Thursday, July 1, 2010

BBQ Recipes, Part II

Creamy Italian Pasta Salad

1c mayo

2T red wine vinegar

1 clove garlic, minced

1t dried basil

1t salt

¼ t pepper

1 ½ c twist macaroni, cooked. Drained

1c quartered cherry tomatoes

½ c chopped green pepper

½ c sliced ripe olives

Combine first 6 ingredients, stir in remaining. Cover, chill – makes 3 cups.

Carrot Raisin Salad

4c shredded carrots

¾ to 1 ½ c raisins

¼ c salad dressing/Mayo

2T sugar

2-3T milk

Place carrots & raisins in bowl – mix other ingredients and pour over, cover and toss to coat carrots and raisins well.

Apple Crunch Salad

6oz Strawberry Jell-o mix

2c boiling water

1 ½ c cold water or apple juice

¼ t cinnamon (opt)

1c diced, peeled apple

½ c diced celery

¼ c chopped nuts

Dissolve Jell-o in boiling water. Add cold water and cinnamon. Chill until thickened. Fold in apple, celery, and nuts. Spoon into a 6-cup mold or bowl. Chill until firm (4 hours)