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SUMMERTIME PASTA SALAD

SAUCE:

  • 1/2 c. Italian Salad Dressing

  • 1/2 c. French Salad Dressing

  • 1 tsp. Parsley Flakes

  • 1 c. Mayonnaise

  • 1/2 tsp. Black Pepper

  • 1 tsp. salt

INGREDIENTS:

  • 4 c. Fusili Pasta (cooked & drained)

  • 1/2 c. celery, finely chopped

  • 2 med. carrots, finely shredded

  • 1/2 c. tomatoes,  finely chopped

  • 1/2 c. green onions (tops only), finely chopped

  • 3/4 c. Cheddar Cheese, shredded

Cook fusili according to package directions. Mix ingredients together
for sauce. When pasta is cooked and cooled, mix sauce with pasta. Add
other ingredients. Mix together well. Refrigerate for a couple hours
until serving.


BROCCOLI-CAULIFLOWER SALAD

  • 1 head cauliflower

  • 1 bunch broccoli

  • 1 onion, sliced and ringed

  • 1 c. sour cream

  • 1 c. mayonnaise

  • 1/3 c. white sugar

  • 1 T. vinegar

  • Dash of Tabasco sauce

  • Dash of Worcestershire sauce

Cut veggies into bite-size pieces and place in a large bowl.  Combine remaining ingredients, mix well.  Pour over vegetables.   Toss well.


MACARONI SALAD

  • 2 c. macaroni, cooked & cooled

  • 2 ripe tomatoes, chopped

  • 1 green onion, chopped

  • green pepper, chopped

  • c. cucumber, chopped

Mix together the following and pour over the above.  Mix together well.

  • 2/3 c. sugar

  • 1/2 c. oil

  • 1/3 c. ketchup

  • 1/4 c. vinegar

  • 1 tsp. salt

  • 1/4 tsp. pepper

  • 1 tsp. paprika


MACARONI COLESLAW

  • 3/4 c. mayonnaise

  • 2 T. vinegar

  • 2 tsp. sugar

  • 1 tsp. mustard

  • tsp. salt

  • tsp celery seed

  • 1 c. macaroni - cooked & cooled

  • 4 c. cabbage - shredded

  • c. carrots - shredded

  • c. onion - finely chopped

Stir together mayonnaise, vinegar, sugar, salt, mustard & celery seed.  Add remaining ingredients and mix well.  Refrigerate 2 hours before serving.


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