Dill

All summer Pasta Salad

Ingredients

   
 

1 3/4 cups farfalle pasta

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 1/2 tablespoons prepared Dijon-style mustard

1 teaspoon white sugar

1/2 teaspoon ground black pepper

1/4 teaspoon dried dill weed

1/4 teaspoon salt

2 cups seedless green grapes, halved

2 cups diced ham

1/2 cup chopped green onions

1 1/2 cups diced sharp Cheddar cheese

Directions

   

1

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.

2

In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed, and salt.

3

In a large bowl, combine pasta, grapes, ham, green onions, and cheese. Toss with dressing. Cover, and chill overnight or for at least 6 hours.


Apple Stick Salad

Ingredients

   
 

1/2 cup white sugar

1/2 cup distilled white vinegar

3 tart apples - peeled, cored and julienned

2/3 cup chopped onion

1/2 cup chopped dill pickles

Directions

   

1

In a small bowl, combine sugar and vinegar.

2

In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.

Black Pepper Angel Hair Pasta with Smoked Salmon

Ingredients

   
 

4 cups heavy whipping cream

1 cup clam juice

1 cup dry white wine

6 cloves garlic

2 teaspoons whole black peppercorns

2 tablespoons chopped fresh dill weed

1 tablespoon white wine vinegar

3/4 cup grated Parmesan cheese

1 pound angel hair pasta

2 teaspoons salt

8 ounces smoked salmon

1 cup heavy whipping cream

1 cup sour cream

4 sprigs fresh dill weed

Directions

   

1

In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.

2

Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar. Reduce at a rolling boil to half its original volume. Strain, and dispose of garlic and peppercorns. Add wine reduction to reduced cream. Reserve.

3

With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.

4

In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.

5

In a 10 to 12 inch saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. Sauce will continue to reduce quickly. Add cooked pasta to sauce, and toss to coat evenly. Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill.


Cheesiest Potato Soup

Ingredients

   
 

2 tablespoons butter

1 cup diced onion

2 1/2 cups peeled and diced potatoes

3 cups chicken broth

1 cup heavy cream

1 3/4 cups shredded sharp Cheddar cheese

1/4 teaspoon dried dill weed

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1/8 teaspoon ground cayenne pepper

Directions

   

1

In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.

2

Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Cottage Dill Bread

Ingredients

   
 

2/3 cup warm water (110 degrees F/45 degrees C)

2/3 cup cottage cheese

2 tablespoons margarine

3 cups bread flour

1 tablespoon white sugar

1 tablespoon dry milk powder

1 tablespoon dried minced onion

1 tablespoon dill seed

1 teaspoon salt

1 1/2 tablespoons active dry yeast

Directions

   

1

Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

Cream Dill Sauce

Ingredients

   
 

1 cup sour cream

3/4 cup mayonnaise

2 tablespoons finely chopped green onions

2 teaspoons dried dill weed

2 tablespoons lemon juice

Directions

   

1

In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.

Creamy Dill Cucumber Toasties

Ingredients

   
 

1 (8 ounce) package cream cheese, softened

1 (.7 ounce) package dry Italian-style salad dressing mix

1/2 cup mayonnaise

1 French baguette, cut into 1/2 inch thick circles

1 cucumber, sliced

2 teaspoons dried dill weed

Directions

   

1

In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.

2

Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

Cucumber Soup

Ingredients

   
 

2 cucumbers

2 tablespoons thinly sliced green onion

2 tablespoons margarine

1 tablespoon red wine vinegar

4 cups chicken broth

1 tablespoon farina

salt to taste

1/8 tablespoon dried tarragon

1/2 cup sour cream

3 tablespoons chopped fresh parsley

Directions

   

1

Peel, seed, and chop 2 cucumbers.

2

Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.

3

Put the soup into a blender, and puree it.

4

Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.