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- PASTA SALAD
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- 5 Lbs. Pasta Rotelle-2 1/2 Semolina & 2 1/2 Tomato
- 1 Cucumber, chopped
- 4 Sticks finely chopped celery
- 1 Bunch fresh dill or 1 Tbls. dry
- 4-5 dashes of Tabasco
- Salt and Pepper to taste
- 2 1/2 Cups French (Hidden Valley, O/V Base French) — mixed with
- 2 1/2 Cups Thousand Island
- Sliced Olives
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- Mix all ingredients, being careful not to add too much dressing, making it too wet.
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- 1 1/2 oz. Bay Scallops-poached for 1 min. in boiling water.
- 1 1/2 oz. Shrimp Meat
- 1 1/2 oz. Crab
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- Layer glass salad bowl with green leaf lettuce and fill with pasta mixture.
- Mix seafood with a little dressing and place on top.
- Garnish with 3 tomato wedges and 1 lemon wedge, 1/2 hard boiled egg and asparagus spears.
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