VEGETABLE RECIPE - 592
HAWAIIAN
CABBAGE
2 sm. boxes lemon Jello
1 env. Knox gelatin
1 tbsp. lemon juice
1 c. sour cream
1 (#202) can crushed pineapple
1 lb. finely shredded cabbage
Dissolve the Jello and gelatin in 1 1/2 cups boiling water.
Add 1 cup ice cubes.
Add lemon juice and chill until partially set.
Add remaining ingredients.
Pour in 9"x13" pan.
Chill until set.
Creighton
VEGETABLE RECIPE - 593
STRAWBERRY SPINACH
2 bunches spinach, cleaned
1 pt. strawberry halves
DRESSING:
1/2 c. sugar
2 tbsp. sesame seed
1 tbsp. poppy seed
1 1/2 tsp. minced dried onion
1/4 tsp. paprika
1/2 c. oil
1/4 tsp. Worcestershire sauce
1/2 c. cider vinegar
Mix dressing
allow to stand a few hours in refrigerator.
Toss lightly with spinach and strawberries.
VEGETABLE RECIPE - 594
PASTA WITH TOMATOES AND BASIL
4 lg. ripe tomatoes, cut into 1/2 inch cubes
1 lb. Brie cheese, rind removed, torn into irregular pieces
1 c. cleaned fresh basil leaves, cut into strips
3 garlic cloves (or less to taste),
peeled and finely minced
1 c. plus 1 tbsp. highquality olive oil
2 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 lbs. dry pasta (linguine is preferred)
Freshly grated Parmesan cheese
(optional)
1.
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt
and the pepper in a large serving bowl.
Prepare at least 2 hours before serving and set aside, covered, at room temperature.
2.
Bring 6 quarts of water to a
boil in a large pot.
Add 1 tablespoon of olive oil and remaining salt.
Add pasta and boil until tender but still firm, about 8 to 10 minutes.
3.
Drain pasta and immediately toss with the tomato sauce.
Serve at once, passing with pepper mill and grated Parmesan cheese (optional).
(4 to 6 servings)
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