I have to attend an event that requires me to bring a meatless dish
for 5 people. I'd like to make a pasta salad but have never made one
(yeah, yeah, so I'm not the world's best cook) Does anyone have a
tasty recipe?? Thanks so much!!

Islands wrote:
> I have to attend an event that requires me to bring a meatless dish
> for 5 people. I'd like to make a pasta salad but have never made one
> (yeah, yeah, so I'm not the world's best cook) Does anyone have a
> tasty recipe?? Thanks so much!!
>
Here's one I tinkered to perfection, IMO. I practically lived
on it one year!

Shell and Black Bean Salad

This is best made a day before you plan to serve it.

Balsamic Dressing:
6 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 medium cloves, garlic, minced (not pressed)
1/2 tsp sugar
1/4 tsp salt

2 c uncooked small shell pasta
14-oz can black beans, rinsed and drained
1 large red or yellow bell pepper, diced
12 kalamata olives, pitted and finely chopped
2 Tbsp small capers
2 Tbsp chopped parsley
lots of freshly ground black pepper

Dressing: Combine all ingredients, preferably ca half an hour
ere using to let flavors meld.
Cook pasta til al dente. Pour into colander in sink, run
cold water over it, and drain well. Put pasta in a large
bowl; add half of the dressing and mix well. Let stand while
you prepare the rest of the ingredients.
Add black beans, bell pepper, olives, capers, and parsley.
Grind a lot of black pepper over top. Stir well. Add
remaining dressing; stir well. Refrigerate til serving
time—preferably the next day.


--
Jean B.

"jay" > wrote in message
...
> On 6 Mar 2007 14:36:27 -0800, Islands wrote:
>
>> I have to attend an event that requires me to bring a meatless dish
>> for 5 people. I'd like to make a pasta salad but have never made one
>> (yeah, yeah, so I'm not the world's best cook) Does anyone have a
>> tasty recipe?? Thanks so much!!
>
> http://www.tabasco.com/taste_tent/re..._Penne_Sal ad
>
> Leave out the pepperoni..
>
> jay


Looks good, other than the author being a numbskull. It's called
"vegetarian", and it's got pepperoni. Maybe in some places, pepperoni grows
on trees.

"jay" > wrote in message
...
> On Tue, 06 Mar 2007 23:12:18 GMT, JoeSpareBedroom wrote:
>
>> "jay" > wrote in message
>> ...
>>> On 6 Mar 2007 14:36:27 -0800, Islands wrote:
>>>
>>>> I have to attend an event that requires me to bring a meatless dish
>>>> for 5 people. I'd like to make a pasta salad but have never made one
>>>> (yeah, yeah, so I'm not the world's best cook) Does anyone have a
>>>> tasty recipe?? Thanks so much!!
>>>
>>> http://www.tabasco.com/taste_tent/re..._Penne_Sal ad
>>>
>>> Leave out the pepperoni..
>>>
>>> jay
>>
>>
>> Looks good, other than the author being a numbskull. It's called
>> "vegetarian", and it's got pepperoni.
>
> I know..sorry that Tabasco has not figured it out..and it will be less
> without the pepperoni. lol
>
> jay
>

It still looks good. I love pepperoni, but knowing what's in it, I limit my
exposure to 3-4 times a year. Same with beef jerky.

One time on Usenet, "Islands" > said:

> I have to attend an event that requires me to bring a meatless dish
> for 5 people. I'd like to make a pasta salad but have never made one
> (yeah, yeah, so I'm not the world's best cook) Does anyone have a
> tasty recipe?? Thanks so much!!

I suspect you're going to get a lot of replies to this request. :-)

Here is an old fashioned macaroni salad recipe that I got from my
Mom, which I modified a bit, adding mustard and Worchestshire for
some zing:

Macaroni Salad

2 C. uncooked salad macaroni boiled in 2 quarts
of water for 11 minutes
1/2 small onion, chopped fine
6 hard boiled eggs, chopped
Sweet pickle, chopped
Salt and Pepper
Worcestershire Sauce
Yellow Mustard
Mayonnaise

Combine first three ingredients, mixing gently but
well with large spoon. Add sweet pickle to taste,
again stirring well. Dribble Worcestershire and
mustard once or twice around top of salad, sprinkle
with salt and pepper. Mix again, add mayonnaise by
large spoonfulls, mixing well to taste. Chill at
least 2 hours before serving, overnight is better.

