Artichoke Pasta Salad

1 LB pasta (rigatoni works best)
3 lg. tomatoes
½ cup chopped green onions
1 cucumber, pared and diced
1, 6oz jar of marinated artichoke hearts
½ cup grated parmesan cheese

Balsamic Dressing

½ cup olive oil
3 T of balsamic vinegar
1 t fresh parsley
½ t basil
1 clove of garlic
pinch of salt and pepper

Prepare pasta. In large bowl combine tomatoes, green onions, cucumbers, artichoke hearts and parmesan cheese. Mix balsamic dressing together in a seperate jar. pour over tomatoes and other veggies. Let sit for 15 mins then add pasta. I usually let sit for a few hours before serving.

I copied this from Beth Anne's blog (see) so that I would be able to find it. I haven't made it yet but will do so very soon. Sounds very yummy to me!

Uncle Steven's "Italian" Spaghetti

9/1/10-I made this tonight and need to clarify something. I'm pretty sure it's 3 cans tomatoes & 1 can paste. I did 3 & 3 and it was really pastey tasting so I've been adding tomato sauce to thin it. As such the 2 of us have a HUGE pan of spaghetti sauce that may or may not taste ok. Guess we'll be putting lots into the freezer, if it ends up tasting half-way descent.

Saute' fresh mushrooms and an onion in butter.

• Brown 1 lb ground beef.
• Put the above ingredients in a pan with 3 1lb cans tomatoes and tomato paste.
• Add 3-4 bay leaves, some oregano and basil.
• Simmer uncovered until thick.
• Serve over noodles.

Sorry but I did not realize there were no amounts on this recipe. I guess you'll have to just put in what you think. Have fun.

Love, Mother

***I asked Mom for this today and thought I would post it here so we could all have it. Buon appetito!

BBQ Pulled Pork

1 Pork Loin Roast
2 C Water
2 Bay Leaves
1 Bottle BBQ Sauce

Trim fat from roast and put meat, water, and bay leaves into crock pot overnight on low.
Next morning drain all but 2 cups of the water. Stir and break meat. Add bbq sauce and keep cooking on low throughout rest of day stiring occasionally.

***I made this recently and used a chuck pork roast (at the suggestion of the butcher at the grocery store) and Bullseye BBQ and it tasted like restaurant pulled pork! There is lots more fat on the roast to cut off but I thought it worth the time.