Fruit Salad with Champagne Sauce

Fruit Salad with Champagne Sauce
1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.

Fish Sausage

Fish Sausage
1 lb. (1/2 kg.) skinned, boned fish
2 oz. (50 grams) pork fat
1 tablespoon cornstarch
2 teaspoons salt
1 teaspoon sugar
1 tablespoon finely minced onion
dash of pepper
few drops of red food coloring
Wash and clean fish. Remove skin and bones. Cut into cubes and
grind in a meat grinder. Add the rest of the ingredients and grind a second
and third time to produce a very fine paste.
Stuff fish mixture into tubular plastic packaging material which is
commonly used for ice “keki”. Tie ends. Immerse in simmering water and
cook for 40 minutes. Cool sausages in running water, then air cool. Remove
plastic casing and place in a plastic package for storage. Refrigerate if to be
used soon; otherwise, freeze. Use like hot dog.
Fish Balls: The above mixture may be shaped into 1/2 inch diameter
balls and cooked in simmering water or steamed. It makes good fish balls for
soup, or it can be fried.

Poached Chicken and Walnut Salad

Poached Chicken and Walnut Salad
2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce, radicchio
Place chicken breasts in pan or skillet. Add celery, onion and
peppercorns. Add enough broth to cover chicken. Bring to a boil,
then reduce heat to medium−low. Cook until just tender, about
20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips.
In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced.
Wash greens and tear into pieces. Place greens on four salad
dishes, then arrange chicken on each plate of greens.
Pour oil−vinegar mixture on top.

Sugar Snap Salad

Sugar Snap Salad
4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley
Wash and dry the lettuce and tear into bite−sized pieces.
Make the vinaigrette by combining the shallots, vinegar, salt,
pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice and cold
water and set that aside.
In a large pot, blanch peas in boiling water for about 3 minutes,
until peas are bright green and cooked but still crunchy.
Immediately, drain the peas and plunge into the ice bath.
Once the peas have cooled and stopped cooking remove them from
the ice bath. Remove excess water from peas by blotting with a
paper towel. Up to this point, the salad can be made a day in
advance, refrigerated as separate components. Use the lettuce
to line the bottom of a serving dish and add peas, basil, and
parsley to another bowl. Add vinaigrette and toss. Put this
mixture on top of the lettuce and serve immediately.

Baudroie Lou Marques - Lou Marques' Monkfish Soup

Yield > 1
Servings
Ingredients :
2 x Navel oranges
3 med Potatoes, peeled, thinly
sliced
3 med Onions, thinly sliced
16 sm Mushroom caps
2 x Cloves garlic, thinly sliced
3 x Artichoke hearts, fresh,
quartered
2 med Tomatoes, peeled, seeded,
chopped
1 lrg Sprig fresh thyme
2 x Bay leaves
3 tbl Extra virgin olive oil
2 qt Water
2 lb Monkfish, fresh *
Salt, to taste
Freshly ground black
pepper, to taste
1 handf parsley, Italian, minced
GARNISH
4 slc Homemade white bread,
country style
1 x Clove garlic, halved
1 tsp Extra virgin olive oil
Method :
• * Remove membrane and cut into 1/2" crosswise slices
• MONKFISH SOUP: Carefully cut the zest (the colored part
of the peel) from each orange, being sure not to get any of the
white pith. Leave the zest in large pieces. It will be removed
before serving the soup. Combine the orange zest, potatoes,
onions, mushrooms, garlic, artichokes, tomatoes, thyme , bay
leaves and 2 tablespoons of the oil in a large, heavy bottomed
soup pot. Add the water and heat to a boil over high heat. Boil
rapidly for 15 minutes. Add the monkfish and cook 5 minutes
longer. Carefully skim the soup, as the fish cooks.
• PREPARE GARNISH: Preheat the broiler. As the fish
cooks, prepare the garnish. Rub the bread on both sides with
garlic and brush with oil. Toast the bread on both sides under
the broiler.
• FINISH SOUP AND SERVE: Remove the bay leaves and
orange zest from the soup and season it with salt and pepper.
To serve, divide the vegetables and fish evenly among 4
warmed soup bowls and ladle the broth over all.
• Sprinkle with parsley and the remaining 1 tablespoon oil.
Serve with the grilled garlic bread.

