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Country Kitchen
May 1, 2008 Previous Recipe | Next Recipe
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MEXICAN CHICKEN
POPPY SEED CHICKEN
CORN CASSEROLE
LAYERED LETTUCE SALAD
CHEESE GARLIC BISCUITS
HASH BROWN CASSEROLE
CAMP STEW
SPAGHETTI SALAD
CROCK-POT CHILI
SPAGHETTI SALAD

1 (15-ounce) package spaghetti noodles
1 cucumber, peeled and chopped
1 tomato, chopped
1 small bottle Italian dressing
1/2 cup Catalina dressing

Cook pasta according to package directions and drain. Stir chopped vegetables into pasta, and toss with dressings. Refrigerate overnight before serving.





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