NO.4 PARTY TIME CRAB SALAD(international salad)

4. PARTY TIME CRAB SALAD

Ingredients
1 pound fresh lump crabmeat, cartilage removed
1 cup diced (1/4 inch) peeled hothouse (seedless) cucumber
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 cup finely slivered fresh basil
Salt and freshly ground black pepper, to taste
1 cup Mango and Mint Salsa, for serving
2 to 3 tablespoons chopped fresh mint leaves, for garnish
6 mint or basil sprigs, for garnish

Preparation
1. Combine the crabmeat and cucumber in a bowl. Carefully toss together with the lime juice and olive oil. Add the slivered basil, salt, and pepper; combine gently, trying not to break up the crabmeat.

2. Mound the crabmeat equally in the center of 6 dinner plates. Top each serving with 2 tablespoons of Mango and Mint Salsa. Sprinkle with chopped mint and place a sprig of basil or mint alongside each salad.

Per serving: 130 calories, 5g carbohydrates, 16g protein, 5g fat, 75mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.

Makes 6 servings.

NO.3 POTATO SALAD(international salad)

3. POTATO SALAD

Ingredients
2 pounds red-skinned potatoes
1 small red onion, diced
1 green onion bunch, chopped
2/3 cups mayonnaise
1/2 cup red wine vinegar
1/2 cup olive oil
2 teaspoons dried oregano
1/2 head iceberg or romaine lettuce
2 large tomatoes, cut into wedges
1 large cucumber, peeled, sliced
1 green bell pepper, cut crosswise into rings
1/2 cup black or green olives (preferably imported)

Preparation
Cook potatoes in boiling salted water until tender, about 20 minutes. Drain, cool and dice potatoes (do not peel).

Combine potatoes and onions in large bowl. Add mayonnaise and toss to coat. Season with salt and pepper. Whisk vinegar, oil and oregano to blend in small bowl. Season dressing with salt and pepper. (Potato mixture and dressing can be made 1 hour ahead. Cover separately and let stand at room temperature.)

Arrange lettuce leaves on platter. Mound potato mixture in center, then arrange tomatoes, cucumber, green pepper and olives decoratively around potatoes. Pour dressing over and serve.

Serves 6 to 8.

NO.2 MUSHROOM CAESAR SALAD(international salad)

2. MUSHROOM CAESAR SALAD

Ingredients
1/4 cup fresh lemon juice
4 anchovy fillets
2 large garlic cloves
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish
1 teaspoon Worcestershire sauce
2 dashes of hot pepper sauce (such as Tabasco)
3/4 cup olive oil

1/2 pound mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
2 cups purchased garlic-flavored croutons
1/2 cup grated Parmesan cheese

Preparation
Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.

Serves 4.

SALAD'S INTERNATIONAL

Grilled Vegetable Salad

Ingredients
2 red onions peeled and sliced 1/4 inch
1 eggplant sliced 1/4 inch thick
4 roma tomatoes halved
4 small zucchini sliced lengthwise 1/4 inch
2 red bell peppers
2 ears of white corn, husked
1 bunch of basil leaves chopped
1/4 cup balsamic vinegar

Technique
Grill the onions, eggplant, and zucchini until they are tender. Cut the peppers in half and grill with the corn. Place all the vegetables in a large metal or ceramic bowl and cover with plastic wrap or foil. Let them steam in the bowl for about 15 minutes. After they are cool enough to handle cut the kernels of corn off, dice the remaining vegetable and toss with the basil and balsamic vinegar.

NO.10 Calamari Soup(international soup)

10. Calamari Soup

Ingredients
1 onion
2 cloves garlic
2 tblsp. olive oil
8 cups canned tomatoes in juice
2 cups pitted green olives
2 lbs. cleaned calamari tubes and tentacles
2 cups dry white wine
1 tblsp. kosher salt

Method:
(You will need a very heavy duty soup pot for the long cooking time or a crock-pot.)
Chop the onion and garlic finely in a food processor. In a 1 gallon soup pot sauté the onion and garlic in olive oil stirring constantly until translucent. Clean the calamari and slice the bodies into rings. Puree canned tomatoes in a blender or food-processor, add to the sautéed onion – garlic mixture. Add the calamari, white wine, olives and salt. Bring to a slow simmer and cover. Cook at least 18 hours. I found that the best method is to bring everything to a boil and transfer every thing to a crock-pot and cook on low for 18 hours. The long cooking time will make the calamari very tender.

Serve with a baguette that has been sliced open and brushed with olive oil and either grilled or broiled.

NO.9 Pinto Bean Soup(international soup)

9. Pinto Bean Soup

Ingredients:
4 cups cooked pinto beans covered with water

3 tablespoons olive oil
1 onion diced
1 cup diced carrots
1 cup diced celery
1 jalapeno diced fine
1/2 pound of ham diced fine
2 tablespoons chopped cilantro
dried oregano
chili powder

1 cup milk
2 tablespoons melted butter or oil
2 tablespoons all purpose flour
1/2 pound grated cheddar cheese

2 corn or flour tortillas cut into strips
oil to fry

Method:
Either buy precooked pinto beans or make your own. Usually 1 1/2 to 2 cups of dry beans yield about 4 cups cooked beans.

Wash the beans and soak over night. Drain and cover with fresh, lightly salted water. Simmer for about 3 hours. Keep adding water if necessary, taking care not to let the water level go below the beans.

Sauté the vegetables in the oil until they are tender. Add them, the herbs and spices to the beans. Simmer for 1/2 hour more. In a separate sauce pan melt the butter and add the flour while stirring. Gradually add the milk as you stir. Cook the cream sauce over low heat until it bubbles. Combine the grated cheese with the sauce and stir until melted. Add the cheese sauce to the bean soup while mixing. Cook over low heat another 1/2 hour. If the soup is to thick add more water. Salt and/or pepper to your own taste.
Garnish with fried or baked tortilla strips

Yield 8 cups

NO.8 Persimmon, Pear and Parsnip Soup(international soup)

8. Persimmon, Pear and Parsnip Soup

Ingredients:
4 tblsp. Canola oil (or other salad oil)
1 rib of celery (1/4 C. diced)
1 medium yellow onion (1 ½ c. peeled and diced)
3 small Fuju persimmons (1 ½ c. peeled and diced)
or 1 to 2 ripe Hachiya persimmons (1 1/4 c. of puree)
½ lb. parsnips (1 ½ c. peeled and diced)
2 small pears (1 ½ c. peeled and diced)
14 oz. vegetable stock (1 can)
2 c. water
1/8 teasp. Nutmeg
2 teasp. Kosher salt
6 oz. whipping cream
2 teasp. Lemon juice

Sour Cream for topping

Method:

In a 2 quart soup pot sauce sauté the celery and onion over medium heat until translucent. Do not brown. Add the remaining ingredients except the cream and lemon juice. Cover and simmer stirring occasionally for 20 minutes until all vegetables and fruit are very tender.
Puree with a stick blender, blender or food processor until smooth. (take caution as soup is hot)
Return soup to pot and add cream and lemon juice.
Check seasonings and adjust if necessary.

Ladle into soup bowls and garnish with a tablespoon of sour cream.
I fried up some julienned left over parsnip as an additional garnish.

Yield 8 to 10 cups — at least 8 portions