Broccoli/Pasta Salad by Heidi

Heidi: I also had the BEST pasta/broccoli salad I have EVER had in my entire life. (I stole this recipe from my friend Krista. Thanks Krista). So I HAD to share it:

Ingredients:
13 oz. package Spiral Pasta (or pasta of your choice)
3 bunches fresh broccoli
1 lb bacon
2 cups shredded cheese
2 bunches green onions

Dressing:
1 1/2 cups mayonnaise
1/2 cup sugar
2 1/2 Tablespoons vinegar

Directions:
1 - Cook pasta according to directions on package (when finished rinse, set aside and cool)
2 - Fry bacon, when cool crumble in bite size pieces
3 - Wash and cut broccoli into bite size pieces
4 - Wash and thinly cut green onions
5 - Toss Bacon, Broccoli, Onions and Pasta together and refrigerate
6 - Mix Dressing (mayo, sugar and vinegar) together
7 - When ready to serve, add dressing, and cheese to pasta mix.
8 - Stir well and serve

Note: This recipe has you add the dressing when you are ready to serve it. But I mixed it all together, and ate it a day later and it turned out fine.

Pasta salad with grapes by Angela

2 ½ cup diced chicken                       

1 cup celery (2 stalks)

1 cup pineapple tidbits           

1 cup grapes, halved

½ cup peanuts (optional)        

4 cups cooked pasta

1 cup mayonnaise                   

2 Tbs. lemon juice

Salt and pepper to taste         

3 Tbs. pineapple juice

Cook pasta according to directions on package.  Drain and rinse with cold water.  Add all other ingredients.  Mix well.  Refrigerate.  

I never put in the nuts.

Salami Pasta Salad by Mom

Makes a punch bowl full of pasta salad
3/4 c olive oil
3/8 c red whine vinegar
1/4 c best foods
1 Tbsp. Lawry's seasoned salt

Whisp together. Then add:
3 12 oz boxes bow tie pasta, cooked al dente, drained
3 colored peppers diced to about 1/4 inch. (I used red, yellow and orange)
1/2 lb salami sliced in strips (or you could use chunks)
1/2 red onion, diced to about 1/4 inch

Refrigerate. Be sure to mix this up the day before or else the pasta won't get flavored

Steak marinade (Doc Miller’s) by Mom

½ c. soy sauce
2 T. honey
2 T white vinegar
1 ½ t. garlic powder
½ t. ginger
½ c. finely chopped onions
¾ c. oil

Marinade at least 12 hours.

Bring to room temperature, then grill or griddle over medium-high heat for 10 minutes turning once. Let stand a few minutes.

Garlic: easy ways to work with it by Mom

Submerge whole head of garlic in cold water and soak before using. This makes it separate and the skins come off easier.

Cast Iron Skillet: Purchase and season new by Mom

I've been wanting to buy a cast iron skillet so here's what I found:

When looking to purchase a cast iron skillet: look for helper handle on far side of skillet because it's a heavy pan.

Some brands come pre-seasoned but if they don't, you have to season it.

Drizzle oil on bottom of pan. Use a paper towel to wipe around everywhere inside pan. For even seasoning, invert on baking sheet (put upside down). Put in oven on 250 degrees for several hours or all day. When it is done and cool, the surface is glistening and non-stick. Every once in a while, season your pan again.

Fettuccini by Angela

1/2 stick of butter
1 cup whipping cream
1 1/2 cup parmesan cheese
Salt, pepper, and parsley (optional)

First put in 1/2 stick of butter with 1 cup whipping cream. Bring to a boil then simmer for 6 minutes and remove from heat. Stir in 1 1/2 cup parmesan cheese with salt, pepper, and parsley as desired. I usually stir it in with a whisk. Then pour over the top of noodles and mix.