Dilly Pasta Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
HAND
1 cup: Durum semolina,
1: 1 2 ts dill weed,
1: Egg,
2 tbsp: Water, if and as needed
EXTRUDER
1 1/4 cup: Durum semolina,
1 3/4 tsp: Dill weed,
1: Egg,
1 tbsp: Vegetable oil, optional
1 tbsp: To 2 water, if and as
Needed,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: DILLY POTATO SALAD
Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
Yield: 1 Salad
1 1/2 lb Potatoes
-- steamed, cut in chunks
1 c Peas; cooked and drained
1/2 c Chopped celery
MMMMM--------------------------DRESSING-------------------------------
1/4 ts Salt
1 Garlic clove; halved
2 tb White wine vinegar
1 tb Dijon mustard
1/2 ts Sugar
1/4 c Mayonnaise
1/2 c Plain yogurt
6 Scallions; finely sliced
6 tb Fresh dill; chopped
Freshly ground pepper
MMMMM--------------------------GARNISH-------------------------------
Fresh dill sprigs
Prepare potatoes and peas. Set aside to cool; add celery.
Sprinkle salt in a salad bowl. Rub garlic around bowl; discard
garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions
and dill. Mix until combined. Add potatoes, peas and celery, along
with freshly ground pepper to taste. Mix together gently. Garnish
with sprigs of dill.
Yield: 6 to 8 servings.
From 1991 "Shepherds Garden Seeds" catalog. Pg. 52. Electronic
format by Cathy Harned.
Source from luhu.jp
Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
Yield: 1 Salad
1 1/2 lb Potatoes
-- steamed, cut in chunks
1 c Peas; cooked and drained
1/2 c Chopped celery
MMMMM--------------------------DRESSING-------------------------------
1/4 ts Salt
1 Garlic clove; halved
2 tb White wine vinegar
1 tb Dijon mustard
1/2 ts Sugar
1/4 c Mayonnaise
1/2 c Plain yogurt
6 Scallions; finely sliced
6 tb Fresh dill; chopped
Freshly ground pepper
MMMMM--------------------------GARNISH-------------------------------
Fresh dill sprigs
Prepare potatoes and peas. Set aside to cool; add celery.
Sprinkle salt in a salad bowl. Rub garlic around bowl; discard
garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions
and dill. Mix until combined. Add potatoes, peas and celery, along
with freshly ground pepper to taste. Mix together gently. Garnish
with sprigs of dill.
Yield: 6 to 8 servings.
From 1991 "Shepherds Garden Seeds" catalog. Pg. 52. Electronic
format by Cathy Harned.
Source from luhu.jp