"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
1 T. Parsley 1 T. Vegetable Oil 1 tsp. Garlic Powder 1 tsp. Pepper 1 1/2 c. Sugar 1 c. Water 1 T. Yellow Mustard 1 tsp. Salt 3/4 c. Vinegar 8 oz. Pasta 1-2 Cucumbers 1 onion (optional)
In a jar, mix parsley, vegetable oil, garlic powder, pepper, sugar, waterh, yellow mustard, salt and vinegar. Shake up jar and pour over cooked pasta, cucumbers and onions. Tastes best if it sits for several hours before service.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.