Easy Oriental Salad and A Great Pie dessert too!

This salad would be great to make or take with you for a summer picnic.  Easy to make and the snow peas add a little crunch.  Enjoy!

Hi to all who like easy meals and desserts...I made these two just a bit ago and I think you'll like them..Feel free to add any extras to them..as you desire...

Oriental Salad (I cut the recipe in half) but I'll give you the full recipe

1 16 oz. Pasta..any of your choice(I used Radiatore but any small pasta can be used)
1 lb.  snow peas
2 red peppers seeded and cut in small slices
1/2 cup carrots..(I used peeler to slice pieces)
1/2 scallions (sliced)
1 can baby corn(drained)
1 tsp. sesame seed
1/4 tsp. cayenne pepper
1/4 cup soy sauce
3 tablespoons olive oil
1 tablespoons lemon juice
2 cloves minced

Cook pasta according to directions..Drain and cool..Combine all ingredients in large bowl..(I mix salad dressing separate and then toss altogether...(last 6 ingredients)Serve on a bed of lettuce for a great presentation. 

Now for the My Special Pie!

1/2 pkg.(1) Refrigerated Rolled piecrusts
2 cups sliced fresh peaches
2 cups raspberries
1 cup half and half
1 egg slightly beaten
2/3 cup sugar
1/4 cup flour
1/4 tsp. cinnamon
1/4 tsp. salt

Heat oven to 400 degrees..Fit pie crust into pie dish..Place fruit in pie crust and spread evenly..In a small bowl combine half and half, egg, sugar, flour, cinnamon and salt..Pour over crust..Bake 400 degrees for 50 minutes or into center is set.. COOL COMPLETELY....Serve alone or with a little whipped cream..Enjoy!




6/20/11

Tri colored pasta salads

To this salad I added red onion, green onion, green pepper, celery and tomato but feel free to add what ever veggies you would like. Anything goes! 

Very colorful! Add some bottled
Ranch dressing and it's oh so good! Chill!

It's summer and it seems there is always some place to go or someone coming to visit or maybe you just want to make something for your family to have along with some chicken or grilled burgers. I used one package of Tri colored pasta and changed ingredients and dressing to spruce them up..Hopefully they'll help you out as well when you are either having guests visit or are going to a barbecue or picnic too..Enjoy!

Happy Baking and Summer Cooking!

M.J

  Tri Color Pasta and Veggies

Half package of Tri Color Pasta cooked, rinsed and drained
1 cup broccoli florets ( cook along with pasta adding the broccoli the last minute of cooking time)
1/4 cup fresh basil chopped
1/8 tsp. crushed pepper flakes
1/8 tsp. black pepper
1/2 cup chopped  carrots shredded
1/4 cup red bell pepper chopped
1/4 cup green onion, sliced
1/2 cup black olives sliced (optional)
1/2 tsp. salt
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 cup fresh grated cheese (Parmesan or Pecorino Romano)

If you like cook whole package of pasta..drain and rinse.  Separate into two bowls..the first bowl will be for this recipe..
Salad Dressing:  Whisk together vinegar, salt, pepper, pepper flakes in large bowl..add olive oil and continue to whisk..Add pasta, broccoli, carrots, basil, red pepper, olives, onions and cheese..Mix well.  Chill

Note: If you are making two salads this other option is:   Maybe you'd like to toss some bottled  Ranch Dressing to make it a creamy salad.   It's up to you!!!!!

From my kitchen to yours,

Watergate Salad!

I'm always looking for something easy for my readers and today I came across this recipe on the back of a pkg. of mini marshmallows.  Super Bowl Sunday isn't too far away so I made it today for some friends who will be stopping by after we have our usual Friday run for pizza. ****It would be a nice bring along for those who enjoy sweets and why not to a Super Bowl party?

It's sweet and loaded with pineapple (for you pineapple lovers).  I didn't have any pistachio pudding so I substituted vanilla pudding and adding 2 drops of green food coloring to my Cool Whip.  (you could add more color with a few more drops).

I added some shelled pistachios to this as well as some chopped pecans. 

Easy to make!  Enjoy!!

Watergate Salad

1 cup Jet- puffed miniature marshmallows

1 pkg. 4 oz serving size) Jello instant Pistachio flavor instant pudding

1 can (20 ox) crushed pineapple in juice, undrained

1/2 chopped pecans

1 1/2 cups thawed Cool Whip topping

Mix marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended

Add whipped topping; stir gently until well blended. Cover

Refrigerate 1 hour or until ready to serve.

Makes 8 to 10 servings depending on size.

1/13/13