{"id":208,"date":"2014-08-20T01:42:11","date_gmt":"2014-08-20T01:42:11","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=208"},"modified":"2014-10-10T03:06:31","modified_gmt":"2014-10-10T03:06:31","slug":"salads-vegetable","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/salads\/salads-vegetable\/","title":{"rendered":"~ Pasta & Meat"},"content":{"rendered":"

How to Measure Dried Pasta<\/strong><\/p>\n

Most dried pasta doubles in volume when cooked. The general rule is one pound of dry pasta will serve 4 as a main course.<\/p>\n

4 ounces of uncooked pasta (macaroni, bowtie, etc)
\n= 1 cup dried pasta = 2 1\/2 cups cooked pasta.<\/p>\n

4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine)
\n= a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta.<\/p>\n

Add plenty of salt to water, about 2 tablespoons of kosher salt per pound of pasta. This is necessary for getting the pasta properly seasoned.\u00a0 Plus, most of the salt drains off with the water.<\/p>\n

Do NOT Rinse Pasta:\u00a0 EXCEPTION: Do rinse the wide pasta, such as lasagna noodles. If you don’t, you will have a hard time separating the noodles without tearing them. ALSO rinse when making a cold pasta salad, as the thin coat of starch on the pasta will be sticky when cold<\/p>\n

\n

CLASSY MACARONI SALAD\u00a0\u00a0 \u00a0(10\/05)<\/strong>
\nMakes 12-14 servings.<\/p>\n

1 lb macaroni or other fancy-shaped pasta
\n5-6 green onions, thinly sliced
\n4 hard cooked eggs, chopped
\n1 c thinly sliced celery
\n12 strips bacon, cooked crisp and crumbled, or ham, chicken or tuna
\n4 oz. jar chopped pimento, drained
\n1 c chopped dill pickle<\/p>\n

DRESSING<\/strong>
\n2 c mayonnaise
\n2 T prepared horseradish
\n3 t prepared mustard
\n1 T dill pickle juice
\n\u00bd t black pepper
\nCayenne pepper to taste<\/p>\n

Cook macaroni per pkg. directions.\u00a0 Drain, rinse with cold water, drain.
\nPour into large bowl.
\nCombine next 6 ingredients (reserving some of green onions for garnish).
\nStir dressing into pasta mixture.
\nSeason with pepper and cayenne pepper, to taste.\u00a0 Probably won\u2019t need any salt, due to bacon and dill pickles.
\nCover and chill for at least 4-6 hours.
\nOPTIONAL: Sliced black olives, Grated Parmesan cheese<\/p>\n

\n

CHICKEN MACARONI SALAD\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 (Judy Bates Temple)<\/strong><\/p>\n

2-3 c cooked cubed chicken
\n2 c green grapes
\n1 c mandarin orange slices
\n1 small can pineapple tidbits
\n1 c chopped celery
\n1 c slivered almonds
\n1 T onion, minced
\n1 c cooked elbow macaroni or shells<\/p>\n

DRESSING:<\/strong>
\n1 c salad dressing
\n1 c Redi Whip-Extra Creamy (whip cream in can).<\/p>\n

\n

SAN FRANCISCO CHRONICLE PASTA SALAD\u00a0 <\/strong>(Marilyn Schroeder)
\nServes a small army.<\/p>\n

1 whole chicken breast
\n8 oz. small shell pasta
\nPoach chicken breast in water 15 min.
\nCool to room temp. Debone and shred meat.
\nBoil pasta with 2 t salt, 2 T oil. Don’t overcook. Drain well. Cool to room temp.<\/p>\n

DRESSING:
\n3\/4 c oil or olive oil
\n4 t red wine vinegar
\n2 t Dijon-style mustard
\n2 t salt
\nPepper, Black coarse to taste
\nCombine dressing ingredients til well blended. Pour half over chicken & set aside. Reserve rest.<\/p>\n

SALAD INGREDIENTS:
\n4-6 green onions
\n1 c Olives (sliced rounds black pitted olives
\nor Kalamata olives minced)
\n2 ribs celery, minced
\n1-2 Red Bell peppers, minced
\n1 Green Bell pepper, minced
\n1\/3 lb Feta cheese, diced\/crumbled small bits
\n4-6 strips bacon, fried & crumbled
\nMix salad ingredients and pour dressing over all, tossing well. Taste for seasoning.
\nCan serve immediately or cover and chill. Will keep refrigerated for 5+ days.
\nNOTE: Kalamata olives are only sold with pits and it takes forever to pit them. Sometimes they squirt and JUICE STAINS CLOTHING!<\/p>\n