Zucchini Slaw

Zucchini Slaw
6 medium zucchini, grated (1 1/2 lbs)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley
Dressing:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper
Combine zucchini and salt; toss well. Place in colander;
let stand for 30 minutes. Rinse under cold water; drain and
squeeze out excess moisture. Place zucchini in bowl and add
carrot, red pepper, onion and celery; toss well. Sprinkle
with parsley and dill. Combine mayonnaise, mustard, vinegar,
oil, honey, horseradish and pepper; stir into zucchini mixture.
Taste and adjust seasoning if necessary.

Fish Stir Fry

Fish Stir Fry
8 oz. cooked boneless fish (tuna for example)
1 cup cucumber
1 cup cabbage (pak choy, head cabbage, won bok)
1 cup green beans
1 cup chopped onions
4 tablespoons vegetable oil
salt to taste
a dash or two of pepper, garlic, and ginger
soy sauce (optional)
Cut all the vegetables into strips. Put oil in pan to warm. Add onion
for minute. Add all the vegetables at the same time. Stir and turn to avoid
sticking to the bottom. Add fish meat (any kind of fish) that is deboned and
precooked. Add soy sauce if desired. Add seasonings. Cook for another
two minutes. Turn heat to low before serving.
Variation: Beef, mutton, chicken or other meats can be used as
substitutes for fish. They have to be cooked before adding to the stir fry.

Spicy Pecan Salad

Spicy Pecan Salad
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paper−thin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.
Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Rinse pecan pieces to dampen. Combine brown sugar and cayenne
pepper in a small bowl. Mix in damp pecan pieces and toss until
thoroughly coated. Spread evenly on cookie sheet then place in
preheated 400F oven and cook 5 to 10 minutes or until brown sugar
is thoroughly melted on pecans. Remove and let cool.

Rice Salad

Rice Salad
3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
salt and fresh ground pepper to taste
Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange
sections.

Mediterranean Salad

Mediterranean Salad
1 medium head romaine lettuce, torn
3 small tomatoes, diced
1 medium cucumber, sliced
1 small green bell pepper, sliced
1 small onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves
Combine lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.

Green Papaya Fish Soup

Green Papaya Fish Soup
1 medium sized fish
1 cup coconut cream
2 cups coarsely grated green papaya
1 tablespoon soy sauce
3 cups water
Clean fish and cut into pieces. Bring 3 cups of water to the boil, add
fish then boil for 10 minutes. Remove bones from the fish. Add grated
papayas and soy sauce, then cook until tender (about 10 minutes). Add
coconut cream, stir once, and remove from heat. Serve hot.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

Pacita’s Fish Singang with Ung Choi

Pacita’s Fish Singang with Ung Choi
3 cups water
1 fish (1 lb.)
1 large tomato, sliced
1/2 cup green onion, cut into 1/2" lengths
1 teaspoon grated ginger
1/2 teaspoon salt
1 small bunch ung choi or other green leaves
Clean the fish. Cut it into 4 pieces. Bring 3 cups of water to a boil in
a pot. Put in the fish, sliced tomatoes, green onion, ginger and salt. Cover
and cook for 15 minutes.
Cut the stems of the greens into 1" lengths. Put the leaves and stems
into the broth. Cover and cook for 3 minutes. Do not overcook.
Hints:
1. Simmering and steaming fish helps to retain the nutritional quality.
2. Fresh tomatoes and leafy greens add Vitamins A and C to a meal.

Strawberry Spinach Salad

Strawberry Spinach Salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach − chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds
Whisk together the sesame seeds, poppy seeds, sugar, olive oil,
vinegar, paprika, Worcestershire sauce, and onion.
Refrigerate until chilled.
In a large bowl, combine the spinach, strawberries and almonds.
Pour dressing over salad; toss and refrigerate 10−15 minutes
before serving.

