Recipe submitted by Janice Elder, Charlotte, NC, Grand Prize Winner of the Signature Sauce Recipe Contest.

SAUCE
1/4 cup Kikkoman Soy Sauce
1/2 cup rice wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon toasted sesame oil
1/4 cup each chopped fresh basil and chopped fresh mint
2 fresh garlic cloves, minced
1/4 teaspoon Asian chili paste with garlic
3 tablespoons honey

RECIPE
4 boned and skinned chicken breast halves
1 10-ounce bag European-style salad greens
1 cucumber, thinly sliced
1/4 cup pine nuts, lightly toasted
Optional garnish - additional fresh basil and mint

SAUCE

1. Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.

APRICOT JELLO SALAD
Alice Walls

1 large pkg apricot jello
3 cups hot water
Mix and let jell slightly

Add:
1/2 pint sour cream
2 cups crushed pineapple with juice
Chill to set. Place on lettuce leaves to serve.

| PAGE UP |

BLUE RIBBON CARROT SALAD
Carole Barone

2 lbs carrots cut into circles (use food processor)
1 cup celery, 1 green pepper, 1 small onion
1 can (10 3/4 oz) condensed tomato soup
1/4 cup sugar
1/2 cup vinegar
1/4 cup vegetable oil
1 tsp prepared mustard
1 tsp worcestershire sauce

In a large bowl combine soup, sugar, vinegar, vegetable oil, prepared mustard and worcestershire sauce. Add cooked, sliced carrots, 1 cup celery, 1 green pepper cut into strips and one small onion sliced.

Variations:
snow peas, cooked & drained - put in at last minute instead of green pepper or 1 cup drained & cooked cut green beans or 1 medium cucumber halved lengthwise & sliced.

Seasoning:
If you don't want the prepared mustard, you can use dry mustard or horseradish or chili powder. (only one seasoning)

| PAGE UP |

BROCCOLI SALAD
Carole Barone

1/2 lb bacon
1 large bunch broccoli, cut small
2 cups chopped celery
6 green onions, chopped
1 cup chopped pecans or almonds
1 cup raisins
2 cups seedless grapes

DRESSING:
1 cup mayonnaise
1/4 cup milk
1 TBS vinegar
1/4 cup sugar

Combine all but bacon and nuts. Chill. Add dressing, bacon and nuts just before serving.

| PAGE UP |

CRANBERRY SALAD
Linda Beauregard

1 container Cool Whip
Raspberry Yogurt
Combine equal amounts Cool Whip and Yogurt.
1/2 cup water
1/2 cup sugar
1 cup chopped cranberries (heaping)
    Boil and let cool.

Add cooled mixture to Cool whip/Yogurt mixture and add 1/2 cup walnuts. Great for Thanksgiving!

| PAGE UP |

CRANBERRY SALAD
Carole Barone

1 cup boiling water
1 1/2 cups large marshmallows
1 pkg. black cherry Jello
1 can cranberry sauce with whole cranberries
1 small can crushed pineapple
1 cup chopped pecans

Dissolve marshmallows in boiling water; add package of cherry Jello. Dissolve cranberry sauce until jelly is all gone. Add pineapple and chopped pecans. Mix well and put in refrigerator to chill.

| PAGE UP |

CRUNCHY PEA SALAD
Carole Barone

1 pkg (10 oz) frozen baby peas, thawed
1 cup diced celery
1 cup chopped cauliflower
1/4 cup diced green onion
1 cup chopped cashews
1/2 cup sour cream
1 cup prepared Hidden Ranch Valley salad dressing
Optional garnish:
crisp-cooked, crumbled bacon.

| PAGE UP |

CUCUMBER SALAD
Pat Schepp

2 medium cucumbers
1 green pepper
3/4 - 1 cup Italian dressing
2 medium tomatoes
1 small purple onion

Peel cucumbers, cut in half lengthwise and slice in medium size bowl. Cut green pepper into half inch pieces, cut up tomatoes and dice onion. Pour dressing over mixture to marinate. Better if made day before and refrigerated, covered. Mix every once in a while to make sure that it all gets marinated.

| PAGE UP |

EASY GARDEN VEGETABLE PIE
Judy Levandoski

2 cup chopped fresh broccoli or sliced fresh cauliflower flowerets*
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup shredded cheddar cheese (about 4 oz
1 1/2 cup milk
3/4 cups Bisquick Baking mix
3 eggs
1 tsp salt
1/4 tsp pepper

Heat oven to 400. Lightly grease pie plate, 10x1/2 inches. Heat 1 inch salted water (1/2 tsp salt to 1 cup of water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate.

Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. Yield 6 servings.

* 1 package (10 ozs) frozen chopped broccoli or cauliflower, thawed and drained, can be substituted for the fresh broccoli or cauliflower. DO NOT COOK.

| PAGE UP |

EASY ITALIAN WEDDING SOUP
Carole Barone

20 small meatballs (make your own using extra cheese, or buy ready-made horsd'oeuvre meatballs)
1 1/2 quarts homemade chicken broth (or use Swanson's)
1 large bunch of endive

Wash, chop and cook endive in water until wilted. Bring to a boil. Slowly pour in 2 TBS parmesan cheese mixed with 2 beaten eggs.

| PAGE UP |

FRESH VEGETABLE SOUP
Carole Barone

2 cloves garlic, minced
1 medium onion, chopped
4 stalks celery, sliced
1 cup cauliflower, in florets
1 qt homemade chicken broth (or 2 Swanson's)
chopped parsley
Cut into chunks:
2 zucchini
1 yellow squash
1 turnip

Saut� garlic and onions. Add celery and carrots - saut�. Add broth, bring to a boil. Add turnips, cauliflower and squash  if you like, add noodles. Don't let your veggies get too soft, they don't take long to cook. Add chopped parsley just before serving.

| PAGE UP |

HERMITAGE LENTIL SOUP

1 pkg pork neck bones or ham bone
1 pkg lentils
olive oil or vegetable oil
2 carrots
1 sweet onion
1 clove garlic
beef bouillon cubes
1 large can crushed tomatoes
1 lemon
salt & pepper

Prepare soup stock: Boil about 6-8 cups of water with the soup bones for at least two hours. Strain bones and meat. Allow broth to cook and skim off most of the fat.

Prepare vegetables:  In heavy soup pot, saut� minced garlic and chunked onions in oil until softened. Add sliced carrots. Continue to cook until garlic begins to brown.

Combine ingredients: Add soup stock to vegetables. Wash lentils and add to stock. Bring to a boil. Lower heat and simmer until lentils are cooked. Add beef bouillon cubes for desired flavor. Season with salt and pepper to taste. 5-10 minutes before serving, add crushed tomatoes. Grate/sliver the rind of 1 small lemon. Add to broth. Serve hot with brown bread.

| PAGE UP |

HOMEMADE CHICKEN STOCK
Carole Barone

2 whole chickens or equal amount of chicken parts
1/2 celery stalk (about 4 ribs)
1 lb carrots
2 onions quartered
1 bunch parsley
1/2 tsp peppercorns
salt

Cover chicken with water and bring to a boil. Add remaining ingredients and simmer about 2 hours. Strain. If made ahead of time and allowed to cool.

| PAGE UP |

ITALIAN MUSHROOM SOUP (16 - 20)

Saut�: 1 1/2 lbs sliced mushrooms, 3 onions chopped, 1 leek sliced in 1 stick butter and 4 TBS olive oil. Add 3 quarts water salted and 1 - 2lb can crushed tomatoes

Simmer 1 hour then add 1 qt. heavy cream, pepper and oregano to taste. Shortly before serving add 1 1/2 cups parmesan cheese. Stir frequently. Do not boil. (Stretch with milk for added volume.)

| PAGE UP |

KATHLEEN'S GREEN BEANS
Alice Walls

2 cans green beans
2 chicken bouillon cubes
3-4 TBS oil
chopped parsley

Cook down fast. Delicious!

| PAGE UP |

MARINATED GARDEN VEGETABLES
Judy Levandoski

2 cups broccoli flowerets
2 cups cauliflower flowerets
2 cups sliced carrots
1 medium zucchini,  sliced
1 medium cucumber, sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup sliced celery
1/2 cup sliced black olives
8 cherry tomatoes, halved
1 cup mushrooms, halved

DRESSING:
1 1/4 cups vegetable oil
2/3 cup vinegar
1/2 cup sugar
1 tsp salt
1 tsp white pepper

Combine all ingredients in a jar. cover tightly, and shake vigorously. Yield: About 1 3/4 cups.

