Joann's Cold Pasta Salad

Joann's Cold Pasta Salad

Cook in salted water half a box of pasta.

While pasta cooks to a la dente stage steam some veggies and then stop the cooking by plunging veggies in cold water.

Place veggies in bowl with some freshly grated carrots, sliced red onions, sliced cherry tomatoes and chopped basil.

Drain cooked pasta and add to bowl.

Pour a good amount of Wishbone Italian Dressing over mixture in bowl, stir, then marinate in fridge overnight.

Next day restir pasta and add a little more Wishbone Italian Dressing along with freshly grated pepper and salt and about 8 drops of Tobasco Sauce. Lastly add grated fresh mozzarella cheese to the pasta mixture.

Turn out pasta salad onto a nice platter and decorate with whole basil leaves.

Enjoy.

D.J. Recipes

Praline Grahams (Southern Living Recipe)
12 Whole regular graham crackers (I use Nabisco Honey Maid, you can also use choc. Graham crackers)
¾ c. butter
½ sugar
1 c. chopped pecans

I put 12 graham crackers on a cookie sheet. Melt butter, stir in sugar and pecans. Bring to a boil, stirring constantly (now I turn the oven on to 300 degrees) cook 5 min. remove from heat and spread over graham crackers. Bake in oven for 8 minutes.


Bok Choy Salad (Submitted by a reader in Marco Island, FL, Southern Living magazine)
3oz pkg ramen noodle soup mix, any kind
1/3 c. sunflower seeds
3 tbl slivered almonds, chopped
½ c. sugar
¼ c. olive oil
¼ c. cider vinegar
2 tbl soy sauce
1 boy choy, shredded
6 greeen onions, chopped

REMOVE flavor packets from soup mix; reserve for another use. Crumble noodles. (I put in a Ziploc and smash)
COMBINE noodles, sunflower seeds, and almonds. Spread on a 15x10 jellyroll pan.
BAKE at 350 for 8-10 minutes or until golden brown; set aside.
BRING sugar and next 3 ingredients to a boil in a saucepan over med. Heat. Remove from heat, cool.
PLACE bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well.

P.S. *Tip for the day - I have a small 2 speed Black & Decker chopper that I ALWAYS use. I buy my nuts in bulk at Costco, I store them in the freezer and chop them as I need them. It’s my one appliance I couldn’t live without J

Recipes From PiedmontReaders

#1 Chocolate Saltine Cracker Delight
Quick and Very Good

Ingredients:
40 or so Saltine Crackers
1 cup butter (do not substitute)
1 cup brown sugar
1 12 oz. package semi-sweet chocolate morsels
Optional Topping:Approx. 1/4 cup shelled walnuts or pecans, chopped ultra fine

Directions:

Preheat oven to 325 degrees F. Line a jellyroll pan with aluminum foil. Arrange saltine crackers on foil. Make sure crackers are flat, and pan is full. Melt butter and brown sugar in a saucepan and boil for 3 minutes. Pour over crackers, spread with spoon to coat evenly. Bake at 325 degrees F. for 5 minutes.

Remove from oven, pour chocolate chips over and let stand 5 minutes to melt. Spread around with a knife or spoon, then cover with bits of chopped nuts or some kind of brickle if you so desire. Place in refrigerater or freezer until hard. Break into bite-size or cracker-size pieces. You may also substitute white chocolate pieces or whatever you like instead of the semi-sweet chocolate.

The first year of book club this recipe showed up at a lot of the meetings.

#2 California Veggie Wraps
Bev's recipe
For each wrap you need these ingredients:

1 T. spreadable cream cheese
1 ten inche flour tortilla
2 T. shredded carrot
2 T. thinly sliced red or yellow pepper
2 T. chopped red onion
1/4 cup shredded Cheddar or monterey Jack cheese
1/4 avocado, peeled and sliced
1/4 cup baby spinach leaves or torn arugula
1/4 cup alfalfa sprouts
salt and pepper

Directions:
Spread cream cheese over the tortilla to within 1/2 inch of the edges.
Arrange the filling ingredients in a row along the center one third of the tortilla. Sprinkle with salt and pepper.
Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and arrange made wraps under plastic wrap and refrigerate till time to serve.

Every member raved about these wraps that Bev made with her hubby Shorty for all the bookies to enjoy Thanks for the recipe, Bev.