Oriental Pasta Salad

Sheryl--
I think the recipe looks great--expecially the honey-ginger dressing.
Let us know how it works out.

Nancree

Sheryl Rosen said:

I posted a few weeks ago that I needed an idea for a pasta salad for a
potluck I'm attending next weekend.

<snip>

I would use fresh ginger and toss in a little ground cayenne - just a
tad. I thinik the cider vinegar goes better with the sweetness than
rice wine would. A little sesame oil would be ok - sesame seeds might
be too gritty in the mouth for this dish, IMO. But I am not a fan of
sesame seeds.

-L.

Sheryl Rosen said:

I posted a few weeks ago that I needed an idea for a pasta salad for a
potluck I'm attending next weekend. I just couldn't come up with anything
that really seemed different to me. Until tonight. I did a search on
www.recipelink.com and found the following.

The following recipe seems like exactly what I was looking for. Simple,
recognizable pasta salad but--a little bit extra-ordinary.

But I'm wondering about the dressing....
Should I use the powdered ginger the recipe calls for, or should I get
fresh? And how much fresh equals how much dried? Would you use the cider
vinegar it calls for, or would a plain rice wine vinegar be more flavorful
and authentic? And what about sesame? Would adding a drop of sesame oil and
some toasted sesame seeds be gilding the lily???? I know to use sesame oil
very sparingly.

I realize I'm proposing changing the dressing recipe, but I'm looking for
something that will knock people's socks off, so if it can be improved...all
the better. I am definitely keeping the veggie mixture the same, except I
will probably use grape tomatoes rather than diced because I like how they
look better. I might use sugar snap peas, rather than plain old
peas...again, looks. And I will probably not use shells, I am thinking
bedsprings (Ronzoni calls it Rotini), or perhaps cavatappi (which are
corkscrews but larger and hollow). And I'll use two pounds of pasta and
twice as much veggies and dressing--this will be a BIG crowd.

Here's the recipe. How can we take it from good to GREAT????
-----

o: Picnics, Camping, Outdoor Cooking at Recipelink.com

From: Terry,Tx 5-28-1998

In reply to: ISO pasta salads

Garden Vegetable Pasta Salad

Keep your summer easy and breezy with this colorful cold salad.
Prep Time: 20 min.
Start to Finish: 25 min. + chilling time

€4 cups (12 oz.) SKINNER Medium Shells, uncooked
€HONEY-GINGER DRESSING (recipe follows)
€1 cup thinly sliced carrot
€1 cup peeled and seeded cucumber, sliced and quartered
€1 cup frozen peas, thawed
€1 cup sliced radishes
€1 cup diced fresh tomato
€1/2 cup sliced green onion

Cook pasta according to package directions; drain. Rinse with cold water to
cool quickly; drain well. Meanwhile, prepare DRESSING. Stir together cooled
pasta, vegetables and dressing; salt and pepper to taste. Cover;
refrigerate. 12 servings (about 1 cup each).

HONEY-GINGER DRESSING: In medium bowl, whisk together 1/2 cup EACH cider
vinegar and vegetable oil, 1/4 cup honey, 1 tablespoon chopped fresh
cilantro, 1 tablespoon Dijon mustard, 2 teaspoons minced garlic and 1
teaspoon ground ginger.

Sounds delicious and fairly easy to put together. For how many will
you prepare this dish, since this calls for only 12 servings? Good
luck with the party and with the rest of the Bluefish season.

The Sox lost last night. :o( But the Yankees did, too. :o)

Margaret Suran at [email hidden] wrote on 7/23/05 6:06 AM:

Quoted message said:

Sounds delicious and fairly easy to put together. For how many will
you prepare this dish, since this calls for only 12 servings? Good
luck with the party and with the rest of the Bluefish season.

The Sox lost last night. :o( But the Yankees did, too. :o)

Thanks for the news, Margaret. I hadn't turned on the radio or looked at the
paper yet. You know me so well....that you know how to temper the bad news!
LOL Yes, it does console me to know that my team still holds their lead on
first place over the team from da Bronx.

The one Sox shirt I don't have that I want is the one that says "My 2
favorite teams are the Red Sox and whoever is playing the Yankees".

In answer to your question, I'll probably double the recipe.
But now you have me wondering if I shouldn't triple it.
Hmmmmm

I don't know. There will be hot dogs, hamburgers, barbecued chicken,
possibly ribs--plus all sorts of stuff people will bring. So it's not like
this will be the only thing they can eat.

