Recipe of Mr. Food's British Pepper Salad

   4                    green bell peppers -- cored/in 8 chunks
   4                    red bell peppers -- cored/in 8 chunks
     1/8  cup           Worcestershire sauce
   1 1/4  cups          ketchup
   1      can (6oz)     black olives -- (pitted), drained
   1      clove         garlic -- crushed

Fill a 2-quart saucepan three quarters full with water; bring to a boil
then reduce the heat to medium.  Add the peppers and stir gently once. 
After 2-3 minutes, when the peppers are still quite firm and just beginning to soften, remove them from the saucepan, draining any excess water.  In a medium-sized bowl, combine the remaining ingredients.  Add the peppers and toss to coat.  Cover and chill for 1 hour or until ready to serve.

Mr. Food's Taco Salad

   1      pound         ground beef
   1      package       taco seasoning mix -- (1 1/4 oz.)
   1      medium        iceberg lettuce -- chopped (about 8 C.)
   2      cups          shredded cheddar cheese -- (8 oz.)
   1      can(16oz)     kidney beans -- rinsed and drained
   2      large         tomatoes -- diced (about 2 C.)
   2      cans          sliced black olives -- (2.25oz ea);drained
   1      bag(14.5oz)   tortilla chips -- (ranch); crushed
   1      bottle(16oz)  french salad dressing -- (sweet&spicy)

In a medium-sized skillet, brown the ground beef with the taco seasoning
mix, stirring to break up the meat; drain and cool.  In an extra-large
salad bowl, layer half of the lettuce, then half of the cheese, beans, ground beef, tomatoes, and olives.  Repeat the layers once more, then top with crushed tortilla chips.  Before serving, add the dressing and toss well to coat. Yield: 12 servings

MUSTARD POTATO SALAD

   2      cups          Diced peeled potatoes (about -- 1 lb.)
   1                    Recipe Old-Fashioned Egg -- Salad (see previous
                        Recipe)
     1/4  cup           Mayonnaise
   1      teaspoon      Prepared mustard
     1/2  teaspoon      Dried minced onion
     1/4  teaspoon      Salt
                        Lettuce leaves
                        Sliced radishes -- optional

In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool.  In a bowl, combine egg salad, mayonnaise, mustard, onion and salt.  Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes, if desired.

My Favorite Coleslaw

   1                    cabbage head
   1                    onion -- minced
   2      tablespoons   salad vinegar
     1/4  cup           sour cream
     1/4  cup           mayonnaise -- * see note
   1      tablespoon    sugar
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
                        paprika -- optional
                        green bell peppers, slivered -- optional
                        red bell peppers, slivered -- optional
     1/2  teaspoon      dry mustard -- optional
     1/4  teaspoon      celery seed -- optional

* Use only real mayonnaise, not salad dressing. This coleslaw must be
allowed to blend flavors in refrigerator for 2 hours or more (overnight is best) for best taste.

Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar,
minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerator for 1 hour or more.

Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If
using green and red sweet peppers, sliver them before adding to sour cream mixture. Add celery seeds at this time also if you are using them. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more.