Sunday Morning Post (V.2, #20) – A Summer Pasta Salad

Many sections of mankind may be on the whole sidelined at present, but the world still revolves.  The seasons are changing on schedule, and it’s heartening to see everything is green again, even as people’s lives have been interrupted by a serious case of WTF.  While the northern hemisphere is inching its way to warmer weather, people are reviving an old habit of adjusting their eating and drinking habits.  Our cooler drinks (ice tea and other icy libations) and food (mainly salads) become more meaningful and abundant every summer.

Spo Reflections recently rhapsodized about the wonder of macaroni salads.  I teased him about a pasta salad I have made over the years and he expressed some interest in viewing the recipe.

This is the spaghetti salad which was served on the groaning board at Hickory Joe’s Restaurant in the 70s.   The restaurant, which overlooked Fishing Creek in Orangeville PA, operated off and on from 1970 and closed for good in 2000. 

This recipe is adapted from the restaurant cookbook What’s Cooking in the Kitchen published the following year.

Please note this recipe yields a 2-3 lb. batch of salad, so you may want to cut the ingredient portions to your liking.

Hickory Joe’s Spaghetti Salad

1 lb. spaghetti, cooked (complete and tender)

1-15 oz can kidney beans (drained and rinsed; discard can*)

1 C cabbage, fine chopped

6 ribs celery, chopped

2 carrots, shredded

1 green pepper, chopped

1 small onion, chopped

DRESSING:

1 ½ C sugar

2 T butter, softened

2 T prepared mustard

2 eggs, beaten

½ C apple cider vinegar

Combine spaghetti and chopped vegetables in a large bowl.

DRESSING:

Mix sugar, eggs, and soft butter until smooth.  Slowly add vinegar and stir.  Heat slowly on low heat until the sugar is dissolved and slightly thickened, stirring constantly. Bring to a simmer.  Remove from heat and stir in prepared mustard to give the dressing a golden yellow color.  Cool slightly and pour over spaghetti mixture.  Chill well before serving.  The recipe book advised that the salad gets better as it sits for a few days, and it was the most requested recipe at the restaurant.

Enjoy!

I’d be remiss if I did not mention a Memorial Day reminder for all of us to remember the men and women who sacrificed their lives to preserve our democracy.  America never stopped being great because of their services.  Now it’s our turn to fight for the American way of life…and all we have to do is vote.

*Discard can instruction was not part of the original recipe, but added here under legal advice of the Editorial Board here at Arteejee.

(Thank you for reading.  Now go forth and pig out!)