I'm planning on test-driving the recipe today or tomorrow, and using it for
lunches this week. (So I'll just make a single recipe). This way i can make
adjustments as needed, and just make sure it's a good recipe. I certainly
can't make something for a crowd without having tried it myself, first, ya
know?? :-)

Maybe my pasta salad will make the Bluefish guys play better. Based on what
I've seen the past week--they need all the help they can get. They have won
only 1 game and lost 7 since the All-Star break.....

Sheryl Rosen said:

I'm planning on test-driving the recipe today or tomorrow, and using it for
lunches this week. (So I'll just make a single recipe). This way i can make
adjustments as needed, and just make sure it's a good recipe. I certainly
can't make something for a crowd without having tried it myself, first, ya
know?? :-)

Try just half the recipe. That will still give you six cups full,
more than enough to experiment with.

Have a nice week end, M

"Sheryl Rosen" <[email hidden]> wrote

Quoted message said:

The one Sox shirt I don't have that I want is the one that says "My 2
favorite teams are the Red Sox and whoever is playing the Yankees".

Gee, I haven't laughed so hard since I fell out of my crib first time I
heard it, only it was Yankees/Mets. Actually, it's of some amusement
to hear Red Sox chanting Yankees Suck! and they aren't even playing
the Yanks.

Your salad sounds good. Good luck with the bluefish.

nancy

Sheryl Rosen said:

I posted a few weeks ago that I needed an idea for a pasta salad for a
potluck I'm attending next weekend. I just couldn't come up with anything
that really seemed different to me. Until tonight. I did a search on
www.recipelink.com and found the following.

The following recipe seems like exactly what I was looking for. Simple,
recognizable pasta salad but--a little bit extra-ordinary.

But I'm wondering about the dressing....
Should I use the powdered ginger the recipe calls for, or should I get
fresh? And how much fresh equals how much dried? Would you use the cider
vinegar it calls for, or would a plain rice wine vinegar be more flavorful
and authentic? And what about sesame? Would adding a drop of sesame oil

and

Quoted message said:

some toasted sesame seeds be gilding the lily???? I know to use sesame oil
very sparingly.

Use a peanut/sesame dressing, my concoction (I don't have a specific recipe)
consists of:

- some peanut butter or just plain regular peanuts will do ( a cup or so to
start)

- a can of coconut milk

- a smidgen of sesame oil

- to counter - act the richness of the above ingredients I like to add
something acidic, e.g. key lime juice, orange juice, or even plain white or
rice vinegar will do. Last time I made this (4th of July) I had a packet of
Knorr Tamarind Soup base (from my Pilipino corner store), that mixed with
some water worked just fine.

I like something citrus - y, it adds a nice tang...

- to make it spicy add red pepper flakes, hot sauce, Siracha sauce, or
whatever. I also add a bit of garlic.

Oh, and ginger if you have it...

I do this all in my blender, this is just a rough guide, you can alter the
proportions to taste. Thinning the dressing with milk works okay, even just
water, etc. would work I guess. It's an easy recipe, just wing it, you
can't go wrong....

Quoted message said:

I realize I'm proposing changing the dressing recipe, but I'm looking for
something that will knock people's socks off, so if it can be

improved...all

Quoted message said:

the better. I am definitely keeping the veggie mixture the same, except I
will probably use grape tomatoes rather than diced because I like how they
look better. I might use sugar snap peas, rather than plain old
peas...again, looks. And I will probably not use shells, I am thinking
bedsprings (Ronzoni calls it Rotini), or perhaps cavatappi (which are
corkscrews but larger and hollow).

I've found that using just plain old spaghetti or fettucine works best.
Why? Tubular or thicker pasta will become soggy pretty fast if it sits out
for any length of time IMO. I cook the pasta VERY al dente, after cooking I
cool it down in the colander immediately with cold water/ice. Then I toss
it with a bit of oil before I blend it with the other ingredients...

And I'll use two pounds of pasta and

Quoted message said:

twice as much veggies and dressing--this will be a BIG crowd.

This is a versatile recipe, it's always a hit. You can use anything at
hand, even frozen veg will work well...add cooked meat or shellfish and you
have a nice light meal.

