Recipe of Noodles in Sesame Sauce

  10      ounces        Fresh chinese noodles
                        Oil
                        -----spicy sesame sauce-----
   1 1/2  tablespoons   Vegetable oil
   3      each          Green onions white minced
   3      each          Cloves of garlic -- minced
                        Piece of giner -- minced
   2      each          Small asian chilli peppers
   3 1/2  teaspoons     Rice vinegar
   2      tablespoons   Soya sauce
   2      tablespoons   Sugar
   1 1/2  tablespoons   Chinese sesame paste
     1/2  cup           Chicken stock or broth
   1      teaspoon      Sesame oil
                        ----------garnish-----------
   1      tablespoon    Roasted sesame seeds
                        Fresh coriander leaves chop
     1/2  cup           Julienned carrots/cucumbers

Cook noodles, fresh or fried, until al dente.  Drain and rinse in cool,
then cold, water.  Drain well.

Sprinkle with vegetable, peanut or sesame oil.

(Cold, oiled cooked noodles can be stored in the fridge for several days).

SAUCE:  In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown.
Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.

OK Corral Salad

   4      cups          Cooked Pasta wheels
                        Raw Carrot   *
                        Med onion -- chopped
                        Rib Celery -- sliced thin
                        Green pepper -- chopped
                        Radishes -- sliced thin
   6 1/2  ounces        Can drained Tuna -- water pack
     3/4  cup           Dressing (see recipe)

* Scrubbed and sliced into thin matchsticks.

This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor.
BASIC DRESSING 1 c extra-virgin olive oil  2t Honey 2/3 c  brown rice vinegar freshly ground black or 1t Salt 1 garlic clove, mashed

Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week.  Makes a little less than 2 cups.

OLD-FASHIONED EGG SALAD

     1/4  cup           Mayonnaise
   2      teaspoons     Lemon juice
   1      teaspoon      Dried minced onion
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   6                    Hard-cooked eggs -- chopped
     1/2  cup           Finely chopped celery
                        Lettuce leaves or bread

In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery.  Cover and chill.  For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.

Olive Garden Salad Dressing

   1 1/2  c             Bottled italian dressing
   2      tb            Parmesan -- grated
   2      tb            Sugar or equivalent in -- equa
   1      lg            Raw egg -- or egg beaters
                        1 egg -- or
   2      tb            Mayonnaise

  Blend in blender on high speed 1/2 minute or until smooth. Pour this
  mixture into the top of a double boiler and add 1/4 c oil. Stir
  gently with a whisk over gently boiling water until it begins to
  thicken and egg is completely cooked. Chill several hours or
  overnight before using. If the dressing is too thick, add more
  Italian dressing as needed. Mix together equal amounts of fresh
  spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
  Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
  onion rings, radish, etc.