---

It's "a little bit of this and a little bit of that" recipes today. When it's time to relax for the day, I take a book and sit out on the deck to read...most often paging through cookbooks. These are some of the recipes I checked off in the index as a "must try"!

These are some of the recipes I've chosen to share with you.

COLORFUL VEGGIE SALAD

Salad:

1 medium head cauliflower, broken into florets (about 8 cups)

1 medium bunch broccoli, cut into florets (about 5 cups)

3 large tomatoes, cut in wedges, each wedge cut in half horizontally

2/3 c. diced onion

2 celery ribs, sliced 1/4 - inch thick

1 medium carrot, shredded

Dressing:

3/4 c. canola or vegetable oil

3 T. lemon juice

1 t. salt

1/2 t. each, sugar and white or black pepper

In a large salad bowl combine salad ingredients (first 6 ingredients). In a jar with a tight fitting lid, combine dressing ingredients; shake well. Pour over veggies and toss to coat.

Makes 15-20 servings.

Note: This salad may be cut in half easily. Make the full recipe of dressing and keep half in the fridge for another time. It keeps a long time. You will like this recipe!

+++++

Green beans are so plentiful now. If you make this dish, you will make it again. A nice dish to bring to a pot luck gathering.

CRUNCHY GREEN BEANS

4 c. fresh green beans

1-1/2 c. diced celery

1-1/3 c. sliced fresh mushrooms

3 T. canola oil

1 T. cornstarch

1 c cold water

1 T. soy sauce (can use "lite")

1 t. beef bouillon granules (can use 1 pkt. no sodium bouillon - Herb Ox Brand)

1/2 c. slivered almonds

Put beans in a large saucepan. Add boiling water almost to top of beans.* Boil until tender-crisp, about 8-10 minutes. While beans are cooking, saute celery and mushrooms in oil in a large fry pan, until tender. In a small container, combine cornstarch, water and soy sauce until smooth; gradually stir into celery mixture. Stir in bouillon. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Drain beans and add to celery mixture. Stir in almonds, saving a few to sprinkle on top of the beans.

Makes 6 servings.

+++++

I haven't made this cake for years. It is a very moist cake. It takes a little more time than making a "box" cake but it's twice as good!

CHOCOLATE MAYONNAISE CAKE

1 c. water

1 c. mayonnaise (do not use reduced fat "lite" or fat free mayo)

1 t. vanilla

2 c. flour

1 c. sugar

3 T. baking cocoa

2 t. baking soda

Brown sugar frosting:

1/2 c. packed brown sugar

1/4 c. butter, melted

2 T. milk

1-3/4 c. powdered sugar

In a large bowl, combine water, mayo and vanilla until well blended. In another large bowl, combine flour, sugar, cocoa and baking soda; gradually beat into mayo mixture until blended. Pour into a greased 9-inch square or 11x7-inch baking pan. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. For frosting: In a small pan, over medium-high heat, cook and stir brown sugar in butter until bubbly. Remove from heat; stir in milk. Gradually add powdered sugar; beat until smooth. Frost cake.

Makes 9-12 servings.

TFD: It has always seemed to me that hearty laughter is a good way to jog internally without having to go outdoors.

---