In pharmacy, Rx is actually the symbol for “recipe”. Your factoid for today.
6 Likes
I think I may try making the pasta salad subbing in something for the cheese. Maybe cubed rotisserie chicken? Hmmmm
I bought tri-colored pasta at Aldi today 
Sounds delicious, I am going to try this on Saturday.
1 Like
They are too busy eating fresh cooked chicken to notice my PBJ sandwich.
1 Like
How many folks on here made @conmama ’s, “Lake Special” this weekend?
So good! I am gluten-free, so I made mine with GF pasta. Thus, not as colorful (and probably not as good). I served it with grilled chicken, cheesy garlic bread (on a gf bun), and sliced cantaloupe.
Cheesy garlic bread:
1 packet of Good Seasons Garlic and Herb Dressing and Recipe Mix
1 stick butter, softened
8 ounces shredded mozzarella
Combine all ingredients and spread thickly on bread of choice. Bake at 350° for 10-12 minutes and then broil until bubbly.
6 Likes
Looks awesome!
Those look delicious! Alas, my husband thinks that cold pasta is a sacrilege. 
Oh, I like that cheesy garlic bread recipe!
What did everyone think?
Our family isn’t normally into cold pasta either, so haven’t made it yet. It does sound and look very tasty.
Everyone loved it. It was delicious! I should have said that.
1 Like
I’m so glad!!
Your recipe sounds delicious. I make a cole slaw with a similar dressing but I add red pepper flakes. It’s great for summer meals.
1 Like
Ok…here is another that is easy and a hit. Easy easy cucumber sandwiches (open face).
1 loaf of cocktail rye or pumpernickel bread (this was a challenge to find)
1 block of cream cheese
1 package good seasons Italian dressing mix
1 peeled cucumber (might need more depending on how thick you slice the cucumber)
Dill weed
Mix the good seasons and the softened cream cheese. Spread on the bread and top with a cucumber. Sprinkle with dried dill weed.
Makes about 35.
5 Likes
Mine too! I have been reading all these accounts and wondering what would happen if I zapped his. It looks so good.
Oh yummy! I’m going to have to try that!
In the summer I’m always asked to make Sesame Noodles (I think I’ve made them eight times already this year…).
How do you get 35 out of one cucumber? Do you just look for a big one and slice thin?