Recipe of Cabbage Fruit Salad With Sour-cream

   2      cups          Cabbage; raw -- shredded
   1      each          Apple; med., diced -- unpeeled
   1      tablespoon    Lemon juice
     1/2  cup           Raisins
     1/4  cup           Pineapple juice
   1 1/2  teaspoons     Lemon juice
     1/4  teaspoon      Salt
   1      tablespoon    Sugar
     1/2  cup           Sour cream

Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
prevent darkening.  Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.

Caesar Salad Dressing, Low cal

     1/3  cup           Tofu
   2      tablespoons   Lemon juice
   1 1/2  teaspoons     Dijon mustard
   1      each          Garlic clove -- minced
   1      teaspoon      Anchovy paste -- or anchovy
     1/4  teaspoon      Salt
   1      pinch         Sugar -- pinch
   1      pinch         Pepper
   2      tablespoons   Parmesan cheese -- grated
   1      tablespoon    Olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup.

Cajun Coleslaw

   5      tablespoons   Mayonnaise -- (heaping)
   1      teaspoon      Louisiana hot sauce
   2      tablespoons   Yellow mustard (heaping)
   2      tablespoons   Ketchup
   2      tablespoons   Olive oil
   1      tablespoon    Wine vinegar
   1      teaspoon      Garlic salt
   1      tablespoon    Lea & perrins
   1      each          Juice of mediums size lemon
   3      teaspoons     Salt (to taste)
   4      each          Bell peppers -- sliced
   2      each          Onions, medium -- shredded
   1      each          Large cabbage -- shredded

Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.

Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.