RECIPE: Charlie, more kudos for the REC: The Store Cold Ziti Salad w/ Tomatoes and Peppers

RECIPE:
M

michael-in-phoenix

Well-known member
I made it for dinner tonight and had a couple of friends in. More raves! That really is a good salad.

The Store Cold Ziti Salad with Tomato and Peppers

From Charlie

Recipe By: Bert Green

Serving Size: 8

1 1/2 tablespoons Salt

1 pound Ziti pasta

1/4 cup milk

1 red onion

2 tomatoes

6 sweet pickles

2 small green peppers—seeded

1 large shallot

1/2 cup sour cream

1 1/2 cups mayonnaise

2 packets G. Washington brown bouillon powder

freshly ground pepper

1 teaspoon wine vinegar

1 tablespoon sweet pickle juice

1/4 cup fresh dill—roughly chopped, for garnish

salt and pepper—to taste

1. Bring a 4-quart saucepan of water to a boil. Add 1 Tbsp. salt , then add the Ziti. Boil to al dente. Drain. Rinse in cold water. Drain again.

2. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly moisten the Ziti and toss.

3. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large tablespoon of each for garnish. Mince the shallot.

4. Beat the sour cream and mayonnaise together with a whisk until creamy, and add the bouillon powder, ½ Tbsp. salt, and the pepper. (Thin with milk if necessary). Pour over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle juice. Mix well.

5. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled.

 
On the old board, someone suggested Maggi seasoning, or another...

...beef bouillon powder, as long as it will dissolve pretty well in the mayo-sour cream mixture.

Others here have made the salad without the G. Washington powder, perhaps they can share their substitutions as well.

We only have one store here in Phoenix that sells the stuff. Here is a link for an online source:

http://www.hometownfavorites.com/shop/candy_cat.asp?search=Washington&newp=&p=1&id=605

 
Val, I've bought it at Winn Dixie in the past, but not recently... You might>

try there, otherwise just use MBT beef broth... not that big a difference, with all the other ingredients.

 
I don't see why you couldn't sub one of the paste type stock mix....

like Sam's sells in the Tone's line. (chicken or beef is what I've seen there) Our local market also sells a brand but I can't remember the name.

I use that for many things and have had great success.

Thanks for the reminder, Michael. I have this recipe saved to try. Our tomato plants are being transplanted to the garden this week so by July we'll be loaded.

 
There were places mentioned on Gail's where one could purchase it on the web-don't know if it makes

that much of a difference, but it was Bert Greene's "Secret" ingredient.

 
Charlie, this sounds like a "favorite" from Gail's. Could you post it here in favorites?

 
Tweaks from Peg W., from a post on the old board:

Peg says: (I've used) minors Beef concentrate and Better than Beef Boullion. I personally don't think that it makes a difference. I just add the paste to the mayo and let it sit for 5 minutes then stir. Then I continue following the recipe. I always get raves from this recipe. It is a nice change. An addition that I have used is crumbled bacon. I also love teriyaki steaks, so when I marinate I always add a few more steaks in just so that I have cold leftovers. They go well with this salad.

 
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