DIANE’S DELIGHTS: Try something new for potlucks
I love potlucks or covered dish dinners.
One evening we were invited to a potluck. Good foods from many kitchens were served. I think potlucks are an excellent opportunity to try a new recipe or select a recipe that may not be my family’s favorite.
I was asked to bring a salad so I chose a recipe for Italian Pasta Salad. It was simply delicious and a recipe I also made for our grandson Jack’s fifth birthday party. I have had many requests for the recipe and I’m sure you will also enjoy it.
Italian Pasta Salad
1 pound Angel Hair pasta cooked and drained
1/4 cup green onion chopped
1/4 cup cucumber, chopped
2 ounces McCormick Salad Supreme seasoning
16 ounces Italian salad dressing (See recipe below)
2 medium tomatoes, chopped
Mix together all ingredients in a large bowl. Cover and marinate overnight in the refrigerator. Serve cold.
* I poured 3/4 of the dressing over the pasta the night before. When ready to serve I added remaining dressing.
Italian Salad Dressing
1/2 cup white wine vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 tablespoon grated Romano cheese
2 tablespoon egg beater egg substitute or 2 tablespoon beaten eggs
1- 1/4 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
1 pinch dried oregano
1 pinch crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over pasta or mixed greens.
Barbecue Cheddar Burgers
Serving Size: 4
1 pound lean ground beef
1/4 cup onion, finely chopped
Prepared barbecue sauce
4 slices mozzarella cheese or, cheddar cheese
4 crusty rolls, split
In a bowl, combine ground beef with onion; mix lightly but well. Shape into 4 1/2-inch thick patties. Place patties on grid over medium ash-covered coals. Grill, uncovered, 14-16 minutes or until centers are no longer pink, turning once. Approximately one minute before burgers are done, brush with barbecue sauce; top with cheese. Line bottom half of each roll with lettuce and tomato; top with burger and roll top.
FOOD FOR THOUGHT: You can give without loving but you cannot love without giving.
GARY’S TIP: Add a touch of cornstarch to the egg mixture for a crispy French toast.