Summer Salad

1 lb. box of pasta shells 1 large can tuna fish 7 hard boiled eggs 1 jar sweet pickles, chopped 1 small onion Mayonnaise

Combine all ingredients, add mayonnaise last. Chill until ready to serve.

Cucumbers & Sour Cream

2 cucumbers 1 medium onion (sliced thin) 2/3 cup mayonnaise 1/2 cup sour cream 2 tbsp dried dill weed 1 tbsp lemon juice, fresh or bottled 1/2 tsp black pepper salt

Place cucumbers in a bowl and sprinkle liberally with salt. Let stand for one hour. Drain cucumbers in a colander, set aside. Mix together mayonnaise, sour cream, dill weed, pepper, lemon juice and onions. Combine with cucumbers and chill.

Marinated Sliced Tomatoes

2-3 large ripe tomatoes 1/2 cup olive or salad oil 2 tbsp cider vinegar 1 tbsp basil 1 tbsp minced parsley 1 tbsp chopped onion 1 garlic clove (pressed) 1 tsp salt 1 tbsp capers parsley for garnishing

Wash and slice tomatoes. Arrange on a platter, slightly overlapping. Mix remaining ingredients. Drizzle over tomatoes. Refrigerate at least one hour. Garnish with parsley.

CHICKEN N' TWISTS SALAD

1 can 14.5-oz clear chicken broth 1/2 cup grated Parmesan cheese 1 tsp dried dill weed 3 cups hot cooked corkscrew macaroni 2 cups cubed cooked chicken 1 cup cherry tomatoes (each cut in half) 1 cup frozen peas 1 small red onion (chopped)

In large bowl, with fork combine first four ingredients. Add remaining ingredients; toss to coat. Cover; chill for six hours, stirring often. Garnish with fresh dill.

CHEF'S SALAD

1 head lettuce 1 head Romaine 1 cup cooked ham, cut into strips 1 cup turkey, cut into strips 1 cup American cheese, cut into strips 4 hard-boiled eggs, sliced 8 sweet pickles, sliced 1 can anchovies (optional) Italian dressing

Wash and drain lettuces, mix together, then add remaining ingredients. Top with the Italian dressing. Serves 6.

Grilled Caesar Chicken Salad

1 large pkg. boneless, skinless chicken 1 (8 oz.) bottle KenÕs Steak House Caesar Salad Dressing 1 to 2 large heads of romaine lettuce 4 oz. fresh grated Locatali or Parmesan cheese

Marinate chicken and dressing

in a plastic bag for three hours. On a hot grill, cook chicken for 5 minutes per side or until cooked through. Refrigerate until completely cold. Tear lettuce and arrange on a large serving platter. Sprinkle with cheese. Slice chicken and place on top. Serve with your favorite oil and vinegar based dressing.

Caramelized Tomatoes

6 tomatoes 1/2 tsp.salt 1/2 tsp.pepper 2 stalks celery,finely chopped 1/3 green pepper,finely chopped 1 onion,finely chopped 1 cup brown sugar 2 TBS. flour 1 tsp.salt 1 TBS.lemon juice Preheat oven to 350 gegrees. Skin tomatoes and set in a shallow pan. Season with salt and pepper. Bake for 20 minutes. For the sauce, combine celery,pepper, onion and brown sugar in a pot and cook over slow heat for 10 minutes. Make a paste of flour, 1 tsp.salt and lemon juice. Stir into sauce and cook until thick and smooth. Spoon over tomatoes before serving.

Greek Potato Salad June 28, 2001, Elizabeth876
Cut 8-10 red potatoes, skins on, into cubes and boil until just crisp. Drain. Toss with the following dressing, mixed on a bowl with a wire whip; 1/2 cup olive oil juice of 2 lemons 1/2 tsp each salt and pepper 2 tsp dried Greek oregano (or whatever you have) 1/2 tsp sugar Sprinkle with chopped parsley before serving.

TURKEY SALAD
3 cups white turkey meat, chopped 1 cup sour cream 1 cup mayonnaise 1/2 cup chopped celery 2 tablespoons chopped parsley Salt & Pepper to taste
Mix all ingredients together.  Serve as a sandwich,or on a bed of greens. This is easy, and is good! LINGUINE with ROASTED TOMATOES and GARLIC
2 lbs cherry tomatoes 4 tbsp extra-virgin olive oil, divided 1/2 tsp salt, divided 1/4 tsp pepper 5 large garlic cloves (unpeeled) 4 cups hot cooked linguine (about 8 ounces uncooked pasta) 1/4 cup chopped fresh parsley 2 tbsp chopped fresh basil 1/2 tbsp sugar (optional)

Preheat oven to 450 degrees. Combine cherry tomatoes, 2 tbsp olive oil, 1/4 tsp salt, pepper and garlic in a 13x9 baking dish. (Add 1/2 tbsp of sugar, if desired.) Toss gently. Bake for 45 minutes at 450 degrees or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze garlic cloves to extract pulp into tomato mixture, stirring gently. Combine tomato mixture, 2 tbsp oil, 1/4 tsp salt, pasta, parsley and basil in a large bowl. Toss gently.
 
FRIED TOMATOES WITH CREAM GRAVY 2 tbsp. shortening
4 tbsp.flour 2 tbsp. sugar 1 1/2 tsp. salt 1/8 tsp. pepper 4 large firm tomatoes 2 cups milk

Melt shortening in frying pan. Mix flour, sugar, salt and pepper. Cut tomatoes into 1/2" slices. Dip in flour mixture and fry in fat until brown. Remove to platter. Put milk in pan and bring to boil, simmering and stirring constantly until it thickens. Pour over the tomatoes and serve hot.

Veggie Pasta Salad

   This is a light version of a pasta salad, no mayonnaise here. Feel free to alter the veggies you put in it, whatever you have on hand is fine. This would be a perfect side dish with a chicken breast or fish. ******** 1/4 Cup olive oil 1/4 Cup soy sauce juice of 1 lemon (about 2 TB.) 1/4 tsp. Granulated Garlic 1/4 tsp. GROUND BLACK PEPPER 4 oz. thin spaghetti or linguine--cooked, rinsed, and drained 1 carrot coarsely shredded 12 cherry or grape tomatoes, quartered 1 small head of broccoli, cut into small bite size pieces 4 oz. raw mushrooms, sliced 2 TB. Sesame Seeds, toasted (see note below) ******************     In a medium sized bowl, whisk together olive oil, soy sauce, lemon juice, granulated garlic and PEPPER. Add carrots, tomatoes, broccoli, and mushrooms. Toss to coat. The dressing will soften the mushrooms and broccoli in just a few minutes, so combine these ingredients while you are cooking the pasta. Be careful not to overcook the pasta, since it too will soften a little in the dressing. Toss the freshly cooked pasta with the rest of the ingredients, sprinkle with the toasted sesame seeds and serve Prep time: 10 minutes Cooking time: 8-10 minutes Note: Toast sesame seeds by putting them in a small frying pan over medium heat. Swirl them around until they are lightly toasted.
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