Recipe of Honey and Garlic Dressing 2

   1 1/2  cups          Mayonnaise
     1/4  cup           Red wine vinegar
   3      tablespoons   Liquid honey
   2      each          Garlic cloves -- crushed
   1      tablespoon    Dijon mustard
   1      tablespoon    Worcestershire sauce
   1      teaspoon      Tabasco
   1      each          Salt and pepper to taste

Mix all the ingredients together with a wire whisk and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions

Honey garlic dressing

   3      each          Egg yolks
   4      cups          Olive oil
   1      tablespoon    Paprika
   1      tablespoon    Crushed black pepper
   1 1/2  tablespoons   Salt
   1      tablespoon    Fresh purred garlic
     1/2  cup           Honey
     3/4  cup           Tarragon
     3/4  cup           Red wine vinegar

In a large bowl, beat the egg yolks.  Slowly add the oil while whisking to make a basic mayonnaise.  It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended.

This dressing must be stored in the fridge or it will spoil. Yield 5 cups

HOT CHICKEN & APPLE SALAD

     1/2  teaspoon      Paprika
     1/4  teaspoon      Pepper
   4                    (4 Oz.) Boned -- Skinned
                        Chicken Breast Halves -- Cut
                        Into Bite Size
   3      tablespoons   Unsweetened Apple Cider
   1      cup           Diagonally Sliced Carrots
   3      cups          (1/2 in.) Cubes Unpeeled
                        Granny Smith Apples (1 Lb.)
     1/2  cup           (2 Oz.) Gorgonzola
                        Cheese Divided
   2      teaspoons     Minched Shallots
   2      tablespoons   White Wine Vinegar
   4      cups          Torn Fresh Spinach

Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat.  Set Aside.

Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. 

Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min.

Drain Chicken & Set Aside.

In Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min.  Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender.  Drain, Reserving 2 T. Apple Cider Mixture in Baking Dish.

Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
Aside.

Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min.  Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm.

HOT POTATO AND BROCCOLI SALAD

   4      each          Potatoes, medium -- peeled
   1      each          Bunch broccoli -- broken flore
     1/4  cup           Vegetable or salad oil
     1/4  cup           Lemon juice
     1/4  teaspoon      Garlic powder
     3/4  teaspoon      Salt
   1      teaspoon      Basil
     1/4  teaspoon      Liquid hot pepper sauce
   2      each          Green onions -- sliced

Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil, stirring.
Pour over the vegetables and toss gently. (May be served hot or cold.)