Recipe of the Month
November 2007
Spaghetti Salad
Ingredients:
1 (8-ounce) package thin spaghetti
4 hard-cooked egs, shelled and diced
1 green pepper, finely chopped
1 rib celery, finely chopped
1 teaspoon fine grated or mined onion
Directions:
Salt and pepper to taste
1/2 (5-ounce) jar green olives, cut fine, additionally sliced green olives for garnish, if desired
Salad dressing to taste
Cook spaghetti; drain and rinse with cold water. Add eggs, green pepper, celery, onion, salt, pepper, green olives and salad dressing. Mix thoroughly. Garnish with green olive slices.
Chill for several hours before serving.
Serves 6 to 8
Chef - Patricia Carey
If you would like to submit a recipe to be considered for Recipe of the Month please e-mail your recipe to webmaster@holy-spiritchurch.org