5 Red Rose potatoes

Boiled and cubed, with skins 5 Eggs, hard boiled and sliced

1 Apple, diced

1 c Mayonnaise (add as desired)

1/4 c Onion, chopped

1/4 c Sweet relish, with juice

1/4 c Mustard, Spicy

1 tb Dill

Salt & Pepper to taste Combine all ingredients, folding together gently. Serve chilled. Created and typed for you by Lawren Freebody at Salata BBS.

1/4 c Uncooked wheat flakes

–(rolled wheat) 2 lg Egg whites or 1/4 cup

–cholesterol free egg prod 3/4 c Water

1 1/4 c Nonfat buttermilk

1/3 c Honey

1/4 c Vegetable oil

1 ts Vanilla

1 1/4 c Whole wheat flour

1 c Wheat bran

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10 minutes. Heat oven to 400?. Spray bottoms only of 12 medium muffin cups, 2 1/2″ x 1 1/4″ with nonstick cooking spray or line with paper baking cups. Beat buttermilk, honey, oil, vanilla and egg whites in large bowl. Stir in flour, wheat bran, baking powder, abaking soda and salt just until flouri is moistened. Fold in cooked wheat flakes. Divide batter evenly among muffin cups (cups will be fery full). Bake 22 to 24 minutes or until golden brown. Immediately remove from pan. *3/4 cup cooked brown rice can be substituted for wheat flakes and water. NUTRITIONAL INFORMATION (1 MUFFIN): Calories 155 Protein 6% Protein, g 4 Vitamin A * Carbohydrate, g 23 Vitamin C * Fat, g 5 Thiamin 6% Unsaturated 4 Riboflavin 8% Saturated 1 Niacin 8% Dietary Fiber, g 3 Calcium 6% Cholesterol, mg 0 Iron 6% Sodium, mg 190 Potassium, mg 170 SOURCE: Betty Crockers Healthy Choices Cookbook

1/4 c Cabbage, finely chopped

1/4 c Carrot, finely chopped

2 T Green pepper, finely chopped

2 T Celery, finely chopped

2 T Onion, finely chopped

2 T Radishes, finely chopped

2 x Bread, whole wheat, toasted

1 c Cheese, cheddar, shredded

1/4 c Alfalfa sprouts

1 x Red pepper (dash)

Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top

with sprouts.

4 ts Olive oil

1 Onion, chopped finely

1 Garlic clove, chopped

Finely 1 Carrot, sliced

1 Celery stick, sliced

1 Leek, sliced

4 oz (120 g) cooked ham, cut into

1/2 -inch 1 cm) cubes

7 oz (2 1 0 g) canned cannellini

Beans, rinsed and drained 1 1/2 pt (900 ml) chicken stock

2 oz 60 g) pasta spirals

4 lg Tomatoes, skinned, de-seeded

And chopped 1 tb Chopped fresh oregano

1 tb Chopped fresh marjoram

Salt and freshly ground Black pepper 1. Heat the oil in a large saucepan. Add the onion, garlic, carrot, celery

and leek and cook gently for 5 minutes, stirring occasionally. Add the ham and cook for 5 minutes more. 2. Stir in the beans, stock and pasta spirals. Bring to a boil and then reduce the heat, cover and simmer gently for 20 minutes. 3. Add the tomatoes, oregano and marjoram and simmer gently for 5 minutes more. Season to taste with salt and pepper. 4. Serve, piping hot, in warm soup bowls. Preparation time: 15 minutes Cooking time: 35 minutes Freezing recommended Pasta and Beans (pasta e fagioli) is a typical Italian combination. This hearty winter-warmer is a meal in itself. Substitute the cannellini beans with borlotti or haricot beans for a change.

1/3 c Vinegar

1/4 c Salad oil

2 tb Sugar

2 ts Onion flakes

1 ts Salt

1 ts Dry mustard

1/2 ts Celery salt

1/4 ts TABASCO pepper sauce

4 c Shredded cabbage (red/and or

-green) 1 Carrot, grated

1/4 c Chopped green pepper

In bowl, combine vinegar, oil, sugar, onion flakes, salt, dry mustard, celery salt, TABASCO sauce. Mix well. Add cabbage, carrot and pepper. Toss to mix. Cover and refrigerate. Toss again before serving. Serves 4.