Slice a thin slice from the base of each endive. Rinse well. Cut each in half and remove core and a few inner leaves to make "boat" shapes. Place halves carefully in a large, flat, ovenproof casserole.
In a medium-size heavy saucepan, place 2 1/2-cups cool chicken broth. Whisk in cornmeal and continue whisking frequently for 10 to 15-minutes over medium-low heat until very thick and shiny but not set. Meanwhile, in a heavy skillet, combine butter and salad oil. Add onions and both kinds of peppers and sauté over low heat until vegetables soften and onion is golden.
When polenta is done, fold vegetables into it. Then with a large spoon, fill each endive boat with polenta mixture until endives are 3/4-full. Sprinkle each with diced fresh tomatoes, and then sprinkle each with cheese and bacon bits. Pour 1-cup more broth in around endives in casserole. Bake at 325° for 12 to 15-minutes, or until endives are done. Serve with a slotted spoon. (Makes 8 servings)

Separate leaves, wash, and drain, pat dry with paper towel. Remove stems and break across the length into bite size pieces. Place in large bowl and add * Toasted Croutons, cheese and chill. Place 1-egg in cup. Add boiling water let stand.
Start the dressing by blending salt, fresh crushed pepper, garlic, and anchovies and lemon juice. Mash with wooden spoon so that the anchovies are unrecognizable. Add mustard, vinegar, lemon and Worcestershire.
Crack and add egg, blend. Add dressing to romaine and toss. Season with ground pepper Parmesan if desired.

Separate lettuce leaves, wash, and drain well, and pat dry with paper towels and tear into pieces. Add ingredients and Italiano Salad Dressing to coat.

In a large bowl, mix together the lettuce, vegetables, fruit and cheese. Add *Balsamic Vinaigrette dressing and mix in.

Put olive oil in pan. Heat medium-hot, then add garlic to oil. Add spinach and cook spinach for 5-seconds, place in bowl cap with skillet. For a few seconds. Be careful not to over-cook spinach. Add salt and pepper and serve.

Chop cabbage and onion rings and mix. Mix remaining ingredients; pour over vegetables and mix dressing thoroughly. Chill.
Serve with slotted spoon or remove some of the liquid before serving. (Makes 15 to 20 servings)

Mix salad dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate.
Take a Shortcut: Prepare as directed, substituting 1 package 8-ounces coleslaw blend for shredded green and red cabbage. Substitute 1 can 3-ounces real bacon bits for bacon slices. (Makes 10 servings)

Toss cabbage and carrot with sugar, salt and celery seeds in colander set over glass or ceramic bowl. Let stand until cabbage wilts, at least 1-hour and up to 4-hours.
Pour accumulated liquid from bowl; rinse bowl and dry, Dump wilted vegetables into bowl. In small jar, shake oil and vinegar together; pour over vegetables and toss to coat. Season with pepper. Cover and refrigerate until ready to serve. (Makes 8 servings)

In a large bowl, combine the black-eyed peas, green pepper, celery and both onions.
In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight in the refrigerator for the flavors to meld. (Makes 4 servings)

Blend Jell-O, cream cheese, miniature marshmallows and boiling water. Add pineapple with juice and celery and let jell. Add maraschino cherries and nuts, then blend in Cool Whip. (Makes10 to 12 servings)

Toss vegetables and dressing in large bowl. (Makes 6 servings)

In a medium bowl, combine all ingredients and whisk together.

Using a food processor, combine the vinegar, mustard, sugar and salt. With the machine running, slowly drizzle in the oil and continue to process until the mixture is slightly thickened. Add the blue cheese and process just to combine the cheese slightly. Some texture should remain. Transfer to a bowl, season, and cover and set aside.

Chop chutney into small pieces, add to mayonnaise. Mix well and store in refrigerator. (Makes 1-cup serving)

Combine 1 tablespoon of the water with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly thickened. Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil. Refrigerate at least 1-hour.

Combine all ingredients, cover and refrigerate.

Combine all ingredients, cover and refrigerate. Great on any green salad. Also good as a dipping sauce for vegetables or as a sandwich spread. (Makes 3 cups)

Put garlic in the bottom of a clean, dry salad bowl with the salt. Using the back of the spoon, crush the salt and garlic together to make a smooth paste. Add the lemon juice; stir to dissolve the salt, then add the oil. Mix well in the bottom of the bowl. Pile on the salad, but don't mix it until you are ready to serve. (Makes 4 servings)

Ingredients should be kept at room temperature. In a stainless steel bowl, mix the egg yolks, salt and cayenne pepper with the mustard. Slowly add the salad oil, whipping fast to ensure a good emulsification. A blender works and so does a food processor. I prefer a bowl and whip for the small batch. It's a lot less to clean, too.
When this is thick like custard, alternate the salad oil with the wine, vinegar or lemon juice until all of it has been used. If this is too thick for your use, add a little warm water at a time to thin it out - just a few drops at a time.
A mayonnaise that breaks down can be restored by following this simple process: In a clean, stainless steel bowl add 1-tablespoon of cold water no matter what amount of mayonnaise is to be restored. Slowly whip in a small quantity of the mayonnaise into the cold water. The sauce will emulsify as it is whipped into the cold water. Once the emulsification begins, larger quantities of the broken mayonnaise can be added until the restoration is complete.

In blender, blend egg yolk, mustard and vinegar. Continue blending while adding remaining ingredients. Season to taste. Cover and chill. (Makes 2 cups)

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