Recipe of Coleslaw

   2 1/2  pounds        cabbage -- green
   2      large         carrots -- (3/4 Pound)
   1      cup           Mayonnaise -- Hellmann's Preferred
     1/4  cup           white vinegar -- serve to taste
   3      tablespoons   sugar
   1      tablespoon    mustard -- prepared
   1      cup           raisins

1)  Trim the tough outer leaves from the cabbage.  Cut the cabbage into
quarters and cut away the core from the cabbage pieces.  finely shred the cabbage.  There should be about 8 cups.  Peel the carrots and trim the ends. Grate them on the coarse side of a grater.

2)  Stir the mayonnaise, vinegar, sugar, and mustard together in a large
bowl until blended.  Add the cabbage, carrots, and raisins and toss to
coat with the dressing.  Let stand, tossing occasionally, about 15 minutes. Store, covered, in the refrigerator for at least a few hours and toss well before serving.

Confetti Chicken Salad

     1/4  cup           fresh lime juice
   3      tablespoons   olive oil
   1      clove         garlic  -- crushed
   1      teaspoon      chili powder
     1/4  teaspoon      salt
   2      cups          chicken  -- cooked and cubed
   1                    red bell pepper  -- cut into thin strips
     1/3  cup           green onions  -- sliced
   2      tablespoons   fresh cilantro  -- or parsley, chopped
   2                    jalapeno peppers  -- stemmed, seeded, min
   3      cups          cooked rice  -- cooled
   2                    avocados  -- seed,peel,cut in chu

Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers.  Cover and
refrigerate 2 to 3 hours.  Add rice and avocado chunks; toss
lightly, and serve.

Confetti Vegetable Relish

   3      cups          corn -- * see note
     1/2                red bell peppers -- seeded and chopped
     1/2                green bell peppers -- seeded and chopped
   4                    scallions -- thinly sliced
     1/2  teaspoon      ground cumin
   3      tablespoons   vegetable oil
   1 1/2  tablespoons   white wine vinegar
                        black pepper -- to taste

* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.

Place the corn in serving bowl; add rest of ingredients and mix well.

Yield: about 3-1/2 cups.