The Pantry Coleslaw

1 1/2 cups plus 2 tablespoons mayonnaise
6 tablespoons plus 1 teaspoon sugar (use artificial sweetener eqivilent)
3 tablespoons plus 1/2 teaspoon wine vinegar (optional)
1/2 to 3/4 cup oil
1/3 teaspoon each of garlic, onion, mustard and celery powers
Dash of black pepper
1 tablespoon plus 2 teaspoons of lemon juice (optional)
1 tablespoon plus 2 teaspoons half and half
1/2 teaspoon salt
2 heads cabbage, very finely shredded

Blend together mayonnaise, sugar, vinegar, and oil. Add spice powders, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over coleslaw in a large bowl and toss until cabbage is well coated. Dressing keeps well, covered tightly in the refrigerator for several days. Makes 1 quart dressing.

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Seafood Salad

1 six ounce can tiny shrimp, well drained
1 six ounce can crab meat, well drained
1 hard boiled egg, peeled and finely chopped
6 large olives, sliced
2 green onions, finely chopped (include the long green part)
1/2 cup mayonnaise

Combine the above in a medium sized bowl, cover and chill in fridge for 30 minutes. Serve on green salad or pork rinds. Tastes even better when chilled overnight.

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Caesar Salad

1 clove fresh garlic
1 head romaine
3/4 tsp. salt
1/4 tsp. dry mustard
Generous grating of black pepper
5 fillets of anchovies, cut up small or mashed to a paste
1 1/2 Tbsp. red wine vinegar
3 Tbsp. good olive oil
Juice from 1/2 lemon
2 - 3 Tbsp. grated Reggiano Parmesano cheese

Smash garlic clove and rub bowl all over with it. Discard all but the tiniest shreds that are left clinging to the bowl. Wash, dry and break up the romaine into 2" pieces and place in bowl. Sprinkle over it the salt, dry mustard, pepper and the anchovies. Add the vinegar, oil and lemon juice. Add the grated cheese and toss well.

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