| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Italian | Cheese, Main dish, Pasta, Vegetables | 24 | Servings |
INGREDIENTS
| 2 | lb | Spaghetti |
| 3 | Tomatoes; diced | |
| 8 | oz | Medium Cheddar cheese shredded |
| 2 | Cucumbers; diced | |
| 1 | bn | Green onions; diced (or 1 md. regular onion) |
| 1 | Green pepper; chopped | |
| 1 | Jar Salad Supreme/McCormick | |
| 8 | oz | Bottle Italian dressing |
| Chopped ham (opt'l.) |
INSTRUCTIONS
Cook spaghetti. Drain, rinse, & cool. Rinse w/cold water again and *drain well*. Add all other ingredients; mix well. Taste and add any salt, pepper, etc. as desired. Adjust and add more tomatoes, green onions, etc. as needed. In the summertime, I also like to add some chopped fresh basil and oregano. Let stand at least 2 hrs. (The longer this stands the better, so this can be easily made & refrigerated the night before.) Optional: Add any chopped meat. Chopped ham is the best. Note: This recipe makes a lot, but can be easily halved. Recipe from Dora Johnson/Seminole, Alabama. First had this on 01/30/86 and made it myself on 04/28/89. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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