Incredients :
1 lb sea scallops
1/3 cup salad oil
1 tbs minced fresh ginger
2 tbs lime juice
1 tsp dried marjoram
1 tsp sugar
1/4 tsp ground black pepper
1/3 cup thinly sliced green onions
8 cups lightly packed, rinsed and crisped, mixed salad leaves
4 cups loosely filled thick-sliced potato chips

Procedure :
Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick. To a 10-inch frying pan over medium-high heat, add oil and ginger. When hot add half the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 minutes. With a slotted spoon, transfer scallops to a small bowl. Cook remaining scallops; add to bowl. Drain accumulated juices from scallops back into frying pan; bring to boil, then remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. Put salad leaves in a wide shallow bowl. At once, pour hot dressing over them; mix, then push leaves to one side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix and serve.

Incredients :
1/4 tsp salt
1 cup coarsely chopped cooked lobster (or scallops or shrimp)
3 large oranges, peeled and sectioned
1/2 cup whipping cream, whipped
1/4 tsp grated orange rind
1/4 cup orange juice
2 tbs mayonnaise
1/2 tsp prepared horseradish
Lettuce leaves
Ground nutmeg

Procedure :
Sprinkle salt over lobster; add orange sections and toss gently. Chill one hour. Combine next 5 ingredients; mix well. Chill one hour. Spoon lobster mixture on lettuce leaves. Top with whipped cream dressing; sprinkle with nutmeg.

Incredients :
1 cup uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 cup chopped sweet pickle
1 can (6 1/2oz) tuna, drained and flaked
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup mayonnaise
1 tbs honey mustard
2 tbs sweet pickle juice

Procedure :
Cook macaroni according to package directions, drain; rinse under cold water and drain. Combine macaroni with next five ingredients. Combine mayonnaise, mustard and pickle juice; mix well. Pour over macaroni mixture and toss gently. Cover; chill at least one hour. Serve salad on lettuce and garnish with tomato wedges and parsley, if desired.

Incredients :
6 skinless chicken breasts, cooked, boned, and diced
1 cup grated sharp cheddar
1 tsp lemon juice
1/4 cup milk
1 1/2 cups chopped celery
2 tbs finely chopped onion
1/2 tsp chopped garlic (optional)
3/4 cup mayonnaise
1/2 cup sherry

Procedure :
Preheat oven to 350 degrees. Combine all ingredients and top with
buttered bread crumbs or crunchy chow mien noodles. Bake 1 hour.

Incredients :
4 to 5 medium potatoes
2 tbs vinegar
2 tsp sugar
1 tsp celery seeds
1 tsp prepared mustard
1/2 tsp salt
1 can (12oz) corned beef, flaked
2 cups shredded cabbage
1/4 cup chopped dill pickle
1/4 cup chopped onion
1 cup salad dressing or mayonnaise

Procedure :
Cook potatoes in boiling water 20 to 25 minutes or until tender. Drain and cool slightly. Peel potatoes and cut into 1/2 cubes while warm. Combine vinegar, sugar, celery seeds, mustard, and salt; add to potatoes; toss gently. Add corned beef, cabbage, pickle, and onion to potato mixture; toss gently again. Chill at least 8 hours. Add salad dressing or mayo just before serving and, you guessed it, toss gently.

Incredients :
1 16oz can dark red kidney beans, drained
1/4 cup chopped onion
1/4 cup chopped celery
1 red apple, unpeeled, cored and diced
1/3 cup shredded Cheddar cheese (I prefer sharp)
1/2 tsp salt (or to taste)
1/3 cup mayonnaise

Procedure :
Combine all ingredients and serve on bed of lettuce.

Incredients :
1 pkg (3oz) cream cheese, softened
1 1/2 tsp sugar
1 1/2 tsp orange juice
3 large apples, cubed
1 can (8oz) pineapple tidbits, drained
2 tbs chopped celery
2 tbs chopped pecans
2 tbs raisins
Leaf lettuce

Procedure :
Combine cream cheese, sugar, and juice in a small bowl; stir well and set aside. Combine remaining ingredients except lettuce in a medium bowl. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Toss again before serving in lettuce-lined bowls.

Incredients :
3/4 cup no-salt-added chicken broth
3/4 cup sun-dried tomatoes (packed without oil)
1 cup sliced fresh mushrooms
1/4 cup chopped onion
2 1/2 cups cooked spaghetti squash
1 cup seeded chopped tomato
1 tsp dried basil
1/4 tsp ground black pepper
1 tbs grated Romano or Parmesan cheese

Procedure :
Bring chicken broth to boil in medium saucepan. Add sun-dried tomatoes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with slotted spoon, reserving broth. Cut tomatoes into strips and set aside. Add mushrooms, onion, and garlic to broth, and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until liquid is reduced to about 3 tbs. Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom mixture and sun-dried tomato strips, and toss well. Sprinkle with cheese.

Incredients :
6 large hard cooked eggs
3 tbs sweet pickle relish
2 tbs finely chopped green onions
1 tbs diced pimiento, undrained
1/2 cup cooked mashed potatoes
3 tbs mayonnaise
1 tbs creamy mustard
1/2 tsp salt (optional)
1/4 tsp ground black pepper
2 tsp curry powder (optional)

Procedure :
Remove yolks from eggs; discard or reserve for another use. Chop egg whites. Combine egg white, pickle relish, green onions, and pimiento; set aside. Combine mashed potatoes and next 4 ingredients; stir in curry powder, if desired. Fold into egg mixture. Serve as a salad over lettuce, a sandwich filling, or a stuffing for vegetables.

Incredients :
1/2 lb shrimp, cooked and peeled, diced if large
1 tomato, diced
1 green onion, trimmed and diced
1 tbs chopped dill
1 tbs chopped parsley
2 tbs chopped, pitted Greek olives
2 cups cooked orzo pasta
2 oz Feta cheese, crumbled

The Dressing

1 1/2 tbs fresh lemon juice
1/4 tsp salt
1/4 tsp coarse ground black pepper
1 1/2 tsp Dijon mustard
2 tbs olive oil

Procedure :
In bowl, toss together shrimp, tomato, green onion, dill, parsley, olives and orzo. Toss well to combine. Sprinkle with cheese. To prepare dressing, stir together lemon juice and salt in cup. Stir in pepper, mustard and oil. Gently stir into salad. Serve at room temperature.