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Fouth of July comes next week and we are all thumbing through
our recipes for quick, easy and tasty recipes for the parties,
picnics and cookouts which we are in high season for right
now. Here's a great standby favorite for grilling menus and
all types of other Summer events...a CUCUMBER AND DILL PASTA
SALAD. For creamy dishes like this in the Summer is to set
the serving bowl in a larger bowl filled with ice so it keeps
the salad nice and chilled.

GREAT TIP! I also learned this from Ina Garten recently when
she was making cucumber onion salad. I have never heard of this
but appreciated not getting the watery mess that seems to
happen as cucumber salad sits a bit. Thanks Ina!

Combine the cucumbers in a large colander, sprinkle with
salt and toss to coat. Place that colander over another bowl
and set in the refrigerator to drain for 4 hour or over night.
The longer the cucumbers can weep, the less soupy the salad
will be in the long run. Discard any liquid that collects
in the bowl. Drain and pat cucumber dry before adding to
your recipe.


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2 cups Macaroni or small shells
8 oz carton sour cream
1/2 cup milk
1 Tbs fresh dill, minced
1 Tbs. white vinegar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cups cucumber, peeled and chopped
1 cup Tomatoes, seeds removed and chopped

Cook pasta in boiling salted water until al dente. Drain,
and rinse in cold water. Transfer cooked pasta to a large
serving bowl. In a separate bowl, mix together sour cream,
milk, dill, vinegar, and salt and pepper. Set dressing
aside. Mix cucumbers and tomatoes into the pasta. Pour in
dressing, and toss thoroughly to combine. Cover, and
refrigerate at least 1 hour, for best results and taste
prepare the night before the your together. Stir just
before serving.

Categories: Pasta, Salads

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


For a cold pasta salad you can use a selection of
vegetables that have been marinated or roasted or
grilled. Suggested vegetables: broccoli, red and
yellow sweet bell peppers, zucchini and red onions.
Cut the vegetables into small strips or chunks and
combine them with the pasta while they are hot to
bring out the flavors, and either dress in olive oil
with salt and freshly ground pepper, or a mixture of
olive oil and balsamic or flavored vinegar. Add pitted
ripe olives and leave to cool so the flavors mingle
together well. A handful of chopped cilantro leaves
or basil will give your dish color and extra flavor.