1 15-oz. can garbanzo beans, drained
1/4 cup chopped parsley
1 4-oz jar pimentos, chopped
3 green onions, chopped
1/4 cup wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper

Combine all ingredients. Refrigerate in a covered dish at least two hours before serving. Makes 4 servings.

1 envelope Knox unflavored gelatin
2 tablespoons sugar
3/4 cup boiling water
1-1/4 cup rose wine
1/2 cup thinly sliced bananas
1 cup thinly sliced peaches
1/2 cup sliced strawberries

In medium bowl, mix Knox gelatin with sugar. Add boiling water and stir until gelatin is completely dissolved; stir in wine. Chill, stirring occasionally, until mixture is the consistency of unbeaten egg whites. Fold in bananas, peaches and strawberries. Turn into 4-cup mold or 6 individual serving dishes. Chill until firm. Garnish with additional strawberries, if desired. Makes about 6 servings.

1 stick butter, melted
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 teaspoon parsley
1/4 teaspoon nutmeg
1 pint milk
1 pound lump crabmeat
1-1/2 pints table cream
1 wine glass dry sherry

Melt butter; add flour, salt, red pepper, parsley and nutmeg. Stir 1 minute, making sure not to brown mixture. Add milk and stir constantly until thick. Add crabmeat; remove from heat. In a small saucepan, heat table cream. Pour into crab mixture and add sherry. Serve hot.

1 6 ounce can crabmeat, drained, flaked and cartilage removed
1 zucchini, cut into 2-inch strips
1 red or green sweet pepper, chopped
2 tablespoons margarine or butter
2 tablespoons flour
4 cups milk
2 tablespoons green onion, sliced
1/2 teaspoon garni seasoning bouquet
1/4 teaspoon salt
1/8 teaspoon pepper
1 3-ounce package cream cheese, cut up
1 teaspoon thyme, snipped fresh

In a medium saucepan, cook zucchini and sweet pepper in hot butter until crisp-tender. Stir in four, add milk, green onion, bouquet garni seasoning, salt and pepper. Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cheese melts. Stir in crabmeat and thyme, heat through. Garnish each serving with additional thyme, if desired.

Per serving, 314 calories; 18 g carbohydrates; 64 mg cholesterol; 19 g fat; 844 mg sodium. From Better Homes & Gardens.

7 ounces corn on the cob, roasted
1 ounce butter
4-1/2 ounces scallions, sliced thin
4-1/2 ounces Spanish onion, diced small
1-1/2 ounce ginger, minced
1 tablespoon jalapeno pepper, seeded, chopped fine
1-1/2 each thyme sprig, chopped
1-1/2 cup evaporated skim milk
2 quarts chicken stock
2 ounces soy sauce
6 ounces lump crabmeat, cleaned
1-3/4 ounce red bell pepper, pureed

Cut roasted corn kernels from the cob. Scrape cobs with the back side of a knife to release the corn milk; reserve until needed.

Heat the butter and sauté the scallions, onions, ginger and chili peppers until onions are tender and translucent. Add the corn and reserved corn milk to the mixture and simmer briefly. Stir in the thyme and 2 quarts chicken stock. Bring to boil. Reduce heat and simmer until the vegetables are very tender. Using a food processor, blender, or immersion blender, puree mixture until smooth. Strain through a sieve, if desired. Adjust the consistency, if needed, by adding more stock. Serve hot and garnish with crabmeat and the red pepper puree.

Per serving (10 servings): 124 calories; 14 g carbohydrates; 25 mg cholesterol; 4 g fat; 360 mg sodium. From The Culinary Institute of America.

1 medium onion
1 large rib celery
4 green onions
1 tablespoon corn oil or other vegetable oil
1 tablespoon unsalted butter
2 carrots
1 zucchini
1 white turnip, peeled
1/4 pound green cabbage, cut into long, thin strips
2 or 3 small potatoes, unpeeled
1-1/2 teaspoon salt
7 cups water
3 cloves garlic
1/2 cup fresh parsley or fresh basil leaves, or a mixture
1/2 teaspoon freshly ground pepper

Process the onion, celery and green onions in a food processor. Heat the oil and butter in a large pot; add the sliced vegetables. Sauté about 3 minutes, until the onion is translucent. Meanwhile, slice the carrots, zucchini, turnips, cabbage and potatoes. Add these to the pot with the salt and water; boil. Cover; reduce the heat and boil gently for about 20 minutes. Mince together the garlic and herbs in the food processor. When the soup is ready, fold in this herb mixture and season with pepper. Makes about 10 cups, serving 6-8.