BBS: TELESC.NET.BR
Assunto: 3/29 Lemon Chiffon 5
De: Ben Collver
Data: Wed, 15 Apr 2026 07:52:58 -0700
-----------------------------------------------------------
Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon Apr 13 2026 12:31 pm
Hi Ruth,
RH> Not always health food but a good bit is. One thing I never tried,
RH> probably never will, is gefilte fish. The smell of it turned me off; later
RH> on in Germany got served rollmops one night and the smell of them gave me
RH> flashbacks. I left them on my plate. (G)
I haven't tried gefilte fish either, but i'd be game to try it. I had not
heard of rollmops before now and had to check out the pictures on Wikipedia.
I know i like pickled herring, so i'd probably like rollmops too.
RH> I may try it one of these days. We aren't doing the picnics any more that
RH> the echo did for a number of years. I made lasagne for one, eggplant
RH> parmisan for another one. The latter is another one that is a lot of fuss
RH> and bother but the end result is so good!
I recall cooking dishes to take to potlucks in Eugene. I typically made
Indian food, but what seemed to get the most appreciation was desserts.
People who normally wouldn't eat dessert would have some, because it's
OK if someone else offers it to you, right? :-)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Potluck Antipasto Pasta Salad
Categories: Pasta, Beans, Cheese, Beef, Herbs
Yield: 18 Servings
16 oz Box penne pasta
15 oz Can garbanzo beans;
- rinsed, drained
1 md Red or green bell pepper;
- julienned
2 Plum tomatoes;
- halved lengthwise, sliced
1 bn Green onions; sliced
4 oz Monterey Jack cheese;
- julienned
4 oz Mozzarella cheese;
- julienned
4 oz Brick or provolone cheese;
- julienned
4 oz Hard salami;
- thin sliced, julienned
3 oz Pepperoni;
- thin sliced, julienned
2 1/4 oz Can sliced ripe olives;
- drained
2 tb Chives; minced
MMMMM---------------------BASIL VINAIGRETTE--------------------------
2/3 c Oil
1/3 c Red wine vinegar
3 tb Fresh basil; minced -OR-
1 tb Dried basil
1 cl Garlic; minced
1/4 ts Salt
Cook pasta according to package directions; rinse with cold water
and drain. In a large bowl, combine the pasta, beans, vegetables,
cheeses, meats, olives, and chives.
In a small bowl, whisk the vinaigrette ingredients. Pour over
salad; toss to coat. Cover and refrigerate. Toss before serving.
Recipe by Bernadette Nelson, Arcadia, CA
Recipe FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
-----------------------------------------------------------
[Voltar]