| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Tabasco, Salads |
4 |
servings |
INGREDIENTS
| 1 |
|
6.125 ounce tuna; packed in oil |
|
|
Drained and flaked |
| 1 |
|
16 ounce can whole green beans; drained or 1 |
|
|
; 10-ounce package |
|
|
Frozen green beans; thawed |
| 1/4 |
lb |
Mild cheddar cheese; cubed |
| 1 |
md |
Onion; sliced |
| 2 |
tb |
Grated parmesan cheese |
| 1/4 |
c |
Lemony Italian dressing; (see below) |
|
|
LEMONY ITALIAN DRESSING |
| 3/4 |
c |
Olive oil |
| 1/2 |
c |
Lemon juice |
| 2 |
tb |
Sugar |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
TABASCO brand Pepper Sauce |
| 1/2 |
ts |
Dried leaf oregano; crumbled |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In medium bowl, mix together tuna, beans, cheese cubes, onion and grated
cheese; pour dressing over bean mixture. Cover and refrigerate 4 hours,
stirring occasionally. If desired, serve on lettuce; garnish with tomato.
Italian Dressing: In small glass jar, combine ingredients; shake well.
Refrigerate unused dressing. Makes 1 1/4 cups.
In large bowl, combine cooked pasta, zucchini, red pepper and mushrooms. In
small bowl, combine egg, cheese, oil, vinegar, garlic, TABASCO® sauce,
mustard and salt; mix well. Pour dressing over pasta mixture; mix well.
Cover. Refrigerate several hours or overnight to blend flavors. Sprinkle
with walnuts just before serving. Makes 4 servings.
From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
By "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Jun 14, 1998, converted
by MM_Buster v2.0l.
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