Last time I had some frozen broccoli florets, they worked like a charm. I
also had some canned Chinese mushrooms and miniature corn, so I added those.
Anything goes. Even frozen peas (added frozen) would work...

I include some cilantro in mine, I realize some are cilantro - shy so flat -
leaved parsley or a basil will do nicely.

I garnish the whole thing with toasted sesame seeds, crushed peanuts, and
chopped cilantro. I usually have red, yellow, or orange bell pepper, so a
bit of any of those can go on top if ya want to be all colorful...

It's a pasta - based salad, but making this into "peanut noodles" makes it a
little more exotic. People will notice it. Pasta salads in general have
become pretty old - hat, folx will talk about this. You may not have any
left...

Quoted message said:

Here's the recipe. How can we take it from good to GREAT????
-----

o: Picnics, Camping, Outdoor Cooking at Recipelink.com

From: Terry,Tx 5-28-1998

In reply to: ISO pasta salads

Garden Vegetable Pasta Salad

Keep your summer easy and breezy with this colorful cold salad.
Prep Time: 20 min.
Start to Finish: 25 min. + chilling time

?4 cups (12 oz.) SKINNER Medium Shells, uncooked
?HONEY-GINGER DRESSING (recipe follows)
?1 cup thinly sliced carrot
?1 cup peeled and seeded cucumber, sliced and quartered
?1 cup frozen peas, thawed
?1 cup sliced radishes
?1 cup diced fresh tomato
?1/2 cup sliced green onion

Cook pasta according to package directions; drain. Rinse with cold water

to

Quoted message said:

cool quickly; drain well. Meanwhile, prepare DRESSING. Stir together

cooled

Quoted message said:

pasta, vegetables and dressing; salt and pepper to taste. Cover;
refrigerate. 12 servings (about 1 cup each).

HONEY-GINGER DRESSING: In medium bowl, whisk together 1/2 cup EACH cider
vinegar and vegetable oil, 1/4 cup honey, 1 tablespoon chopped fresh
cilantro, 1 tablespoon Dijon mustard, 2 teaspoons minced garlic and 1
teaspoon ground ginger.

Margaret Suran at [email hidden] wrote on 7/23/05 7:58 AM:

Quoted message said:

Sheryl Rosen said:

I'm planning on test-driving the recipe today or tomorrow, and using it for
lunches this week. (So I'll just make a single recipe). This way i can make
adjustments as needed, and just make sure it's a good recipe. I certainly
can't make something for a crowd without having tried it myself, first, ya
know?? :-)

Try just half the recipe. That will still give you six cups full,
more than enough to experiment with.

Have a nice week end, M

Thanks, that's a great idea--a entire pound of pasta will last me a week for
lunches but by Thursday I'm usually pretty sick of it. You're right, half a
box of pasta will be a fine test drive. Will radishes keep a week in the
fridge in the veggie drawer? I certainly won't use the entire bag of
radishes in the "test drive" amount, and I'd hate to lose them. I know
scallions won't keep but I'll find a use for the leftovers in the next
coupla days. (I have some chicken cutlets, I can use 'em in that.)

I'm using frozen sugar snap peas, uncooked.

They are trimmed and blanched, but not mushy and they hold up well in pasta
salad. And they are on sale for 99 cents a bag today!!! So I'll get a few
of em for the freezer.

Nancy Young at [email hidden] wrote on 7/23/05 9:48 AM:

Quoted message said:

"Sheryl Rosen" <[email hidden]> wrote

Quoted message said:

The one Sox shirt I don't have that I want is the one that says "My 2
favorite teams are the Red Sox and whoever is playing the Yankees".

Gee, I haven't laughed so hard since I fell out of my crib first time I
heard it, only it was Yankees/Mets. Actually, it's of some amusement
to hear Red Sox chanting Yankees Suck! and they aren't even playing
the Yanks.

Your salad sounds good. Good luck with the bluefish.

nancy

I know, Nancy, I know. it's silly, isn't it?
My boss is a Yankees fan. Balls, photos, newspaper clippings, etc all over
the office. We tease each other mercilessly. The owner of the company is a
Mets fan. I sit in the shadow of 2 autographed Hall of Fame jerseys from Tom
Seaver. I LOVE that we are all baseball oriented. yesterday at lunch, we
sat and watched the Mets destroy the Padres...no wait, that wasn't
yesterday, that was Thursday. Anyway, it was fun. Last Monday, they really
abused me. Wednesday morning, I came in and asked my boss "How does 2nd
place feel?" LOL It's a long season. I can see it getting ugly come
October.

