SALAD 1 tb Salt 8 oz Radiatori or other pasta 1/2 c Cubed red pepper 1/2 c Cubbed green pepper 1/4 lb Provolone cheese, cubed 20 oz Can Garbanzo beans, drained 1/4 lb Salami (slice into quarters) 1/4 c Small pitted black olives 1 tb Salad oil 4 Med mushroom,washed & sliced 2 tb Chopped […]

Cook pasta in boiling salted water according to pack directions until al dente; drain well. Mix oil, vinegar, herbs, garlic, salt & pepper in a serving bowl. Add pasta & toss gently. Serve warm or at room temperature.

-OIL AND VINEGAR DRESSING- 1/2 c Vegetable Oil 1/4 c Vinegar 1 tb Ketchup 3/4 ts Sugar 1/4 ts Salt 1/2 ts Garlic Salt 1/8 ts Pepper Combine the lettuce, spinach, green pepper, carrots, cucumber, ham, cream cheese, eggs and onion in a large bowl; cover and refrigerate. Prepare the Oil And Vinegar Dressing; cover […]

Combine all ingredients thoroughly and mix with mayonnaise to desired consistency. Season lightly. Serve in lettuce cups with parsley and extra olives to decorate. Serves 6.

Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until smooth. Gradually add the olive oil, while whisking until smooth and medium thick. Boil the vermicelli and drain. Cool under water and toss with sauce. Add fresh vegetables if desired.

Combine jello, sugar and water, bring to a boil and dissolve jello. Remove from heat, stir in fruit; set aside to cool. Combine milk and cream cheese, beat until smooth. Stir in jello mixture, add nuts. Pour into mold or bowl and refrigerate. S.K.A.–Metairie, La.

Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, […]

1. Wash cauliflower and separate into flowerets. 2. Place flowerets and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 3. Heat, covered, in e Oven 7 to 9 minutes. Set aside. 4. In a medium-sized, heat-resistant, non-metallic bowl melt butter, uncovered, in Microwave Oven 15 seconds. 5. Blend in flour and salt. Stir […]

Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready to be served.

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve.