| 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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