Classic Macaroni Salad

  Tomorrow we are having a family cookout to celebrate my youngest son, who will be turning 5 on September 17th.   
  Very colorful with a touch of sweet and tang.  Easy to make, and quite delicious. (Fresh dill makes the whole dish)



Serves 12

Dressing:

1 cup light mayonnaise
4 tablespoons sour cream
2 tablespoons sherry vinegar or rice vinegar
4 teaspoons sugar
Salt and Pepper to taste


Pasta:

1 lb cooked and drained elbow macaroni
2 tablespoons chopped fresh dill
4 celery stalks, diced
1 red bell pepper, seeded and diced
1/2 small red onion diced
Salt and pepper to taste

• Whisk together the mayonnaise, sour cream, vinegar and sugar.  Season with salt and pepper (set aside)
• In a large bowl, combine cooked pasta, dill, celery, pepper and onion
• Mix dressing in to combine
• Season with salt and pepper

Keeps up to 2 days in the refrigerator

-Queenie Cuisine

Lemon Herb Potatoes

   Tonight is the annual Cub Scout camp out.  I decided to make something different; something that   no one else will make.  I expect the parents will be the only ones who eat this.
   Easy to make, very colorful.  This dish can be served warm, cold or at room temperature.  I chose to use a combination of dill and parsley.  Sage would be a nice alternative.  Make early, so that the flavors have time to infuse. 

Makes 8 to 10 large servings

3 lbs assorted small potatoes, halved
3/4 cup assorted chopped fresh herbs
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 minced garlic clove

• Boil potatoes for 10 - 15 minutes, or until tender
• Drain and toss with herbs, olive oil, lemon juice and minced garlic
• Serve

-Queenie Cuisine