Ingredients:

6 hard-boiled eggs, coarsely chopped
mayonnaise (homemade if possible)
1/4 cup minced pickles
1/3 cup minced celery
salad greens
1 teaspoon vinegar
1/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1 teaspoon seasoning salt
1/8 teaspoon white pepper

Preparation:

Mix all the ingredients except the salad greens and mayonnaise. Add the mayonnaise to moisten and serve on the salad greens.

Ingredients:

24 inches flour tortillas
1 1/3 cups shredded Monterey Jack cheese
1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
1 tablespoon chopped red onion
1/4 cup sour cream
1/4 teaspoon Tabasco sauce
2 teaspoons fresh lemon juice
1/2 teaspoon vegetable oil
3 tablespoons chopped fresh coriander
salt and pepper, to taste

Preparation:

In a small bowl, mix together the avocado, tomatoes, onion, Tabasco sauce and lemon juice. Season with salt and pepper to taste. In another small bowl, mix together the coriander, sour cream, and more salt and pepper if needed. Place the tortillas on a baking sheet and brush the tops with vegetable oil. Broil the tortillas (2-4 inches from the heat) until pale golden. Sprinkle the tortillas evenly with Monterey Jack cheese and broil until the cheese is melted. Spread the avocado mixture evenly over two tortillas and top each with one of the remaining tortillas (cheese side down) to make two quesadillas. Transfer the quesadillas to a cutting board and cut into 4 wedges. Top each wedge with a dollop of the sour cream and coriander mixture and serve warm.