[Liz]

This is great for a crowd---easy do-ahead---flavors have to meld for several hours. And its a Junior League recipe---so you know its absolutely delicious.

Greek Pasta Salad
Houston Jr. League cookbook, "Stop and Smell the Rosemary."

DRESSING 2/3 cup evo, 6 tb lemon juice, 1/4 cup red wine vinegar, 4 minced cloves garlic, 3 tb minced fresh (or 3 tea dried) oregano, tsp ea salt/pepper.

SALAD Combine in large server 12 oz cooked pasta---spiral, rotini or shells, 5 chp green onions, 4 chp Romas, 3 chp stalks celery, chopped cucumber, 1 1/2 cups chopped fresh parsley, 3 c crumbled feta, 20 Greek olives (or 20 black olives, very coarsely chopped), 12 minced pepperoncini.

ASSEMBLY Pour dressing over salad; toss gently to coat. Cover/fridge 2-3 hours to meld flavors. NOTE: Can add red onion wheels, fave greens just before serving.

[Liz]

These would be great w/ Cucumber Collins (above),
served w/ ass't finger foods. How healthy can you get?

ZUCCHINI BITES / makes 24
Sweat heated tb ol/oil, minced onion. Add/fry 3 slices minced bacon just to color. Add grated lge carrot and grated lge zucchini; cook 2 min. Transfer to bowl; cool.

FINAL Stir in 3 beaten eggs, 1/4 c h/cream, cup grated cheese, s/p. Stir in 1/2 c flour.

Spoon into greased/floured mini muffin tins. Bake 350 deg 15-20 min.

[sockmonkey]

Re: Greek Pasta Salad, and the Zucchini Bites..both look and sound delicious. I think they’d be great for an open house during the Holidays.