I hope you don’t mind, but I had a request from Karen, Emily and Vickie from right here in Houlton for these next two recipes to be repeated. It seems they lost the last copies and wanted to have it reprinted. Have a great week! Let me know what you plan on bringing to your 4th of July celebrations! Thank you.
Pizza Salad
1 (16 ounce) package small shell pasta
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
5 green onions, chopped
1 (4.5 ounce) can sliced mushrooms, drained
2 1/2 ounces sliced pepperoni sausage
1 (2.25 ounce) can sliced black olives, drained
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions: In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, red bell pepper, green bell pepper, tomato, green onions, mushrooms, pepperoni, olives, garlic, oregano, salt and pepper. Toss together and refrigerate until chilled.
Before serving, add dressing and cheese; mix together well. I actually add the dressing and cheese before I leave for work. An extra appeal is that anything left over can be used for supper that night.
Taco Pasta Salad
2 cups uncooked spiral pasta
1 pound ground beef
1 (1.25 ounce) package taco seasoning
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded Cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing
Tortilla chips
Directions: Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.
Easy Seven Layer Salad
1 head lettuce, torn into small pieces
1 (10 ounce) package frozen green peas, thawed
1/2 cup chopped green bell pepper
12 slices bacon
1 1/2 cups small cauliflower florets
1/2 cup chopped celery
2 cups mayonnaise
3 tablespoons white sugar
4 ounces shredded Cheddar cheese
Directions: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a 9×13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery. In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving.
Again, keep in mind, recipes can be changed or adjusted to what you have available in your pantry. Experimenting can be fun and delicious, and you could come up with a new recipe to share!
Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
