Recipe of Ramen Salad

     1/2  head          green cabbage -- chopped
                        (as for slaw --
                        or buy a bag of pre-shredded
                        slaw veggies)
     1/2                carrot -- shredded
   4                    green onions -- chopped
   1      package       ramen noodles (Oriental flavor)
   2      Tablespoons   slivered almonds -- sunflower seeds,
                        and sesame seeds
                        Dressing -- whisk or shake
                        together:
     1/2  cup           salad oil
   3      tablespoons   balsamic vinegar
   3      tablespoons   sugar
   1      teaspoon      salt
     1/2  teaspoon      pepper
                        Flavor packet from ramen noodles

Toast the nuts & seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting.  Cool.

Combine veggies.  Break up noodles and add to veggies.  Shortly before
serving, add nuts & seeds & dressing, and toss well (don't dress too far ahead, because you want the nuts, seeds & noodles to stay crunchy).

Red and White Salad

                        --- First Layer: -----
     1/4  cup           cold water
   1      tablespoon    gelatin
   4      cups          cranberry sauce -- 2 cans
   1      cup           crushed pineapple
     1/2  cup           black walnuts -- chopped
                        --- Second Layer: -----
   2      cups          cooked chicken -- cubed
   1      cup           celery -- finely chopped
     1/4  cup           fresh parsley -- chopped
     1/4  cup           cold water
   1      tablespoon    gelatin
   1      cup           mayonnaise
     1/2  cup           evaporated milk
     1/2  teaspoon      salt
     1/8  teaspoon      black pepper -- or white

Cranberry layer:
     1. Put into a small bowl the 1/4 cup cold water and sprinkle in 1
envelope gelatin. Let soften for 5 minutes.
     2. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce
cans), drained crushed pineapple and the walnuts.
     3. Dissolve gelatin thoroughly by placing bowl in very hot water.
When gelatin is dissolved, stir it and then blend into the cranberry
mixture. Put mixture into a mold. You will need a 3-quart mold that has
been lightly oiled for this recipe. Do not use olive oil. Chill mixture
until slightly set.

Chicken layer:
     4. Repeat for gelatin as in first layer. Blend together the
mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved
gelatin. Fold in the chicken, celery and parsley.
     5. When first layer is slightly set (the consistency of unbeaten egg whites) turn the chicken mixture onto the cranberry layer.
     6. Refrigerate until firm. Unmold onto chilled serving platter,
decorated with curly lettuce if you prefer. Serve with additional
mayonnaise.

Red Cabbage and Apple Salad

   1      head          red cabbage
   2                    carrots -- peel, grate
   2                    celery ribs -- peel, dice
   2                    Granny Smith apples -- core, dice
   6      tablespoons   peanut oil
   6      tablespoons   cider vinegar
   2      tablespoons   sugar
   2      teaspoons     caraway seed
                        salt -- to taste
                        black pepper -- to taste

     1. Core cabbage and cut in half from top downward through stem end. Shred or slice in very thin slices. Place the cabbage in a large bowl and toss with grated carrot, diced celery and apple.
     2. In another bowl, mix oil, vinegar, sugar and caraway seeds. Season liberally with salt and pepper.
     3. Toss cabbage mixture and dressing then serve immediately or refrigerate (covered tightly) up to 24 hours.

Red Cabbage Salad

   5      Each          Bacon; Slices
   1      Teaspoon      Sugar
   2      Tablespoons   Vinegar
     1/4  Cup           Wine; Red or White
     1/2  Each          Red Cabbage -- shredded
   2      Tablespoons   Vegetable Oil
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Pepper
   1      Tablespoon    Caraway Seeds

Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.  Pour this hot mixture over the cabbage.  Toss with vegetable oil, salt, pepper, and caraway seeds.  Sprinkle crumbled bacon over mixture.  Serve at room temperature.