Tomato Basil Pasta Salad

5 cups bow tie pasta
1/2 cup vegetable oil
1/4 cup balsamic vinegar
2 teaspoons Dijon style mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves snipped
3 large tomatoes coarsely chopped
1/2 cup toasted pine nuts
1 cup shredded mozzarella cheese

Cook pasta according to package directions.
Drain and cool.
In small mixing bowl whisk together oil, vinegar,
mustard, salt and
pepper.
In a large mixing bowl combine pasta, basil and
tomatoes.
Pour vinaigrette over top and toss together.
Cover and chill at least 1 hour.
Add pine nuts and cheese just before serving.

Picnic Recipe 

Famous Recipes

3-Bean Casserole

Best Egg Salad Sandwiches
Chopped pimiento stuffed olives, bacon, and Dijon mustard take this sandwich to new heights.
Serve with potato chips, cherry tomatoes, and sliced deli style pickles alongside.

12 bacon slices
8 large hard boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento stuffed green olives
1/2 cup mayonnaise or Miracle Whip salad dressing*
1 TB Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes.
Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.

Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard.
Season with salt and pepper.

Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among
6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining
toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Makes 6 servings.

*Miracle Whip has 1/2 the fat of mayonnaise.

Four Bean Salad - 4 Bean Salad Recipe

3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
1 T. salt
1/4 t. pepper
1 can cut green beans
1 can cut yellow beans
1 can kidney beans
1 can garbanzo beans
1 c. celery, sliced
1 c. onion, sliced
1 lg. green pepper, diced

Mix sugar, vinegar, oil, salt and pepper.
Drain cans of vegetables. Mix all
vegetables with vinegar oil. mixture.
Allow to marinate for several hours or
overnight.

Recipe from: Better Homes and Gardens, “Salad Book,” — 1969.

2 TB vinegar
1 tsp. celery seeds
1 tsp. mustard seeds
3 large potatoes, peeled cooked and diced
2 tsp. sugar
2 cups cabbage, finely shredded
1 can (12 oz.) corned beef, chilled and diced
1/4 cup green onions, thinly sliced
1/4 cup dill pickle, chopped
1 cup mayonnaise or Miracle Whip salad dressing
1/4 cup milk

Combine vinegar, celery seeds and mustard seeds and set aside.

Peel and cook potatoes in enough boiling salted water to cover for
30 to 40 minutes or until done. Drain, cool and dice.

While potatoes are still warm, drizzle with the vinegar, seed mixture.

Sprinkle with sugar and 1/2 teaspoon of salt. Chill.

Before serving add cabbage, corned beef, onion, and pickle to potatoes.

Combine mayonnaise, milk, and 1/2 teaspoon salt.

Pour mayonnaise mixture over corned beef mixture and toss lightly.

Serves: 6 to 8.

Madras Salad - Recipe

INGREDIENTS

2 large tomatoes

1 large cucumber

1/2 cup chopped green onions

1/2 cup thinly sliced radishes

1 tablespoon chopped fresh cilantro

2 tablespoons lemon juice

3/4 teaspoon salt

1 teaspoon green chilis, finely minced

black pepper to taste

1. Chop the tomato into 1/2-inch chunks. Peel and seed the cucumber and cut into 1/2-inch dice. Combine tomatoes, cucumber, green onions, radishes and cilantro in a bowl.

2. Mix lemon juice, salt, and chilis and pour this dressing over the vegetables. Toss to combine thoroughly, then add black pepper to taste.

3. Chill for about 30 minutes, then toss again and serve.

Serves 4 to 6.

Salad Recipes

Madras Salad - Recipe

Inspired by The Vegetarian Epicure, Book Two by Anna Thomas (Alfred A. Knopf, 1978).

INGREDIENTS
2 large tomatoes

1 large cucumber

1/2 cup chopped green onions

1/2 cup thinly sliced radishes

1 tablespoon chopped fresh cilantro

2 tablespoons lemon juice

3/4 teaspoon salt

1 teaspoon green chilis, finely minced

black pepper to taste

1. Chop the tomato into 1/2-inch chunks. Peel and seed the cucumber and cut into 1/2-inch dice. Combine tomatoes, cucumber, green onions, radishes and cilantro in a bowl.

2. Mix lemon juice, salt, and chilis and pour this dressing over the vegetables. Toss to combine thoroughly, then add black pepper to taste.

3. Chill for about 30 minutes, then toss again and serve.

Serves 4 to 6.

Italian Christmas seafood salad

1 pound calamari (squid), cleaned, cut into 1/4 -inch thick rings
1 pound shrimp, peeled, deveined and split lengthwise
1 pound scungilli (cold water Mediterranean snails, similar to conch -
canned and sliced is preferred)
1 pound bay scallops, small muscle removed
1 cup Italian (flat-leaf) parsley, chopped
1/2 cup garlic, chopped
2 cups celery, chopped
2 pints tear drop tomatoes, halved
1 cup kalamata olives (cut in half)
1/2 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
salt and pepper to taste

Bring a large pot of salted water to a boil. Using a straining basket,
cook the calamari until it barely turns white, then remove to a bowl.
Cook the scallops and shrimp in the same fashion. Drain the cooked
seafood well; cover and refrigerate to chill.

When cooled thoroughly, place in a large bowl, and add the drained
scungilli, garlic, celery, parsley, olive oil and lemon juice. Mix well.
Adjust seasoning with salt and pepper. Carefully fold in the tomatoes
and olives, being sure not to crush the tomatoes.

Adjust seasoning once again.

Hold in the refrigerator until ready to serve.

Makes at least 10 servings.

TOASTED VEGETABLE BAGUETTE
Yield: 4 servings (1 baguette, 1/4 pound salad, 1 slice cheese each)

INGREDIENTS

- 4 (6-inch) mini-baguettes cut lengthwise
- 1 pound roasted vegetable salad, drained
- 1/4 cup chopped parsley
- 4 (2-oz) slices provolone cheese

DIRECTIONS

Preheat oven to 350 degrees F.

Open each baguette and fill with vegetable salad. Sprinkle
on 1/4 of parsley, and lay a slice of provolone cheese over
the top. Close sandwich.

Place sandwiches on a baking sheet and bake for 5 minutes,
until cheese melts.

Recipes - Famous Recipes - Hearty Steamer Salad

1 cup chopped broccoli
1 cup chopped cauliflower
1 cup scraped and sliced carrot
1 cup chopped green beans (1-inch lengths)
1 cup sliced canned beets, drained
4 cups shredded lettuce
1/4 cup balsamic vinegar
1/2 tsp black pepper

Steam broccoli, cauliflower, carrot and green beans until tender-
crisp, about 1-1/2 minutes. Transfer to a large bowl and chill for 1
hour. Combine steamed vegetables, beets and lettuce. Dress with
balsamic vinegar, sprinkle with black pepper, toss well, and serve.

Serves 4
59 Calories;0g Fat;2g Fiber;0mg Chol;3g Protein;13g Carbs;188mg Sodium

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