It's also a good potato salad, if you substitue 6
medium potatos, boiled then cut into small cubes, for
the macaroni...

--
Jani in WA

"Little Malice" > wrote in message
...
> One time on Usenet, "Islands" > said:
>
>> I have to attend an event that requires me to bring a meatless dish
>> for 5 people. I'd like to make a pasta salad but have never made one
>> (yeah, yeah, so I'm not the world's best cook) Does anyone have a
>> tasty recipe?? Thanks so much!!
>
> I suspect you're going to get a lot of replies to this request. :-)
>
> Here is an old fashioned macaroni salad recipe that I got from my
> Mom, which I modified a bit, adding mustard and Worchestshire for
> some zing:
>
> Macaroni Salad
>
> 2 C. uncooked salad macaroni boiled in 2 quarts
> of water for 11 minutes
> 1/2 small onion, chopped fine
> 6 hard boiled eggs, chopped
> Sweet pickle, chopped
> Salt and Pepper
> Worcestershire Sauce
> Yellow Mustard
> Mayonnaise


Yellow mustard is for trailer trash families. It's grey poupon or nothing in
mac salad. :-)

"Islands" > wrote in message
ups.com...
>I have to attend an event that requires me to bring a meatless dish
> for 5 people. I'd like to make a pasta salad but have never made one
> (yeah, yeah, so I'm not the world's best cook) Does anyone have a
> tasty recipe?? Thanks so much!!


Ok lets try something very easy

You'll need
1 lb of Pasta (any shape shells, fusilli, rotini)
1 package frozen Italian Vegetables
1 Small bottle balsamic Salad dressing (8 oz)
1 Oz parmesan or Romano cheese

Undercook the pasta a little (Al dente).

Put the frozen vegetables into a bowl

Drain the pasta and pour the hot pasta over the vegetables, add 1/2 the 8 oz
bottle of dressing and toss well.

Refrigerate and take to the event, just before serving add the remaining
dressing and the cheese and mix well.

Note for 5 people you'll have leftovers depending on what else is available as a
pure salad it should serve 10 to 12.

All done.

Dimitri

"Dimitri" wrote:
> "Islands" wrote:
>
> >I have to attend an event that requires me to bring a meatless dish. I'd like to make a pasta salad.
>
> Ok lets try something very easy
>
> You'll need
> 1 * * lb of Pasta (any shape shells, fusilli, rotini)
> 1 * * package frozen Italian Vegetables
> 1 * *Small bottle balsamic Salad dressing (8 oz)
> 1 * *Oz parmesan or Romano cheese
>
> Undercook the pasta a little (Al dente).
>
> Put the frozen vegetables into a bowl
>
> Drain the pasta and pour the hot pasta over the vegetables, add 1/2 the 8 oz
> bottle of dressing and toss well.
>
> Refrigerate and take to the event, just before serving add the remaining
> dressing and the cheese and mix well.
>
> Note for 5 people you'll have leftovers depending on what else is available as a
> pure salad it should serve 10 to 12.
>
> All done.

Nope... still needs olives... of course marinated artichoke hearts,
'shrooms, and peas can't hurt. LOL

Sheldon

jay wrote:
>
>>I have to attend an event that requires me to bring a meatless dish
>>for 5 people. I'd like to make a pasta salad but have never made one
>>(yeah, yeah, so I'm not the world's best cook) Does anyone have a
>>tasty recipe?? Thanks so much!!


The trick to a good vegetarian pasta salad is getting the proportions of
pasta to vegetable right. By volume, that's by looking at the amounts,
not by weighing them, you want about half cooked pasta and half
vegetables. I recommend boiling the pasta first, putting in a bowl to
cool, then slicing the vegetables. After that, nearly anything goes.


You say you're not the world's most experienced cook so I'm getting
basic here. I'm not trying to insult your intelligence; I'm just
figuring that it is better to say something you already know than leave
out something you don't.


Vegetables might include:


bell pepper slices, red, yellow, and/or green
broccoli florets
carrots, grated
cilantro
cherry or grape tomatoes
dill
parsley
scallions
snow peas
zucchini slices
any other vegetable except starchy ones like potatoes or sweet potatoes
(There's enough starch in the pasta.) Also, leave out the usual salad
greens like lettuce.


You don't need all of them. Just go to the supermarket and get what
appeals.


Now fill the bowl with vegetables that are appropriately cleaned,
seeded, and chopped. You might want to boil the broccoli for a few
seconds before putting it in. The rest are good raw.


