This is a wonderful salad and everyone wants the recipe. The original recipe was twice this amount and it's just too big. This serves 8, which is just about right.
1 1/2 pounds shell pasta
3/4 pound imitation crab
1/2 pound frozen cocktail shrimp -- thawed (or up to 1 pound)
2 ribs celery -- chopped
1/2 cup finely chopped green onions
1/2 medium green pepper -- diced
2 cups mayonnaise
1/8 cup dill pickle relish
1/8 cup Dijon mustard
1/2 tablespoon salt
1/2 tablespoon dill weed
3/8 teaspoon black pepper
Cook pasta according to package directions drain and rinse in cold water. Place in a large bowl; add the imitation crab, shrimp, celery, onions and green pepper.
In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving,.
Thursday, April 30, 2009
Graham Cracker Chewy Bars
3 cups graham cracker crumbs
3/4 cup butter, softened
1/4 cup sugar
2 tablespoons flour
Heat the oven to 350 degrees. Prepare pan but forming parchment paper or aluminum foil in a 9 X 13 pan. Spray with PAM or other cooking spray. In a large bowl with an electric mixer, beat the graham cracker crumbs, butter, sugar and flour until well-blended. Press firmly in the pan and bake for 13 minutes. Remove from oven.
For topping and assembly:
2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans
While the crust is baking, in a large bowl whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well blended. Stir in the pecans.
Spread mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden brown and jiggles slightly when tapped, 20-25 minutes. Transfer the fan to a cooling rack.
NOTE: These are really rich and fattening - I hear they are wonderful - I'm diabetic so didn't have one...please let me know what you think
3/4 cup butter, softened
1/4 cup sugar
2 tablespoons flour
Heat the oven to 350 degrees. Prepare pan but forming parchment paper or aluminum foil in a 9 X 13 pan. Spray with PAM or other cooking spray. In a large bowl with an electric mixer, beat the graham cracker crumbs, butter, sugar and flour until well-blended. Press firmly in the pan and bake for 13 minutes. Remove from oven.
For topping and assembly:
2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans
While the crust is baking, in a large bowl whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well blended. Stir in the pecans.
Spread mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden brown and jiggles slightly when tapped, 20-25 minutes. Transfer the fan to a cooling rack.
NOTE: These are really rich and fattening - I hear they are wonderful - I'm diabetic so didn't have one...please let me know what you think
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