HOME MADE MAYONNAISE

1 Tablespoon White Wine Vinegar
1 Teaspoon Dry Mustard
¼ Teaspoon Lemon Pepper
1 Egg
Salt and Pepper

½ C up Vegetable Oil
½ Cup Olive Oil

In food processor, blend all ingredients except oils.
Once blended, add both oils through small tube.
Instant Mayo!

Use within four days

Sincerely,
Trudy Voigt
214-532-6848
trudyvoigt@verizon.net

4 large red tomatoes
4 ounces crumbled feta cheese
1/4 cup fine, dry breadcrumbs
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: flat-leaf parsley sprig

1. Cut tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and coarsely chop pulp.
2. Stir together pulp, feta cheese, and next 6 ingredients.
3. Spoon mixture evenly into tomato shells, and place in a 13/9-inch baking dish.
4. Bake at 350 degrees for 15 minutes. Transfer to a serving dish. Garnish if desired.

1 large can of tuna, packed in water and drained
1 tablespoon finely chopped fresh parsley
1 stalk of celery chopped (you can add more if you like)
1/2 cup mayonnaise (you may add more if the mixture is too dry)
1/4 cup finely chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ cup chopped granny smith apple
¼ cup chopped pecans or walnuts (optional)
1 T. pickle relish
1 egg, hard boiled, chopped
paprika to taste
In a large bowl, combine the tuna, celery, onion, mayonnaise, parsley, garlic powder, salt and pepper, apple, egg and nuts. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.