Your Favorite Recipes

  "AUNT LORRAINE'S PASTA"

Prepared and served at August general meeting by Mary Werner

    1 lb. of pasta (I used farfalle but she used Ziti)

    1 large red onion diced

    3 peppers (I used red, green and yellow) seeded and diced

    1 zucchini diced

    1 yellow squash diced

    1 large shallot diced

    Fresh dill

Dressing:

    1 1/2 cup mayonnaise

    1/2 cup sour cream

    2 packets of G. Washington brown bouillon powder

    a good grind of pepper and add salt to your taste. I think the bouillon has enough!

    a good dash of red wine vinegar

    Chop veggies. Then cook pasta, drain and rinse in cold water to halt cooking and drain. Put pasta in large bowl and add 1/4 cold milk and toss to prevent sticking.

    Beat mayo, sour cream and bouillon till well blended. Thin with milk if necessary.

Pour over the pasta and add veggies… mix well and add a large handful of fresh chopped dill.

    Great thing about this is that you can add veggies that you prefer and cut them in larger size if you want. Make it the day before because the flavors develop overtime. Just take it out of fridge a bit before serving, so it gets creamy!

Bon Appétit !