Basic French Vinaigrette

Yield > 1
Ingredients :
2 tbl white-wine vinegar or fresh
lemon juice
1/2 tsp Dijon-style mustard
1/3 cup olive oil
Method :
• In a bowl whisk together the vinegar, the mustard, and
salt and pepper to taste, add the oil in a stream, whisking, and
whisk the vinaigrette until it is emulsified.
• Makes about 1/2 cup.

Barthelasse Sauteed Chicken

Yield > 4
Ingredients :
1 x Frying chicken - (abt 2 1/2
lbs) cut serving pieces
Salt to taste
Freshly-ground black pepper
to taste
1/4 cup Olive oil
1/4 cup Dry white wine
Persillade made with 2 garlic
cloves see * Note
Method :
• * Note: The garlic for a persillade should be chopped very
finely; First slice it paper-thin, then chop it repeatedly,
gathering it together in a mound with the knife blade and
chopping through it again before assembling it with the parsley
and rechopping. A normal portion of persillade is 2 tablespoons
of finely chopped flat-leaf (Italian) parsley chopped with 1
clove of finely chopped garlic. Use 2 cloves of garlic in this
recipe.
• Season the chicken pieces with salt and pepper to taste.
warm the olive oil in a saute pan over medium-high heat. Put
all the pieces in the pan except breasts. saute, turning the
pieces, for 15 minutes. Add the breasts and saute until all the
pieces are nicely colored on both sides, about 10 minutes
longer. Add the wine, moving the chicken pieces around and
scraping the pan bottom with a wooden spoon until the
browned bits dissolve.
• Add the persillade, turn the pieces around and, when the
characteristic odor of cooking parsley and garlic fills the air,
serve directly from the pan.
• This recipe yields 4 servings.
• Comments: La Barthelasse is an island in the Rhone
River, between Avignon and Villeneuve-les-Avignon. In the last
century, it was a favorite rendezvous for Sunday lunch, when
residents of both towns flocked to the restaurants there to eat
poulet a la Barthelasse.

Katdijo

Katdijo
4 – 6 medium size fish (baked)
1 large onion
1 clove garlic
1 tablespoon oil
1/2 cup grated yellow ginger
21/2 coconuts grated
2 – 3 cups water
salt and pepper to taste
1 lb. vegetables (green leaves and eggplants are recommended)
Arrange fish in a casserole dish. Parboil vegetables; drain and arrange
on top of fish. Set aside.
Place grated coconut and yellow ginger in a bowl and mix. Add water
and squeeze together several times within the bowl. Squeeze out milk into
another container and set aside. Saute onions and garlic in a two-quart sauce
pan. Stir for about one to two minutes. Pour coconut milk in the saucepan
and bring to boil. Remove from heat and pour over fish and vegetables and
serve.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

Golden Corral's Seafood Salad

Golden Corral's Seafood Salad
1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.
Mix all ingredients. Refrigerate for about an hour to allow
flavors to blend. Serve either as a salad, on lettuce, or on
split croissants.

Banana French Toast with Chocolate Drizzle

Yield > 2
Ingredients :
4 x egg
2 cup whipping cream
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp orange, zest
2 x day-old white bread, 1-1/2 to
2" thick
1 lrg banana, mashed
2 tbl butter
3 tbl semisweet chocolate
Method :
• Preheat oven to 400 degrees F.
Whisk together eggs, cream, spices and orange zest.
• Slice bread in half horizontally without cutting all the way
through the whole slice of bread. Stuff each pocket with half
the mashed banana.
• Heat skillet over medium heat. Melt butter to cover
bottom of pan.
• Dip bread slices into egg mixture, generously coating
each piece.
• Place in the skillet and fry until browned. Flip over and
brown other side. Remove from pan and place in oven for 10
minutes.
• Melt chocolate in a double boiler.
• Remove French toast from oven. Cut each piece of
French toast on the diagonal and drizzle melted semisweet
chocolate over them.
• Dust French toast with icing sugar and serve with orange
slices as garnish or serve with a fruit salad of orange,
pineapple and strawberry. Top with pomegranate seeds and
mint.

