MANGO SLAW

Excellent with grilled tuna or swordfish. Papaya may be substituted for the mango.

3 large green (unripe) mangoes
1 red bell pepper-cut into 1/8-inch strips
1/3 cup mayonnaise
1 Tbsp. sugar
1/3 cup freshly squeezed lime juice
4 or 5 shakes Tabasco sauce
1/2 tsp. salt
1/4 tsp. pepper

Peel the mangoes and cut the flesh away from the seed. Using a hand grater or mandolin, shred as if for coleslaw, or cut by hand into 1/8-inch strips. In a large bowl combine mango with red pepper strips. Mix the mayonnaise, sugar, lime juice, hot pepper sauce, salt and pepper in another bowl. Add to the salad tossing well. Cover and refrigerate for up to 2 hours before serving.
Serves 6 to 8

"Good food...should not be regarded as a poison, a medicine, or a talisman. It should be eaten and enjoyed."-From a report of the National Academy of Sciences

SAUERKRAUT SLAW

This is for my son-in-law, Wade Calhoun,(and have I mentioned that he is my favorite). He loves sauerkraut and this sweet-and-sour combination is sure to please his palate. Love you Wade.

1 (2 lb.) bag sauerkraut-drained
1 cup diced celery
1 cup diced onion
1 green pepper-diced
1 jar pimentos-drained and diced
1 1/2 cups sugar
1/4 cup vinegar
1/4 cup oil

Mix all together and refrigerate. Keeps for weeks. The longer it sits in refrigerator the better it tastes. Try this on a Reuben sandwich. Lip smacking good.

"Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet." ~Albert Einstein