A Cool Salad and Two Yummy Dips

Garden Pasta Salad

2 cups pasta of your choice
1 cup Italian or Caesar dressing
1 cup cubed mozzarella or provolone cheese
1/4 cup parmesan cheese
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water. Set aside. Cube the ham into medium size cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or washed and sliced if fresh. Seed and chop the tomato. The red onion should be sliced then cut in half again for smaller pieces. The cheese should be cubed very small. Place the vegetables and meat in a bowl with the pasta, add both cheeses, pour the dressing over and gently mix with a wooden spoon.

Note: If you ask at the deli counter they will give you a section of ham by weight, instead of slices. This recipe should take only about 1/2 pound. You can then chop it at home. You may substitute chicken, turkey or pepperoni.

Caramel Nut Dip

8 oz. cream cheese
3/4 cup brown sugar
1 teaspoon vanilla
2 tablespoons crushed peanuts

Combine all the ingredients and mix until blended. Serve with fresh apple slices.

Cucumber Dip

1 medium cucumber
1/4 cup fresh parsley leaves
1 green onion
1/4 cup cottage cheese
1 tablespoon wine or herb vinegar
1 tablespoon lemon juice
1 garlic clove, cut in half
pepper

Seed and peel cucumber, then cut into 1 inch pieces, cut the green onion into one inch pieces also. Put all ingredients into a food processor. Mix until smooth and season with pepper. Serve with fresh vegetables such as carrots, celery, cucumber, or green pepper. Makes 1 1/2 cups.

Recipes submitted by Brenda.

Recipe Index

Click here for Our Deal of the Day

Back to Top