INSALATA DI SEDANO E OLIVE CELERY AND OLIVE SALAD 1 small red (Spanish) onion, sliced thin lb, Sicilian green olives, pitted if desired 4 celery stalks, sliced 2 carrots, peeled and sliced thin 2 Tbl. Chopped fresh flat-leaf (Italian) parsley teaspoon dried oregano 1 small dried red chile, crushed, or pinch of red pepper flakes cup olive oil 2 Tbl. White wine vinegar In a bowl, combine the onion slices with cold water to cover. Let stand for 10 minutes, then drain. Repeat if onion still has strong smell. Pat dry, place back in the bowl Crack olives either with a wood mallet of by pressing with the side of a heavy knife blade. Add to the bowl of onions along with the celery, carrots, parsley, oregano, chile, olive oil, and vinegar. Toss well, cover, and chill for several hours or as long as overnight. Let stand at room temperature for 30 minutes before serving.

PANZANELLA BREAD AND SUMMER VEGETABLE SALAD 2 tomatoes, cut into bite-sized pieces 1 small cucumber, peeled and sliced 1 small red (Spanish) onion, thinly sliced 1 cup fresh basil leaves, torn into small pieces, plus whole leaves for garnish cup extra-virgin olive oil, or as needed 3 Tbls. Red wine vinegar, or to taste salt and freshly ground pepper to taste 6 - 8 slices coarse county bread In a bowl, combine the tomatoes, cucumber, onion, and torn basil. Drizzle with « cup olive oil and 3 Tbls. Vinegar and season with salt and pepper. Toss will to coat evenly. Cut or tear the bread into bite-sized pieces. Place half the bread in a wide, shallow bowl. Spoon on half of the vegetables. Layer the remaining bread on top and then the remaining vegetables. Cover and refrigerate for 1 hour. Toss the salad, then taste and adjust the seasonings. If the bread is dry, add a little more oil or vinegar. Garnish with a few basil leaves. Serve immediately

PASTA HOUSE® STYLE ORIGINAL SALAD DRESSING This salad dressing is from a well known St. Louis based Italian Restaurant. You may recognize it from the artichoke hearts that are used. 1 head iceburg lettuce 1 bunch romaine lettuce 1 red onion 1 can artichoke hearts in water 1 can hearts of palm in water 2 cups parmesian cheese Dressing 1/2 cup red wine vinegar 1 1/4 cup olive oil 1 clove garlic crushed 1/4 of the red onion finely grated salt to taste Mix dressing a few hours before using. Tear lettuce into bowl. Drain hearts & hearts. Slice and place on top of lettuce. Slice remaining red onion into thin rings and place on top of lettuce. Cover all with 2 cups of parmesian cheese. Pour on dressing & turn well to mix. I like to let the salad sit for about 10 minutes prior to serving.

A LITTLE SECRET FOR GARLIC LOVERS When making an oil and vinegar based salad dressing take a clove of garlic and rub it into the inside of the bowl that the salad is to be served in. Then take the clove and run it through a garlic press over the salad. Make sure that you use a new clove for every bowl of salad that you serve. This idea comes from a little family restaurant that was know for their garlicky salads. Thanks to my Sister-in-law and Brother-in-law I was able to find their secret.

RED LION HORSESHOE SAUCE I finely found it. I new that I had this for years but it was lost and now that it is found, I offer it to you. For those of you that are not from the Springfield Illinois area this is a very popular meal around town. There has been some controversy as to who came up with the original recipe. I hold that this is in fact the original recipe as served at the old Red Lion inside the Leland Hotel. The Hotel was closed in the 70's. Hope you enjoy it. 1qt. Milk 2 Stick (real) Butter 1/2 cup Flour 2 T Worcestershire Sauce Salt and Pepper to tase 1/2 t Dry Mustard 1 lb. Sharp Cheddar Cheese Dash Cheyenne Pepper 1 Pt Beer French fries (this is the nail in the horseshoe) Melt butter, add flour, then add milk slowly until smooth. Add remaining ingredients, except beer. Cook on low until cheese is melted. Add beer. Serve over any cooked meats (hamburger, ham, chicken etc.) or eggs, which have been placed on two slices of buttered toast. Cover with French fries and dig in.

CINDY'S MOMS VEGETABLE DIP My wife liked this so much she asked for the recipe. Thanks Cindy..... 1/2 cup sugar 2 tsp. yellow mustard T. oil 1/2 tsp. garlic powder (or to taste) Mix together well and let sit at least one hour. Add 1 cup Hellman's mayonnaise (Do not sub Miracle Whip)

CHEESE & ARTICHOKE DIP 8 ounces process American cheese (Velveeta) 1 can (10oz) 98% fat-free cream of mushroom soup 2 teaspoons Worcestershire sauce 1/4 cup ated milk 1 teaspoon dry mustard 1 1/2 cups shredded cheddar cheese 1/3 cup chopped roasted red pepper 1 can artichoke hearts, drained and coarsely chopped Combine all ingredients in the crockpot. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.