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

Will radishes keep a week in the fridge in the veggie drawer?

Sheryl, I trim radishes, rinse them clean, and put them in a glass jar
with a tight cover. Don't add any water. They stay for at least 2-3
weeks. Don't ask me how I know this.
Salad sounds good. Try even 1/3 of the recipe for the test drive.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Sheryl Rosen said:

I posted a few weeks ago that I needed an idea for a pasta salad for a
potluck I'm attending next weekend. I just couldn't come up with anything
that really seemed different to me. Until tonight. I did a search on
www.recipelink.com and found the following.

The following recipe seems like exactly what I was looking for. Simple,
recognizable pasta salad but--a little bit extra-ordinary.

But I'm wondering about the dressing....
Should I use the powdered ginger the recipe calls for, or should I get
fresh?

If you can find fresh, use it!

Quoted message said:

And how much fresh equals how much dried?

I wouldn't try for an equivalence, I'd add grated fresh ginger and
taste. AFAIC, there's a huge difference in flavor between fresh and
dried, but you may end up using the same amount anyway.

Quoted message said:

Would you use the cider vinegar it calls for, or would a plain rice wine vinegar be more flavorful
and authentic?

If you use a milder vinegar, cut down on the "sweet" part too.
Balance is the key word.

Quoted message said:

And what about sesame? Would adding a drop of sesame oil and
some toasted sesame seeds be gilding the lily???? I know to use sesame oil
very sparingly.

If you had some chicken in there, I might use a drop or two of the
oil... as it is, toasted seeds will be fine.

Quoted message said:

I realize I'm proposing changing the dressing recipe, but I'm looking for
something that will knock people's socks off, so if it can be improved...all
the better. I am definitely keeping the veggie mixture the same, except I
will probably use grape tomatoes rather than diced because I like how they
look better. I might use sugar snap peas, rather than plain old
peas...again, looks. And I will probably not use shells, I am thinking
bedsprings (Ronzoni calls it Rotini), or perhaps cavatappi (which are
corkscrews but larger and hollow). And I'll use two pounds of pasta and
twice as much veggies and dressing--this will be a BIG crowd.

I vote for cavatappi.

Quoted message said:

Here's the recipe. How can we take it from good to GREAT????
-----

For added eye appeal, you could top it with puffed up rice noodles
(throw a handful into hot oil, they'll puff in 2 seconds).

Quoted message said:

o:  Picnics, Camping, Outdoor Cooking at Recipelink.com

From: Terry,Tx 5-28-1998

In reply to:  ISO pasta salads

Garden Vegetable Pasta Salad

Keep your summer easy and breezy with this colorful cold salad.
Prep Time: 20 min.
Start to Finish: 25 min. + chilling time

€4 cups (12 oz.) SKINNER Medium Shells, uncooked
€HONEY-GINGER DRESSING (recipe follows)
€1 cup thinly sliced carrot
€1 cup peeled and seeded cucumber, sliced and quartered
€1 cup frozen peas, thawed
€1 cup sliced radishes
€1 cup diced fresh tomato
€1/2 cup sliced green onion

Cook pasta according to package directions; drain. Rinse with cold water to
cool quickly; drain well. Meanwhile, prepare DRESSING. Stir together cooled
pasta, vegetables and dressing; salt and pepper to taste. Cover;
refrigerate. 12 servings (about 1 cup each).

HONEY-GINGER DRESSING: In medium bowl, whisk together 1/2 cup EACH cider
vinegar and vegetable oil, 1/4 cup honey, 1 tablespoon chopped fresh
cilantro, 1 tablespoon Dijon mustard, 2 teaspoons minced garlic and 1
teaspoon ground ginger.

Melba's Jammin' at [email hidden] wrote on 7/23/05 12:11 PM:

Quoted message said:

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

Will radishes keep a week in the fridge in the veggie drawer?

Sheryl, I trim radishes, rinse them clean, and put them in a glass jar
with a tight cover. Don't add any water. They stay for at least 2-3
weeks. Don't ask me how I know this.
Salad sounds good. Try even 1/3 of the recipe for the test drive.

