Recipe of Justin's Tuna Salad

   3      each          Eggs, hard-boiled -- chopped
   2      tablespoons   Mayonnaise
   2      tablespoons   Dill relish (heaping)
   1      teaspoon      Louisiana hot sauce
   2      teaspoons     Poupon mustard
   1      each          6 1/2 oz can tuna -- drained

Combine eggs and dill relish.  Add the rest of the ingredients, except
tuna, and mix really well.  Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. 

Kalter Kartoffelsalat (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.

KFC COLESLAW

   1                    Cabbage -- shredded
     1/4  cup           Sugar
   1      cup           Carrots -- shredded
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  cup           Milk
   1      cup           Mayonnaise
     1/2  cup           Buttermilk
     1/2  teaspoon      Celery seed
   2      drops         Tabasco -- or to taste
   3      tablespoons   Onions -- dry minced

Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.

Sprinkle with salt and pepper and drench it all with milk. Cover and
refrigerate for about 15 minutes.  Meanwhile, combine mayonnaise (not
salad dressing), buttermilk, celery seed, Tabasco and minced onion.

Mix well with cabbage mixture.

Refrigerate again at least an hour before serving.

Drain some of the dressing first and serve it separately at the table. It keeps for 24 hours only!!

LEMON CHICKEN ASPARAGUS

   4                    Boneless chicken breasts
   1      tablespoon    Fresh lemon juice
   1      teaspoon      Salt -- optional
     1/2  teaspoon      Pepper -- fresh ground
     1/2  teaspoon      Grated lemon zest
     3/4  pound         Fresh asparagus -- trimmed
   1      tablespoon    Olive oil
   2      teaspoons     Seasoned dry bread crumbs
   4                    Slices low-fat turkey ham
   8                    Lemon slices -- for garnish

In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes).

Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices.