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May 2007 Issue
by Sarah Potts
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Red and White Potato Salad

  • 2 lb. small new red potatoes (about 12)
  • 1/4 C. red wine vinegar
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. salt
  • 1 Tbs. finely chopped fresh dill or 1/4 tsp. dried dill weed
  • Freshly ground pepper, to taste
  • 1 clove garlic, minced or pressed
  • 1/2 C. olive oil
  • 6 green onions, thinly sliced
  • 1/4 C. chopped parsley
  • 1/4 C. mayonnaise
  • 1/4 C. sour cream
  • 1 C. sliced radishes
  • Hard-cooked egg slices, optional for garnish
  • Fresh dill sprigs for garnish
Place potatoes in a large pot, add salted water to cover, and bring to the boil over high heat. Reduce heat to medium and cook until potatoes are tender, about 25 to 30 minutes. Drain and slice while warm. Place potatoes in a large bowl. In a small bowl, mix vinegar, mustard, salt, dill, pepper and garlic. Gradually whisk in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat. Cover and refrigerate at least 2 hours. Gently mix in onion and parsley. Blend mayonnaise and sour cream until smooth, and fold into salad. Cover and refrigerate from 1 to 3 hours. Just before serving, gently mix in radishes. Garnish with egg slices and dill sprigs, if using.



Pasta and Fresh Fruit

  • 1 1/2 C. uncooked spiral pasta (plain, not tri-colored)
  • 1 8 oz. can pineapple chunks
  • 1 8 oz. carton peach yogurt
  • 2 Tbs. sour cream
  • 1 1/2 C. cantaloupe, cubed
  • 1 C. seedless grapes, halved
  • 1 1/2 C. fresh strawberries, sliced
Cook pasta according to package directions; rinse in cold water and drain. Cool completely. Drain pineapple, reserving 2 Tbs. juice; set aside. In a small bowl, combine the yogurt, sour cream and reserved pineapple juice until smooth; cover and refrigerate.

In a large bowl, combine pasta, pineapple, cantaloupe and grapes. Just before serving, stir in strawberries and pour yogurt mixture over top of salad.

Tip: To cut down on calories and fat, you can opt to use non-fat yogurt and sour cream. You can add your favorite fruits to this salad and make it even more colorful and tasty.



Italian Pasta Salad

  • 16 oz. Rotini pasta
  • 8 oz. can of tomato sauce
  • 1 C. Italian dressing
  • 2 Tbs. dried basil
  • 2 Tbs. dried oregano
  • 1 C. sliced mushrooms
  • 5 Roma tomatoes, coarsely chopped
  • 1 medium red onion, chopped
  • 2 1/4 sliced ripe olives, drained
  • 1 large cucumber, coarsely chopped
Cook and drain pasta, rinse with cold water. Mix tomato sauce, dressing, basil, and oregano. Add remaining ingredients and toss.

When it comes to beverages, what you need to decide first off is whether you are supplying all the beverages or if you are asking your guests to bring something.

Once this is decided, make sure there is enough pop (diet and regular), water, beer and wine to go around.

Most importantly, right before you get to the picnic site, go to a nearby gas station and stock up on plenty of ice to keep all your beverages and food (if needed to be refrigerated) cold.


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