1 tb Rice Vinegar

1 tb Olive Oil

1/4 ts Dried Dillweed

1 cl Garlic Minced

2 lb Fresh Broccoli

Red Cabbage Leaves Fresh Dill Sprig (Opt) Pimiento Strips Combine Vinegar, Olive Oil, Dillweed &

10 oz Frozen artichoke hearts,

-- cooked & drained 1/2 c Black Greek olives

12 sm Salonika peppers

1/4 c Olive oil

1 tb Red wine vinegar

2 tb Lemon juice

2 ea Scallions, chopped

Salt & pepper Cilantro, chopped

Karen Mintzias 2 lb Smelts; cleaned & drained

1 Lemon (juice only)

Flour for dredging Oil for frying (pref. olive) 1/2 c Dry white wine

1/4 c Wine vinegar

2 tb Chopped fresh parsley

1 tb Chopped fresh thyme; *OR*

2 sl Bacon, finely diced

1 sm Onion, finely chopped

1 c Finely chopped celery

3 T Flour

2 c Tomato juice or

2 c Vegetable juice cocktail

8 oz Bottle clam juice

8 oz Can minced clams, undrained

1/4

8 oz Vermicelli or other fine

Strand pasta 1 3/4 c Diced mangoes

3/4 c Diced sweet red peppers

1/2 c Diced red onions

1/2 c Diced sweet green peppers

3 tb Olive oil

3 tb Lemon juice

2 ts

3 lb Squid, cleaned and cut into

-rings 1 tb Cumin seeds

2 tb Coriander seeds

3 sm Dried hot peppers

2 tb Thai fish sauce

2 tb Lime juice

1 tb Brown sugar

2 tb Peanut oil

2 tb