-stemmed and halved 1 cn (20 oz.) pineapple chunks,

-drained 4 Firm large bananas, sliced

1 Container (16 oz.)

-strawberry glaze In a large bowl, gently toss together strawberries, pineapple chunks and banana slices.
Fold in strawberry glaze.
Chill 1 hour before serving.

-potatoes; see oven smoking -recipe, cut in 1/2″ cubes 2 lg Celery stalks; thinly slice

2 Green onions; thinly sliced

1 1/2 tb Drained capers

1/2 c Lemon mayonnaise

(see below) Salt and Pepper
——————————LEMON MAYONNAISE——————————
2 tb Lemon juice

2 Cloves garlic

1 lg Egg

1/8 ts Paprika

1 c Salad oil

Salt and pepper LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, whirl lemon juice, garlic, egg and paprika until blended.
With motor running, slowly pour in salad oil until combined.
Add salt and pepper to taste.
Cover and chill up to 2 days.
makes 1-1/4 cups SMOKED POTATO SALAD INSTRUCTIONS: In a bowl, gently mix together the potatoes, celery, onions and capers.
Stir in 1/3 c lemon mayo, add more if desired.
Season with salt and pepper to taste.
Serve or cover and chill up to 2 days.
Found by Fran McGee Source: Sunset Magazine March 1987

3 lg Red-ripe tomatoes

1 md Red onion

3 tb Fresh basil; coarse chopped

———————————-DRESSING———————————- 1 lg Garlic clove; finely chopped

1/2 ts Salt

1/8 ts Freshly ground pepper

2 tb Lemon juice

3 tb Wine vinegar

1/2 c Olive oil

1/2 ts Ground cumin

*Pick the green tomatoes just before they begin to ripen red. Cube green and red tomatoes.
Cut onion into thin slices and separate into rings.
Combine tomatoes and onions in a salad bowl with the chopped basil.
Combine the dressing ingredients, mixing well.
Add dressing to salad and toss.
Let set about 30 minutes to blend flavors.
Delicious with BBQ! Yield: 4 to 6 servings.
From 1993 “Shepherd’s Garden Seeds Catalog,” pg.
46.
Electronic format by Cathy Harned.
Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96 114821 -0800