*** A WORD FROM THE KITCHEN ***The kids are all back in school now but time for
that last hoorah weekend of Summer and picnics
before the pools start closing down... also big
festival and crafting time here too there are
plenty of things to enjoy.
Looking for a great side dishes that both kids
and adults will love besides cole slaw and potato
salad? Well this colorful summer salad is just
"delish" and very easy to prepare. You can just
toss and serve or make it ahead for less last-minute
fussing. Pair this one with just about anything!
Enjoy!
Marzee
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RECIPE: PASTA SALAD W/ TOMATO AND BASIL*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese
DIRECTIONS:
Combine all of the ingredients in a large bowl.
Serve immediately at room temperature, or cover
and refrigerate for up to 24 hours before serving.
YIELD: 8 servings
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MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
VEGGIE STORAGE TIPS:* Do not store onions and potatoes together as
onions give off a gas that makes potatoes spoil
faster.
* When storing beets and carrots, cut off the
leafy tops to prevents spoilage.
* A dampened paper towel or terry cloth brushed
downward on a cob of corn will remove every strand
of corn silk.
* Do not store potatoes in the refrigerator. The
starch in the potatoes will change to sugar.
* Do not wash vegies before storing, they spoil
faster.
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