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"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit

"When baking, follow directions. When cooking,
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Laiko Bahrs

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"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers, carrots... diced the onions, cut the garlic, marinated the meat, set the table, lighted some candles & cleaned everything up, but, he, made the dinner."
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"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him the entire weekend."
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"Did you ever stop to taste a carrot? Not just eat it, but taste it? You can't taste the beauty and energy of the earth in a Twinkie."
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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."
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Fred Allen

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Total Search Results: 300

1. CHARLIE THE TUNA IN A BLANKET
Combine first 7 ingredients. Mix lightly. Split buns and fill. Heat wrapped in foil in slow 250~ oven for about 30 minutes or until filling is bubbly and cheese is melted. Great with chips a

2. POTATO SALAD
Cook potatoes in jackets until fork tender; peel and cut into small pieces. Add salt, pepper, celery, onion, sweet pickles, pickle juice, Italian dressing and eggs while warm. Toss lightly and

3. TURKEY KIDNEY BEAN SALAD
Combine all ingredients; toss lightly. Chill at least 1 hour to blend flavors. Yields 6 (1/2-cup) servings and contains about 205 calories per serving.

4. TURKEY-RICE SALAD
Bring water to a boil in a medium saucepan. Add rice, peas and salt. Stir to moisten. Remove from heat. Let stand for 15 minutes. Add mayonnaise, relish and onion. Fold to blend. Cover an

5. TARTAR SAUCE
Combine all ingredients and mix well. Chill in covered dish for at least 2 hours before serving.

6. ZESTY HALIBUT SALAD
Cook halibut steaks with onion and celery in small amount of water. Cool. Flake and remove all bones. Mix fish with the rest of the ingredients, seasoning to taste with salt and pepper. Serve

7. TUNA WALNUT SPREAD
Combine tuna (well drained), cheese, a little lemon juice, chopped onion, chopped walnuts and pickle relish. Serve with crisp crackers.

8. LOBSTER REMOULADE
cooked lobster meat hard-cooked egg yolk garlic hot mustard (Creole) salad oil vinegar mayonnaise lemon, thinly sliced paprika horseradish minced dill pickle minced celery minced parsley minced green onion

9. MACARONI SALAD

Cook macaroni, drain. Mix mayonnaise, vinegar and mustard in large bowl. Add macaroni and remaining ingredients. Chill.

10. DILL PICKLES
Wash cucumbers; cut in lengthwise halves. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean hot (1-pint) jars. Add about 2 tablespoons dill seed and 3 peppercorns t

11. Additions and Garnishes
Clear Soups: Crisp whole wheat crackers, cheese pastry, cheese-spread toast strips. Cream Soups: Seeded crackers, pretzels and olives. Bread sticks, relishes, garlic whole wheat toast.

12. DEVILED EGGS
Peel eggs and cut in half lengthwise. Remove the yolks and mash them, then add remaining ingredients. Refill the egg whites and sprinkle with a little paprika on top. Chill until ready to ser

13. SHRIMP AND PASTA SALAD
The night before, arrange onion, dill pickle, black olives, shrimp and green olives in layers, starting with the diced onion. On the following day, cook macaroni; drain and stir in some pickle j

14. POTATO SALAD
Combine mayonnaise, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, onion, celery and pickle; mix lightly. Chill before serving.

15. GRILLED TURKEY
You will need syringe and needle (can purchase at any pharmacy). Defrost turkey and wash bird. Mix all ingredients. Inject with hypodermic needle in all parts of turkey. Put in plastic