"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

Cucumber Pasta Salad Recipe

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This recipe for Cucumber Pasta Salad, by , is from Descendants of the La Crosse Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Vandersteen
Added: Sunday, January 27, 2008


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.




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