4 pounds fresh tomatoes, chopped and seeded, added after dressing and just before serving

Dressing
1 cup olive oil
2 cups tomato paste
3 cups fresh basil
2/3 cup garlic, chopped
2/3 cup olive oil Yes, more to pour in with vinegar)
2 cups rice wine vinegar or champagne vinegar
12 ounces (about 3 cups) grated Parmesan cheese
1 gallon plain low-fat yogurt

Cook macaroni in 5 gallons boiling water until just tender. Rinse until cold, drain and transfer to a large mixing bowl. Stir in the olive oil and coat well.
Meanwhile, cook vegetables until just tender. Drain, cut into bite-sized pieces. Let cool.
Add cooled vegetables, onions, olives, and parsley to cooled pasta. Mix well.

To make the dressing, you may need to make several batches. Put tomato paste, basil, garlic to taste and oil in a food processor or blender. Blend, scraping often, until fairly smooth. Add vinegar, cheese and yogurt. Blend again. Pour dressing over pasta-vegetable mixture.

Shortly before serving, stir in tomatoes and mix well.

Dressing
1 1/3 cup mayonaisse OR plain low-fat yogurt
1 1/3 cup canola oil
3 1/2 cups vinegar
1/2 cup honey, or more to taste
3 tablespoons paprika
3 tablespoons caraway seed
1 cup fresh dill weed, chopped
1/2 tablespoon celery seed
1 tablespoon salt
1/2 tsp pepper
2 pounds tomatoes, diced, seeded and drained

At least one day ahead, combine dressing ingredients and whisk until well blended. Taste for balance, adding extra vinegar or honey if needed. Chill.
In a very large bowl, combine cabbage, carrots, onions, celery and parsley. Mix well. Chill.
Shortly before serving, stir tomatoes into dressing, pour dressing over vegetables and toss well.

Mix the vegetables, divide into glass (preferred) or plastic storage containers (you can use clean plastic dish pans, if necessary). Shake all the dressing ingredients together, divide among your vegetable containers. Make 3 or 4 days ahead, store covered, stir daily, it will ripen and shrink down some. Refrigerate in glass or plastic. No metal especially no aluminum!

Drain pineapple and set juice aside. Mix cabbage, pineapple and marshmallows or carrot shreds. Mix mayo and pineapple juice, pour over, store refrigerated.

Dressing
2 quarts thinly sliced onions OR 3 quarts thinly sliced scallions
3 cups flour or 2 cups quick cooking tapioca
5 cups water OR 3 cups water and 2 cans evaporated milk
5 cups vinegar
2 cups sugar
1 cup bacon fat
2-4 tablespoons salt

Boil potatoes in their skins until just tender. Cool under water. Slice the potatoes 1/4 inch thick and place them in a large bowl and set aside.

Saute the bacon until browned, about 7-10 minutes. Be CAREFUL not to burn the bacon or the fat. Remove the bacon from the skillet with a slotted spoon and set aside.

Pour off all but a thin layer of fat, save the excess to rewarm the potatoes. Add onions to pan and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes. Whisk in the flour. Slowly add the water/milk, vinegar, and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 6-10 minutes. Remove from the heat.

In large beavy skillet, melt grease and butter. Add potatoes; DO NOT BROWN, but immediately add onion, and dressing. Reheat over medium heat. Stir occasionally, taking care not to break up the potato slices.. Add the eggs and bacon or meat, mix well, taste and adjust seasonings as necessary. If you want it juicier, add more milk. Garnish with chopped green onions or chopped parsley. Serve warm.

In a 2-quart microwave-safe casserole micro-cook batches of potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain.

Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.

Nutritional Information
1 serving:Calories 176;Fat 7g;Cholesterol 0mg;Sodium 331mg;Carbohydrate 30g(Dietary Fiber 3g);(Protein 3g)

Preheat the oven to 400 degrees F. Toss the potatoes with 1 1/4 cups of the olive oil and half the green herb. Place in a single layer in a roasting pan and roast for 15 minutes. Meanwhile, combine the green peppers and onion slivers with the remaining oil and half the remaiing herbs. Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture. Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes. Spoon into a large bowl and let cool slightly.

Combine the red pepper, vinegar, salt, pepper, and the rest of the herbs. Pour over the roasted vegetables and mix gently. Serve the salad warm, cold, or at room temperature.

~~dressing~~
3 1/2 quarts mayonnaise OR light mayonaise OR mixed mayonaisse with sour cream or yogurt
1/4 cup Worcestershire sauce
3 cups ketchup
2 cups dry white wine OR 1 cup white wine vinegar
1/4 cup prepared horseradish sauce

Preparation:

Note: You can fix the dressing or the whole salad the day before to let the flavors blend. Chopped gherkins really are the best pickle for this dish. Relish is OK, but not recommended, drain the sugary juice off thoroughly, or even rinse the relish before adding it to the potatoes, if you substitute pickle relish for the gherkins.

Put the unpeeled potatoes in a large saucepan of water and bring to the boil. Cover, lower the heat and simmer for about 20 - 25 minutes, or until the potatoes are tender but not mushy. Drain and when cool enough to handle, cut into 1/4" slices.

In a separate bowl, whisk together the ingredients for the dressing. In a large bowl, assemble the potatoes, green onions, fresh dill, gherkins and radishes. Pour the dressing over and toss gently to combine. Transfer the salad to a serving bowl and chill for 30 minutes or overnight before serving garnished with the dill sprigs.

Preparation:

Place the anchovies in a shallow dish, cover with milk and leave to soak for 10 minutes. Drain the anchovies, wash under cold water and pat dry. Cut the potatoes into bite-size chunks and cook in boiling salted water for 10 to 12 minutes, until just cooked. Meanwhile, chop the anchovies and mash with all the remaining ingredients except the oil. Stir in the oil. Drain the cooked potatoes very well and place in a large bowl. Immediately, while potatoes are still warm, add the anchovy mixture and mix the ingredients together well. If the salad looks dry, add additional olive oil and lemon juice mixed 3 parts oil to one part lemon juice. Transfer salad to a plastic container, cover and chill until ready to serve.

The ancovy oil, which is fishy and salty, can be refrigerated to be used in tiny amounts in salad dressings. The milk, which is fishy and salty, can be used to make a creamy seafood bisque or soup, or offered to a lucky dog or cat.

Preparation:

Boil unpeeled potatoes covered until just tender. Peel (traditional) and slice, sprinkle on the salt. While the potatoes are cooking, fry bacon until crisp. Remove from pan, break into small pieces. Add onion and celery to pan, cook until tender but not brown, drain. Mix with bacon and set aside. To make dressing, stir melted butter and flour in a large saucepan or Dutch oven until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly, and cook until thickened. Pour over sliced potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Nutritional Information:
822 Calories (kcal); 49g Total Fat; (53% calories from fat); 7g Protein; 89g Carbohydrate; 130mg Cholesterol; 1134mg Sodium

Boil potatoes until cooked. Do not overcook. Remove skin if desired and cut into small pieces. In a large bowl, combine chunked potatoes, turmeric, chili powder, ground sesame seeds, asafetida/garlic, lime juice, half of chopped cilantro, salt and water; mix thoroughly. In a flat pan heat mustard oil and vegetable oil; add fenugreek seeds, cumin seeds and dried red chilies. Fry until just fragrant, stirring often, as they like to burn. Stir in julienned green chilies. Take the oil mixture from heat and pour over potato mixture; mix thoroughly. Add more water if potato achar seems too dry. Garnish with remaining chopped cilantro.