Like an old pickle jar???
I have some of those.
I'll try that.

Thanks for the tip.

sf at [email hidden] wrote on 7/23/05 2:02 PM:

Quoted message said:

Sheryl Rosen said:

But I'm wondering about the dressing....
Should I use the powdered ginger the recipe calls for, or should I get
fresh?

If you can find fresh, use it!

I bought both.

Quoted message said:

Quoted message said:

And how much fresh equals how much dried?

I wouldn't try for an equivalence, I'd add grated fresh ginger and
taste. AFAIC, there's a huge difference in flavor between fresh and
dried, but you may end up using the same amount anyway.

I figured they had different tastes, kinda like fresh garlic and garlic
powder. So i bought some of each, and I'll use some of each. This way I'll
get the entire spectrum of ginger flavor.

Quoted message said:

Quoted message said:

Would you use the cider vinegar it calls for, or would a plain rice wine
vinegar be more flavorful
and authentic?

If you use a milder vinegar, cut down on the "sweet" part too.
Balance is the key word.

I bought "Seasoned Rice Vinegar" at Trader Joes.
I'll try it. If I don't like it, I'll switch back to the cider vinegar.

Quoted message said:

Quoted message said:

And what about sesame? Would adding a drop of sesame oil and
some toasted sesame seeds be gilding the lily???? I know to use sesame oil
very sparingly.

If you had some chicken in there, I might use a drop or two of the
oil... as it is, toasted seeds will be fine.

funny, I couldn't find sesame seeds today, so for my test drive, I'll use a
drop of sesame oil and see how it goes. If it's too much, I'll try to get
some seeds... or leave it out entirely.

I liked the suggestion of a bit of peanut butter--not too much. I won't go
hardcore asian with the coconut milk but the peanut-sesame-honey-ginger
might be quite interesting!

Quoted message said:

Quoted message said:

I vote for cavatappi.

Local market (part of the Albertson's chain) had Barilla, all shapes, 3/$1.
I bought 2 boxes of Celantane, which is what they call cavatappi.

Quoted message said:

Quoted message said:

Here's the recipe. How can we take it from good to GREAT????
-----

For added eye appeal, you could top it with puffed up rice noodles
(throw a handful into hot oil, they'll puff in 2 seconds).

Hmm....that's an idea. Thanks

"Sheryl Rosen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young at [email hidden] wrote

Quoted message said:

Quoted message said:

"Sheryl Rosen" <[email hidden]> wrote

Quoted message said:

The one Sox shirt I don't have that I want is the one that says "My 2
favorite teams are the Red Sox and whoever is playing the Yankees".

Gee, I haven't laughed so hard since I fell out of my crib first time I
heard it, only it was Yankees/Mets. Actually, it's of some amusement
to hear Red Sox chanting Yankees Suck! and they aren't even playing
the Yanks.

Quoted message said:

I know, Nancy, I know. it's silly, isn't it?

Good for a little laugh, that's all.

Quoted message said:

My boss is a Yankees fan. Balls, photos, newspaper clippings, etc all over
the office. We tease each other mercilessly. The owner of the company is
a
Mets fan. I sit in the shadow of 2 autographed Hall of Fame jerseys from
Tom
Seaver. I LOVE that we are all baseball oriented. yesterday at lunch, we
sat and watched the Mets destroy the Padres...no wait, that wasn't
yesterday, that was Thursday. Anyway, it was fun. Last Monday, they
really
abused me. Wednesday morning, I came in and asked my boss "How does 2nd
place feel?" LOL It's a long season. I can see it getting ugly come
October.

That can get really ugly, I'd take it easy especially considering he's the
boss!

Dog3 mentioned Stouffers lasagna, aren't you the one who likes their
vegetable lasagna? Sounds good to me.

nancy

Nancy Young at [email hidden] wrote on 7/23/05 5:54 PM:

Quoted message said:

Quoted message said:

yesterday, that was Thursday. Anyway, it was fun. Last Monday, they
really
abused me. Wednesday morning, I came in and asked my boss "How does 2nd
place feel?" LOL It's a long season. I can see it getting ugly come
October.

That can get really ugly, I'd take it easy especially considering he's the
boss!