For a dressing, go ahead and buy a bottled one. That's acceptable for a
beginner. The important point is to dress it at the last minute.
Vinegar turns green vegetables a nasty grey-brown color. So you bring
the pasta and vegetables in one bowl. You bring the dressing in the
bottle. Just before serving, you shake up the dressing, pour it on the
salad and stir.


If you want to make your own dressing, you want about 1 part vinegar
(balsamic, cider, rice wine, you choose) to 2 parts oil (olive, a little
(not all) toasted sesame, corn oil, you choose). Then you dress it up
with brown mustard, ginger, garlic, soy sauce, dried Italian herbs.
Again, you don't need all of those, just choose a few, and taste as you go.


--Lia

Dimitri wrote:

> "Islands" > wrote in message
> ups.com...
> >I have to attend an event that requires me to bring a meatless dish
> > for 5 people. I'd like to make a pasta salad but have never made one
> > (yeah, yeah, so I'm not the world's best cook) Does anyone have a
> > tasty recipe?? Thanks so much!!
>
>
> Ok lets try something very easy
>
> You'll need
> 1 lb of Pasta (any shape shells, fusilli, rotini)
> 1 package frozen Italian Vegetables
> 1 Small bottle balsamic Salad dressing (8 oz)
> 1 Oz parmesan or Romano cheese
>
> Undercook the pasta a little (Al dente).
>
> Put the frozen vegetables into a bowl
>
> Drain the pasta and pour the hot pasta over the vegetables, add 1/2 the 8
oz
> bottle of dressing and toss well.
>
> Refrigerate and take to the event, just before serving add the remaining
> dressing and the cheese and mix well.
>
> Note for 5 people you'll have leftovers depending on what else is
available as a
> pure salad it should serve 10 to 12.
>
> All done.


The problem is that five other people will have brought the exact same pasta
salad :-)

--
Best
Greg

Julia Altshuler wrote:

> jay wrote:
> >
> >>I have to attend an event that requires me to bring a meatless dish
> >>for 5 people. I'd like to make a pasta salad but have never made one
> >>(yeah, yeah, so I'm not the world's best cook) Does anyone have a
> >>tasty recipe?? Thanks so much!!
>
>
> The trick to a good vegetarian pasta salad is getting the proportions of
> pasta to vegetable right. By volume, that's by looking at the amounts,
> not by weighing them, you want about half cooked pasta and half
> vegetables. I recommend boiling the pasta first, putting in a bowl to
> cool, then slicing the vegetables. After that, nearly anything goes.
>
>
> You say you're not the world's most experienced cook so I'm getting
> basic here. I'm not trying to insult your intelligence; I'm just
> figuring that it is better to say something you already know than leave
> out something you don't.
>
>
> Vegetables might include:
>
>
> bell pepper slices, red, yellow, and/or green
> broccoli florets
> carrots, grated
> cilantro
> cherry or grape tomatoes
> dill
> parsley
> scallions
> snow peas
> zucchini slices
> any other vegetable except starchy ones like potatoes or sweet potatoes
> (There's enough starch in the pasta.) Also, leave out the usual salad
> greens like lettuce.
>
>
> You don't need all of them. Just go to the supermarket and get what
> appeals.
>
>
> Now fill the bowl with vegetables that are appropriately cleaned,
> seeded, and chopped. You might want to boil the broccoli for a few
> seconds before putting it in. The rest are good raw.


For ease you might want to get the veg from the salad bar at your local
soopermart (if they have one), it can save time and even money...

--
Best
Greg

Thank you all so much for the delicious recipes. Whenever I've posted
here I always print out all the recipes and save them in a special
notebook (dedicated only to recipes from this ng) You all have saved
me on more than one occasion and the food always does turn out great.
And no, I am not insulted by being given the most basic steps. One
thing people like to cook forget is that it doesn't come naturally to
the rest of us and simple things you may take for granted need to be
spelled out...THANK YOU!!!

In article . com>,
"Islands" > wrote:

> One
> thing people like to cook forget is that it doesn't come naturally to
> the rest of us and simple things you may take for granted need to be
> spelled out...THANK YOU!!!

