• 3 red peppers
• 2 yellow or orange peppers
• 2 green peppers
• 1/2 c. sun-dried tomatoes in oil, drained
• 1 garlic clove, minced

• 1/2 tbsp. balsamic vinegar
• 5 tbsp. olive oil
• few drops of chili sauce
• 4 canned artichoke hearts, drained and sliced
• salt and freshly ground pepper
• fresh basil leaves to garnish

1. Preheat oven to 400F. Lightly oil a foil-lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes until beginning to char. Cover with a towel and let cool for about 5 minutes.
2. Cut the sun-dried tomatoes into thin strips and thinly slice the garlic. Set tomatoes and garlic aside.
3. Beat together the vinegar, oil and chili sauce. Add salt and pepper.
4. Peel, seed and slice the peppers. Mix with the artichokes, tomatoes and garlic. Pour over the dressing and scatter with the basil leaves.

This recipe comes from my mother-in-law.

• 4 c. shredded cabbage
• 4 green onions, diced

Dressing:

• 2 tbsp. sugar

• 1/2 c. oil
• 3 tbsp. vinegar
• 1 tsp. salt
• 1 tsp. pepper
• 2-3 tbsp soya sauce
• 1 flavour pkg. chicken flavoured Ichiban soup
• Sliced almonds or sunflower seeds

Add cabbage and onion together in a large bowl. Pour dressing over top a little at a time. Mix well and store in fridge. (I don't use all the dressing. Just enough to coat well.)

Just before serving, crumble Ichiban noodles over the top and sprinkle with almonds or sunflower seeds.

This recipe comes from my sister-in-law.

• 2 c. cooked macaroni
• 2 chopped tomatoes
• 2 green onions, chopped
• 1/2 cucumber, diced
• 1 green pepper, chopped

• 2/3 c. sugar
• 1/2 c. oil
• 1/2 c. ketchup
• 1/4 c. vinegar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. paprika

Mix macaroni. Add sugar, oil, ketchup, vinegar, salt, pepper and paprika.

Mix well and refrigerate until ready to serve. Lasts for about 4-5 days in the fridge.

This recipe comes from my banking pal, Trudi

• 1 medium head lettuce, shredded
• 1 lge or 2 small cans of pork & beans
• 1 bunch green onions

• 3 or 4 tomatoes, cubed
• 1 lb. lean hamburger browned and drained
• 1 lge. bottle Catalina dressing
• 1 pkg. Taco chips, crushed
• 8 oz. cheddar cheese, grated

Mix all but the lettuce, cheese and chips.

Add last 3 ingredients just prior to serving.

• 1 1/2 c. broccoli pieces
• 1 1/2 c. cauliflower florets
• 1 1/2 c. sliced carrots
• 1 small red onion cut into thin rings

• 1 c. sliced radishes
• fresh cherry tomatoes
• 1 c. sliced fresh mushrooms
• 1 small bottle Italian salad dressing (I prefer Kraft)

Prepare vegetables and add to a large bowl. Pour bottle of Italian dressing over the top and allow to sit in the fridge at least 2 hours before serving. Stir often.

• 14 oz. can green beans with juice
• 14 oz. can yellow wax beans, drained
• 14 oz. can lima beans, drained
• 14 oz. can kidney beans, drained
• 1 c. sliced purple onion rings

• 1 c. sliced celery
• 1 small jar pimento, chopped
• 1 c. granulated sugar
• 1/4 tsp. salt
• 1 c. vinegar
• 2 tbsp cooking oil

Place green beans and juice into a large bowl. Add drained yellow, lima, and kidney beans. Slice onion rings about 1/4 inch (3/4 cm) thick. Add to bean mixture with celery and pimento. In another bowl, place sugar, mustard and salt. Stir together well. Add vinegar and oil. Stir until dissolved (it takes a few minutes). Pour over bean mixture.

Cover and store in fridge. Let stand for at least 24 hours before serving. Keeps for 1 week.

This recipe comes from my mom.

• 1/2 c. vinegar
• 1/2 c. salad oil

• 1/2 c. brown sugar
• 1 tsp. salt
• 1 tsp dry mustard

Mix all ingredients in saucepan and bring to a boil. Let cool before adding to cole slaw.

This recipe comes from my friend Cheryl, and it's nummy!

• 1/2 can anchovies (I use 1 squirt of anchovy paste)
• 1/2 c. olive oil
• 2 large cloves crushed garlic
• 1 egg

• 2 tbsp. vinegar
• 2 tsp each lemon juice and Worcestershire sauce
• dash of Tabasco sauce
• salt & pepper to taste
• 1/4 c. Parmesan cheese
• chives, basil and parsley are a nice addition, but optional

Whirl first three ingredients together in a blender, then add the rest . This dressing can be refrigerated for up to 2 weeks.

For the salad, use romaine lettuce, fresh Parmesan cheese, and croutons. Mix in well.