Recipe of PEPPERCORN SAUCE

   4      each          Rib eye steaks -- 1"
   1      cup           Heavy cream
   2      tablespoons   Butter
   1      tablespoon    Peppercorns -- *
     1/2  cup           Sherry

*Drained canned and mashed The following green peppercorn sauce can be
made many good cuts of steak but I prefer a rib eye or New York cut:
Pat steaks dry and season with salt and pepper.  In a heavy skillet, heat the butter over moderately high heat until it is hot.
Saute the steaks for 3 minutes on each each side for medium rare.
Transfer the steaks to a warm platter and keep warm, covered loosely in
the oven. Add sherry to the skillet, and deglaze it, scraping up the brown bits and boil the sherry, stirring, until it is reduced by half. Add cream and peppercorns and boil the sauce, stirring, until it is thickened slightly. Add the steaks, simmer the mixture, turning the steaks to coat them with the sauce for 1 minute. Transfer the steaks to a heated platter.

Perfection Salad

   2      each          Envelopes Unflavored Gelatin
     1/3  cup           Lemon Juice
   2 3/4  cups          Water
     1/2  cup           Sugar
     1/4  cup           Cider Vinegar
     1/2  teaspoon      Salt
   2      cups          Finely Shredded Cabbage
   1      cup           Chopped Celery
     1/2  cup           Chopped Green Pepper
   2      ounces        (1 jar) Slice Pimientos *

*   Drain and chop the jar of pimientos.

In medium saucepan, soften gelatine in lemon juice; to stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves.

Chill until partially set.  Fold in remaining ingredients; pour into
lightly oiled 6-cup mold.

Chill until set, about 3 hours or overnight.
Refrigerate leftovers.

Picnic Potato Salad

  10      pounds        Potatoes
   1      cup           Celery -- finely chopped
   8      each          Eggs -- hard-boiled
   1      cup           Fresh parsley -- finely chopped
   2      cups          Dill relish
   1 1/2  pints         Mayonnaise
   1      cup           Sweet relish
     1/2  cup           Yellow mustard
   2      cups          Salad olives -- chopped
                        Salt -- to taste
   2      cups          Onions -- finely chopped
                        Louisiana hot sauce

Boil potatoes in their jackets.  Let cool, then peel and chop into large chunks.  Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together.  Add potatoes, along with the rest of the ingredients, and mix well.  You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry.

Pineapple Coleslaw

   1      can           chunk pineapple -- reserve juice
     1/4  pound         green cabbage -- shredded
     1/2  pound         carrots -- shredded
     1/4  pound         red cabbage -- shredded
     1/2  cup           sunflower seeds -- lightly toasted
   2      tablespoons   frozen orange juice concentrate -- undiluted
     1/4  teaspoon      salt

Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple cabbage, carrots, and sunflower seeds.
In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice
and salt. Pour over salad mixture, toss, and chill.