Cooking lunch....

Happy Tuesday evening to everyone! 

This was the day that I delivered lunch for the adult day care at my church.  Of course, cooking that lunch took all of my morning on Monday.:-)

On the menu this time were:  Sloppy Joes, Vegetable-Pasta Salad, Two-Week Slaw, and Ice Cream Sandwich Dessert. 

The plate when served.

For the Vegetable-Pasta Salad, I used a recipe from the Southern Living cookbook from the early eighties.

VEGETABLE-PASTA SALAD

1 cup uncooked corkscrew macaroni
2 small carrots, cut into 2-inch julienne strips (I bought a package of already prepared.)
2 green onions, chopped
1 (2-ounce) jar diced pimiento, drained
3/4 cup sliced celery
1/4 cup frozen green peas, thawed
2 Tablespoons chopped fresh parsley
10 cherry tomatoes, halved
1/4 cup commercial Italian salad dressing (I used fat-free.)
2 Tablespoons mayonnaise (I used light.)
1/8 teaspoon pepper

- Cook macaroni according to package directions, omitting salt; drain.  Rinse with cold water; drain.
- Combine pasta and remaining ingredients, tossing well; chill at least 1 hour. 
- Yield: 6 servings.

Of course, I multiplied the amounts in this recipe as I prepared for serving at least 20.

More MTAV the next time!  We had a big week there.

Thank you for reading.  I appreciate your comments.