Tasty and Easy Recipes

Ingredients:
1/2 cup Water
1 cup Cider vinegar
2 tbs sugar
2 tbsp Dill pickle, chopped fine
1 1/2 tsp Salt
2 cup Cucumbers, sliced thin
1 Stack celery, sliced thin;

Method:
Boil water, vinegar, suger, pickle, and salt. Place cucumbers and celery, slices in glass jar; pour boiling liguid over; cover and refrigerate overnight. Drain before serving.

Ingredients:
2 cups (6-oz.) uncooked dried corkscrew or twist pasta
2 cups (2 medium) cucumbers, sliced to 1/8″ and cut in half
1 cup cherry tomatoes, cut in half
1/2 cup (1 medium) coarsely chopped onion

Dressing:
8 oz. (1 cup) light sour cream
1/2 cup skim milk
1 tbsp. chopped fresh dill weed or 1 tsp. dried
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
1 tbsp. vinegar

Method:
Cook pasta according to package directions; drain. Rinse with cold water.
In large bowl combine pasta with all remaining salad ingredients. In medium bowl, stir together all dressing ingredients. Pour dressing over salad; toss to coat.
Cover and refrigerate at least 1 hour.

Ingredients
1 large (900g/2 lbs. in Canada) bag of pasta, any shape (spirals, penne, radiatore, etc.)
4 to 6 carrots, sliced or diced
2 red peppers, diced
1/2 pound mushrooms, sliced
1 large, or 2 medium zucchini, diced
1 dozen radishes, sliced
1/2 head small red cabbage, shredded
2 medium tomatoes, ripe, diced
1/2 to 1 English cucumber, diced
1 to 1-1/2 cups fresh peas, cooked or raw, or frozen peas
1/2 cup kernel corn (if desired)
Salt and pepper to taste
1 large bottle of Italian-type salad dressing, something non-creamy

Method:
Cook pasta as directed on package. Drain, rinse and let cool.
Throw all the vegetables together in a very large bowl or bin. You’ll need room to mix it all.
Pour half the bottle of salad dressing over everything. Mix well. Taste and see if it needs more dressing. If so, continue adding until you reach desired taste. Chill until serving.