Dressing:
3-1/2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon sesame oil

Salad:
3 cups torn lettuce
1-1/2 cup chopped, cooked chicken
1 8-oz. can sliced water chestnuts, drained
1/2 cup julienne carrots
1/4 cup diagonally sliced green onions
1/4 cup chopped red cabbage
1 5-oz can Chow Mein Noodles

In small bowl, whisk together dressing ingredients; set aside. In large bowl, combine remaining salad ingredients except chow mein noodles. Just before serving, toss salad with dressing and top with chow mein noodles. 4-6 servings.

1 pound dry chick-peas
1 pound potatoes (3 medium), pared
3 large carrots, pared, cut diagonally into 1/2″ thick slices
4 large onions, sliced
1/4 cup chopped garlic
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 cup chopped fresh dill or 2 tablespoons dried dill weed

Pick over, sort, wash beans. Cover with water in bowl. Refrigerate overnight. Drain chick-peas. Cook in boiling salted water in kettle 35 minutes. Add potatoes and carrots; boil 10 minutes or until peas are tender. Drain into large bowl. Sauté onion and garlic in olive oil until tender, 3 minutes; add to warm chick-peas. Stir in vinegar, salt, pepper and dill. Serve warm at room temperature over greens.

From Family Circle magazine, December 11, 1984.

1 small head iceberg lettuce, shredded
1/2 cup Marie's chunky blue cheese dressing
1 cup diced smoked turkey
1/2 cup diced green pepper
4 slices bacon, cooked and crumbled
2 hard-cooked eggs, diced
1 medium tomato, diced

In bowl, toss lettuce with dressing to coat. Arrange lettuce mixture on large serving platter. Arrange turkey, pepper, bacon, egg and tomato in rows on top of lettuce. Serve with additional dressing, if desired.

1 small clove garlic, minced
1/3 cup oil, preferably olive
1 pound romaine lettuce, rinsed and well dried
Hot water
1 large egg in shell
3/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
3 tablespoons lemon juice
2 teaspoons Worcestershire
1 cup croutons
1/4 cup Parmesan cheese

Mix garlic and oil; let stand at room temperature several hours or as long as time permits. Tear romaine into bite-size pieces into a large salad bowl; chill. Just before serving, pour hot water over egg and let stand 1 minute, then rinse under cold water to stop the cooking. Toss romaine with garlic-oil mixture, salt and pepper. Break egg into the middle of greens, sprinkle greens with lemon juice and Worcestershire, then toss well. Add croutons and cheese; toss lightly. Makes 4 servings.

Croutons: Trim crusts from several 1/2-inch slices French or Italian bread. Cut bread into 1/2-inch cubes to make 1-1/2 cups. In heavy 9-10 inch skillet, heat 2 tablespoons oil, preferably olive, until 1 bread cube sizzles. Add remaining cubes and brown over medium-low heat, tossing constantly until cubes are lightly browned, about 3-5 minutes. Cubes will shrink. Makes 1 cup

From Family Circle magazine (recipe from Chasen's Restaurant, Los Angeles, CA).

2 pounds round steak
1 tablespoon shortening
1 tablespoon flour
1 medium onion, chopped
1 clove garlic, minced
1/2 cup canned tomatoes
1 10-oz. can Old El Paso tomatoes and green chili
1 4-oz. can Old El Paso whole green chili
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 to 2-1/2 cups hot water

Cut meat into cubes. Brown well in hot shortening. Add flour, onion and garlic. Continue browning about 10 minutes. Cut green chili into large pieces and add to remaining ingredients and simmer 1-1/2 to 2 hours. Serve topped with shredded Monterey Jack or Cheddar cheese.

1 7 oz. package elbow macaroni, cooked as directed and drained
8 slices bacon, cooked and crumbled
1 cup mayonnaise or salad dressing
1/3 cup chili sauce
1/4 cup ReaLemon lemon juice from concentrate
2 teaspoons Wyler's chicken flavor instant bouillon
2 teaspoons sugar
1 large tomato, seeded and chopped
1/4 cup sliced green onions
4 cups thinly sliced lettuce

In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon and sugar; stir in macaroni, tomato and onions. Cover; chill. Just before serving, stir in lettuce and bacon. Refrigerate any leftovers. Makes about 8 cups.

2 jars (6 oz. each) marinated artichoke hearts, undrained
1/2 pound corkscrew shaped pasta, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup Italian style bread crumbs
1 tablespoon red wine vinegar
1/3 cup chopped celery
1/3 cup chopped green pepper
1 medium tomato, diced
1/4 cup chopped red onion

In large bowl combine all ingredients; toss gently. Serve chilled if desired. Makes 4 servings.

2 cups fresh corn kernels
3/4 cup water
1 14-1/2 ounce can black beans, rinsed and drained
1/2 cup sliced green onions
1/2 cup chopped red bell pepper
1 small cucumber, seeded and chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 teaspoon sweet red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons corn oil
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon lime juice

Combine corn kernels and 3/4 cup water in a saucepan; bring to a boil. Cover and reduce heat; simmer 7-8 minutes or until just tender. Drain. Combine corn and next 6 ingredients in a large bowl. Whisk together red pepper flakes and next 6 ingredients until blended; pour over corn mixture. Cover and chill at least 2 hours. Yield 4-6 servings. From July, 1996 Southern Living magazine.