Veggies, Salads and Side Dishes from Katie's Recipe Box

This is a very flavorful salad and, okay, I'll admit, a bit unusual. But it's delicious! And it's also (as are all of my favorite recipes) easy.

• 1/2 C. mayonnaise or light mayonnaise
• 1/2 C. sour cream or light sour cream
• 2 Tbsp. olive oil
• 2 Tbsp. vinegar
• 2 tsp. curry powder
• 1 tsp. salt
• 1/4 tsp. ground black pepper

Mix all dressing ingredients together in a small bowl and set aside.

• 8 oz. wagon wheel pasta, cooked, rinsed and drained
• 1 green or red bell pepper, chopped (I use half of each)
• 1/2 C. chopped celery
• 6 green onions, sliced
• 1 small jar pimiento, chopped & drained
• 1/4 C. fresh parsley, chopped

Prepare veggies. Combine salad ingredients in a medium bowl and toss with dressing to taste. Cover and chill for at least 3 hours.

Use as little or as much dressing as you wish, but keep a little on hand in the fridge in case the pasta dries out.

This is a light and simple salad that comes together in no time. You can add any of your favorite ingredients (carrots, green peppers) to make it more personal!

• 3/4 C. mayonnaise or light mayonnaise
• 2 Tbsp. cider vinegar
• 1 Tbsp. Dijon mustard
• 1/2 tsp. ground black pepper
• 1/4 tsp. salt

Mix all dressing ingredients together in a small bowl and set aside.

• 8 oz. elbow macaroni, cooked, rinsed and drained
• 1/2 C. chopped onion or green onion
• 1/2 C. chopped celery
• 2 Tbsp. sweet or dill relish

Combine salad ingredients in a medium bowl and toss with dressing to taste. Cover and chill for at least 3 hours.

I don't use all of the dressing at first, but keep some in a covered dish to add at serving time, since the pasta soaks up a good bit while the salad is chilling.

These came from my favorite cookbook, The Better Homes and Gardens New Cookbook.

Ingredients:

• 1/2 C. chopped onion
• 1 clove garlic, minced
• 2 Tbs. butter
• 2 Tbs. all-purpose flour
• 1/4 tsp. pepper
• 1-1/4 C. milk
• 1 C. shredded cheddar cheese, divided
• 3 medium potatoes (1 lb.), peeled and sliced very thin

Cook onion and garlic in butter in a small saucepan until tender but not browned. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add 3/4 C. cheese and stir until melted.

Arrange half of the potatoes over the bottom of a 2 quart casserole dish. Pour half of cheese sauce over them; repeat layers with remaining potatoes and sauce. Sprinkle remaining cheese over top. Bake, covered, at 350 for 40 minutes. Remove cover and bake for 30 minutes more, or until potatoes are tender.

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