ice bath by filling a large bowl with ice and cold

 water and set that aside.

  In a large pot, blanch peas in boiling water for about 3 minutes,

 until peas are bright green and cooked but still crunchy.

 Immediately, drain the peas and plunge into the ice bath.

  Once the peas have cooled and stopped cooking remove them from

 the ice bath. Remove excess water from peas by blotting with a

 paper towel. Up to this point, the salad can be made a day in

 advance, refrigerated as separate components. Use the lettuce

 to line the bottom of a serving dish and add peas, basil, and

 parsley to another bowl. Add vinaigrette and toss. Put this

 mixture on top of the lettuce and serve immediately.

    2 tablespoons sesame seeds

    1 tablespoon poppy seeds

    1/2 cup sugar

    1/2 cup olive oil

    1/4 cup white vinegar

    1/4 teaspoon paprika

    1/4 teaspoon Worcestershire sauce

    1 tablespoon dried minced onion

    1 (10 ounce) bag fresh spinach – chopped, washed and dried

    1 quart strawberries, sliced

    1/4 cup toasted slivered almonds

  Whisk together the sesame seeds, poppy seeds, sugar, olive oil,

 vinegar, paprika, Worcestershire sauce, and onion.

 Refrigerate until chilled.

  In a large bowl, combine the spinach, strawberries and almonds.

 Pour dressing over salad; toss and refrigerate 10-15 minutes

 before serving.

    1 heart of romaine lettuce

    red onion

    1/8 cup crumbles blue cheese

    2 oz. spicy pepper pecans (chopped)

    4 teaspoons raspberry vinaigrette (per serving)

  Toss romaine lettuce with raspberry vinaigrette and divide evenly on

 salad plates. Slice red onion paper-thin and layer to taste on top of

 the greens. Sprinkle with blue cheese crumbles and spicy pepper

 pecans to taste.

  Spicy Pepper Pecans:

    2 oz. or 1/2 cup of chopped pecans

    3 teaspoons dark brown sugar

    1/2 teaspoon cayenne pepper

  Rinse pecan pieces to dampen. Combine brown sugar and cayenne

 pepper in a small bowl. Mix in damp pecan pieces and toss until

 thoroughly coated. Spread evenly on cookie sheet then place in

 preheated 400F oven and cook 5 to 10 minutes or until brown sugar

 is thoroughly melted on pecans. Remove and let cool.

    1/4 cup freshly squeezed lemon juice

    2 tablespoons chopped fresh tarragon

    1/3 cup extra-virgin olive oil

    1/3 cup canola oil

    Salt and freshly ground black pepper

    2 Granny Smith apples, peeled, cored, and halved

    2 bulbs fennel, thinly sliced

  To prepare the vinaigrette: Whisk together the lemon juice, chopped

 tarragon, and olive and canola oils in a small bowl and season to

 taste with salt and pepper.

  To prepare the salad: Cut the apple into thin slices and place in a

 medium bowl with the fennel. Toss with the vinaigrette and season to

 taste with salt and pepper. Makes 8 servings.

2 16 oz. cans pineapple chunks, drained, save the juice

1-1/2 cups to 2 cups miniature marshmallows

about 3 in. off of a 3lb. loaf of Velvetta cheese, cubed

l egg

2 1/2 tbsp. cornstarch (mixed with 1/4 cup water)

l tbsp. sugar

Beat egg, pineapple juice, sugar and cornstarch mixture to blend Cook

over low heat until thick. Cool slightly and pour over first three

ingredients. Mix well

    1/2 cup sour cream

    1/4 cup mayonnaise

    1/4 cup milk

    1/2 to 1 teaspoon minced garlic

    1/2 teaspoon Worcestershire sauce

    pinch sugar

    pinch ground white pepper

    cayenne pepper to taste

    3 large heads butter lettuce – torn, washed and dried

    1 small Vidalia sweet onion, peeled and sliced into thin rings

    1 (11 ounce) can mandarin oranges, drained

    6 ounces fresh mushrooms, thinly sliced

    salt and pepper to taste

  Prepare the dressing by whisking together the sour cream,

 mayonnaise, milk, garlic, Worcestershire sauce, sugar,

 white pepper and cayenne pepper. Store in an air-tight container

 and refrigerate.

  Prepare the salad in a large bowl by combining the lettuce, onion,

 oranges and mushrooms. Add enough dressing to coat and toss.

 Sprinkle with salt and pepper and add croutons if desired.

    1 head iceburg lettuce

    1 head romaine lettuce

    1 lb. plum (roma) tomatoes

    6 oz. greek or black olives, sliced

    4 oz. sliced radishes

    4 oz. feta cheese

    2 oz. anchovies (optional)

   Dressing:

    3 oz. olive oil

    3 oz. fresh (preferred) lemon juice

    1 teaspoon dried oregano

    1 teaspoon black pepper

    1 teaspoon salt

    4 cloves garlic, minced

  Wash and cut lettuce into 1 1/2″ pieces.

  Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,

 and radishes in large bowl. Mix dressing ingredients together

 and then toss with vegetables. Pour out into a shallow serving

 bowl. Crumble feta cheese over all, and arrange anchovy fillets

 on top (if desired).