Food recipes

Method
Combine all salad ingredients except garnish.
Mix well, cover and refrigerate at least 1 hour.
To serve, place a scoop of salad on a lettuce leaf and garnish with orange segments or tomato slices.

Method
To prepare this Baked Bean Salad Recipe 1, first in slicing the gherkins do not cut the slices apart at the stem end; spread the slices to give the effect of a fan and dispose them on the salad, at the ends of the plate. Mix the beans with the other ingredients, by tossing them, or turning them, over and over, with a spoon and fork. For a change use fine-chopped mustard pickles in the place of the olives.

Method
Preheat oven to 350 degrees. Combine all ingredients and top with
buttered bread crumbs or crunchy chow mien noodles. Bake 1 hour.

Method
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
Add 2 more tbsp oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

Method
Cut 1 peach into 1/3-inch pieces and place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours.
Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate.
Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve.

Method
Work enough grape juice into the cream cheese to soften it so that it can be made into balls with the hands or with butter paddles.
Add the grape juice cautiously so as not to make the mixture too soft to handle. Place a slice of pineapple on a lettuce leaf, put the cheese ball on top and pour grape juice and French dressing over all.

Method
Shred cabbage so that it is irregular, with some finely shredded and some coarsely shredded, into a bowl. Add oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder; mix well.
Allow to stand several hours or preferably overnight (refrigerated) to allow the flavors to mellow and the slaw achieves a deep red color

Method
In a wooden or crystal bowl, mix all the ingredients together.
Serve freshly made or chilled.

Method
In small bowl, whisk together mustard, lemon juice, anchovies and vinegar. Slowly whisk in oil. Season with salt and pepper to taste.
On two separate plates, arrange small wedges of lettuce, egg slices and roast beef. Drizzle dressing over salads and top with capers.

Method
Cook rice according to package directions, substituting chicken broth for water. Reserve.
Brown sausage evenly in oil in large skillet over medium heat; drain. Remove from skillet; keep warm. Saut? zucchini, peppers and onion in butter, 5 minutes.
Combine rice with vegetables and black olives.
Blend dressing ingredients; toss with rice mixture and Parmesan cheese. Serve with Italian sausage.