Breakfast in bed and beautiful candlelight dinners are the settings for the delicious, gourmet food that is featured in this book. The Kerr House serves natural, wholesome foods, so our menus have always been low in calories, low cholesterol, and low fat. The recipes included in this Treasury will enhance your meals and your life as well.

Over 350 easy recipes, emphasizing unprocessed, natural readily available ingredients, are included in this 288 page book. The hard cover has a convenient spiral binding for easy use in the kitchen, green ink on ivory paper for comfortable reading, and color pictures throughout.

Nurturing the mind and soul are not overlooked in this book. The themes of “Living life to the fullest” and “improving with age” are explored, along with many examples of how to incorporate them into your everyday life.



18 Ounces Monterey Jack, shredded
5 Cups fresh Mushrooms, sliced
4 Cups Radishes, thinly sliced
8 Green Onions, thinly sliced
1 Cup Parsley, minced
Luttuce Leaves
Cayenne Pepper to taste
Mustard Vinaigrette (below)

In large mixing bowl, mix together mushrooms, radishes, onion, parsley, and cheese. Fold in 1 cup Mustard Vinaigrette until well blended. Cover and refridgerate for 30 minutes, or serve on lettuce lined plates with additional dressing to add taste along with black pepper to grind over individual servings.

Mustard Vinaigrette:
4 Teaspoons Dijon Mustard
1/2 Cup Red Wine Vinegar
1/2 Teaspoon Black Pepper
1 1/2 Cups Safflower oil

To make Mustard Vinaigrette: Measure mustard into small bowl. Add red wine vinegar and black pepper. Whisk in oil until well blended. Makes about 2 cups. Serves 8.
*This salad should be prepared and eaten the same day; it does not store well.




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