My granddaughter, who has just turned eleven, has a hard time with a
manual run-of-the-mill potato peeler. She wants to turn the peeler so
that she can see the edge of one side bite into the potato. That doesn't
work. She's a bit better now, but while I watched and tried to teach her
the proper method the first time, I realized that I had to be taught the
same thing long ago.

leo

--
<http://web0.greatbasin.net/~leo/>

One time on Usenet, "JoeSpareBedroom" > said:
> "Little Malice" > wrote in message
> ...
> > One time on Usenet, "Islands" > said:
> >
> >> I have to attend an event that requires me to bring a meatless dish
> >> for 5 people. I'd like to make a pasta salad but have never made one
> >> (yeah, yeah, so I'm not the world's best cook) Does anyone have a
> >> tasty recipe?? Thanks so much!!
> >
> > I suspect you're going to get a lot of replies to this request. :-)
> >
> > Here is an old fashioned macaroni salad recipe that I got from my
> > Mom, which I modified a bit, adding mustard and Worchestshire for
> > some zing:
> >
> > Macaroni Salad
> >
> > 2 C. uncooked salad macaroni boiled in 2 quarts
> > of water for 11 minutes
> > 1/2 small onion, chopped fine
> > 6 hard boiled eggs, chopped
> > Sweet pickle, chopped
> > Salt and Pepper
> > Worcestershire Sauce
> > Yellow Mustard
> > Mayonnaise
>
>
> Yellow mustard is for trailer trash families.

I suspect a lot of people would disagree with you on that. Truth
to tell, I don't like it much myself, except as a minor ingredient.

> It's grey poupon or nothing in mac salad. :-)

I do like Grey Poupon, but I've never put it in my mac salad. Might
be worth a try...

--
Jani in WA

On Mar 6, 7:30 pm, "Gregory Morrow" >
wrote:
>
> For ease you might want to get the veg from the salad bar at your local
> soopermart (if they have one), it can save time and even money...
>

Wow. Do you go into a diner and order hot water and make ketchup
soup?

Little Malice wrote:

>>Yellow mustard is for trailer trash families.
>
>
> I suspect a lot of people would disagree with you on that. Truth
> to tell, I don't like it much myself, except as a minor ingredient.
>
>
>>It's grey poupon or nothing in mac salad. :-)
>
>
> I do like Grey Poupon, but I've never put it in my mac salad. Might
> be worth a try...


A good compromise on flavor and money: Gulden's Brown Mustard.


--Lia

One time on Usenet, Julia Altshuler > said:
> Little Malice wrote:
>
> >>Yellow mustard is for trailer trash families.
> >
> >
> > I suspect a lot of people would disagree with you on that. Truth
> > to tell, I don't like it much myself, except as a minor ingredient.
> >
> >
> >>It's grey poupon or nothing in mac salad. :-)
> >
> >
> > I do like Grey Poupon, but I've never put it in my mac salad. Might
> > be worth a try...
>
>
> A good compromise on flavor and money: Gulden's Brown Mustard.

Wow, I haven't bought Gulden's in forever. Nice idea. For the
record, I tend to buy yellow mustard because Miguel (DH) likes
it on sandwiches. And I married him anyway... ;-)

--
Jani in WA

On Tue, 06 Mar 2007 23:38:32 GMT, "JoeSpareBedroom"
> wrote:

>"jay" > wrote in message
. ..
>> On Tue, 06 Mar 2007 23:12:18 GMT, JoeSpareBedroom wrote:
>>
>>> "jay" > wrote in message
>>> ...
>>>> On 6 Mar 2007 14:36:27 -0800, Islands wrote:
>>>>
>>>>> I have to attend an event that requires me to bring a meatless dish
>>>>> for 5 people. I'd like to make a pasta salad but have never made one
>>>>> (yeah, yeah, so I'm not the world's best cook) Does anyone have a
>>>>> tasty recipe?? Thanks so much!!
>>>>
>>>> http://www.tabasco.com/taste_tent/re..._Penne_Sal ad
>>>>
>>>> Leave out the pepperoni..
>>>>
>>>> jay
>>>
>>>
>>> Looks good, other than the author being a numbskull. It's called
>>> "vegetarian", and it's got pepperoni.
>>
>> I know..sorry that Tabasco has not figured it out..and it will be less
>> without the pepperoni. lol
>>
>> jay
>>
>
>It still looks good. I love pepperoni, but knowing what's in it, I limit my
>exposure to 3-4 times a year. Same with beef jerky.
>

It does look good. But I like mine better. It would be lacking
without the meat.

