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Though it is nearing the end of August, there is still time for friends and family to have a potluck get together on a Saturday or Sunday afternoon. We were at a party at a friends home recently and the invitation read: "who's giving the party, the address and phone number (in case someone gets lost), and then... we will provide the meat and non-alcoholic drinks. If you wish to have other than non-alcoholic drinks, bring them with you. Since this is a potluck party, call me and I will have a list of foods to bring and you can choose what you wish to bring (rather than 3 coleslaw, using pretty much the same ingredients, 2 spaghetti hotdishes, 2 veggie trays (using same veggies) and 2 pans of Betty C. brownies, etc. Three different kinds of salads were requested by the hostess and here they are:

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RUTH'S CREAMY APPLE SLAW

Dressing:

1 T. white wine vinegar

2 t. fresh lemon juice

1 t. sugar

dash salt

3/4 c. sour cream

Salad:

3 c. shredded cabbage

2 c. cubed red apples, dipped in lemon juice and drained

1/4 c. finely shredded carrots

3 T. finely chopped celery

For Dressing, stir together vinegar, lemon juice, sugar, mustard and salt. Stir in sour cream. Cover and refrigerate. For salad, toss cabbage, apples, carrot and celery, mixing well. Fold in dressing; toss to coat.

Makes 5 cups.

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THELMA'S AUSTRIAN

NOODLE SALAD

6 oz. curly pasta noodles

1/2 c. finely shredded carrot

1 c. thinly sliced radishes

1/2 c. diced celery

1/3 c. finely sliced green onion

1 c. small curd cottage cheese

1 c. sour cream

1 t. caraway seed

1/2 t. salt

1/4 pepper, white pepper prefered.

Cook noodles according to package directions. Rinse with cold water; drain well. Toss with next 4 ingredients. Combine next 5 ingredients in a medium bowl; fold into noodle mixture. Cover and refrigerate 2-3 hours to blend.

Serves 6.

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JULIES CREAMY POTATO SALAD

3/4 c. sour cream

1/4 c. mayonnaise

1 c. diced green pepper

1 c. diced celery

3/4 c. shredded carrots

1/2 c. sweet pickle relish

1/4 c. diced red sweet pepper

1/4 c. sliced green onion

2 t. prepared mustard

1/2 t. salt

1/8 t. pepper

3 hard cooked eggs, chopped

4 c. unpeeled, baby red potatoes, unpeeled, cooked and chilled

Fresh parsley if you wish for garnishing

In a large bowl, combine first 11 ingredients; mix well. Add eggs and potatoes; fold together gently. Cover and refrigerate 2-3 hours to blend flavors. Garnish with parsley before serving.

Makes 8 cups.

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NOTE: You will find that all three of these salads have similar ingredients...carrots, celery, and sour cream. However, they all tasted different. One with apples and cabbage, another with pasta and another with potatoes and eggs. All were very good!

Happy Birthday today to our grandson Mike, who is serving our country in Iraq. Hopefully he will be home in a couple of months. Prayers accepted.

Thank You.

Alice (Gramma)

Thoughts for the day: Don't worry about the opposition. Remember, a kite rises against the wind, not with the wind.

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