Baked Fish with Pele Leaf

Baked Fish with Pele Leaf
2 medium fish or 1 large fish cut into serving sized pieces
1 cup coconut milk
1 onion
15 or more pele leaves
4 cups of water
4 basil leaves
1 clove garlic
3 limes
salt to taste
Clean and cut fish into serving pieces. Marinade in lime juice for 4-5
minutes with a little bit of salt or soy sauce. Bake fish until cooked.
Wash pele leaves. Add salt, onion, garlic, and basil leaves to coconut
milk and bring to boil. Add pele leaves and cook for 30 minutes. Use some
of the coconut milk to saute baked fish on a low heat. Place pele leaves on a
tray, put fish on top and serve with lime juice.
Serve with either taro, sweet potato, breadfruit, yams, tapioca or rice.
Note: Extremely high in saturated fat. To reduce, replace up to half of
the coconut milk with whole or low fat milk.

Baker's Square French Silk Pie

Yield > 1
Servings
Ingredients :
9 x " prepared pie crust
1 sm Box instant choco pudding
substitute buttermilk for milk
1 env Knox gelatin
1/4 cup Cold water
9 oz Container cool whip
Whipping cream, whipped
Chocolate shavings
Method :
• Prepare small box instant pudding, using buttermilk
instead of milk; set aside. Prepare 1 envelope Knox gelatine
with 1/4 cup cold water. Use glass measuring cup to mix
gelatine. Set mixture in a pot or pan of hot water, while still in
the cup, to help dissolve gelatine. Gelatine is dissolved when
mixture is clear. Wire whisk gelatine into pudding and fold in
the 9oz. cool whip. Pour into prepared crust; chill. Apply
whipping cream on top before serving. Garnish with chocolate
shavings.

Hungarian Cucumber Salad

Hungarian Cucumber Salad
2−3 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika
Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set
aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper
and garlic, and set aside. Squeeze liquid from cucumber slices a
few at a time, and place into bowl. Discard liquid. Add vinegar
mixture, green onions, and sour cream. Mix and sprinkle additional
paprika over top. Chill for 1−2 hours.

Taco Salad

Taco Salad
1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix
Brown the beef, drain, season with chili powder and set aside to
cool.
Prepare the dressing by whisking the Miracle Whip, ketchup and
taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce,
tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
kidney beans, garbanzo beans, half of the cheese, half of the
crushed chips, dressing and cooled ground beef. Mix well, cover
and refrigerate.
Just before serving, top the salad with the other half of the
cheese and crushed chips. Serve with whole chips on the side.

Mandarin Orange Salad

Mandarin Orange Salad
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste
Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air−tight container
and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion,
oranges and mushrooms. Add enough dressing to coat and toss.
Sprinkle with salt and pepper and add croutons if desired.

Turkey Macaroni Salad

Turkey Macaroni Salad
8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey
1 cup chopped celery
Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.

Oka

Oka
1 lb. or 2 cups fresh fish
1 cup lemon or lime juice
1 tomato
1 spring onion
1 carrot (optional)
1 small green pepper
1 small onion
1 cup coconut cream
1 small chilli (optional)
salt to taste
Clean the fish, remove all the bones, skin and any dark flesh. Cut up
the fish into even-sized cubes. Cover with lemon juice. Save some juice for
seasoning. Leave until the fish is tender.
Chop the tomato, pepper and onion very finely. Grate the carrot.
Drain off the lemon juice from the fish when it is ready. Add the
chopped vegetables and mix well. Add coconut cream, a little lemon and salt
to taste. Serve chilled.
Note: High in saturated fat. To reduce, replace up to half coconut
cream with whole or low fat milk.

