4 c Potatoes
2 c Chicken broth
1/2 ts Salt
1/4 c Vegetable oil
1/3 c Onion; chopped
1/2 ts Sugar
2 tb Lemon juice
pepper, to taste

Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or bouillon mix Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

4 cups packaged broccoli slaw or 3 cups shredded broccoli stalks, no florets
1/2 cup shredded carrots (if not packaged product)
1/2 cup shredded cabbage (if not packaged product)
8 oz lemon yogurt
1 Tbsp soy sauce
1/4 cup fresh lemon juice (or white rice vinegar)
1/4 cup toasted sesame seeds
1 red apple, cored & chopped

Combine all ingredients, mixing well. Serves 4.

Serves 10

2 tablespoons Margarine
1 tablespoon Garlic -- minced
1 bunch Shallots (5-6 stalks) tops -- only
2 pounds Crawfish tails
1 tablespoon Liquid smoke
2 tablespoons Worcestershire sauce
2 pounds Bacon -- fried and crumbled
5 pounds Red potatoes -- boiled in skins and then chopped
16 ounces Mayonnaise
12 hardboiled eggs, yolks and whites chopped separately
1 cup Creole mustard
1/2 cup Yellow mustard
2 tablespoons Tabasco pepper sauce
Salt to taste
Pepper to taste

This recipe took top prize of $1,000 at the New Orleans Cook & Ladder Competition. This recipe was by Richard "Ricky" Heyd, of the Central Fire Station, St. Brenard Parish, Louisiana.

In medium-size skillet, melt margarine over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce. Cook for 15 minutes; cool. Add bacon and set aside.

Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce. Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to taste. Serves 10 to 12.

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tbl finely chopped shallots
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tbl tarragon vinegar
2 tbl finely chopped fresh tarragon
1/2 tsp salt
1/2 tsp black pepper

Toss together all ingredients in a large bowl until combined well.

2 medium zucchini, cut in half lengthwise and thinly sliced
1 pint cherry tomatoes, quartered
1 medium green bell pepper, chopped
1 medium onion, chopped
1/2 pound sharp white Cheddar cheese, diced
1/4 cup mayonnaise
2 tbl cider vinegar
2 tbl sugar
1 tbl fresh dillweed (1 tsp dried)
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

In a large bowl, combine the zucchini, tomatoes, green pepper, onion, and cheese; mix well. In a small bowl, combine the remaining ingredients; mix well. Add the mayonnaise mixture to the tomato mixture and toss until well coated. Cover and chill for at least 2 hours, or until ready to serve.

Delicious Broccoli Salad

Submitted by Vanessa

1 head of broccoli - chop and use most of the stem too
1 1/2 cup celery - chopped
1 1/2 cup grapes - chopped if necessary
1/2 cup sunflower seeds
1 cup raisins
4-6 spring onions
250g bacon - crispy and chopped

Mix above ingredients

Add dressing:
1/2 cup mayonnaise
3 tablespoons sugar
3 tablespoons vinegar

Refrigerate

3 tablespoons of margarine
3 slices of french bread
1/4 teaspoon of garlic powder

Spread margarine and sprinkle garlic powder onto bread. Cut into cubes. Bake on cookie sheet at 350 degrees for 15 minutes.

l bag coleslaw, (the kind you buy at the grocery store)
l cup chopped strawberries
l cup chopped cantalope

Dressing
2/3 cup miracle whip
2 tblsps. honey
1/4 tsp. poppy seeds

Mix this dressing in the slaw mixture thoroughly, let get cold and eat. Simply delicious.

4 cups shredded cabbage
1 grated carrot
2 T grated onion
1/4 cup vinegar
3 T sugar
1/2 tsp. salt
1 tsp. pepper
1 cup sour cream

Combine all but vinegar and sour cream; chill. Add vinegar and sour cream; toss lightly.

Sawdust Salad

BOTTOM LAYER:
1 (3-ounce) package lemon gelatin
1 (3-ounce) package orange gelatin
1 1/2 cups boiling water
1 1/2 cups cold water
1 large can (20-ounces) crushed pineapple (drain as much juice as possible and reserve for filling)
1 package miniature marshmallows

SECOND LAYER:
Reserved pineapple juice
1 tablespoon flour
1 cup sugar
1 well beaten egg

TOPPING:
1 (8-ounce) package cream cheese, softened
1 small carton whipping cream
8 ounces grated Cheddar cheese

BOTTOM LAYER DIRECTIONS:
Mix both packages of gelatin with boiling water, stirring at least 2 minutes, until dissolved. Add cold water and stir. Pour into large glass bowl. Stir in well-drained pineapple and cover with 3/4 package of marshmallows. Chill in fridge until set.

SECOND LAYER DIRECTIONS:
Combine all ingredients in top of double boiler set over bottom section of double boiler. Cook over medium heat, stirring frequently until mixture is consistency of honey or custard. Remove from heat and allow to cool. When gelatin mixture is firm, pour cooled cooked filling on top and spread evenly to edges of bowl.

TOPPINGS DIRECTIONS:
Beat cream cheese and whipping cream well with hand mixer. Spread over top of cooked filling. Top with grated cheese. Cover with lid or plastic wrap to prevent cheese from drying out. Refrigerate until ready to serve.

VARIATION: You can add 2-3 sliced bananas and 1 tablespoon lemon juice in addition to the drained crushed pineapple if you wish.

1 Head cauliflower
2 Bunches Broccoli
1 Box sliced mushrooms
3 Bunches onions - chopped
1/2 C sunflower seeds or sliced nuts
6 slices of Bacon - Fried Crisp and chopped up (optional)

Dressing:

1 C Mayonnaise
3/4 C Rice Vinegar
1 C Sugar

Mix sugar and mayonnaise together. Add vinegar in small amounts mix and let stand. Chop all veggies into bite size pieces Mix all vegetables together. Re-stir dressing and mix together with vegetables.