Garden toss spaghetti & salad recipes (1982)

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Create a summer sensation

with Creamettes and California ripe olives


Garden toss spaghetti recipe

2 tablespoons oil
1 large carrot, grated
1 medium zucchini, sliced
1 small red onion, thinly sliced
1 small green pepper, julienned
1 cup pitted olives, wedged
1 cup mushrooms, sliced
1-pound package spaghetti
2/3 cup milk
1/2 cup Parmesan cheese
1 tsp salt
1/2 tsp pepper

In a large skillet, heat oil. Saute carrot, zucchini, onion, pepper, olives and mushrooms until zucchini is tender. Prepare spaghetti according to package directions; drain. Toss spaghetti with milk, Parmesan, salt and pepper until well-coated. Add hot cooked vegetables to spaghetti and toss well. Serve on a warm platter. Makes 6-8 servings.

Garden toss salad recipe

1 (7 oz.) package elbow macaroni noodles
2 cups cooked diced ham
2 med. tomatoes, diced
1 cup cucumber, diced
1 cup Cheddar cheese, diced
1-1/2 cups pitted black olives, sliced
1/4 cup green onion, sliced
2 hard-cooked eggs, diced
2/3 bottle Italian dressing

Prepare macaroni according to package directions. Drain. Combine all ingredients. Chill for 2 hours. Makes 6-8 servings.

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