Combine first 9 ingredients in a large bowl. Pour dressing over vegetables, toss gently. Cover. Chill at least 12 hours. Add tomatoes and mushrooms just before serving. Yield: 10-12 servings.

| PAGE UP |

MARINATED VEGETABLE SALAD
Betty Shaw

Mix together:
2/3 cup oil
1/3 cup apple cider vinegar
1 tsp oregano
1/2 salt
1 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp pepper
1/2 tsp basil

and pour over:
4 ripe tomatoes, cut into eights
1 large can artichokes, drained and quartered
2 green peppers, cut into bite size pieces
1 large can black olives, drained
1 purple onion, cut into bite-sized pieces
1 pint mushrooms
Let sit several hours before serving.

| PAGE UP |

ORIENTAL SLAW
Carole Barone

1 pkg Ramen Noodles, crushed (chicken flavored)
1/2 medium cabbage, shredded
4 green onions, sliced
1/2 cup slivered almonds, toasted
2 TBS sesame seeds, toasted
Mix and toss with dressing.

Dressing:
1 pkg seasoning from noodles
1/3 cup oil (peanut or veg)
3 TBS vinegar
2 TBS sugar

salt & pepper to taste.

| PAGE UP |

ORIENTAL RICE SALAD
Carole Barone

10 oz frozen peas
2 cups cooked rice
1 1/2 cups sliced celery
1/4 cup salad oil
1 TBS soy sauce
2 TBS cider vinegar
1/2 tsp sugar
2 tsp curry powder
1 tsp salt
1/2 tsp celery seed
1/4 cup toasted almonds
optional:
9 oz shrimp, cooked & cleaned

Combine & chill cooked peas, rice, celery & onion. Combine the other ingredients except almonds. Pour dressing over mixture. Refrigerate. Toss in almonds just before serving.

| PAGE UP |

PAT'S CUCUMBER SALAD
Pat Schepp

2 medium cucumbers
1 green pepper
3/4 - 1 cup Italian dressing
2 medium tomatoes
1 small purple onion

Peel cucumbers, cut in half lengthwise and slice in medium size bowl. Cut green pepper into half inch pieces, cut up tomatoes and dice onion. Pour dressing over mixture to marinate. Better if made day before and refrigerated, covered. Mix every once in a while to make sure that it all gets marinated.

| PAGE UP |

POPPY SEED & MANDARIN ORANGE SALAD
 

2 bunches spinach
1 head iceberg lettuce
3/4 cup diced green pepper
1 bunch scallions diced

Top all this with toasted chopped almonds and 2 cans mandarin oranges.

Dressing:
1/3 cup honey
1 tsp salt
2 TBS rice vinegar
1 TBS dry mustard
3/4 cup olive oil
2 TBS poppy seeds

Make dressing ahead of time and let stand at room temperature. Pour over salad just before serving.

| PAGE UP |

POTATO SALAD
Carole Barone

5 lbs potatoes ( I prefer red - skinned)
1/2 medium onion chopped
2 cups celery, chopped
2 cups Hellmann's Mayonnaise
2 TBS vinegar
1 TBS sugar
1/2 tsp prepared mustard

Boil potatoes in salt water ( they should be firm, not mushy); peel and cube. Add onion and celery. Mix remaining ingredients and pour over potatoes. This is best if mixed still warm.

| PAGE UP |

RED CABBAGE SLAW
Carole Barone

4 cups finely shredded red cabbage
1 cup chopped apples
1/4 cup raisins
2 TBS chopped onion
1/2 cup Hellmann's mayonnaise
1/2 tsp salt
1/8 tsp ground cloves

In a large bowl, toss all ingredients, makes 4 cups.

| PAGE UP |

RED SKINNED POTATO SALAD
Carole Barone

5 lbs creamer potatoes, cooked with skins
12 hard boiled eggs, quartered
1 TBS dill weed
1 TBS celery seed
Equal amounts Hellmann's Mayonnaise and sour cream
Salt & pepper

Slice boiled potatoes. Add eggs, dill weed and celery seed. Mix with mayonnaise and sour cream until moistened. Salt and pepper to taste.
 

| PAGE UP |

ROMAINE CHICKEN SALAD
Alice Gill

1 bunch romaine
1 pkg boned chicken
1 pkg mozzarella, finely grated
1 box croutons (or make your own)
dressing to taste. Caesar or Honey Mustard are good.)

| PAGE UP |

ROSE'S SPECIAL POTATOES
Rose Owens

Cut 6 baking potatoes (unpeeled) into steak fries. Layer in a pan and drizzle with olive oil. Season with garlic salt (California Blend) and sprinkle with grated parmesan cheese. Optional: chopped onion.

