Tapenade

• 1/2 cup black olives
• 1/2 cup green olives
• (or kalamatas)
  
• 1 tablespoon capers (optional)
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon black pepper, or to taste

Creamy Shell Pasta Salad

Ingredients

• 1 cup small uncooked seashell pasta
• 3/4 cup fresh broccoli florets
• 1 small carrot, thinly sliced
• 1/3 cup cubed American cheese
• 1/4 cup chopped cucumber
• 1/4 cup diced celery
• 1/4 cup sunflower kernels
• 1 hard-cooked egg, peeled and chopped
• DRESSING:
• 1/2 cup mayonnaise
• 1/4 cup prepared Ranch salad dressing
• 3 tablespoons milk
• 2 tablespoons red wine vinegar
• 1 tablespoon dried minced onion
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 1/4 teaspoon prepared mustard

Directions

1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Serve immediately.

Chinese white sauce

• ½ cup onions, finely chopped
• 2 teaspoons ginger, chopped
• 2 teaspoons garlic, chopped
• ½ cup white wine
• 2 tablespoons cornflour mixed with 3 cups of clear vegetable stock
• a pinch sugar
• 1 tablespoon oil
• salt to taste