Recipe of Minted Pasta Salad

   2      cups          pasta  -- small:orzo,shells,zi
                        Salt
     1/3  cup           olive oil  -- light
   2      tablespoons   red wine vinegar
     1/2  cup           fresh mint leaves  -- chopped
   1      teaspoon      fresh oregano  -- chopped
   2      cloves        garlic  -- minced
                        Freshly ground pepper to taste

1. Cook pasta in boiling salted water according to package directions
until al dente; drain well.

2. Mix oil, vinegar, herbs, garlic, salt and pepper in a serving bowl. Add pasta and toss gently. Serve warm or at room temperature.

Mixed Green Salad

  12      C             Assorted Salad Greens -- to 14 C, Boston, red
                         -- leaf, romaine, etc.
   2                    Nectarines -- slic in wedges
     1/3  C             Walnuts -- toasted, *

                        Balsamic Vinaigrette:
     2/3  C             Olive Oil
   2      Tbsp          Balsamic Vinegar
     1/4  C             Orange Juice
   1      Tbsp          Dijon Mustard
   1      Clove         Garlic -- mashed
     1/4  Tsp           Salt
                        Black Pepper -- to taste

A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season,
I slice up 2 of the succulent fruits and add them to the salad.  They
lend a delightfully refreshing touch. This recipe won 1st prize in a
salad contest run by a Boston area newspaper.

1. Choose at least three of the varied salad greens - I usually select
   Boston and red leaf as my base and add two other types for their
   color and flavor.

2. Wash the greens, pat dry, and pile them into a large salad bowl.
   Adorn the greenery with the fruit and toasted walnuts.
3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt,
   and pepper in a bowl.

4. Pour the dressing over the greenery and toss well to coat evenly.
   Present at once.

6 portions

Mock Hard-Cooked Eggs

   8      Oz            Egg Beaters. 99% Egg Substitute -- or substitute

In an 8" skillet, pour Egg Beaters, or substitute.  Cover tightly; cook
over low heat 10 min or until just set.  Remove from heat; let stand,
covered for 10 min.  Remove from skillet and cool completely.  Chop and
use in your favorite egg salad recipe or sprinkle over salads or
casseroles.

NOTES : MAKES:  1 Cup chopped mock eggs
     

Mos' Nilly Guacamole

   1      each          Large avocado
   2      teaspoons     Lea & Perrins
   1      each          Clove garlic
   1      tablespoon    Salt
   4      ounces        Feta cheese
   2      tablespoons   Olive oil
   1      tablespoon    Poupon or creole mustard
   1      tablespoon    Lemon juice
   2      tablespoons   Wine vinegar
     3/4  cup           Chopped parsley or cilantro
   2      teaspoons     Louisiana hot sauce
   1      cup           Chopped tomatoes
                        Lettuce -- as bed for serving

Mash garlic with salt to make a gritty paste, Add avocado and mash some
more.  Pour lemon juice over avocado so that it will keep its color. Stir well.

Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins
Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard.
Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley.  Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups.