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THE HOUSTON HOME JOURNAL, WEDNESDAY, JUNE 28, 1989
■ The Houston Home §
Journal
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Aegean Pasta Salad
(Top Left)
1 cup HellmannV real mayonnaise
1/3 cup milk
1/4 cup lemon juice
3/4 cup fresh mint leaves,
finely chopped
1/2 cup fresh parsley, finely chopped
1/2 cup ( 2 oz) crumbled feta cheese
1 teaspoon salt
1/2 teaspoon pepper
7 ounces Mueller's Pasta Curls'",
cooked, rinsed with cold water
and drained
2 medium tomatoes, seeded
and chopped
1 medium cucumber, seeded
and chopped
3 green onions, sliced
1 cup sliced ripe olives
In large bowl stir real mayonnaise, milk,
lemon juice, mint, parsley, feta cheese, salt and
pepper. Add pasta, tomatoes, cucumber, green
onions and olives: toss to coat well. Cover; chill.
Makes Bto 12 servings.
Diion Asparagus
Chicken Salad
1 cup Hellmann's real mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
6 ounces Mueller's Twist Triocooked,
rinsed with cold water
and drained
1 pound boneless, skinless chicken
breasts, cooked and cubed
1 package (10 oz) frozen asparagus
spears, thawed and cut in
2-inch pieces
1 red pepper, cut in 1-inch squares
In large bowl stir real mayonnaise, mustard,
lemon juice, salt and pepper. Add pasta,
chicken, asparagus and red pepper; toss to
coat well. Cover; chill. Makes 6 servings.
For more recipe leaflets featuring creative ideas for pasta,
mayonnaise and salads send your name, address, zip code to:
Mueller's/Hellmann's Recipe Collections,
Dept. ROP, Box 307, Coventry, CT 06238
Bella Pasta Salad
(Center)
6 ounces Mueller's Rosettes'*,
cooked, rinsed with cold water
and drained
8 ounces mozzarella cheese or
smoked mozzarella, cut in
2-inch strips
1 cup cherry tomatoes, quartered
1 yellow pepper, cut in 2-inch strips
1 zucchini, cut in 2-inch strips
1/2 cup corn oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh basil
1 clove garlic, minced or pressed
1 teaspoon salt
1/2 teaspoon pepper
In large bowl toss rosettes, cheese,
tomatoes, yellow pepper and zucchini. In small
bowl stir corn oil, vinegar, basil, garlic, salt and
pepper. Pour over pasta and vegetables; toss to
coat well. Cover; chill several hours. Makes
12 servings.
Southwest
Ruffle Salad
2/3 cup Hellmann's real mayonnaise
1/3 cup sour cream
1/4 cup cilantro, chopped
2 tablespoons milk
2 tablespoons lime juice
1 fresh jalapeho pepper, seeded
and minced
1 teaspoon salt
7 ounces Mueller's pasta ruffles,
cooked, rinsed with cold water
and drained
2 large tomatoes, seeded and chopped
1 yellow pepper, chopped
1 zucchini, quartered lengthwise and
thinly sliced
3 green onions, thinly sliced
In large bowl stir real mayonnaise, sour
cream, cilantro, milk, lime juice, jalapeho pepper
and salt. Add pasta, tomatoes, yellow pepper,
zucchini and green onions; toss to coat well.
Cover; chill. Makes 6 to 8 servings.
Home cooking ]
Special recipes selected for Perry-area homemakers I
SUMMERTIME
CLASSICS
W hether it's a spontaneous picnic for two or a well-planned family reunion, everyone
loves delicious summertime fare. This year, add pizazz and excitement to traditional menus
and turn your next outdoor meal into something truly sensational.
When you think pasta salads, go beyond the basics. Even the simplest recipe becomes
special if you take advantage of the diverse selection of exciting pasta shapes and colors
ruffles, curls, rosettes, frills and tri-color twists.
Instead of serving the classic tuna-macaroni salad, give tradition a twist by preparing an
easy but impressive Tuna Nouveau. It's guaranteed to tempt tired palates with a delightful
assortment of ingredients including anchovies, capers, crisp broccoli and a dash of
lemon juice.
