MARVEGIE.TXT                                                     C-4





                     MARINATED VEGETABLE SALAD

  fresh broccoli florets (small)     fresh cauliflower florets (small)
  fresh zuchinni, sliced             fresh carrots, sliced thin
  fresh mushrooms, sliced            black olives, whole or half
  cherry tomatoes (if available)     vinaigrette or itallian dressing

 1. Mix any combination of any amount of the veggies listed.

 2. Pour on vinaigrette (preferred) or italian dressing in an amount
    which will marinate the veggies.

 3. Put in refrigerator and marinate for several hours.

    This keeps for several days in the refrigerator.





 FRUITSAL.TXT





                      MIXED FRUIT SALAD

  canned pineapple chunks with       apples, cut up, peeled or unpeeled
    juice                            seedless orange segments
  seedless red or white grapes       kiwi fruit, sliced
  bananas, sliced

 1. In a bowl, commensurate with size of salad to be made, put the
    pineapple and juice. (A rule of thumb is 1 16 oz can for every 2
    apples which will be chopped.)

 2. Add cut up apples and stir to cover apple pieces with pineapple
    juice. (The pineapple juice keeps the apples and bananas from
    turning dark.)

 3. Add the grapes, oranges, and some of the kiwi.  (The remaining kiwi
    is used to decorate the top of the salad.)

 4. Add the bananas, stirring gently, and decorate the top with kiwi.