Hi Neanders! I'm trying to build up a stock of Neanderthin-specific recipes, and I thought I'd share a few. I'll send more along as I type them in, if no one objects. These came from the Fannie Farmer cookbook. Whenever salt is called for, I personally use sea salt. Vickie NEANDERTHIN Recipe Blender Mayonnaise (1 1/2 cups) 1 whole egg 1/4 teaspoon salt 1/2 teaspoon dry mustard 1 cup olive oil 1 1/2 tablespoons lemon juice 1 tablespoon boiling water Place the egg, salt, mustard and 1/4 cup of the oil in an electric blender. Turn on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add the lemon juice and water. Add extra salt to taste if necessary. Refrigerate. Note: if using a food processor, add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and adjust lemon juice to taste. NEANDERTHIN Recipe Blender Green Mayonnaise (1 3/4 cups) 3/4 fresh mixed greens: parsley, watercress, young spinach leaves 1/4 cup fresh basil, tarragon or dill 1 egg 1 egg yolk 1 cup olive oil 1 1/2 tablespoons lemon juice Salt and ground pepper to taste Place the greens and the herb with the egg, egg yolk, and pepper in an electric blender or food processor and blend until the greens are pureed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the lemon juice and continue until all the oil is used up. If too thick, add a small amount of boiling water. Taste, add salt and refrigerate in in a covered bowl or jar. Note: This must be used within a few days; after that the greens tend to turn sour. If you plan to keep it longer, blanch the greens for a minute in boiling water, then squeeze dry before using. NEANDERTHIN Recipe (Microwave) Salmon Steaks with Watercress and Dill (Serves 4) 1 bunch watercress, washed and stems removed 4 salmon steaks (about 1 3/4 pounds) 1 tablespoon lemon juice 1 tablespoon olive oil 1/4 teaspoon salt Put the watercress in the bottom of a 2-quart microwave-safe baking dish and lay the salmon steaks on top. In a small bowl, mix together the lemon juice, oil, dill and salt, and pour over the fish. Cover and microwave on high for 5-7 minutes, or until fish flakes easily with a fork. Note: Good hot or cold NEANDERTHIN Recipe (Serves 4) Baked Whole Garlic 4 whole heads of garlic 1/2 cup olive oil (approx.) Salt and pepper 1 teaspoon thyme leaves Preheat the oven to 275. Slice the top (1/4 inch) from the heads of garlic and rub to remove some of the papery skin from the outside, taking care not to separate the cloves. Put the heads in a baking dish that will just hold them. Pour the olive oil over each, add the salt, pepper and thyme. Cover and bake for about 30 minutes. Remove the cover and continue to bake for about 1-1 1/2 hours longer. The garlic mellows and turns creamy as it bakes, and should be very tender. To eat, squeeze one clove at a time out of the skins.