Recipe of Endive Radicchio Salad

   1      head          curly endive
   1                    radicchio
   1      head          Belgian endive
   3      tablespoons   sesame seeds
   1      tablespoon    sesame oil
   3      tablespoons   peanut oil
   2      tablespoons   white wine vinegar
   4      tablespoons   honey
   1      tablespoon    soy sauce
                        salt -- to taste
                        black pepper

     1. Prepare curly endive; remove stems and tear into small pieces.
Prepare radicchio; shred. Prepare Belgian endive; julienne.
     2. Combine in a large bowl all the greens and sesame seeds. Toss well and set aside.
     3. In a small bowl combine the remaining ingredients; blend
thoroughly.
     4. Pour the dressing over the greens mixture and serve immediately or refrigerate, tightly covered, for a few hours.

ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)

   1      cup           Drained OR canned cooked -- pinto beans
   1      cup           Drained cooked black beans
   1      can           (8-3/4 oz) garbanzo beans -- drained
   1      can           (8 oz) cut green beans -- drained
   1      cup           Drained canned wax beans
     1/2                Green pepper -- cut in thin
     
     1/4                Red onion -- thinly sliced
   6      tablespoons   Vegetable oil
   3      tablespoons   Vinegar [I increased vinegar -- by 50 percent. K.B.]
     1/2  teaspoon      Salt
     1/4  teaspoon      Dried leaf oregano -- crushed
     1/8  teaspoon      Garlic powder
                        Freshly ground black pepper
   1                    Tomato, chopped -- drained
   3      tablespoons   Mayonnaise

If cooking your own pinto and black beans, cook until firm-tender and not mushy.  Combine pinto beans, black beans, garbanzo beans, green beans and wax beans in a large bowl.  Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste.  Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight.  Just before serving, add tomatoes and mayonnaise.

Toss until well blended.

Essig Krautersauce

   1      tablespoon    Shallots -- chopped
   1      tablespoon    Capers -- chopped
   1      tablespoon    Parsley -- chopped
   1      tablespoon    Chervil -- chopped
   1      tablespoon    Chives -- chopped
   1      cup           Olive oil
     1/2  cup           Tarragon vinegar
   1      teaspoon      Salt
     1/2  teaspoon      Pepper

Mix the first five ingredients with the oil and let stand for at least 1 hour.  Add the vinegar, salt and pepper. This dressing may be used with meat, fish, vegetables or salad. Rice one hard-cooked egg over the dish if desired, or egg may be added to the dressing. 2 Tb.
green onion, chopped may be substituted for the shallots. Great over fresh chopped tomato! It may be served hot or cold.

Favorite Bean Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          dark red kidney beans -- drained
     3/4  cup           diced onions
     3/4  cup           sliced celery -- OR
     1/2  cup           sliced tender stalks of Lovage
     3/4  cup           green pimiento stuffed olives -- chopped
     1/2  cup           Vlasic's Hot Piccalili relish -- to to taste
                        ground white pepper
                        Lowfat mayonnaise -- to moisten

Combine all vegetables and piccalili. Season with pepper. Add mayonnaise to moisten. Mix well. Chill and serve.