Recipe of Souper Salad

  46      ounces        Tomato juice -- canned
   1      small         Red onion -- finely chopped
  10      milliliters   Garlic -- minced
     1/4  cup            -- water
     1/2  cup           Corn kernels -- fresh or frozen
  15      ounces        Black beans -- rinsed & drained
                        Cucumber -- seeded and finely
     
                        Red bell pepper -- seeded &
                        chopped
                        Green bell pepper -- seeded &
                        chopped
                        Zucchini -- finely chopped
                        Celery stalk -- finely chopped
                        Scallions -- finely chopped
   4      ounces        Diced green chilies -- canned
   1      cup           Jicama -- finely chopped
     1/4  cup           Fresh cilantro -- or parsley
     
   2      tablespoons   Red wine vinegar
   2      tablespoons   Lime juice

x  Hot pepper sauce; to taste 1 ts Prepared horseradish; x  Pepper; black to taste 16 x  Melba rounds; for garnish

Sour Cream Dressing

   2      each          Eggs -- hard boiled
     1/2  pint          Sour cream
   2      each          Spring onions
   3      tablespoons   Vinegar (4?... to taste)
     1/2  teaspoon      Dry mustard
     1/2  teaspoon      Salt
   1      tablespoon    Sugar
                        Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce.

SOUR CREAM POTATO SALAD

  10                    Medium red potatoes -- cooked
                        jackets
     1/3  cup           Clear -- bottled Italian
     
   1 1/2  cups          Sliced celery
   1      cup           Sliced green onions
   4                    Hard boiled eggs
     1/2  cup           Sour cream
   1      cup           Mayonnaise
   1 1/2  teaspoons     Horseradish sauce
   1      teaspoon      Yellow mustard
   1 1/4  teaspoons     Celery seed
     1/3  cup           Diced cucumber
                        Salt & pepper to taste

While potatoes are warm, pour on the dressing.  Chill 2 hours. Add celery and onion.  Add the egg whites, chopped. Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed.

Chill 2 hours and add diced cucumber.

Southwest Chicken, Bean and Rice Salad

   1      pint          water
   1 1/4  cups          chicken broth
   1 1/2  cups          long-grain rice
   6                    chicken breasts -- boned, skinned
   1 1/2  tablespoons   olive oil
   2      teaspoons     ground cumin
   2      15 oz cans    black beans -- rinsed and drained
   1                    bell pepper -- chopped
     1/2                red onion -- chopped
     1/4  cup           cilantro -- lightly packed
   3      tablespoons   lime juice -- fresh
   2      large         garlic cloves

Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy
medium sauce pan. Add rice. Season with salt and pepper; reduce heat to
low. Cover and simmer until rice is tender and liquid is absorbed, about
20 minutes.  Tranfer rice to large bowl and cool.

Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken
with 1/2 tbs of olive oil. Season with salt and pepper sprinkle with 1
tsp. cumin.  Broil chicken until cooked through, about 10 minutes. Cool
and cut into 1 inch pieces.

Add chicken, black beans, corn, bell pepper, red onion and  cilantro to
rice in boil.  Combine remaining 1/4 cup chicken broth, remaining
tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in
blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.