a few recipes you can try.

*** BERMUDA CONCH SALAD DICE 4 raw conchs very small and set aside in juice of three limes. Chop fine one ripe tomato, 1 small cucumber, 2 small celery stalks, 2 tablespoons green sweet pepper, 2 tiny red hot bird peppers.

Mix all above ingredients, add a splash of vinegar, and salt to taste. Serve thoroughly chilled on lettuce leaf with extra tomato quarters if desired.

Note: Tinned minced clams may be substituted for conch.

From: "What's Cooking in Bermuda'' by Betsy Ross.

*** WILD RICE SALAD 2 pkgs long grain and wild rice (6 oz. pkgs) 2 onions (chopped) 3 hard boiled eggs (chopped) mayonnaise FOR GARNISH: 1 hard boiled egg (sliced) 1 tbs parsley (minced) PREPARE wild rice according to the package instructions. Cool.

Add chopped eggs and onion then blend in enough mayonnaise to moisten.

Place in a mould and chill.

Unmould and garnish with slices of egg and parsley.

SERVES 10.

*** CARROT SALAD 2 cups carrot (grated) 1 cup onion (finely chopped) 1 stalk celery (finely chopped) 1 tsp salt 2 tsp lemon juice 1 cup raisins 4 tbs mayonnaise COMBINE all ingredients and mix together. Chill.

SERVES 4 *** POTATO SALAD 6 medium potatoes (boiled and diced) 2 hard boiled eggs (mashed) 1 small onion (chopped) 1 cup celery (chopped) 2 tbs parsley (chopped) 1 tsp seasoning salt 1 tsp white pepper mayonnaise 1 cup green peas (optional) COMBINE diced potatoes with the egg, onion, celery and parsley.

Add seasonings and mayonnaise.

If you are going picnicking, it would be wise to add mayonnaise and mustard just before serving at the picnic.

SERVES 4.

*** COLE SLAW 1 cabbage (shredded) 2 carrots (grated) 1 onion (chopped) 1 green pepper (chopped) pineapple chunks (optional) 2 stalks celery (chopped) 2 tbs cooking oil salt and pepper sugar (to taste) 2 tbs lemon juice mayonnaise 2 tbs parsley (chopped) COMBINE cabbage, carrots, onions, green pepper, celery and parsley.

Add cooking oil and lemon juice.

Add salt, pepper, sugar and mayonnaise to taste.

Chill and drain before serving.

If you would like pineapple add just before serving.

Tasty salads for Cup Match holiday LOBSTER SALAD 1 cooked lobster 1 tbs lemon juice 2 tbs parsley (chopped) 1 cup celery (chopped) 2 scallion (chopped) 1 tsp salt 1 tsp white pepper mayonnaise REMOVE lobster from shell and cut in cubes.

Add lemon juice, parsley, celery and scallion.

Add salt, pepper and enough mayonnaise to blend well.

Serve on a bed of lettuce or in avocado halves which have been sprinkled with lemon juice.

Garnish with parsley and olives. Sprinkle a little paprika over the top.

SERVES 4.

*** MACARONI SALAD 4 cups cooked elbow macaroni 1 cup diced cucumber 1 cup sliced celery 1 cup diced green pepper 1 cup sliced scallion 1 tsp salt 1 tsp pepper 3 cup mayonnaise STIR together all ingredients. Cover and chill.

SERVES 4.

VARIATION: You may choose to leave out the cucumber and celery replacing them with 4 cooked, sliced frankfurters.

*** BEAN SALAD 2 cups kidney beans (cooked) 2 cups wax beans (cooked) 2 cups green beans (cooked) 2 cups pickled beets cut in julienne strips 1 green pepper (chopped) 2 stalks celery (chopped) Salt, pepper, garlic salt, sugar (to taste) 1 cup cooking oil 1 cup vinegar MIX all the beans together. Add cooking oil, vinegar, salt, pepper, sugar and garlic salt. Mix well and marinate overnight in the refrigerator.

Before serving blend in beets, chopped green pepper, celery and onion. Garnish with onion rings.

SERVES 6.

*** SOMERSET SALAD 1 head lettuce 1 onion (sliced) 1 green pepper (sliced) 3 tomatoes cut in eighths 6 radishes (sliced thinly) 1 avocado pear (dipped in lemon juice and sliced) 2 hard boiled eggs cut in eighths 1 cucumber (sliced) strips of cheese strips of ham and roast beef 1 carrot (grated) 3 stalks celery (sliced) TOSS all these ingredients together gently and serve with a basket of fresh warm rolls or stick bread.

DRESSING 1 cup mayonnaise 1 tsp lemon juice or vinegar 1 cup ketchup few drops of Tobasco BLEND lemon juice with mayonnaise until smooth. Add ketchup and Tobasco.

Chill.

*** TOMATO SALAD 4 medium tomatoes (sliced) 1 small onion (chopped) 1 tsp oregano 1 tsp coarsely ground black pepper 2 tbs olive oil salt 1 tbs parsley (chopped) ARRANGE tomato slices on a plate. Cover with chopped onion. Pour olive oil over tomato and onion. Sprinkle with oregano, salt and pepper.

Garnish with chopped parsley.

Chill.

All recipes from: "The Bermuda Cookbook'' by Cecille C. Snaith-Simmons.