Chhiwate

1 Cauliflower,small

-in small flowerettes 3 Carrots; large, thinly slic

1 Green pepper; diced

1 c Black olives

2 1/2 c Pasta; rotini

———————————-DRESSING———————————-
1 1/4 c Oil; vegetable or corn

3/4 c Vinegar, cider

2 Garlic cloves; peeled & min

1 tb Sugar

Salt & pepper In large bowl, toss together cauliflower,
carrots, green pepper and olives.
Cook rotini in large pot of
boiling salted water till tender but firm about 8 to 10 minutes,
drain and rinse in cold water.
Dressing: Combine oil,

vinegar, garlic and sugar, adding salt and pepper to taste; mix
well.
Pour all but 1/3 cup dressing over salad, tossing to mix,
reserve remaining dressing.
Cover and refrigerate overnight.
Just
before serving, taste and readjust seasonings and add remaining
dressing if necessary.
Source: _The Canadian Living Cookbook_ by
Carol Ferguson

2 lg Onions, thinly sliced

2 tb Vegetable oil

3 1/2 c Vegetable stock

1 1/2 c Apple cider

1/3 c Pearl barley

2 lg Carrots, diced

1 ts Thyme

1/4 ts Dried marjoram

1 ea Bay leaf

2 c Unpeeled chopped apples

1/4 c Fresh parsley, minced

1 tb Lemon juice

1/4 ts Salt

In a small soup pot, saute onions in oil over medium heat for 5
minutes, stirring constantly.
Reduce heat, cover and cook, stirring
frequently for 10 min.or until onions are browned.
Add stock,
cider, barley, carrots, thyme, marjoram and bay leaf.
Cover and
cook for one hour or until barley is tender.
Add apples, parsley
and lemon juice.
Cook for 5 minutes or until apples are slightly
soft.
Discard bay leaf and serve.