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Red Cole Slaw

1 small red cabbage, thinly sliced
2 tbsp sugar
2 carrots, grated
1 tbsp cider vinegar
4 oz chopped walnuts
6 tbsp mayonnaise

Combine the cabbage, carrots and nuts in a large bowl.
Mix together the mayonnaise, sugar, vinegar, and seasoning.
Spoon over cabbage mixture and toss well.
Cover and chill before serving.

� Fred-up

Celery Cole Slaw

1 small Cabbage, sliced thin
2 sticks celery, thinly sliced
1 carrot, grated
1 small onion, thinly sliced
4 oz Raisins
2 tbsp Cider vinegar
1/2 tsp White pepper
1 tub Plain yogurt
1/2 tsp Celery seed

In a large bowl, combine cabbage, celery, carrots, onion, and raisins. Stir together vinegar, pepper, yogurt, and celery seed. pour over vegetables and mix well. Chill..

� Fred-up

Mint Jelly

3 oz packed fresh mint, washed
1 1/4 pints water
Green food colouring (optional)
1/2 tsp lemon juice
1 3/4 oz gelatine
2 lb granulated sugar

Crush mint leaves and stems. Add water. Bring to a boil. Remove from heat, cover and let stand 10 minutes. Strain and measure 1 pint of mint infusion. Add food colouring, if used, and lemon juice. Add the gelatine, dissolve and bring to a rapid boil. Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, cook 1 minute more. Pour into sterilized jars and seal.

Stir Fry Sauce

2 oz soy sauce
� pint water
2 tbsp grated ginger
5 cloves garlic, minced
1/2 to 1 tsp sesame oil
1 tbsp sugar
1 tbsp plus 1 tsp cider vinegar
2 tbsp dry sherry or sake
3 tbsp corn flour
dried red pepper, optional

Combine all ingredients except corn flour in a small bowl.
Place corn flour in a separate bowl. Whisk in liquid.
Cook with stir fry or heat in a saucepan, stirring until the sauce thickens.

Sweet and Sour Sauce

6 fl oz unsweetened pineapple juice
6 fl oz cider vinegar
6 oz sugar
6 tbsp ketchup
3 tsp corn flour
2 fl oz soy sauce

Mix all of the ingredients together in a saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and the sauce is clear.

A few chunks of pineapple go well in the sauce.

Celery Cream Cheese Sweet Sticks

1 pack cream cheese
2 tbsp finely chopped walnuts
2 tbsp maple syrup
1 lb celery

Cut celery into 2� pieces. Mix thoroughly the cream cheese, walnuts and syrup. Chill until firm. Spread on pieces of celery or dab on the end of each piece. For an added touch, dip celery in additional chopped walnuts.

Tuna and Rice Salad

12 oz. white long grain rice
3 hard boiled eggs
2 to 3 medium tomatoes, cut into eighths
4 small gherkins, sliced
4 oz. olives, halved and pitted
1 tin tuna in oil or in olive oil
Vinaigrette (See recipe)
salt and freshly ground pepper

Cook the rice according to package directions. Drain well and mix it while it is still hot with some of the vinaigrette. Season with salt and pepper and leave to cool.
Shell and slice the eggs.
Break the tuna into chunks. Carefully fold all the ingredients into the rice salad. Taste and add a little more vinaigrette if desired.

Vinaigrette

4 oz extra virgin olive oil
3 tbsp red wine vinegar
1 tsp salt
1/2 tsp dry mustard
1 large garlic clove, peeled and crushed
Freshly ground black pepper

Put all ingredients into a jar with tight fitting lid. Shake well and let steep at least an hour before use.

This will keep in refrigerator for a week. Bring to room temperature before using.

Rice Salad

1 lb cold rice, cooked
4 oz peas, cooked
4 oz sweetcorn, cooked
4 oz raisins or sultanas
4 oz red pepper, seeded, chopped
4 oz green pepper, seeded, chopped
3 oz olive oil
6 strips cooked bacon, crumbled (optional)
salt and pepper, to taste
1 orange, for garnish

Combine all ingredients in a bowl, toss to coat.
Peel and section orange and use to garnish

Tartar Sauce

8 oz mayonnaise (or salad cream)
2 tbsp chopped gherkins
2 tbsp chopped capers
1 tsp chopped chives
1/2 tsp tarragon
1/4 tsp chervil
1/4 tsp dry mustard powder
2 tsp anchovy sauce

Put all ingredients into a bowl and mix thoroughly.
Allow to stand for at least 30 minutes.

Mint Sauce

1 tbsp icing sugar
� pint vinegar*
1 oz fresh mint leaves, finely chopped

First dissolve sugar in vinegar. Pour this over finely chopped mint leaves and stand for � hour on back of a stove to infuse. If vinegar is very strong, dilute with water.

* Any vinegar but white wine vinegar is best.

Ayla�s Salad

8 oz carrots, sliced thin
4 oz cauliflower flowerettes
1 onion, chopped
1 green pepper, chopped
2 sticks celery, sliced
1 small jar pimento, drained
1 tin sliced water chestnuts, drained
1 small tin mushrooms, drained

Mix all together and cover with the dressing.

Dressing*
6 oz sugar
1 tsp salt
2 tbsp prepared mustard
� pint cider vinegar
dash of pepper
3 oz salad or olive oil
2 tbsp flour
lemon juice

Cook for five minutes and cool. Pour over vegetables and refrigerate.

* Or use mayonnaise.

� Fred-up

Great as a side salad for BBQ's.

Mushroom Salad

1 lb mushrooms, sliced
8 oz celery, sliced
1 oz chopped fresh parsley
2 oz Swiss cheese, diced
6 spring onions, sliced including green
4 oz olive oil
8 tbsp red wine vinegar
1 tbsp prepared Dijon style mustard

Whisk together the oil, vinegar and mustard in a large bowl. Add mushrooms, celery, parsley, cheese and onions and toss until evenly coated.

Refrigerate at least 2 hours before serving.

Something different in fries. This is a one person recipe, multiply by number of persons.

Baked Basil Fries

1 tbsp grated Parmesan cheese
1 tsp olive or vegetable oil
1 tsp dried basil
1/8 tsp garlic powder or � clove minced
1 red potato

Combine Parmesan cheese, oil, basil and garlic powder.
Cut potato into �� sticks. Add to cheese mixture, toss to coat. Place in a 15� x 10� x 1� baking tray coated with nonstick cooking spray.
Bake at 200C for 15 minutes, turn fries.
Bake 15 to 20 minutes longer or until crisp and tender

I think I will give this one a go

Green Pepper and Tomato Salad

2 large green peppers, sliced
1 ripe tomato, diced
1/2 cucumber, sliced
2 tbsp olive/salad oil
2 tbsp fresh lemon juice
1/2 tsp honey
1 sprig parsley, chopped
1/4 tsp salt
black pepper

Put chopped vegetables in a large bowl. Mix oil, lemon juice, honey, parsley, salt, and peppers. Pour over vegetables and toss to coat.