Hot Beacon Dressing

1 egg - beaten
1/4 cup sugar
1/4 tsp. cornstarch
1/2 tsp. mustard
1/4 cup vinegar
1/4 cup water
1/4 lb.bacon - fried, drained, and broken in bits
Preparation - In saucepan combine all ingredients except bacon. Cook over medium heat until
dressing thickens slightly. Remove from heat & stir in bacon bits. Mom always used this dressing on
endive topped with hard-boiled egg slices. Use this dressing on dandelion salad too.

Stuffed Mushrooms

18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano
Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.
Remove stems and chop fine. Heat oil in a skillet over medium high
heat and saute chopped mushroom stems, onions, garlic and walnuts
until onion is tender. Remove from heat.
Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.
Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a
shallow baking dish and sprinkle tops with paprika.
Bake 20 to 25 minutes or until mushrooms are tender.

Grilled Leek And Sweet Pepper

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips
Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.

Italian Pasta Salad

Serving Size : 8
3 cups macaroni -- cooked, drained, rinsed & cooled
1/3 cup parmesan cheese
1/2 cup pitted ripe olive -- slices
3 cups broccoli florets
3/4 cup red bell pepper -- sliced
1/2 cup red onion -- slices
8 ounces fat-free Italian dressing
Mix first 6 ingredients together in large bowl.
Pour on the dressing and mix.
Refrigerate for several hours.

Carnival Potato Salad

3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup sour pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
Combine potatoes, pimiento, pickle, and onion.
Toss with mayonnaise, salt, and paprika. Chill.
Serves 4.

Dijon Mushroom Potatoes

1 medium onion
1 sweet green bell pepper
1 small carrot
1/2 lb. mushrooms
1/2 cup stock or boullion
1 tbsp. dark soy sauce
1 tbsp. Dijon mustard
1 tbsp. cornstarch
freshly−ground black pepper
Chop the onion, deseed and chop the green pepper, peel
and grate the carrot and slice the mushrooms, halving them
across the other way first if they are large.
Saute the vegetables in the water or stock, in a large
frying pan, until most of the liquid is gone and the vegetables
are soft.
Mix the remaining ingredients together in a bowl, adding a
bit of water if you wish (makes a thinner sauce) and add to
the vegetables in the pan. Mix well and cook, stirring, over
low heat for about a minute until thickened.
Pour over hot, split baked potatoes (enough for about four
potatoes) with a crisp green salad on the side.