Who's cooking: Paulette Esposito, Kings Park

The retiree lives in Kings Park and has two children and three grandchildren. She worked in sales at Macy's and as a restaurant hostess, cashier and bookkeeper.

STUFFED AVOCADO

For mayonnaise:

Yolk of 1 egg

1 teaspoon Dijon mustard

¾ cup Canola oil

Juice of 1 lemon

Pepper to taste

For vegetable salad:

1 cup diced potato, cooked until tender

1 cup diced string beans, cooked until tender

1 cup diced carrots, cooked until tender

Salt and pepper to taste

4 avocados, halved and pitted

4 black olives, pitted

1. To make mayonnaise: In an electric mixer combine egg yolk and mustard. Slowly pour oil in a thin stream. When mixture has emulsified, add lemon juice. (Or use a food processor, pouring oil into hollow food pusher with tiny hole).

2. Combine cooked vegetables in a bowl; add enough mayonnaise to moisten and bind them together. Taste for seasoning, adding salt and pepper to taste.

3. Divide salad, mounding equal portions on top of avocado halves. Top each half with a black olive. Makes 4 servings.