A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

Ingredients

Yogurt-Cayenne Dressing

• 1/4 cup plain yogurt

• 1 tablespoon Dijon mustard

• 2 teaspoons cider vinegar

• 1/4 teaspoon ground cayenne

• Salt to taste

Grilled Mediterranean Potato Salad

• 6 small red potatoes, diced into eighths

• 1 small red onion, thickly sliced

• 2 tablespoons olive oil

• ½ cup chopped New Mexican green chile

• 2 tablespoons chopped Italian parsley

• 1/3 cup sliced stuffed green onions

Instructions

Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.

In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.

In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.

Andy Householder, the Owner of Hi-Co Western Products prescribes the following hot tea for a cold that won’t go away.

Ingredients

•    1 quart of water
•    1 teaspoon cayenne powder
•    2 regular bouillon cubes

Instructions

Place the water into a medium-sized sauce pan. Heat the water until boiling, then stir in the cayenne and bouillon cubes. Mix until thoroughly dissolved then cool until the broth is not too hot to drink. Drink as much as you can and repeat until all of the broth, or your cold symptoms are gone.

‘This powerful combination of herbs is reputed to relieve high blood pressure and lower serum cholesterol in the blood. Amazingly, it is also said to treat hives, shingles, and insomnia. The dosage is 3 capsules a day.’

Ingredients

garlic, valerian root, cayenne, black cohosh root, kelp

Instructions

This recipe, developed at Yale, has haad much success but is currently not FDA approved.

Ingredients

• 1 tablespoon butter or margarine
• 1 cup sugar
• 3/4 cup light corn syrup
• 2/3 cups water
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1/2 teaspoon cayenne pepper

Instructions

Butter a square 8x8x2 pan, and set aside. In a 2-quart sauce pan, combine the sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly, to 265 degrees on a candy thermometer (or until small amounts of the mixture dropped into very cold water forms a hard ball). Remove from the heat; stir in the vanilla and cayenne pepper, and pour into the greased pan.

When the taffy is just cool enough to handle, pull the taffy until it is satiny, light in color, and stiff. If the taffy becomes sticky, butter your hands lightly. Pull into long strips, 1/2 inch wide. Cut the strips into 1-inch pieces. Wrap the pieces individually in waxed paper, and store them in an airtight container.