Well, they dish it out and seems to me, giving it back a little shows them
I'm "One of them". Frankly, that's not my style, but it's their style and I
feel like, as long as it doesn't get disrespectful, or personal, or
otherwise get in the way of business...and as long as he does it, first, I'm
ok. The other day he did something nice at the office, and I told him "Ya
know something? You're ok. For a Yankees Fan!" and he laughed. He will
leave for the weekend and the last thing he'll say to me is "1918, Red Sox
Suck, Go Yankees". We just laugh.

Quoted message said:

Dog3 mentioned Stouffers lasagna, aren't you the one who likes their
vegetable lasagna? Sounds good to me.

I love their vegetable lasagna. Haven't had it in awhile, I'm trying to
stay away from pre-made food. But once in awhile, I do get a craving for
it! It's so buttery, yummy good. Can't believe you remembered that!

Quoted message said:

nancy

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

Melba's Jammin' at [email hidden] wrote on 7/23/05 12:11 PM:

Quoted message said:

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

Will radishes keep a week in the fridge in the veggie drawer?

Quoted message said:

Quoted message said:

Sheryl, I trim radishes, rinse them clean, and put them in a glass jar
with a tight cover. Don't add any water. They stay for at least 2-3
weeks.

Quoted message said:

Like an old pickle jar???

Certainly; whatever will contain them.

Quoted message said:

Thanks for the tip.

You're welcome. I prefer glass jars to other storage containers.

I do the same with green onions.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' at [email hidden] wrote on 7/23/05 9:23 PM:

Quoted message said:

Quoted message said:

Like an old pickle jar???

Certainly; whatever will contain them.

My radishes are in the jar that Gedney's Nita's B&B Pickles came in!

Quoted message said:

Quoted message said:

Thanks for the tip.

You're welcome. I prefer glass jars to other storage containers.

I like glass for storage, too. Much prefer it to plastic.
I don't even like plastic containers for leftovers, lunches, etc.
Pyrex makes storage containers with plastic lids that work great in the
microwave and they are extremely durable.

Quoted message said:

I do the same with green onions.

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

Melba's Jammin' at [email hidden] wrote on 7/23/05 9:23 PM:

Quoted message said:

Quoted message said:

Like an old pickle jar???

Certainly; whatever will contain them.

My radishes are in the jar that Gedney's Nita's B&B Pickles came in!

Nita's Schmita's! I keep telling those guys they should be making MY
recipe!! (Nita ain't gonna live forever. :-/ I've had 5 blue ribbons
over the years for them, along with two or three other "bigger" prizes.
I just finished my B&Bs for the season: 20 pints. That should keep Rob
happy! For the record, Nita's a sweetheart. Drives more than 2 hours
to bring her stuff to the fairgrounds. Maybe she'll have flat tire on
the way this year. . . . "-)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' at [email hidden] wrote on 7/24/05 12:41 AM:

Quoted message said:

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

Melba's Jammin' at [email hidden] wrote on 7/23/05 9:23 PM:

Quoted message said:

> Like an old pickle jar???

Certainly; whatever will contain them.

My radishes are in the jar that Gedney's Nita's B&B Pickles came in!

Nita's Schmita's! I keep telling those guys they should be making MY
recipe!! (Nita ain't gonna live forever. :-/ I've had 5 blue ribbons
over the years for them, along with two or three other "bigger" prizes.
I just finished my B&Bs for the season: 20 pints. That should keep Rob
happy! For the record, Nita's a sweetheart. Drives more than 2 hours
to bring her stuff to the fairgrounds. Maybe she'll have flat tire on
the way this year. . . . "-)

I told you....if she wants me to buy those pickles again, she'd gonna have
to cut them into thicker slices! Those weren't even pickles, there was
nothing to crunch! Just paper thin slices of vinegary "stuff". Too thin,
bah! When I bite into a pickle, I want to BITE into that pickle! I want
crunch.

I've never tasted your B&B's, so I can't compare them. I made B&B's a few
summers ago and they weren't half bad. Not canned though, I just kept mine
in the fridge. They were pickles in a couple days.....I'd eat them over the
course of a couple weeks, and after a month or so in the fridge, they were a
science project! But there usually weren't that many left by then. I should
make them again.....

Now, my favorite B&Bs were made by Vlasic, I had a couple jars last summer,
finished up the last of them a month or so ago and they are no longer
available in my market. Vlasic ZESTY Bread and Butter Chunks. B&B's with a
little peppery heat. The website wasn't very helpful.

-