MOSTACCIOLI SALAD
1 ½ Cup Sugar
1 ½ Cup Vinegar
1 tsp. Salt
½ tsp. Pepper
1 Cucumber
1 Med. Onion
1 Small Jar Pimentos
1 tsp. Parsley
1 tsp. Garlic Powder
Mix all the ingredients above in large bowl.
Cook large box of Mostaccioli &
drain. Coat with oil and add to the above
ingredients. Put in refrigerator.
Eat at will.
Will last a week in fridge - maybe - if not
eaten before then.
This is one out of an old Betty Crocker Cook
Book- a favorite for
everyone whose eaten it.
Recipe provided by Linda Whitmer F/CD of Chapter
D in Virginia.
BROCCOLI SALAD
1 bunch of broccoli, cut to bite size
1/2 lb of bacon, fried and crumbled
1/2 cup sunflower seeds
1/2 cup raisins
DRESSING
3/4 cups mayonnaise
3 Tbls. vinegar
3 Tbls. sugar
6 Tsp milk
6 Tsp minced onions
Mix dressing ingredients together and pour over salad mixture. Refrigerate.
Recipe provided by Amy and Dennis
Cook from Chapter R of Lewisville, TX.
BROCCOLI SALAD
5 cups chopped
fresh broccoli
1/2 cup raisins
1/4 cup chopped red onion
2 Tbls sugar
3 Tbls vinegar
1 lb bacon cooked and crumbled
1 cup sunflower seeds
In a large salad bowl combine broccoli,
raisins, and onion. In a small bowl combine sugar.
vinegar and mayonnaise. Pour over
broccoli, toss so all is coated and refrigerate. Just before
serving sprinkle with sunflower
seeds.
Recipe provided by Bobbi Chipman.
CHEESY DILL SALAD
2 Cups American Beauty Shell Macaroni - uncooked
1 C mayonnaise
½ C chopped dill pickles
¼ C finely chopped onion
1 TBLS lemon juice
1 TBLS Dijon mustard
½ tspn. Hot pepper sauce
¼ tspn. Salt
¼ tspn ground black pepper
1 C frozen peas, thawed
1-1/2 C Cubed or Shredded Cheddar cheese
Cook Pasta according to directors, rinse
with cold water to cool quickly
In large bowl combine, mayo, pickles,
onion, lemon juice, mustard, pepper sauce,
salt & pepper. Blend in cooled
pasta, peas and cheese; toss until evenly coated.
Cover and refrigerate.
Mates 6-8 servings.
Recipe provided by Betty Harris
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