Aegean Salad, delicately seasoned with a light mayonnaise dressing, features an array
of Mediterranean-inspired ingredients—black olives, feta cheese and bright red tomatoes.
Zesty and refreshing on a hot summer day, Bella Pasta Salad, made with festive pasta
rosettes, sparkles with a bounty of crisp, colorful summer vegetables.
Even the ever-popular burger becomes a barbecue show-stopper when dressed with a
flavorful selection of creative mayonnaise-based toppings. They take just minutes to prepare
and are guaranteed to make any ketchup lover think twice! Try a hearty bacon-cheddar, spicy
guacamole or tangy green onion. Finally, don’t forget everyone’s favorite—a cool, creamy dip
served with crunchy summer vegetables.
Tuna Nouveau
(Top Right)
11/2 cups Hellmann's real mayonnaise
1 can (6 1/2 oz) tuna, drained
6 anchovies
3 tablespoons capers, divided
2 tablespoons lemon juice
8 ounces Mueller's® elbow macaroni,
cooked, rinsed with cold water
and drained
2 cups broccoli florets, cooked
tender-crisp
1 cup sliced carrots, cooked
tender-crisp
In blender or food processor combine real
mayonnaise, tuna, anchovies, 1 tablespoon
capers and lemon juice; blend until smooth. Stir
in remaining capers. In large bowl combine
macaroni, broccoli and carrots. Add sauce: toss
to coat well. Makes 6 to 8 servings.
Warm Pasta and
Spinach Salad
1 package (10 oz) spinach, washed,
trimmed and torn
1/2 pound mushrooms, sliced
7 ounces Mueller's Pasta Swirls®,
cooked, rinsed with cold water
and drained
1 medium red onion, sliced
6 slices bacon, coarsely chopped
1 tablespoon corn starch
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup Hellmann s real mayonnaise
1 cup water
1/3 cup cider vinegar
In large serving bowl toss spinach,
mushrooms, pasta and red onion. In medium
skillet cook bacon over medium-high heat until
crisp. Remove with slotted spoon. Pour off all
but 2 tablespoons drippings. In small bowl mix
corn starch, sugar, salt and pepper. With wire
whisk stir corn starch mixture into drippings in
skillet until smooth. Stir in real mayonnaise until
blended. Gradually stir in water and vinegar.
Stirring constantly, bring to boil over medium
heat and boil 1 minute. Pour over spinach salad.
Add bacon; toss' tOToat well. Serve
immediately. Makes 8 to 10 servings.
Special Additions
Creative Burger Toppings
Bacon Cheddar
1/2 cup Helimann's real mayonnaise
2 tablespoons milk
3/4 cup shredded Cheddar cheese
1/4 cup bacon bits
In small bowl stir real mayonnaise and milk
until well mixed. Stir in cheese and bacon.
Cover; chill. Serve over hamburgers. Makes
about 1 cup.
Guacamol©
1/2 cup Helimann's real mayonnaise
1 large avocado, peeled and mashed
1 small tomato, chopped
1/4 cup minced onion
1 can (4 oz) chopped green
chilies, drained
1 tablespoon lemon juice
1/2 teaspoon salt
In medium bowl stir all ingredients until
well mixed. Cover; chill. Serve over
hamburgers. Makes about 2 cups.
Green Onion
1 cup Helimann's real mayonnaise
1/3 cup chopped green onions
2 tablespoons chopped parsley
1 teaspoon hot pepper sauce
In small bowl stir all ingredients until well
mixed. Cover; chill. Serve over hamburgers.
Makes about 1 cup.
Cucumber Dill Dip
1 package (8 oz) cream
cheese, softened
1 cup Helimann's real mayonnaise
2 medium cucumbers, peeled, seeded
and finely chopped
1/4 cup snipped fresh dill or 1 teaspoon
dried dlllweed
2 tablespoons sliced green onion
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
In medium bowl beat cream cheese until
smooth. Stir in real mayonnaise, cucumbers,
dill, green onion, lemon juice and hot pepper
sauce. Cover; chill. Makes about 2 1/2 cups.