Farm Family Recipes

• 3/4 pound cooked ham, cut into 1/2 inch cubes
• 1/2 cup sliced carrots
• 8 ounces spinach fettuccine
• 1 small onion, sliced and separated into rings
• 1/4 cup tarragon vinegar
• 1 tbsp olive oil
• 2 tbsp chopped fresh basil or 1/4 tsp dried basil

Cook carrots until crisp tender; drain and cool. Cook fettuccine according to package directions; drain. In a large bowl toss together ham, carrots, fettuccine and onion. In a separate small bowl, stir together dressing of vinegar, oil and basil. Pour dressing over fettuccine mixture; toss gently to coat. Refrigerate 1 to 2 hours. Serve cold.

Serve with dinner rolls and fresh strawberries