The Daily Dish Recipes

Just wanted to take a moment and wish all of you a very Happy Fourth of July. I hope that you spend it in the greatest of company, and of course, amongst only the best food!

We are having a BBQ and I am busy today getting the last minute stuff done and prepared to bring along. It was supposed to rain today, so we were worried, but so far no rain, no bad weather at all.

Enjoy your day in your neck of the woods, and stay cool and safe tonight with the fireworks. See you again tomorrow, right here on the blog!

I’m all about the chilled salads for picnics and barbecues, and I have a pretty plentiful stash of recipes that I am known for. This is one of my most often requested recipes and is sooooo delicious. This recipe is a newer version I got my hands on, but I have been making this for a long time (this one adds a few ingredients, than my more plain traditional one I made - much more flavorful)

Roast Beef Pasta Salad

16 oz. pasta (you can use any kind, but spirals tend to be perfect)
2 c. cooked deli roast beef, sliced into 1″ long strips (about 1 lb.)
1 c. green pepper, chopped
1 c. celery, sliced
3/4 c. red onion, chopped
1/2 c. sweet red pepper, chopped
1/3 c. dill pickle, chopped
2-3 green onions, sliced

Boil pasta according to package directions. Remove from heat, drain and rinse with cold water. In a large bowl, put the cooked pasta, roast beef, both peppers, celery, both onions and the pickle. Toss. Next, prepare the dressing.

Recipe for Dressing:

2 Tbs. beef bouillon granules
1/4 c. boiling water
1/2 c. milk
2 c. mayo
1 8oz. container of sour cream
1 tsp. dill weed

In a bowl, completely dissolve the bouillon into the water. Stir in milk, mayo, sour cream, dill and pepper. Toss into the pasta mixture. Cover and refrigerate about 30-60 minutes. Serve chilled.