Recipe of Blue Cheese Potato Salad

                        -----Mix together-----
   2      bunches       green onions  -- washed and chopped
   5      stalks        celery  -- chopped
     1/2  cup           fresh dill  -- chopped
   1      cup           mayonnaise
   1      cup           sour cream
   2      teaspoons     lemon juice
                        Salt and pepper to taste
                        ---Add about-----
     1/2  cup           crumbled blue cheese  -- to 3/4, and mix well

Let mixture sit overnight (very important), as the blue cheese needs to
blend with the dressing. Then, toss dressing with about 5 pounds of
cooked, cut potatoes, more  salt, and a little vinegar.  I use small red potatoes, and then  cut them into quarters or sixths if they are larger.  I cut them first  and then cook them, just until they are done, and then rinse them in  cold water to stop cooking.  Then I usually toss them with a little  vinegar and salt - remember, potatoes SOAK up salt.

Blue Cheese Salad

   1      cup           Sour cream
   1      cup           Mayonnaise
   1      tablespoon    Dry mustard
   1      tablespoon    Oregano
   1      tablespoon    Fresh ground black pepper
   4      ounces        Blue cheese
     1/2  tablespoon    Garlic oil
   1      tablespoon    Lemon juice
   1      each          Package fresh spinach

Blend the sour cream and mayonnaise together in a bowl. Stir in the
mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing.

Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless.
Yield 6-8 portions

BONNIE'S POTATO SALAD

     1/2  cup           Salad oil
   1      cup           Salad dressing
   1      tablespoon    Mustard
   2      tablespoons   Vinegar
   2      tablespoons   Sugar
   8      each          Potatoes cooked, peeled -- and
     1/2  cup           Onion-chopped
     1/4  cup           Pickles-chopped
   2      each          Celery-chopped
   3      each          Eggs -- hard-cooked and chop
   1      teaspoon      Celery seed
                        Salt -- to taste
                        Pepper -- to taste

In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs.  Salt and pepper to taste.  Add dressing.
Toss lightly to coat. 

BOSTON BEAN SALAD

   1                    15 oz can navy beans
                        Drained and rinsed
   1                    15 oz can red beans -- drained
                        And rinsed
   1                    15 oz can black beans
                        Drained and rinsed
   2                    Stalks celery -- sliced (about
   1                    Cup)
     1/2  cup           Thinly sliced green onion
     1/2  cup           Vinegar [or more]
     1/4  cup           Molasses
   1      tablespoon    Dijon-style mustard
     1/4  teaspoon      Pepper
   2      cups          Torn curly endive

In a large bowl, combine beans, celery, and green onion. For dressing,
combine vinegar, molasses, mustard and pepper, and mix well. Pour over
bean mixture, stir to coat.  Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionally. Just before serving, stir in endive.