Threadgill's French Quarter Pasta Salad

Source of Recipe "Threadgill's, The Cookbook" by Eddie Wilson

For Salad
1 cup black olive, sliced
1/2 cup green olives, sliced
1/4 cup green chilies, diced
1 red onion, sliced
1/2 cup celery, finely diced
1/2 cup cauliflower, diced
1 teaspoon caper
1 green bell pepper, sliced
1/2 carrots, finely diced
1/2 cup broccoli, diced
1/2 cup mushrooms, thinly sliced
4 lbs spiral shaped pasta, uncooked,fresh or frozen (dry would work also)

For Salad Dressing
2 teaspoons parsley, minced
1 teaspoon garlic, minced
2 tablespoons red wine vinegar
1 teaspoon basil leaves, sliced
1/4 cup olive oil
1 teaspoon leaf oregano
1 teaspoon tarragon leaf
1 teaspoon black pepper
1/2 cup vinaigrette dressing (your favorite)

1. Mix all salad ingredients EXCEPT pasta.
2. Mix salad dressing and pour over vegetables.
3. Let stand for 12 hours in refrigerator, stirring occasionally.
4. Cook and chill pasta.
5. Add pasta to the vegetables.
6. Serve as a salad or as a base for entree salads.

Mountain Dew Salad

1 package JELL-O orange gelatin -- (4-serving)
1 package JELL-O lemon gelatin--(4-serving)
1 1/4 cups boiling water
2 1/2 cups Diet Mountain Dew * (20 oz. bottle)
1 cup crushed pineapple -- (1- 8-oz. can) undrained
1 cup mandarin oranges -- (1- 11-oz. can) rinsed and drained
2 cups diced bananas -- (2 medium)
1 package JELL-O sugar-free instant -- (4-serving) vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 package Philadelphia Fat-Free Cream -- (8-oz. ) Cheese
1 cup Cool Whip Free
1 teaspoon coconut extract
1/2 cup miniature marshmallows
2 tablespoons flaked coconut

In large bowl, combine dry orange and lemon gelatins. Add boiling water. Mix
well to dissolve gelatin. Stir in 1 cup Diet Mountain Dew. Add undrained
pineapple, mandarin oranges, and bananas Mix well to combine. Pour mixture
into an 8-by8- inch dish. Refrigerate for at least 3 hours or until firm. In
medium bowl, combine dry pudding mix and dry milk powder. Add remaining 1
1/3 cups Diet Mountain Dew. Mix well using a wire whisk. Evenly spread
mixture over firm gelatin mixture. Refrigerate while preparing topping. In
medium bowl, stir cream cheese with spoon until soft. Add Cool Whip Free and
coconut extract. Mix gently to combine. Fold in marshmallows. Spread topping
mixture evenly over pudding layer. Sprinkle coconut evenly over top.
Refrigerate for at least 30 minutes.

Cut into 8 servings.

Sylvia's Black-Eyed Pea Salad

Recipe Introduction Sylvia's Restaurant, NYC

1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.

In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight for the flavors to meld.

Makes 4 to 5 servings.