Bake 400. Begin checking after 30 minutes for doneness. For "Supreme" potatoes, sprinkle with cheddar cheese 5 minutes before done.

| PAGE UP |

Shrimp Vegetable Bisque
Fr. Robert D'Aversa, TOR

1 lb zucchini, (3 1/2 cups) peeled & sliced
(butternut or combination)
1 cup sliced carrots
1/2 cup chopped celery
1/2 cup sliced onions
1/2 cup butter or margarine
1 TBS all purpose flour
1 3/4 cups milk
1 can condensed creamy chicken or mushroom soup
1/2 cup dry white wine
2 tsp instant chicken bouillon granules
1/2 cup sour cream
1 bag frozen tiny shrimp

In Dutch oven cook vegetables in butter until tender, about 20 minutes. Blend in flour, stir in milk. Cook and stir until bubbly. Pour into blender, blend until smooth. In same pan combine 2 cups milk, soup, wine, sour cream and bouillon. Stir in pureed mixture and shrimp. Hat through, but do not boil. Garnish with cucumber slices. May be frozen - without the shrimp.

| PAGE UP |

6 CUP SALAD
 Alice Walls

1 cup each:

crushed pineapple, drained
fruit salad cocktail, drained
miniature marshmallows
cottage cheese
sour cream
coconut and nuts

1/4 cup sugar
Stir together. Chill and serve.

| PAGE UP |

SPINACH SOUFFL�
Bro. David Liedl, TOR

2 pkgs. frozen spinach
1 can mushroom soup
1 cup shredded sharp cheese
1 egg

Cook spinach according to directions. Mix rest of ingredients and add to drained spinach. Pour into baking casserole and top with Ritz crackers. Bake at 350 until bubbly.

| PAGE UP |

STUFFED GRAPE LEAVES
Fr. Robert D'Aversa, TOR

1 jar grape leaves
1 lb ground lamb
1/2 cup uncooked, short-grain rice
2 cloves garlic, chopped
1 TBS fresh dill
2 TBS mint
2 tsp cinnamon
1 tsp all spice
salt. pepper
juice of 1 lemon
chicken broth
sour cream

Saut� onion and garlic and combine with lamb, rice, dill, mint, cinnamon, all spice, salt, pepper. Soak grape leaves in water 5-10 minutes. Oil pot and place a layer of leaves in bottom. Remove veins from the rest of the leaves and stuff with meat mixture, folding so that vein is on the inside. Cover with chicken broth and lemon, layering any leaves that are left on top. Cover. Cook beginning at medium, then reducing to low for 45 minutes. Serve with sour cream.

| PAGE UP |

THREE POTATO SOUP
Linda Beauregard

3 medium potatoes
2 green onions, sliced
1 stalk celery
1 cup water
1/4 tsp salt
1/4 cup butter
1 tsp parsley flakes
1 - 12 oz carton Coffee Rich or evaporated milk
2 TBS cornstarch (for thickening)

Combine first 5 ingredients. Cook until potatoes are tender (about 10 minutes). Do not drain. Mash slightly and stir in milk, butter, parsley and pepper. Heat again.

| PAGE UP |

TORTELLINI SOUP
Carole Barone

1 1/2 qt chicken broth
1 garlic clove, chopped
1/2 cup carrots, diced
1 cup onion. chopped
1 cup celery, chopped
1 pkg. tortellini
1 small package spinach

Saut� carrots, onion and celery and garlic. Add to simmering chicken broth. Cook until vegetables are tender. Add tortellini and cook 20 minutes. Add spinach during last 10 minutes of cooking time.

| PAGE UP |

TWICE BAKED POTATOES
Rose Owens

Cook 4 - 6 baking potatoes until done. Cut lengthwise and scoop out into a bowl reserving the skins. Mash with butter and milk, salt and pepper to taste. Mix the potatoes with 1 lb cottage cheese and 1 onion, grated. Refill potato skins and bake at 350 until brown (about 45 minutes)

May be made the day before and refrigerated, Allow extra baking time.

| PAGE UP |

WATERMELON CUCUMBER SALAD
Carole Barone

1/4 cup distilled white vinegar
1/4 cup sugar
1/4 tsp crushed red pepper
4 cucumbers, peeled halved and seeded
salt
8 cups seeded, cubed watermelon (3 lb)

Combine vinegar, sugar and pepper. Bring to boil, boil 1 minute. (can be made ahead. Transfer to smaller jar and refrigerate up to 2 weeks.)

Slice cucumbers and toss with 1 tsp salt in large bowl. Transfer to colander set over bowl and let stand 30 minutes. (can be made ahead. Cover and refrigerate up to 6 hours.) Pat dry on paper towels. Just before serving, toss watermelon with 1/2 tsp salt in a large bowl. Add cucumbers and pepper and toss.

| PAGE UP |