No it's not Rachael Ray I don't think. I'm positive it came out of a Real Simple magazine. I've got R.R's Big Orange Book that I'm trying to sell on Kijiji. Hubs gave it to me for a gift, but I'm not going to get the use out of it that I want. No takers yet though, and it's been up there for a while!

Hmm my GW looks right. Weird is right Patti! Celery, Zucchini and Apple Salad (Dairy Farmers of Ontario) I think broccoli would be awesome in this too, or instead of the zucchini. One reviewer put cauliflower in, and she loved it. Dressing: 1 cup (250 ml) 35% real whipping cream 2 tbsp (30 ml) yogurt 2 tsp (10 ml) prepared sweet mustard 1 tbsp (15 ml) lemon juice 1 tsp (5 ml) grated lemon peel 1 tsp (5 ml) dried thyme 1 tsp (5 ml) dried parsley 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) pepper Salad: 2 medium zucchini, cut into thin strips 4 stalks celery, sliced 1 red apple, cored and diced 1 green apple, cored and diced 2 cups (500 ml) finely chopped red leaf romaine 2 tbsp (30 ml) pinenuts, toasted instructions In measuring cup mix together cream, yogurt, mustard, lemon juice and peel, herbs, salt and pepper. Refrigerate for 30 min. In large bowl mix together zucchini, celery and apple and toss gently with dressing. Serve over lettuce and sprinkle with nuts.

Fresh Strawberry Cupcakes Ingredients: 1 3/4 c All-purpose Flour 1 t Baking Soda 1 c Sugar ½ c Chopped Walnuts 2 x Egg whites ½ c Vegetable Oil (applesauce?) ½ t Almond or vanilla extract 10 oz Pkg frzn sweet Strawberries* * or 1 cup crushed fresh strawberries mixed with 3 T sugar Instructions: Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3 inch loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Sue

CHOPPED SALAD romaine lettuce, roughly chopped 1/2 cup grape tomatoes, cut in half 1/2 cup medium mozzarella balls, cut in half 1/4 cup gorgonzola cheese, crumbles 1/2 cup Kalamata olives 1/4 cup dry chow mein noodles 1/2 cup cannelini beans, drained and rinsed 1/2 red onion finely diced salad dressing (I use greek vinaigrette) 1 cup choose tortellini, fresh For frying the tortellini: 1 egg, plus 1 tablespoon water 1 cup Italian bread crumbs vegetable oil, enough to fry the tortellini Start by frying the tortellini, make sure you use fresh. Heat vegetable oil in a large frying pan. While the oil heats, prepare the egg wash. In a small bowl, whisk 1 egg together with 1 tablespoon of water. In another small bowl, pour 1 cup of Italian bread crumbs. Dip the tortellini the the egg wash first, then dredge them in the bread crumbs. Fry the tortellini, a few at a time, in the hot oil. Fry until golden brown. Remove from heat and transfer to a paper towel-lined plate. In a large bowl, toss together the rest of the ingredients. Add the fried tortellini and chow mein noodles last so that they don't get soggy. Top with Greek vinaigrette, or salad dressing of your choice.