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CRAB & PASTA SALAD

1 pkg. imitation crab in chunks
1 bag three color corkscrew pasta
3/4 c. vinegar
1/2 c. oil
1 1/4 c. sugar
1 sm. green pepper, chopped in small pieces
1 sm. red pepper, chopped in small pieces
1/2 t. garlic powder or minced dried garlic
1/4 t. celery seed
seasoned salt & pepper to taste

Make pasta according to directions.  Meanwhile, completely combine
all other ingredients but crab meat.  Once pasta is done, drain, 
and put in serving bowl.  Add crab meat to pasta.  Pour salad dressing
mixture over all, tossing to completely coat the crab & pasta.  Chill
at least an hour, allowing all the flavors to combine.  Serve chilled.


HOT GERMAN POTATO SALAD

8 med. popatoes, cubed
1/2 c. chopped onions
3 T. sugar
1/2 c. water
2/3 c. cider vinegar
6 slices bacon, cut horizonally in 1/2" pieces
2 T. flour
1 t. celery seed
seasoned salt & pepper to taste

Boil potatoes in jackets until fork easily peirces through them.  Mean-
while fry bacon until crisp.  Remove bacon & drain all but about 4
tablespoons of bacon grease.  Cook onion in the bacon fat about 1 min.
Blend in flour, sugar, celery seed, seasoned salt & pepper.  Add vinegar 
& water.  Cook, stirring often,  until thickened.  Add bacon.  Turn heat 
to low.  Meanwhile, peel & slice potatoes.  Add to mixture & toss lightly.
Serve warm.

THE SECRET TO EATING BRUSSELS SPROUTS

1 sm. onion, sliced thin
2 T. butter
2 T. flour
1 c. tomato juice (I use V-8)
1 t. sugar
1/4 t. salt
1/8 t. pepper
2 10oz. pkg. frozen brussel sprouts or 1 1/4 lb. fresh, cooked & drained
1/4 c. shredded cheddar cheese

Saute' onion in butter until transparent.  Remove & set aside.  Blend 
flour into drippings.  Add tomato juice & cook over low heat until 
thickened & smooth, stirring often.  Stir in sugar, salt, pepper & onion.
Arrange brussel sprouts in a greased baking dish.  Top with tomato
mixture & sprinkle with cheese.  Bake uncovered at 350 degrees for 15
minutes.