\n

YOU PICK ‘n CHOOSE PASTA SALAD\u00a0\u00a0 \u00a0<\/strong>(6\/04)<\/p>\n

16 oz. medium shell pasta or tortini, cooked per pkg directions
\nCan add any of the following:<\/strong>
\n1\/4 lb hard salami, cubed
\n1\/4 lb cheese (sharp, or pepper-jack), cubed; or 1\/3 lb Feta cheese, crumbled
\n1\/2 lb sliced pepperoni, halved
\n4 medium tomatoes, seeded and chopped (or cherry tomatoes quartered)
\n3 green onions, sliced thin
\n1 cup sliced ripe olives
\n4-6 strips crumbled bacon
\n8 oz fresh mushrooms, sliced
\n1 c parboiled fresh carrots
\n14 oz. jar artichoke hearts, drained and quartered
\n1 c thinly sliced celery
\n1 med. sz bell pepper-any color
\n4 boiled eggs, chopped in chunky pieces
\n2 t dried oregano; 1\/2 t pepper
\n8 oz. Italian salad dressing (Wishbone Robusto is good)<\/p>\n

Combine all ingredients; mix well.\u00a0 Cover and refrigerate overnight.
\nNOTE:\u00a0 Cherie doesn’t like anything crunchy in it! (no celery or bell pepper)<\/p>\n

\n

CALIFORNIA PASTA SALAD<\/strong><\/p>\n

INGREDIENTS:
\n8 oz. fresh mushroom, sliced thin
\n1 c parboiled fresh carrots
\n14 oz. jar marinated artichoke hearts, quartered, drained
\n1 c pitted sliced ripe olives, drained
\n1 c sliced celery
\n2 oz. jar chopped pimiento, drained
\n16 oz. rotini (curly) pasta, cooked
\nMix together in lage bowl.<\/p>\n

DRESSING:
\nSimmer in saucepan for 10 min:
\n1\/3 c vinegar
\n1\/4 c oil (olive or salad)
\n1\/4 c chopped onion
\n2 cloves garlic, minced
\n1 t sugar
\n1 t basil
\n1 t oregano
\n1 t salt
\n1\/2 t pepper
\nOR use Zesty Italian Salad Dressing<\/p>\n

Pour Dressing over ingredients. Cover and chill. Drain & Serve.<\/p>\n

\n

PASTA SALAD SUPREME\u00a0\u00a0 \u00a0(Debbie Lerwick)<\/strong><\/p>\n

CHILL ALL INGREDIENTS BEFORE PREPARING<\/strong><\/p>\n

1 lb Spaghetti or small pasta (shells or tiny bowties)
\n1 large Italian Dressing (16 oz)<\/p>\n

Cook spaghetti; add dressing. Refrigerate overnight.
\nAdd following to spaghetti. Serve cold.<\/p>\n

1\/3 c McCormick Salad Supreme Seasoning
\n1\/2 c bell pepper, chopped finely
\n1 red onion, chopped finely (or 1\/2 onion)
\n2 tomatoes, diced finely
\n2 avocados, diced finely
\n1 c celery, in slim slices (or more)
\nOPTIONAL:\u00a0 1 cup salad shrimp, cooked; 1 med cucumber, diced; diced summer sausage or Genoa salami; 1\/8 t cayenne pepper or to taste.<\/p>\n

\n

SWEET PEANUT-CHICKEN SALAD\u00a0\u00a0 <\/strong>(Kelly Kenny-2005)
\n***FAMILY FAVORITE***<\/strong>
\nMakes 4-6 servings<\/p>\n

\u00be cup mayonnaise
\n1 teaspoon grated lime rind
\n1 tablespoon fresh lime juice
\n1-\u00bd teaspoons Lite soy sauce
\n\u00bd teaspoon pepper
\n2 cups coarsely chopped cooked chicken
\n1 small Granny Smith apple, chopped
\n1 (8-ounce) can crushed pineapple, drained
\n\u00bd cup salted peanuts, chopped<\/p>\n

STIR together in bowl, first 5 ingredients.
\nAdd chicken, apple, pineapple & peanuts.<\/p>\n

