| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
French |
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Snow peas |
| 1 |
pk |
(12-oz) egg noodles or noodles of your choice |
| 1 1/2 |
c |
Halved cherry tomatoes |
| 1 |
tb |
Dried basil -or- |
| 3 |
tb |
Fresh chopped basil |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
Salt to taste |
|
|
Freshly ground pepper to taste |
|
|
Garlic salt to taste |
| 1/3 |
c |
Fresh lemon juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
c |
Vegetable oil |
INSTRUCTIONS
FRENCH DRESSING
Wash, trim and string snow peas. Blanch peas for 1-1/2 minutes in salted
water. Drain. Run cold water over peas until cooled. Pat dry in paper
towels and chill. Cook pasta according to directions until just done. DO
NOT OVERCOOK. Drain. Do not wash. Place in a bowl, add vegetables and
enough dressing to coat well. Toss. Add basil, cheese, salt, pepper and
garlic salt to taste. Chill. Remove from refrigerator, let come to room
temperature, toss, adjust seasonings and more French Dressing if needed. To
make dressing, combine lemon juice, salt and pepper in a container with a
top. Swirl until salt dissolves. Add oil. Shake. Yield: 6 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”