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Cold Potato Salad

From Hallelujah! The Welcome Table

6 cups cooked potatoes, peeled and diced

1 medium onion, finely chopped

1 cup finely diced celery

1 cup chopped dill pickles

1 cup sweet relish, drained

8 large hard-boiled eggs, 4 chopped, 4 whole

Salt and black pepper

1½ cups mayonnaise

Fresh parsley, chopped

Combine the potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper, and add the mayonnaise. Chill for several hours.

Just before serving, halve the remaining 4 eggs and place them on the salad as decoration. Dust the salad with chopped parsley and serve at once.

SERVES 6 TO 8 Serving size: 2 heaping tablespoons

Chicken-and-Pineapple Salad

2 cooked, skinned chicken breast halves (about 2 pounds)

4 slices ripe pineapple

½ cup rice vinegar or white wine vinegar

2 tablespoons sugar (½ cup if using wine vinegar)

¼ cup mayonnaise

Fresh mint, chopped

Lettuce leaves, crisped by soaking in ice water

½ cup cashew nuts, broken, toasted (optional)

Dice the chicken and pineapple into large pieces.

Stir the vinegar, sugar, and mayonnaise together in a large bowl until the sugar is dissolved. Add the chicken and pineapple.

Add the mint to taste and stir well. Serve atop lettuce leaves and sprinkle cashews over the salad, if desired.

SERVES 4 OR 5. Serving size: 2 heaping tablespoons.

Fruit Mélange

One 8-ounce can pitted dark sweet cherries (water packed), drained

1¼ cups fresh strawberries

1 cantaloupe, cut into balls (about 2½ cups)

1 cup pineapple chunks, drained

½ cup low-sugar orange marmalade

3 teaspoons finely chopped candied ginger

½ ripe banana, sliced

6 fresh mint leaves

Chill a large glass serving bowl.

Layer the fruit in the chilled bowl, beginning with the cherries and moving on to the strawberries, cantaloupe, and pineapple.

In a separate bowl, combine the orange marmalade, ¼ cup hot water, and the candied ginger to create a sauce.

Drizzle the orange marmalade sauce over the fruit and chill for 2 hours before serving.

When ready to serve, arrange the banana slices on top of the fruit and garnish with the mint leaves.

SERVES 6. Serving size: 1½ cups.

To keep the banana from darkening, dip in ascorbic-acid color keeper, such as Fruit-Fresh, or lemon juice mixed with a little water.

Corn Salad

½ cup diced pimiento

1 roasted green bell pepper, peeled, seeded, and diced (about ½ cup)

5 green scallion tops, chopped

1 fresh tomato, seeded, finely diced, and squeezed (about 1 cup)

¼ cup fresh lemon juice

1 tablespoon extra virgin olive oil

One 15-ounce can chickpeas, drained and rinsed

3 cups frozen corn, blanched in simmering water for 3 minutes, drained, then immersed in ice water and drained

1 tablespoon honey mustard

½ teaspoon salt

¼ teaspoon pepper

Combine all the ingredients in a large bowl.

SERVES 6. Serving size: ½ cup.

Chicken-and-Peaches Salad

2 boneless, skinless chicken breasts, cooked and chilled

One 3-ounce package Neufchâtel cheese, at room temperature

¼ cup mayonnaise

1 teaspoon chopped fresh basil leaves

½ teaspoon salt

¼ teaspoon white pepper

One 16-ounce can peach halves (juice packed), drained and diced

½ cup cashews, broken, toasted

½ cup chopped celery

4 lettuce leaves

Cube the chicken.

Combine the cheese, mayonnaise, basil, salt, and pepper in a large bowl.

Add the chicken, peaches, cashews, and celery, and toss well.

Chill in the refrigerator for 1 hour. When ready to serve, spoon the salad onto the lettuce leaves.

SERVES 4. Serving size: 2 heaping tablespoons.

If you are eating alone, eat sparingly and return to the salad as frequently as you desire.

If you find honey, eat just enough.

—Proverbs 25:16

Whether speaking of honey or butter or ice cream, or anything, it is wise to eat just enough. You are going to be overjoyed when you manage your portions—even if just for two weeks.

Crème Caramel

1 quart milk

1 teaspoon pure vanilla extract

1