Salmon Quesadillas 2 garlic cloves, minced 1 teaspoon vegetable oil 1 can (14-3/4 ounces) salmon, drained, bones and skin removed  1 to 2 teaspoons dried basil 1/2 teaspoon butter  or margarine, softened 4 flour tortillas (8 inches) 2 cups (8 ounces shredded mozzarella cheese Guacamole or salsa in a skillet, sauté garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla.  Place tortillas, buttered  side down, on a griddle.  Sprinkle each  with 1/2 cup cheese.  Spread 1/2 cup of salmon mixture over half of each tortilla.  Fold over and cook on low for 1-2 minutes  on each side.  Cut into wedges:  Serve with guacamole or salsa. Yield: 4 servings Avocado & Bacon Sandwiches 4 oz bacon slices 1 ripe avocado 1/2 teaspoon lemon juice salt and pepper 3 tablespoons butter, softened 4 slices whole-wheat bread TO GARNISH: lemon twist parsley sprig With a knife, coarsely chop bacon. Put into a skillet over medium heat and fry until bacon is crisp. Drain on paper towels. Peel avocado, taking care not to remove bright green flesh just inside skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper. Butter bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together. With a knife, cut off crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig. Makes 8 . Cilantro Chicken Salad 2/3 cup olive oil 1/4 cup lime juice 1/4 cup minced fresh cilantro 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp crushed red pepper flakes 4 cups torn leaf lettuce 2 cups cubed cooked chicken 1 pint cherry tomatoes In a jar or container with tight fitting lid, combine the oil, lime juice, cilantro, cumin, salt and red pepper flakes; shake well.   In a bowl, combine the lettuce, chicken and tomatoes.  Drizzle with dressing; toss to coat.  Serve with warm French bread. Makes 4 servings.	Deviled Ham Toasts 4 oz lean cooked ham 1 tablespoon Worcestershire sauce cayenne pepper, to taste 2 teaspoons Dijon mustard 6 slices bread 1/4 cup butter, softened TO GARNISH: 3 pimento-stuffed olives, sliced watercress sprig With a sharp knife, chop ham very finely, or mince. In a bowl, mix together ham, Worcestershire sauce, cayenne and mustard. Toast bread. Using a 2-inch plain, round cookie cutter, cut out 2 circles from each slice of toast. Butter each circle of toast using 2 tablespoons of the butter and keep warm. In a saucepan, melt remaining butter. Add ham mixture. Cook, stirring, over low heat until mixture is hot. Spread ham mixture over toast circles. Garnish with olives and arrange on a serving plate with watercress sprigs. Serve at once. Makes 12 servings. "Mushrooms/Rice/Cabbage" with Lemon Juice and Soy Sauce 2 Tbs.  lemon juice 1 Tbs.  soy sauce Freshly ground pepper to taste 8 oz  fresh mushrooms, sliced Small head of cabbage 1 cup cooked rice Steam cabbage just until slightly limp. Combine the lemon juice, soy sauce, and pepper in a bowl.   Toss the sliced mushrooms in the dressing and serve immediately over cooked rice on a bed of cabbage  Serves 4 to 6. Ham and Noodle Toss 2 cups broccoli florets 1-3/4 cups water 1-1/4 cups cubed fully cooked ham 1 Tbs. soy sauce 2 packages (3 ounces each) oriental-flavored Ramón noodles Sliced ripe olives, optional In a large saucepan, combine broccoli, water, ham, soy sauce and one flavoring packet from the noodles. (Discard second packet or save for another use). Break noodles into small pieces; add to pan.  Simmer, uncovered, for 6-8 minutes or until noodles are tender, stirring frequently.  Top with olives if desired. Makes 4 servings
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