The Chez Cary was THE fancy restaurant in the 60’s Orange County.  (Long gone) They would mix this table side and flame – spectacular! 

Ingredients:

• 1 – 2 bunches spinach
• vinegar
• watercress
• 8 bacon slices
• 4 Tab sugar
• 4 Tab wine vinegar
• 1/2 oz Worcestershire sauce
• 1 lemon
• cognac

Directions:

1. Remove stems from spinach.
2. Clean with cold water with a little vinegar and dry leaves.
3. Place in a salad bowl with watercress.
4. Cut bacon into 1/2 inch squares.
5. Cook until done.
6. Add sugar, wine vinegar and Worcestershire sauce.
7. Heat to a boil.
8. Strain dressing over spinach leaves, leaving bacon in the skillet.
9. Squeeze lemon over leaves then toss until wilted.
10. Drain dressing off salad.
11. Place spinach on plates.
12. Add cognac to the bacon.
13. Ignite and spoon over spinach.
14. Serve at once.

Serves: 6

Source:  Chez Cary

Love this great Asian cabbage salad!  Serve as a main dish by adding chicken or shrimp.  Peanuts are good too.

Ingredients:

• 2 Tab oil
• 1/4 c sliced almonds
• 1/4 c sesame seeds
• 8 green onions, finely sliced – including the green part
• 1 head cabbage, finely chopped
• 2 (3 oz) pkg Ramen  noodles, broken into pieces (save the seasoning packet for something else.)
• 1/4 c sugar
• 1 tsp salt
• 6 Tab rice vinegar
• 1 tsp pepper
• 1 c oil

Directions:

1. Heat oil in  skillet.
2. Toast almonds and sesame seeds lightly.
3. Mix sugar, salt, rice vinegar, pepper and oil.
4. Combine with onions, cabbage, dressing.
5. Cover and chill several hours.
6. Just before serving, add Ramen noodles.

Serves: 10 1/2 cups

Source: Jay, cook for COR staff.

A recipe is just a suggestion!  Vary the seasonings and chopped things, serve with mayonnaise or sour cream.  Or it’s good just the way it is.

Ingredients:

• 1 3 oz package lemon gelatin
• 1 c water, boiling (or for a little more kick use V8 juice)
• 8 oz tomato sauce (or tomato soup)
• 1 Tab vinegar
• 1 tsp Worcestershire sauce
• 1 dash Tabasco
• 1 tsp garlic salt
• 1 tsp oregano
• 1/2 avocado
• 2 eggs, hard boiled
• 1/2 c celery, chopped
• 1/4 c green olives, sliced
• 1/4 lb bay shrimp

Directions:

1. Dissolve gelatin in boiling water.
2. Add tomato sauce , Tabasco, vinegar, garlic salt, oregano.
3. Cool slightly.
4. Add rest of ingredients.
5. Pour into molds.
6. Chill until firm.

Serves:  6

Source: Ginger Kleerup

This is a spicy salad to take to the barbecue.

Ingredients:

• 6 large tomatoes, really ripe, peeled and quartered (or 1/8th if really large)
• 1 large green pepper, sliced thinly
• 1 red onion, sliced into rings
• 1 cucumber, peeled and thin sliced into rings.

Sauce:

• 1/4 c vinegar
• 1 1/2 tsp celery salt
• 1 1/2 tsp mustard seed
• 1/2 tsp salt
• 4 1/2 tsp sugar
• 1/8 tsp red pepper
• 1/8 tsp pepper
• 1/4 c cold water

Directions:

1. Place sauce mixture over high and boil furiously, but only for one minute.
2. While still hot, pour over tomatoes, green pepper and onions.
3. Cool.
4. Just before serving add cucumbers.

Serves:  10 – 12 on a buffet

Source:  Gerrie Hastings

This is a really nice summer salad when cantaloupe are at their best.

Ingredients:

• 1/2 lb bacon
• 1/2 cantaloupe cubed
• 1 avocado, cubed
• 1 orange, cubed
• 1 head lettuce, red or romaine

Dressing:

• 1/2 tsp grated orange peel
• 1/2 c oil
• 1/4 c orange juice
• 1 Tab sugar
• 2 Tab red wine vinegar
• 1 Tab lemon juice
• 1/4 tsp salt
• 1 tsp paprika
• 1/4 t dry mustard

Directions: 

1. Wash lettuce, break into bite size pieces.
2. Mix Dressing ingredients in a jar.
3. Shake.
4. At serving time mix all ingredients and toss with dressing.

Serves:  4-6

Source: Gerrie Hastings