Balsamic Salad Dressing Recipe

     3/4  cup           Water
     1/4  cup           Balsamic vinegar
   3      teaspoons     Capers
   2      teaspoons     Dijon mustard
   1 1/2  teaspoons     Dried basil
   1      tablespoon    Fresh parsley -- chopped (opt)
                        -----PER TBLSPOON-----
                        *cals
                        *mg sodium

Combine the ingredients.  Adjust vinegar to taste, since it has a strong flavor.  Store in a covered container in the refrigerator. Makes about 1 cup.

Note: If you don't have balsamic vinegar, you may substitute
another kind. But, if this be the case, start with water and vinegar in equal proportions.

Barbecue Cubes

   3      ounces        Lemon Jell-O -- (1 Pkg.)
     3/4  cup            -- Boiling Water
   8      ounces        Tomato Sauce -- (1 can)
   1 1/2  teaspoons     Vinegar
     1/2  teaspoon      Salt
                        Pepper -- Dash Of
   1      tablespoon    Horseradish

Dissolve Jell-O in boiling water.  Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch
square pan.

Chill until firm.  Cut into cubes and serve atop salad to go with your
barbecue.

Basic Potato Salad

   2      pounds        new potatoes
     1/2  pound         mushrooms
   3                    green onions
   3      stalks        celery
   3      tablespoons   vinegar
   2                    hard-boiled eggs
   2      tablespoons   Dijon mustard
     1/4  cup           mayonnaise
                        Salt, pepper

Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.

Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently.