Category Archives: Side Dishes

Pasta Dishes, Recipes, Salads, Side Dishes

Pepperoni Caesar Pasta Salad

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Prep/Total Time 15 Min.

    Ingredients

  1. 1-1/2 cups uncooked medium pasta shells
  2. 1 cup cubed part-skim mozzarella cheese
  3. 1 package (3-1/2 ounces) sliced pepperoni, quartered
  4. 1 cup fresh broccoli florets
  5. 1/2 cup creamy Caesar salad dressing

    6. Directions

  6. Cook the pasta according to package directions. In a large bowl, combine the mozzarella cheese, pepperoni and broccoli. Drain pasta and rinse in cold water; add to the pepperoni mixture. Drizzle with salad dressing; toss to combine. Refrigerate until serving. Yield: 4 servings.

 

Pasta Dishes, Recipes, Salads, Side Dishes

Fruited Chicken Pasta Salad

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Prep. 25 Min. + Chilling

    Ingredients

  1. 2 cups uncooked bow tie pasta
  2. 2 cups cubed cooked chicken
  3. 1 can (11 ounces) mandarin oranges, drained
  4. 1 cup halved green grapes
  5. 1/2 cup ranch salad dressing

    6. Directions

  6. Cook pasta according to package directions.
  7. Meanwhile, in a large bowl, combine the chicken, mandarin oranges and grapes. Drain and rinse pasta with cold water; add to chicken mixture. Drizzle with salad dressing; toss to coat.
  8. Cover and refrigerate for at least 1 hour before serving. Yield: 6 servings.

 

Pasta Dishes, Recipes, Salads, Side Dishes

Summertime Pasta Salad

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Prep/Total time: 20 Min.

    Ingredients

  1. 2-1/2 cups uncooked spiral pasta
  2. 1 package (10 ounces) frozen mixed vegetables
  3. 2/3 cup ranch salad dressing
  4. 1/3 cup Italian salad dressing
  5. 1/2 teaspoon dill weed
  6. 1/2 teaspoon garlic salt
  7. 2 small tomatoes, diced

    8. Directions

  8. In a large kettle, cook pasta according to package directions. Place frozen vegetables in strainer. Pour cooked pasta and water over vegetables to thaw; rinse and drain well. In a small bowl or jar with tight-fitting lid, combine salad dressings, dill and garlic salt until smooth. Place pasta mixture in a large bowl. Add tomatoes and dressing; stir gently to coat. Yield: 6 servings.

 

 

Recipes, Salads, Side Dishes

FRESH CORN SALAD

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From our local newspaper comes another summer recipe.

 

A reader requested a corn salad recipe she recalled eating while in South Carolina. She said she was amazed how wonderful uncooked fresh corn tasted. From her description, I think this is the one from Cooking Light magazine. It’s simple to fix and perfect for a summer meal.

 

3/4 cup light sour cream

1 teaspoon Worcestershire sauce

3/4 teaspoon seasoned salt

 

3 cups fresh corn kernels (about 5 ears)

1 cup finely chopped red bell pepper

1 cup finely chopped green onions

 

Combine first 3 ingredients in large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.

 

Main Dishes, Pasta Dishes, Recipes, Salads, Side Dishes

Orange and Grape Tortellini Salad

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Here’s another simple, cool meal to make from pastamaker Buitoni.

 

Orange and Grape Tortellini Salad

 

1 package (9 ounces) tortellini, prepared according to package directions, chilled

1 cup red seedless grapes

1 cup green seedless grapes

1 can (11 ounces) mandarin oranges, drained

1/4 cup finely chopped red onion

1/4 cup chopped walnuts, toasted

1 cup honey Dijon salad dressing

 

Combine pasta, grapes, oranges, onion and nuts in a medium bowl. Add dressing; toss to coat. Makes 4 servings.

 

Recipes, Side Dishes

Mexican Cheesecake

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Ingredients

• 2 packages (8 ounces each) reduced-fat cream cheese
• 1-1/4 cups reduced-fat sour cream, divided
• 1 envelope taco seasoning
• 3 eggs, lightly beaten
• 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1 cup chunky salsa, drained
• Tortilla chips or fresh vegetables
Directions
• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
• Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
• Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.