\n

CHICKEN & GRAPE SALAD–not tried\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Judy Bates\u00a0 4-06)<\/strong><\/p>\n

2 or 3 cups cubed cooked chicken
\n1 large can mandarin oranges, drained
\n1 cup celery, finely chopped
\n1 Tbsp onion, finely minced
\n2 or 3 cups green grapes, halved
\n1 small can pineapple tidbits
\n1 cup sliced or slivered almonds
\n1 or 2 cups cooked elbow macaroni
\n1 cup miracle whip
\n1 cup canned whipped cream<\/p>\n

Mix chicken, celery, onion, grapes, pineapple, almonds, and macaroni.
\nCombine miracle whip and whipped cream.\u00a0 Add to chicken mixture.
\nRefrigerate. This goes a long way, and is delish.<\/p>\n

\n

WALDORF\u00a0 SALAD (PLAIN or CHICKEN)\u00a0\u00a0 \u00a0CHESS LOVES\u00a0 (8\/2000)<\/strong>
\nYield: 6 to 8 servings.<\/p>\n

3 Fuji apples, unpeeled, diced
\n1 cup seedless green grapes, halved (optional)
\n1\/2 cup diced celery
\n1 to 1-1\/2 cup raisins
\n\u00bd c coarsely chopped walnuts or pecans
\n\u00bc cup mayonnaise
\n1\/2 teaspoon lemon juice
\n2 T sugar or 2T honey mixed with 1 t ginger
\n1 cup whipping cream, whipped
\nOPTIONAL: 2-3 cups cooked, SALTED cubed chicken, pineapple chunks.<\/p>\n

Place first 6 ingredients in a medium bowl; toss gently to combine.
\nCombine mayonnaise and lemon juice in a small bowl; stir well.
\nWhip cream with sugar\/ginger. Gently stir in mayo\/lemon juice.
\nPour dressing mixture over fruit mixture, stirring gently to combine.
\nCover and chill thoroughly.
\nServe on lettuce-lined salad plates and sprinkle walnuts on top.<\/p>\n

\n

BOWTIE SALAD\u00a0\u00a0\u00a0 (modified From Only in CA Cookbook)<\/strong><\/p>\n

16 oz. (1 lb) Bow-Tie Pasta, cooked per package directions
\n1\/2 c finely chopped green onions
\n1\/2 c finely chopped fresh cilantro
\n1 t salt
\n3 c cooked, chopped chicken-opt
\n10 oz frozen peas thawed-opt
\n2\/3 c julienne carrots-opt
\n3\/4 c chopped peanuts
\n2 T toasted sesame seeds<\/p>\n

DRESSING:
\n3\/4 t red cayenne pepper
\n1\/4 c corn oil
\n1\/4 c sesame oil
\n3 T honey
\n3 T Soy Sauce
\n2 cloves minced garlic
\nIn saucepan, heat over med heat for 2 min. both oils, garlic and red pepper.
\nAdd honey, soy sauce and salt.
\nMix dressing, pasta, onions, cilantro, peas, carrots and chicken.
\nJust before serving add peanuts. Toss. Sprinkle top with sesame seeds.
\nBest when served warm or at room temperature.
\nCan also serve as a cold salad.<\/p>\n

\n

GREEK SALAD\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (A Chester Favorite!)\u00a0<\/strong><\/p>\n

Use fine blade chopper to dice ingredients into tiny cubes:
\n4-6 oz Genoa salami cut 1\/8 thick, diced into small pieces (abt 1\/2″ sq)
\n1 med yellow or orange pepper, chopped fine
\n\u00bd c chopped, seeded cucumber, chopped fine
\n6 small green onions, chopped fine
\nFresh parsley, chopped \u2013 to taste
\n1 can drained sliced pitted ripe olives (2-1\/4 oz can)
\n1\/3 c marinated artichoke hearts, drained, small pieces
\n1 c cherry tomatoes cut in 4ths
\n\u00bd c Zesty Italian Dressing<\/p>\n

Toss all ingredients except bread and feta cheese in large bowl.
\nServe with: Crumbled Feta cheese on top (4 oz for all) and pita chips;
\nOR:\u00a0 Fill pita half with \u00bd c mixture. Sprinkle top with feta cheese.
\nServe with hummus (Athenos brand is good)<\/p>\n

