PASTASAL.TXT                                                     C-6





                           PASTA SALAD

  8 oz pk rotini (spiral)            1 jar marinated artichoke hearts
    tri-color pasta                     cut up into bite sized pieces
  1/2 cup thin sliced carrots        1 cup broccoli florets, blanched
       blanched and drained            and drained
  1 8 oz jar italian or              black olives (whole or sliced)
      vinagrette dressing

 1. Cook pasta according to package directions. Drain and cool.

 2. In a large bowl, combine pasta aand vegetables. Stir to mix.

 3. Pour the whole jar of dressing over the mix.

 4. Marinate in refrigerator for at least 2 hours.





 SHOEPEG.TXT





                       SHOE PEG SALAD

  3/4 cup vinegar                    1/2 cup vegetable oil
  1 tsp pepper                       1 tsp salt
  1 tsp water                        1 cup sugar

 1. In a saucepan, mix above ingredients and bring to a boil, stirring
    constantly.  Cool Completely.

  1 can french cut green beans       1 16 oz can green peas
  1 16 oz can shoe peg corn          1 large jar chopped pimento
  1 large green pepper, chopped      1 cup finely chopped celery
  1 bunch green onion, sliced

 2. Drain canned veggies and combine all vegetables, mixing well.

 3. Pour liquid from step 1 over vegetables and let sit overnight.