- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
8 servings
suggest servings
| 1 | pound | pasta | |
| 2/3 | cup | salad dressing, italian | |
| 1 | tablespoon | dijon mustard | |
| 1/4 | cup | onion | chopped |
| 1/4 | cup | celery | chopped |
| 1 | small | carrot | chopped |
| 1 | x | salt | and pepper, to taste |
Cook the pasta, drain and cool.
Mix all ingredients together, season with salt and pepper and add a little parsley, basil and any other spices you may like to taste.
Chill for at least one hour.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 356mg | 15% |
| Total Carbohydrate 46.0g | 15% |
| Dietary Fiber 2.0g | 9% |
| Sugars 4.0g | |
| Protein 8.0g | 15% |
| Vitamin A | 21% | Vitamin C | 1% | |
| Calcium | 2% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Thanksgiving is a time when family comes together and memories are shared. There are many families out there that just have a dinner for 3 or for 30. ...
This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.
Add your comment