Marinated Mushrooms with Blue Cheese

12 servings

1/4 cup blue cheese, crumbled
1 cup vegetable oil (I always use canola oil)
2 tablespoons lemon juice
1/4 coup white wine vinegar
2 garlic cloves, minced
2 teaspoons seasoning salt
1 teaspoon white sugar
1/2 teaspoon dry mustard
hot sauce to taste (I use Frank's)
2 cups fresh mushrooms, stems removed

In a medium bowl, mix together the blue cheese, oil, lemon juice, vinegar, garlic, seasoning salt, sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

Canteloupe Salad with Lime, Mint & Ginger

Cantaloupe Salad with Lime, Mint and Ginger

4-6 servings

1 cantaloupe, halved, seeded, peeled

3 T. fresh lime juice

3 T. chopped fresh mint

2 t. grated lime peel

2 T. sugar

2 1/2 t. grated peeled fresh ginger

2 t. honey

Cut cantaloupe into 3/4 - 1 inch cubes (or ball them) and place in a large bowl. Add lime juice, mint, lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate until ready to serve, stirring occasionally, up to 3 hours.