Beef, Main Dishes, Pasta Dishes, Recipes

Beef with Ramen Noodles

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2 Servings    Prep./Total Time 25 Mins.

Ingredients

  • 1 tablespoon cornstarch
  • 1 cup beef broth, divided
  • 1 package (3 ounces) beef ramen noodles
  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 can (14 ounces) whole baby corn, rinsed and drained
  • 1 cup fresh broccoli florets
  • 1/2 cup diced sweet red pepper
  • 1/2 cup grated carrot
  • 2 green onions, cut into 1-inch pieces
  • 1/4 cup peanuts

Directions

  • In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions.
  • In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef. Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all. Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts. Yield: 2 servings.
  • Adjust to suit the servings you need.

 

 

 

Beef, Main, Main Dishes, Pasta Dishes

Beefy Tomato and Spinach Rotini

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Prep Time: 25 min.  Total  Time: 25 min.

Serving Size: 6 servings (1-1/3 cups each)

Ingredients

  • 3 cups dry rotini pasta, uncooked
  • 1 pound ground sirloin beef (90% lean)
  • 1/2 cup chopped onion
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano, undrained
  • 1 can (6 oz each) Hunt’s® Tomato Paste-No Salt Added
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1 pkg (6 oz each) baby spinach leave

Directions

  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink; drain. Stir in undrained tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot, stirring occasionally.
  3. Drain pasta. Add to meat mixture; mix lightly. Gently stir in spinach. Cover; cook 3 minutes over medium-low heat just until spinach is wilted, stirring after 2 minutes.
Recipes, Side Dishes

Baked Beans

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1 Lg. Can Cheap Pork and Beans 1 Med. Onion Diced
1/3 Green Pepper Sliced 1/3 C. Brown Sugar
2 Tbsp. Molasses 2 Tbsp. Ketchup
1 Tbsp. Mustard  

I had a request for this recipe so I tried to pass it on as best I could.  It’s one of those things I’ve been doing for so many years, I never even thing about proportions.  This should be pretty close though.  Since I use all my own ingredients, I don’t waste money on expensive pork and beans.

All the measurements in this recipe are approximate.  I have never really measured these ingredients.  I just pour some in and let it cook a long time to let the flavors mix (I tried to visualize what I do In order to write this recipe).

If you like your beans thicker cook them uncovered, but if you like them thinner then cover while cooking.  Bring to a boil and then just turn them to low and let them go.

Works great in a crock pot too.  Dump everything in, stir and turn pot on high for 45 min.  Then continue to let the beans cook on low for the rest of the day.

I chop up bacon and fry it to crumble over the top before serving.

Pasta Dishes, Recipes, Salads, Side Dishes

Italian Pasta Salad

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Found this recipe in some old boxes in the basement.  Sounds good so I thought  I’d share it.

 

12 oz. Spiral Pasta 1 Bunch fresh Broccoli
1 Bunch of fresh Cauliflower 8 oz. Shredded Mozzarella cheese
8 oz. Shredded Cheddar cheese 2.25 oz. sliced Black Olives
Approx. 30 sliced Green Olives 16 oz. Seven Seas Viva Italian Dressing

 

Directions:  To 4 qts. Boiling water, add spiral pasta.  Cook for 7-9 min. (do not over cook) Wash and clean broccoli  and cauliflower.  Cut stems off close to tops and cut tops into bite size pieces.  Slice green olives.  Drain liquid off the black olives.  When the pasta is done, drain and rinse with cold water.  Place pasta in a 2 qt. mixing bowl.  Add broccoli, cauliflower, olives and cheeses.  Shake Italian dressing well and pour entire bottle over salad.  Toss well, cover and refrigerate at least 2 hrs., stirring at least twice so that the dressing flavors the salad.  May be prepared the day before and will keep 2-3 days in the refrigerator.  Serves approx. 6 people and the recipe can, of course, be doubled.

Note:  This is particularly good in the summer when it is hot outside.  You can add green peppers, mushrooms or chives if desired.  Ham and salami are also good if you want a quick lunch dish.