Recipes 2 and 3

I think we had around 50 for lunch today - it's really hard to count when there's that many. However we did have the group that came up with the Steiners from Arkansas plus the Williams and the Kings, Friesens and the Pradzynskis; the Vance boys, etc. The salads went over very well. It was interesting though - different people liked different ones. I'm now up to 16 salad recipes - and Ruth and I realized that we didn't have our broccoli salad recipe typed up yet - so that will make it 17.

I'm busy IMing with Rose on Skype. Her microphone works but I can't seem to get mine to work, so she talks and I IM back. It's a good thing I type quickly.

OK, here's a salad we tried for the first time yesterday - and were very impressed. You can't tell it's not potato salad (and as I'm allergic to potato salad, I think it's a great recipe because I can eat it).

Fake-um Potato Salad (Cauliflower)

1 large head cauliflower or 2 small heads chopped small and steamed

4 hard boiled eggs, sliced

½ cup parsley chopped

3 green onions chopped

2 large dill pickles or 4 small dill pickles, chopped

2 stalks celery, sliced

4 radishes, chopped

Dressing

½ cup mayonnaise or salad dressing

¼ cup dill pickle juice

Because potato salad is obviously a summer salad, I'll do another salad as well:

Nutty Wild Rice Salad

3 cups cooked wild rice (I use a mixture of wild and brown rice – about 1:4)

1 cup cherry tomatoes

½ cup chopped fresh parsley

½ cup diced yellow pepper

1/3 cup chopped green onion

1/3 cup craisins

¼ cup coarsely chopped pecans

Raspberry Dressing

1/3 cup canola oil

3 TLB vinegar (I use rice vinegar)

2 TLB raspberry jam

1 tsp Dijon mustard

1 minced garlic clove

¼ tsp salt

¼ tsp pepper