Sopresetta Pasta Salad

Dressing:

2 1/4 oz. garlic
1 1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. dry mustard
1/4 teaspoon ground fennel
1 t. black pepper
1 tb. kosher salt
1/2 t. celery seed
1 t. fennel seed
1 t. dry tyme
1 tb. dried basil

Salad

1 pound cubed mozzarella
1 pound cubed provolone
4 oz. romano
1/2 pound cubed sopresetta
1 pound cubed genoa salami
1/2 pound chopped onion
3/4 lb. chopped green pepper
4 oz sliced baby carrots
6 oz black olives drained and sliced
6 oz. green olives drained and sliced
1 cup curley parsley. Culled, chopped rough
2 cups freshly chopped tomatoes

32 oz. rotinni

In mixing bowl, wisk dressing ingredients together. Set aside.

Prepare remaining ingredients and set aside, reserving tomatoes.

Cook pasta for about 7 minutes. (slightly undercooked)
Drain well and transfer to a large mixing bowl. Drizzle dressing all
over pasta. Gently toss to coat. Add remaining ingredients, (except
tomatoes) toss to mix. Do not overwork or pasta will break. Transfer
to appropriate size serving bowl. Spread the tomatoes evenly over
salad. Cover tightly and refrigerate overnight.

Service may require additional EVO. Grated parm is also a nice touch.


Lou

"Sheldon" > wrote in message
ups.com...
"Dimitri" wrote:
> "Islands" wrote:
>
> >I have to attend an event that requires me to bring a meatless dish. I'd like
> >to make a pasta salad.
>
> Ok lets try something very easy
>
> You'll need
> 1 lb of Pasta (any shape shells, fusilli, rotini)
> 1 package frozen Italian Vegetables
> 1 Small bottle balsamic Salad dressing (8 oz)
> 1 Oz parmesan or Romano cheese
>
> Undercook the pasta a little (Al dente).
>
> Put the frozen vegetables into a bowl
>
> Drain the pasta and pour the hot pasta over the vegetables, add 1/2 the 8 oz
> bottle of dressing and toss well.
>
> Refrigerate and take to the event, just before serving add the remaining
> dressing and the cheese and mix well.
>
> Note for 5 people you'll have leftovers depending on what else is available as
> a
> pure salad it should serve 10 to 12.
>
> All done.

Nope... still needs olives... of course marinated artichoke hearts,
'shrooms, and peas can't hurt. LOL

Sheldon


Thanks Good call.

Dimitri

On Wed, 07 Mar 2007 04:22:36 GMT, unge (Little
Malice) wrote:


>> It's grey poupon or nothing in mac salad. :-)
>
>I do like Grey Poupon, but I've never put it in my mac salad. Might
>be worth a try...

I've made this with Grey Poupon. It's quite good. Just say NO to
yellow glop.

Or not.

Lou


http://www.wchstv.com/gmarecipes/flospotatosalad.shtml


Flo's Potato Salad
From chef and author Emeril Lagasse

Flo's Potato Salad Potato Salad with that special Emeril BAM! on Good
Morning America.

Ingredients

# 6 large eggs
# A pinch plus 2 teaspoons salt
# 3 pounds new potatoes, washed and quartered
# 1/2 pound sliced bacon, cut into small dice
# 3/4 cup mayonnaise
# 1/4 Creole or whole-grain mustard
# 3 tablespoons fresh lemon juice
# 1 teaspoon hot sauce
# 3/4 cup finely chopped red onions
# 1/2 cup chopped green onions or scallions (green part only)
# 1 tablespoon chopped garlic
# 1/2 teaspoon freshly ground black pepper


Directions

1. Put the eggs in the saucepan and cover with water, add the pinch of
salt. Bring to a boil and boil for two minutes. Turn off the heat,
cover, and let stand for ten minutes. Drain, then cool in a bowl of
ice water. Peel and chop.

2. Put the potatoes in a large saucepan with 1 teaspoon of the salt
and enough water to cover. Bring to a boil, then reduce the heat to
medium and cook until fork-tender, about 12 minutes. Remove from the
heat and drain. Let cool to room temperature.

3. In a large salad bowl, combine the mayonnaise, mustard, lemon
juice, hot sauce, red onions, green onions, garlic, the remaining 1
teaspoon salt, and the black pepper. Whisk to blend. Add the eggs,
potatoes, and bacon and toss to coat evenly. Keep refrigerated until
ready to serve.

Makes 6 to 8 servings

Recipe copyright 2000, Emeril Lagasse

I find that a good pasta salad base is;

"Suddenly Salad" ( General Mills? )
The box contains tri-color pasta, and a pretty tasty dressing mix.

