GREEN GODDESS DRESSING

Dilute 1 cup mayonnaise with 1/2 cup sour cream, l tbsp.
lemon juice and 3 tbsp. tarragon vinegar. Add 3 tbsp. each
chopped chives, chopped parsley and anchovy paste (optional)
Add salt, freshly ground pepper and one clove garlic. Remove
garlic before serving. Color with a drop or two of green
coloring.

FRENCH DRESSING

1/4 - 1/3 cup sugar 1 tsp. grated onion
1 tsp. dry mustard 1 clove garlic

1 tsp. salt 4 tbsp. vinegar

1 tsp. paprika 1 cup salad oil

1 tsp. celery seed

Combine sugar, mustard, salt, paprika celery seed and
onion. Add a tbsp. of the vinegar, beat. Continue adding vinegar
and oil a little at a time, alternately, beating after each addition.
Add garlic clove cut in two. Store in the refrigerator. Remove
garlic before serving.

BROCCOLI PARMESAN

1-1/2 lbs. fresh or 2 pkgs. 1/2 tsp. dry mustard
frozen broccoli 3 tbsp. flour

3 tbsp. butter 1 chicken bouillon cube
2 tbsp. minced onion 2-1/2 cups milk

3/4 tsp. salt 2/3 cup grated

dash pepper Parmesan cheese

1/8 tsp. marjoram few grains paprika

Cook broccoli in boiling salted water until almost tender.
Drain and arrange in a shallow baking dish. Melt butter in a
saucepan. Add onion and saute until tender. Blend in seasonings
and flour. Add bouillon cube and milk. Cook over medium heat
(212°), stirring constantly until mixture thickens and comes to
a boil. Add 1/2 cup cheese and stir until melted. Pour sauce
over broccoli. Sprinkle with remaining cheese and paprika. Bake
in a 375°F oven for 20 minutes. Serves 6.

STUFFED CELERY

Fill short lengths of celery with a mixture of white cream
cheese, blue cheese, mayonnaise and sliced stuffed olives.