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1 cup chopped fennel
3 onions
4 tomatoes
One half cup uncooked rice
1 cup olive oil
One half cup fresh mint, chopped
1 cup lemon juice
One half tsp. red pepper
1 large jar grape leaves
4 cups chicken broth
Lemon slices for garnish
1 head iceberg lettuce
2 cucumbers
1 15-oz. jar hearts of palm, drained and sliced
1 cup Kalamata black olives
Sardines or anchovies are optional
8 oz. Feta cheese
One quarter cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
One half tsp. dried basil
2 pounds pork tenderloin, sliced into 1 inch pieces
2 cloves garlic
1 tsp. dried rosemary
Two thirds cup dry red wine
One half cup orange juice
1 Tbsp. flour or cornstarch
2 cups crushed pretzels
One half cup butter, melted
One quarter cup sugar
1 8-oz. package cream cheese
1 9-oz. carton whipped topping
Two thirds cup sugar
1 6-oz. package strawberry gelatin
2 cups frozen strawberries, thawed


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