I add sliced tomato, bell-pepper, and some pepperoni slices.


<rj>

<RJ> wrote:
> I find that a good pasta salad base is;
>
> "Suddenly Salad" ( General Mills? )
> The box contains tri-color pasta, and a pretty tasty dressing mix.

I had one of those ONCE, years ago. It was simply terrible, in my
opinion.

Serene

"Serene Vannoy" > wrote in message
...
> <RJ> wrote:
>> I find that a good pasta salad base is;
>>
>> "Suddenly Salad" ( General Mills? )
>> The box contains tri-color pasta, and a pretty tasty dressing mix.
>
> I had one of those ONCE, years ago. It was simply terrible, in my opinion.
>
> Serene
there r gag worthy.. a basic pasta salad for me might be Newman's own Italian
over rotini (sp?) (sp?)...with other things added in depending on the mood.
Better then those boxes. with some chunks of cheese . My fav of late - kraft
greek dressing and crumbled feta .. with other vedgies like cucumb4er.

"Laura(wow)" > wrote in message
...
>
>
>
>
> "Serene Vannoy" > wrote in message
> ...
>> <RJ> wrote:
>>> I find that a good pasta salad base is;
>>>
>>> "Suddenly Salad" ( General Mills? )
>>> The box contains tri-color pasta, and a pretty tasty dressing mix.
>>
>> I had one of those ONCE, years ago. It was simply terrible, in my
>> opinion.
>>
>> Serene
> there r gag worthy.. a basic pasta salad for me might be Newman's own
> Italian over rotini (sp?) (sp?)...with other things added in depending on
> the mood. Better then those boxes. with some chunks of cheese . My fav
> of late - kraft greek dressing and crumbled feta .. with other vedgies
> like cucumb4er.
>

I think you need a manicure.

On Thu, 08 Mar 2007 13:29:45 GMT, "JoeSpareBedroom"
> wrote:


>> there r gag worthy.. a basic pasta salad for me might be Newman's own
>> Italian over rotini (sp?) (sp?)...with other things added in depending on
>> the mood. Better then those boxes. with some chunks of cheese . My fav
>> of late - kraft greek dressing and crumbled feta .. with other vedgies
>> like cucumb4er.
>>
>
>I think you need a manicure.

She also needs to stop morphing.

Lou

"Lou Decruss" > wrote in message
...
> On Thu, 08 Mar 2007 13:29:45 GMT, "JoeSpareBedroom"
> > wrote:
>
>
>>> there r gag worthy.. a basic pasta salad for me might be Newman's own
>>> Italian over rotini (sp?) (sp?)...with other things added in depending on
>>> the mood. Better then those boxes. with some chunks of cheese . My fav
>>> of late - kraft greek dressing and crumbled feta .. with other vedgies
>>> like cucumb4er.
>>>
>>
>>I think you need a manicure.
>
> She also needs to stop morphing.
>
> Lou
>

if i morphed so sorry.. perhaps you have a newsreader problem?

I am sick with all the loser losers giving me lip of late. I have been on this
group since 1987! I was am an old friend of Damsel's years back as well. The
likes of you all have turned this group into nothing but garbage.. There r not
many old foodies out here any more and i can see why. The population of this
group has become a group of mostly self absorbed losers who know very little
information about food and the history of food but they seem to like to spout
off about *anything*. Just kill file me. I am amazed when i see some of the
old names out here but they surely have u kill filed by now. They just ignore
you all as i will now too.

Laura(wow) wrote:

> The
> likes of you all have turned this group into nothing but garbage.. There r not
> many old foodies out here any more and i can see why. The population of this
> group has become a group of mostly self absorbed losers who know very little
> information about food and the history of food but they seem to like to spout
> off about *anything*.

Out of curiosity, why are you still here? Do you just enjoy reading
losers?

Serene

Lou Decruss wrote:

> On Thu, 08 Mar 2007 13:29:45 GMT, "JoeSpareBedroom"
> > wrote:
>
>
> >> there r gag worthy.. a basic pasta salad for me might be Newman's own
> >> Italian over rotini (sp?) (sp?)...with other things added in depending
on
> >> the mood. Better then those boxes. with some chunks of cheese . My fav
> >> of late - kraft greek dressing and crumbled feta .. with other vedgies
> >> like cucumb4er.
> >>
> >
> >I think you need a manicure.
>
> She also needs to stop morphing.


So who is this "she"...???

--
Best
Greg