Recipe(tried): Vegetable salads and easy cookie recipes

LEMON CAKE MIX COOKIES

1 lemon flavored cake mix (18.25-ounce, not pudding type)
1 egg
1 container (8 ounces) whipped topping
1/2 cup powdered sugar

Preheat oven to 350.

In a large bowl combine cake mix, egg, and whipped topping; mix until blended. Roll mixture into 2-inch balls (it will be easiest to use two spoons to do this). roll in powdered sugar and place on ungreased cookie sheet, 2 inches apart. Bake for 10 minutes. Makes about 3 dozen.


Best Sugar Cookies

1 cup. powdered sugar
1 cup. butter or margarine
2 eggs, beaten
5 cups. flour
1 teaspoon cream of tartar
1 cup. granulated sugar
1 cup. salad oil
2 teaspoon vanilla
1 teaspoon soda
1/4 teaspoon salt

Combine all ingredients in a large mixer bowl.
Beat on medium speed until well mixed. Chill for
an hour. Roll bits of dough into small balls
(about 1/2" diameter). Press onto ungreased
cookie sheet with the bottom of a glass dipped
in sugar. Bake at 350 deg. for 10-12 min., or
until done but NOT brown. Makes 6 dozen.

Note: These also freeze very well. You can
tint it with food color for holidays.

PARMESAN VEGETABLE TOSS

2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil

1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 large head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cup croutons, optional

In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and water chestnuts; toss. Cover and refrigerate for several hours or overnight. Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired. Yield: 16-18 servings.

MARINATED VEGETABLE SALAD

Can be prepared in 45 minutes or less but requires additional unattended time.

2 1/2 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar (available at specialty foods shops and some supermarkets)
2 Dijon-style mustard
dried red hot pepper flakes to taste
1/2 cup olive oil
1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled
1 pound carrots, cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups)
1 pound broccoli, cut into flowerets (about 5 cups)
2 red bell peppers, cut into thin strips (about 1 1/2 cups)
1/2 cup small brine-cured black olives (preferably Nicoise, available at specialty foods shops)

In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender. Transfer the vegetables to a colander and let them cool. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.

Serves 6

SILVER PALATE RICE AND VEGETABLE SALAD

8 cups hot cooked rice
1 1/2 to 2 cups red wine vinaigrette
1 red pepper, cut into thin julienne
1 green pepper, cut into thin julienne
1 medium purple onion, diced
6 scallions, finely sliced
1 cup dried currants
2 shallots, finely diced
1 pkg (10 oz.) frozen peas, thawed & blanched in boiling salted water for 3 minutes
1/2 cup chopped black olives
1/4 cup chopped Italian parsley
1/2 cup chopped fresh dill
salt and pepper to taste

Transfer rice to mixing bowl and pour 1 1/2 cups vinaigrette into rice. Toss thoroughly. Cool to room temperature.

Add remaining ingredients and toss thoroughly. Add more seasoning and vinaigrette if you like.

Serve immediately, or cover and refrigerate. Serve at room temperature. (I serve chilled if more convenient.)