"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pearly Shell Salad Recipe

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This recipe for Pearly Shell Salad, by , is from The Matthews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fay Cooper
Added: Tuesday, April 10, 2007


2 cups tiny shell pasta
12 cups boiling water
2 tsp salt
1 medium english cucumber, with peel, diced
1 1/2 cups halved cherry tomatoes
6 green onions, thinly sliced
1 cup thinly sliced celery


3/4 cup Salad dressing (or mayonnaise)2 tbsp milk
1 tsp white vinegar
1 tsp sugar
1/4 tsp onion salt

Cook pasta in boiling water and salt in large uncovered pot for 8 -11 minutes until tender but firm. Drain. Rinse with cold water. Drain well. Return to pot.

Add cucumber, tomatoes, green onion and celery. Stir

Dressing: Stir all 5 ingredients together in small bowl until sugar is dissolved. Add to pasta mixture. Toss until well coated.




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