\n

CURRY CHICKEN SALAD\/SANDWICHES (6\/11) CHESS LOVES!<\/strong><\/p>\n

3 c cooked, chopped chicken meat
\n1\/2 cup mayonnaise (more or less)
\n\u00bd c chutney (more or less)
\n1 t Dijon mustard (optional)
\nJuice of \u00bd fresh lemon (or more)
\n\u00bd t fresh ground black pepper
\n2 t curry powder (or less)
\n5 green onions, chopped fine (or more)
\n(4) 8\u201d celery stalks celery, chopped thinly
\n5\/8 c raisins (yellow or brown)
\nSprinkle with: toasted slivered almonds<\/p>\n

Top with toasted slivered almonds \u2013 don\u2019t mix in or will get soggy
\nMix everything together. Add more mayo and salt if desired.
\nRefrigerate.\u00a0 Serve on Rye bread or pita chips. (Chess likes)<\/p>\n

\n

PASTA TUNA SALAD\u00a0 (9\/5\/13)<\/strong><\/p>\n

2 cups mini pasta shells (= 4 cups cooked)
\n1 cup frozen petite peas
\n10 to 12 oz tuna, drained
\n4\u00a0 hard boiled eggs, chopped
\nMix and refrigerate for an hour.
\nSalt and pepper to taste<\/p>\n

DRESSING:———-Chess likes!\u00a0 Called it \u201cExotic\u201d
\n1 cup plain yogurt
\n1 cup mayo
\n2 T fresh dill or 1 t dried dill
\n1-2T fresh lemon juice-optional.<\/p>\n

Mix dressing with pasta mixture as needed.
\nNOTE:\u00a0 If this makes more than you can eat at one time, don\u2019t mix it all together at one time; so it wont get watery at bottom.<\/p>\n

\n

MEXICAN SALAD\u00a0 (TOSTADA SALAD)<\/strong><\/p>\n

2 tomatoes
\n1 head lettuce, chopped fine
\n1 small onion , chopped fine; or 3 green onions, minced
\n15-oz. can Ranch style beans
\n1 small avocado, diced into small pieces
\n1 c grated cheese
\n8 oz. Salsa or Picante Sauce
\n2 c ground beef, browned
\n8-10 oz. bag small corn chips<\/p>\n

Cut and mix lettuce, tomatoes, onions, meat & avocado as in regular salad.
\nStir in beans and salsa.
\nServe immediately with small corn chips.<\/p>\n

\n

GREEK PASTA SALAD\u00a0\u00a0 (Chester\u2019s Favorite!)\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0Rev 10\/2014<\/strong><\/p>\n

16 oz. medium bowtie, shell pasta or tortini, cooked per pkg directions<\/p>\n

Use fine blade Vidalia Onion chopper to dice ingredients into tiny cubes.<\/p>\n

4-6 oz Genoa salami cut 1\/8 thick, into small pieces
\n1 med yellow or orange pepper, chopped fine
\n\u00bd c chopped, seeded cucumber, chopped fine
\n6 small green onions, chopped fine
\nFresh parsley, chopped \u2013 to taste
\n1 can drained sliced pitted ripe olives (2-1\/4 oz can)
\n1\/3 c marinated artichoke hearts, drained, small pieces
\n1 c cherry tomatoes, quartered
\n1 med zucchini, cut into small pieces–optional
\n\u00bd c Zesty Italian Dressing or Wishbone Robusto<\/p>\n

Toss all ingredients (except pita bread,\u00a0 pasta and feta cheese) in tightly fitting large bowl. CHILL<\/p>\n

Serve with crumbled Feta cheese on top (4 oz for all) and pita chips or pasta;
\nOR:\u00a0 Fill one half a pita with \u00bd c mixture & sprinkle feta on top.
\nServe with hummus (Athenos brand is good)<\/p>\n","protected":false},"excerpt":{"rendered":"

How to Measure Dried Pasta Most dried pasta doubles in volume when cooked. The general rule is one pound of dry pasta will serve 4 as a main course. 4 ounces of uncooked pasta (macaroni, bowtie, etc) = 1 cup dried pasta = 2 1\/2 cups cooked pasta. 4 ounces of uncooked pasta (spaghetti, angel […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":145,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-208","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=208"}],"version-history":[{"count":24,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/208\/revisions"}],"predecessor-version":[{"id":1162,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/208\/revisions\/1162"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/145"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}