9:13 AM 7/11/98
jcosler

well, the potato salad, I just made up......
little, new tates -- cook in their skins (never peel them!) til barely
tender (still somewhat crunchy)
cut in 1/2 or 1/4s (depending on size)
**while still hot/warm** dress with/marinate in lemon vinegarette
dressing (mustard -- tarragon, I think I used -- lots of lemon juice,
popeye's goilfriend, s&p -- you want it really lemon-y)
slice in a couple of super big scallions/small onions (shallots mite
be good) -- not too onion-y
cut up raw sugar snap peas (1"+ slices)
mix all

see, what I found was that with all the lemon & the barely tender
tates, it tasted so **fresh**, that I didn't waant all the usual stuff
in it!  & at dinner, kathy commented on how fresh it tasted!

ok, as to the mint sauce i so mistakenly mentioned!  i've tried with
this &***!!??&&&*$*$*#^@*&@)@) scanner & a couple of files are
attached.  tell me if they work for you!  

THe other nite I made the following pesto:

---BASIL MINT PESTO---
1 c. fresh mint leaves
1 c. fresh basil leaves
2 medium-size garlic cloves (i used more!)
1/4 c. freshly grated Parm cheese
1/4 c. pine nuts of walnuts
1/2 c. popeye's goilfriend
s&freshly ground pepper

make the same way you'd make any pesto!
have you ever thought how many tons of newsprint & ink could be saved
every year if the words "freshly ground" were just omitted??  people
are either gonna grind or not!!!!

It's from the little book "Pestos!  Cooking with Herb Pastes" by
Dorothy Rankin -- get the book!

Here was a suggestion for using that pesto (Sam & I had had too much
Cabin Kill by this point, tho, so we just et it on little swirly
pastas--they're the BEST for pesto, cuz it all gets in the swirls &
you get lots more that way!! LOL)

---FRESH PEA & MINT PESTO PASTA SAUCE---
3/4 # fresh snow peas or young (immature) sugar snap peas
2 T butter
c. 3 T Winter Mint Pesto [that's made with dried mint] or Basil Mint
Pesto
1 c. thinly sliced scallion
1 pt. medium cream
s&f-g-p

The success of this sauce depends on young, freshly picked peas to
give the dish its sweet flavor.

Wash & string the peas.  Cut on the diagonal into 1/2" slices.  You
should have abt. 3 c.

Melt the butter w/ 2 T of the pesto.  Add te=he peas & scallions &
saute over a low heat til tender, 8-10min.  Add the cream, &
s&p2taste.  Reduce until the sauce is slightly thickened, abt 2 min.
Stir in the remaining 1T of the pesto.  Taste & adjust for seasoning.
Toss with the hot pasta & serve to 4 hungries.
Judy
to e-mail me:  jcosler@mindspring.com

