Recipe of Cold Noodles With Tahini Dressing

   1      Pound         Vermicelli
   3      Tablespoons   Tahini
   2      Cloves        Garlic -- finely minced
   2      Tablespoons   Lemon Juice
                        Salt And Pepper
   1      Tablespoon    Water
     1/2  To 3/4 Cup    Olive Oil

Mix tahini, garlic, lemon juice, salt, pepper, and water.  Blend until
smooth.  Gradually add the olive oil, while whisking until smooth and
medium thick.  Boil the vermicelli and drain.  Cool under water and toss
with sauce.  Add fresh vegetables if desired.

Cold Potato Salad

   6      each          Potatoes -- large *
                         -- boiling water
     1/2  teaspoon      Salt
   1      each          Onion; medium -- minced
   3      tablespoons   Vinegar
     1/2  teaspoon      Mustard -- prepared
   1      teaspoon      Sugar
   2      teaspoons     Dillseed

*  Potatoes should be peeled and quartered.
In medium saucepan cook potatoes in boiling salted water until
tender. Drain, reserving 3/4 cup of potato water.

Dice potatoes. Add oil and minced onion; toss gently.  In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours.

Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy.  Serve at room temperature.

Cole Slaw

   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.