SHRIMP SALAD

can of shrimp, rinsed
2 hard boiled eggs, chopped
1/2 c. chopped celery

Mix altogether adding mayonaise and salt to taste.

Margie McKusich

2 Tbsp. pickle relish

1 pkg. frozen peas, thawed
mayonaise
salt

Serve

chilled. Great for a summer lunch.

SPRING BEANS VINAIGRETTE

1 lb. fresh green beans

1/2 medium onion

1 small clove garlic

1/3 c. fresh grated Parmesan
cheese

6 Tbsp. olive oil

Jennifer Dianna Blair

2 Tbsp. white wine vinegar
with tarragon

1/2 tsp. salt

fresh ground black pepper

Garnish: tomatoes & olives

Wash the beans, snip off the ends and cut them French style.
Drop them into boiling salted water and cook until just tender.

Drain,

Finely chop half of an onion and mince a clove of garlic.

Combine the beans with the other ingredients and mix well.
Chill and serve with tomatoes, olives and other fresh or
marinated garnishes of your own choice.

COLD CUCUMBER

1 cucumber

1/2 tsp. salt

11/4 Tbsp. soya sauce

1 ite wine vinegar
Peel t

he cucumber and cut into small dice.

Jennifer Dianna Blair
11/4 Tbsp. caster (super
fine) sugar
2 tsp. sesame oil

Sprinkle with the

remaining ingredients and leave for five minutes before
serving. Make sure the sugar has dissolved before serving.

RED CABBAGE WITH APPLES

1-2 1/2 lb. head red cabbage
3/4 c. boiling’ water

3 large cooking apples

3 Tbsp. butter or margarine

Shred cabbage and put in
for 10 minutes.

1/4 c. vinegar

2 tsp. flour
1/4 c. brown sugar
2 tsp. salt

speck of pepper

t. Add boiling water; cook covered
Peel and slice apples and add to cabbage.

Cook for 10 minutes or until tender. Add rest of ingredients;

combine; heat.

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Cranbrook, B.C.