Instructions: Vinegar is not the only dressing that may be flavored. Nearly any type of quality oil, from olive to truffle and walnut oils, may be enhanced with a little help from some herbs and spices. This in turn enlivens the flavor of breads, salads or just about whatever you are cooking that requires the use of oil.

A 750-millimeter bottle with cork (wine bottle) is a good choice for storing your oil. Allow oils to marinate to your desired taste or serve right away. (Any oils not used right away should be refrigerated until use).

Truffle Oil:
4 cups cold pressed extra virgin Olive Oil 1 ounce Truffle peeling (available in a can in gourmet shops)

Combine in bottle and add cork.

Chili-Garlic Oil:
6 dried Chilies of choice
4 cloves of Garlic
4 cups 10% Olive Oil OR 100% Olive Oil

Preheat oven to 350 degrees F. Split chilies lengthwise. Peel and slice the garlic into halves. Pour 2 Tbsp. oil into a pie tin. Add the garlic and chilies and roast in oven for 20 minutes, turning the chilies & garlic every 5 minutes. Remove pie tin from oven and allow to cool. Stuff chilies, garlic and oil into bottle, then add remaining oil. Cork.

Oriental Oil:
1 (2-ounce) piece Ginger Root
2 6 inch shoots Lemon Grass
3 cups 10% Olive Oil OR 100% Olive Oil
1 cup Sesame Oil

Peel and quarter the ginger root. Peel the outer layer of the lemon grass and split the bulb end. Stuff ginger and lemon grass into a 750 ml. bottle, then add oils and cork.

FLUFF
1 small container cottage cheese
1 small box Jell-O any flavor (dry)

Place in blender and whip until smooth.

1 small container Cool Whip
1 can fruit cocktail well drained
1/2 cup walnuts
You put all the ingredients into a bowl and mix it up.

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