SALAD 1 lb Wagon wheel pasta 2 tb Olive oil 1 Green bell pepper; sliced 1 Red bell pepper; sliced 1/2 c Chopped fresh dill – or more if desired To make dressing, combine oil, vinegar, mustard, garlic and lemon juice and season to taste with salt and pepper. To make salad, cook pasta in […]

Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads. Makes about 1/2 cup dressing.

Shell the beans & cook (with three or four pods) for about 20 minutes, until tender, in the top of a steamer. Drain & peel. While still warm, add the olive oil, cumin & salt, to taste. Toss well & chill. Serve tossed with parsley, garlic & lemon juice. Add more oil if necessary.

Sprinkle eggplant lightly with salt and let drain on paper towel for 30 minutes. Pat dry and brush off any remaining salt. Heat sesame oil in saucepan until very hot.Add crushed red peppers, cover and remove from heat. Let set 10 minutes, then ad

* – end trimmed, cut into 3/4″ thick slices ** – thinly sliced ==== === 1. Lightly brush eggplant slices with oil and put them on a tray. 2. On a barbecue with lid, place grill 5-6″ over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds). […]

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring […]

Cook broccoli for 2 minutes and drain. Soften gelatin in 1/4 cup beef bouillon; heat remaining bouillon to dissolve gelatin. Then add remaining ingredients, adding broccoli last. Pour into a mold and refrigerate. Serves 10.

Dissolve gelatin and salt in boiling water; chill until slightly thickened. Drain asparagus, reserve 3/4 cup liquid. Combine asparagus liquid, mayonnaise, milk, vinegar and gelatin; beat until smooth. Stir in cheese, onion, hot sauce and asparagus. Pour into an eight-cup mold or individual molds and chill until firm.

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

Place all ingredients into blender or food processor and blend until vegetables are pureed. Store in covered jar. Shake thoroughly before using.