Beverly, I found these in the GW Salad Cookbook I mentioned earlier. Could either of them be the one you are seeking? Unfortunately, the collection doesn't have the names of the original posters, so I don't know which CF members contributed them. Winter Fruit Salad YIELD 12 servings (about 1 cup dressing). INGREDIENTS � 6 large red apples, sliced � 2 tablespoons lemon juice � 4 bunches watercress, stems removed � 2 pounds seedless red grapes, separated into small bunches � 2 small red onions, halved and thinly sliced HONEY LEMON DRESSING: � 1/2 cup lemon juice � 1/4 cup vegetable oil � 2 to 3 tablespoons honey � 1/2 teaspoon salt � 1/8 teaspoon pepper � Lemon slices and fresh mint, optional DIRECTIONS In a bowl, toss apples and lemon juice. Arrange watercress on a large serving platter. Top with the grapes, onions and apples. In a jar with a tight-fitting lid, combine lemon juice, oil, honey, salt and pepper; shake well. Drizzle 1/2 cup over salad. Cover and refrigerate salad and remaining salad dressing until serving. Serve remaining dressing on the side. Garnish with lemon and mint if desired. top Toasted Pecan Salad 1 large head of romaine or assorted greens � cup seedless red grapes 1 apple � cubed � cup sharp cheddar � cubed � cup pecans � toasted Dressing 1 tablespoon Dijon or wholegrain mustard 1 tablespoon lemon juice 1 tablespoon Balsamic vinegar 1 tablespoon honey 5 tablespoons olive oil 1 garlic clove - chopped Salt and pepper to taste Directions Mix all dressing ingredients together. Wash and dry greens. In a large bowl combine greens, grapes, apple, cheese, pecans. To toast pecans � in a dry fry pan add pecans � shake the pecans in the pan often because to will burn very quickly. Toss with dressing � serves 6 Linda

Well, heck I won't ban you for a minute never mind for life! I just posted to your other request, LOL, and I seem to be on a roll so I'll keep on posting over here with some chicken recipes :) Easy Baked Chicken 4 boneless skinless chicken breast halves Salt Ground pepper Garlic powder 4 T. mayonnaise 4 T. fresh shredded Parmesan cheese 1 c. fresh coarse bread crumbs (or packaged, or panko) Chopped parsley 1. Season chicken lightly with salt, pepper. 2. Combine mayonnaise, garlic powder and cheese. 3. Put chicken in baking dish and cover with the mixture. 5. Sprinkle with bread crumbs and top with parsley. Bake at 400 until juices run clear (about 15-20 minutes) Crispy Chicken Cutlets with Basil-Parsley Sauce Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 18 minutes Cook Time: 15 minutes Yield: 4 servings 2 pounds chicken cutlets Salt and pepper 3 to 4 tablespoons all-purpose flour 1 cup Italian bread crumbs 1/3 to 1/2 cup grated Parmigiano, a couple of handfuls 1 teaspoon crushed red pepper flakes 2 teaspoons poultry seasoning 1 clove garlic 1 (3-ounce) jar pine nuts (pignoli) 1 lemon, zested 2 eggs, beaten Olive oil, for shallow frying Basil- Parsley Sauce: 1 cup loosely packed basil leaves 1/2 cup loosely packed parsley leaves 1/2 lemon, juiced Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, eyeball it 1 Roma or plum tomato, seeded and finely chopped, for garnish Season the cutlets with salt and pepper on both sides turn lightly in flour. Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish. Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned. Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms. Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. (NOTE FROM WOODIE - IF THE CUTLETS SEEM TOO BOTHERSOME, JUST SERVE THE SAUCE OVER ANY PLAIN CUTLET - BAKED, BROILED OR SAUTEED.) CHICKEN SAVOY 2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings) 2 tablespoons finely chopped garlic 1 tablespoon dried oregano Salt and freshly ground pepper to taste 6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese 1/2 cup red wine vinegar (preferably 7% acidity) In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other. Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order. Place chicken in a preheated 500-degree oven for 35 minutes. Remove from oven and pour on all the vinegar at once. It should sizzle. Return the chicken to the oven for another minute or so. Arrange chicken on a platter and pour on the sauce created by the vinegar. Serve immediately. (Woodie's Note: I don't really use 500 degrees because my smoke alarm will go off, so I usually do 450 for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)

This is for you kat. It comes from The Union Square Cafe in New York. The restaurant owner was kind enough to give us a copy of the recipe: 2 lbs. red new potatoes, scrubbed and cut into eights 3 medium cloves garlic, peeled and halved 1 fresh rosemary sprig 3 parsley sprigs 2 fresh thyme sprigs 1 tsp black peppercorns 1 T + 1 1/4 tsps kosher salt pinch dried red pepper flakes 6 oz. slab bacon, sliced 1/4 " thick 6 scallions, beards removed, outer layer peeled, and thinly sliced (1/2 C) 1/4 C extra virgin olive oil 1 1/2 T coarsely chopped parsley 1/4 tsp freshly ground pepper Preheat oven 375. Place potatoes in medium saucepan and cover with 6 cups water. Add garlic, rosemary, parley sprigs, thyme, peppercorns, 1 T salt and red pepper flakes. Bring to simmer and cook until the potatoes are tender but not mushy, 10 - 12 minutes. Set the saucepan aside to cool, leaving potatoes in the cooking liquid. Lay the bacon on a rack over a baking sheet (or directly on baking sheet if you don't have a rack) and roast until crisp, 20 - 25 minutes. When cool enough to handle, cut each slice into 1/4" pieces. Reserve 1/4 cup of potato cooking liquid, then drain the potatoes in a colander. In a large bowl, combine potatoes, bacon and scallions. Combine the reserved cooking liquid, olive oil, vinegar, parsley, the remaining salt, and 1/4 tsp pepper in a glass jar. Cover tightly and shake vigorously. Pour the sauce over the potatoes and toss thoroughly to combine. Serve at room temp.

So-called Chinese Restaurant Syndrome and the accusatory fingers pointed at glutimates as something dangerous were ideas not accepted by everyone and anyway were long ago discredited. I believe this was the source of what you called the "not very good reputation". Or were you thinking of something else? And not a good reputation with "certain physicians"? What does that mean? I don't often eat canned soups or other concoctions but you can be sure most have glutimate-rich ingredients with less potentially misunderstood names than MSG. The Japanese have long been on the forefront of identifying and using glutimate-rich ingredients. Japanese food is very glutimate heavy. That's why so many dishes taste savory and delicious. J Kenji Lopez-Alt is a respected and innovative chef who's very into the science of food and cooking. Formerly with the Cooks Illustrated operation, he's now doing other things (including writing books) and is associated with the website Serious Eats. I recently made his stew recipe and it includes some unusual ingredients as well as what he describes as an "umami bomb" to jolt the flavor. Soy sauce, tomato paste, anchovies, Worchestershire sauce (which has anchovies in it). The end result was delicious. The not so good reputation you refer to is what exactly?