Recipes

Mix all the ingredients together with a wire whisk and allow it to sit in the fridge overnight. Pour dressing over a salad of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley.

1 ½ cups mayonnaise
¼ cup red wine vinegar
3 tablespoon liquid honey
2 crushed garlic cloves (or more)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
Salt and pepper to taste

Boil rice according to directions on package. Drain, and mix at once with olive oil, vinegar, black pepper, salt and tarragon. Let stand to cool. Then mix with cucumber, green pepper, parsley, chives and onion. Mix in mayonnaise to moisten. Taste for seasoning. Heap on greens, and garnish with eggs and tomatoes. Serves 6-8.

1 1/2 cups uncooked long-grain rice
4 tbsp. Olive oil
2 tbsp. Wine vinegar
1/2 tsp. Black pepper
1 tsp. Salt
1/2 tsp. Tarragon
1/2 cup cucumber, cut into small cubes
¼ cup chopped green pepper
¼ cup chopped parsley
¼ cup chopped chives
¼ cup chopped green onion
Mayonnaise or salad dressing
Salad greens
2 hard cooked eggs, slice
3 sliced ripe tomatoes

Bring to a boil for about 5— 10 minutes.