Salad with Croutons, "Marseille"

2 oz. croutons, cheese flavor
6 oz. crabsticks, diced
8 oz. canned corn
3-4 apples, finely diced
2 eggs, boiled and diced
1/3 cup walnuts
salt and mayonnaise to taste

Mix all together and refrigerate

Piquante Sauce (Little Fire), Russian Salsa

1.5 lb minced tomatoes
3 oz salt
3 oz grated horseradish
2 lg cloves garlic, finely chopped
1 dash minced pepper

Mix everything. Leave to marinate for 1 hour, then refrigerate.

Cabbage Salad

4 lb cabbage
6 carrots
1 cup water
1 cup oil
1 cup white apple cider vinegar
1 cup sugar
2-3 garlic cloves
1 teaspoon salt

Boil water with oil, vinegar, garlic,salt and sugar. Remove garlic and discard. Pour liquid mixture on chopped cabbage and carrots. Chill.

Crab Stick Salad

6 oz crab sticks, diced
8 oz can corn
1 cup cooked rice
1 onion, finely chopped
4-5 hard boiled eggs
1 cup mayonnaise
salt and pepper
finely chopped parsley and dill

Mix all ingredients together. Garnish with fresh dill or parsley. Imitation crab may be used.

** For a different version, leave out rice and onion.