"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

Spaghetti Salad Recipe

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This recipe for Spaghetti Salad, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Mullenhour
Added: Wednesday, May 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. pkg. very thin spaghetti
1/4 bottle McCormick Salad Supreme Seasoning
1/2 c. vegetable oil
3/4 c. sugar
1 1/4 tsp. salt
1/2 tsp. pepper
1/4 c. vinegar
1-2 fresh tomatoes
1 small green pepper
1 medium onion, cut fine

Directions:
Directions:
Cook spaghetti, break in 1-inch pieces. Drain well. Pat dry. Vinegar and Oil Dressing: Put seasoning, oil, sugar, salt, pepper, and vinegar in blender. Mix until the vinegar and oil no longer separate. Mix well with spaghetti. Let sit overnight. Stir from bottom. Add tomatoes, green pepper,and onion.

 

 

 

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