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DIANE’S DELIGHTS: Try something new for potlucks

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DIANE’S DELIGHTS: Try something new for potlucks
Brainerd MN 506 James St. / PO Box 974 56401

 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

Servings: 12

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

Romaine lettuce

Sliced tomato

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.