Steamed Fish

Steamed Fish
1 medium-sized fish (parrot, mullet) about 2 lbs., whole, cleaned
1/2 teaspoon salt
1/2 lemon
water for steaming
1 inch piece of ginger
3 stalks green onions
1/4 cup soy sauce
2 tablespoons sesame seed oil
Lightly salt fish cavity. Place ginger slices in cavity of fish. Put fish
on a sheet of aluminum foil or ti leaf large enough to curl sides about 1 inch
upwards all around the fish, to catch fish juices while steaming. Squeeze
lemon over the fish, then sprinkle with salt. Place on top of steamer rack.
Add water to bottom of steamer up to about 1 inch deep. Cover steamer and
begin timing when water starts to boil. Steam for 10–15 minutes (check if
done, take care not to overcook). When fork-tender, remove fish from
steamer and lay on a serving platter. Set aside liquid.
Peel and slice ginger into very thin strips, about 1/2 inch long. Wash
green onions well and likewise slice very thinly. Garnish top of fish with
ginger and green onions. In a small saucepan, heat together the liquid from
the fish, soy sauce, and sesame oil. Pour over garnished fish. Serve hot.
Hints:
1. Steaming is a low-fat, low-calorie, healthful cooking method.
Choose this method often.
2. Serve this main dish with hot rice, a fruit or vegetable salad, and a
glass of milk to complete the meal.

Ham Salad with Hot Peanut Dressing

Ham Salad with Hot Peanut Dressing
3/4 pound boneless ham
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons fresh lime juice
1 tablespoon reduced−sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radiccio or Boston lettuce
Thinly slice ham and heat briefly in microwave or in skillet
over medium heat. Set aside and keep warm. For dressing, combine
vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic
and sugar in a blender or food processor; blend well.
Heat dressing in microwave in glass measuring cup or on stovetop
in a small saucepan. Toss cucumber, red onion, romaine and endive
together. Arrange salads on individual salad plates as follows:
Line plates with radiccio or Boston lettuce, top with tossed
vegetables, arrange ham slices atop and spoon over hot dressing.

Deli Potato Salad

Deli Potato Salad
6 to 10 potatoes, boiled, cooled and cut in chunks
3 hard boiled eggs, chopped
1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped
1 onion, chopped
2 apples, cored and chopped
3 tbsp. mayonnaise
3 tbsp. red wine vinegar
salt and fresh ground pepper to taste
paprika
Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry
salami lightly and drain off excess fat, cool. Stir salami,
mayonnaise and seasoning into potato mixture. Chill for 2 hours
before serving. Garnish with slivered red and green sweet peppers.

Baked Ham and Swiss French Toast Casserole

Yield > 4
Servings
Ingredients :
1 cup Ham, finely chopped
1 cup Swiss cheese, grated
1/4 cup Mayonnaise
1/2 tsp Mustard, not grainy
8 slc French bread
6 x Eggs
1 1/4 cup Milk, 2% lowfat
Method :
• The night before serving, combine the ham, cheese,
mayonnaise and mustard; set aside. Lightly toast the bread in
a toaster. Divide the ham mixture evely over 4 slices of the
bread. Top with the remaining 4 slices. Cut each sandwich
diagonally into 4 triangles. In a well-greased 9-by-9 inch
baking dish, stand each triangle upright on its outside edge,
making 2 rows.
• In a mixing bowl, beat the eggs and the milk and pour
the mixture over the triangles. Cover and refrigerate
overnight.
• Next morning, preheat the oven to 325 degrees. Bake
the casserole, uncovered, for 35 minutes, until set. Let the
casserole stand about 5 to 10 minutes before serving. Slice
between the sandwiches, and serve 3 or 4 triangles per
person.

Aku Poke

Aku Poke
2 lbs. boneless tuna, cut in 1/2 inch cubes
1 cup ogo (fresh seaweed)
1 teaspoon red pepper flakes
1 teaspoon chopped green onion
1 small sweet onion
1 teaspoon roasted sesame oil
1 teaspoon minced fresh ginger
1/4 teaspoon Hawaiian sea salt or coarse salt
Combine all ingredients and marinate in the refrigerator for at least 30
minutes before serving. You can also make this dish with tako (octopus).