INGREDIENTS:
A:
5 oz. cooked pasta
1 sm. cucumber
1 med. tomato
1/4 c. bell peppers
1/4 c. onion
2 hard boiled eggs
B:
2/3 c. mayonnaise
1/3 c. Italian dressing
2 tsp. prepared mustard
1/2 tsp. dill weed
Salt & pepper
DIRECTIONS:
Mix together ingredients A. Mix together ingredients B. Combine both mixtures. Cover and chill. Serve on leaf of lettuce.
INGREDIENTS:
1 (12 oz.) pkg. Rotelle pasta
4 oz. honey mustard salad dressing
4 heaping tbsp. Miracle Whip
1 chopped cucumber
1 bunch chopped green onion
1 diced tomato
1 pkg. lobster delight or (artificial) crabmeat
DIRECTIONS:
Cook pasta, allow to cool. In bowl, combine Miracle Whip and honey mustard salad dressing. In separate bowl, mix all other ingredients. Add dressing mixture to other ingredients. For best results, refrigerate for at least 1 hour.
INGREDIENTS:
3 lg. ripe purple plums, quartered and pitted (1/2 lb.)
2 tbsp. grape jam
2 tbsp. ketchup
1 tbsp. brandy
1/4 tsp. grated lemon peel
1 thin slice fresh ginger root
1 (1 lb.) pkg. bow-tie pasta
2 lg. eggs
4 c. fine fresh bread crumbs
DIRECTIONS:
Or 2 (9 oz.) pkg. refrigerated agnolotti, tortellini or cheese ravioli.
Make sauce. In food processor or electric blender, puree first 6 ingredients. Set aside.
If using bow-tie pasta, cook as package label directs. Drain; rinse with cold water. In large bowl, beat eggs until frothy. Add cooked bow-tie pasta or uncooked refrigerated agnolotti; toss until thoroughly coated with egg. Drain off excess egg.
Place bread crumbs in another large bowl; add prepared pasta. Toss until thoroughly coated with bread crumbs.
Preheat oven to 250 degrees. In 5-quart Dutch oven, heat 2 to 3 inches salad oil to 375 degrees on deep-fat thermometer. Add 1/4 of prepared pasta; fry 6 minutes, or until deep golden brown. With slotted spoon, remove pasta to paper towel-lined jelly roll pan.
Place fried pasta in oven to keep warm while frying remaining prepared pasta, 1/4 at a time. Serve immediately with plum sauce as an appetizer. Makes 2 cups sauce, 5 cups pasta.