Oriental Pasta Salad

1 pound angel hair pasta -- prepared as directed
1 pound cooked chicken -- cut in bite size pieces
2 medium carrots -- coarsely grated
1 bunch green onions -- chopped
SAUCE:
1/4 cup toasted sesame seeds
1/2 cup creamy peanut butter
3/4 cup soy sauce
2 tablespoons sugar
1 tablespoon ground ginger
2 tablespoons white vinegar
1/2 teaspoon red pepper

Combine peanut butter, soy sauce, sugar, ginger, vinegar and red pepper in a small saucepan. Heat until all ingredients are melted.Add carrots and onions. Remove from heat and cool thoroughly. Toss with chicken and pasta and serve. Refrigerate any leftovers.


NOTES : YUM!! We eat this every day for lunch and dinner until it's gone.

Antipasto Pasta Salad

1 16 ounce bow tie pasta -- cooked and drained
1 27 1/2 ounce Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7 ounce jar roasted red peppers -- drained and chopped
1 2 1/4 ounce sliced black olives -- drained
1 8 ounce jar marinated mushrooms -- drained
1 6 ounce jar marinated artichoke hearts -- drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.

Cheese Sauce

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 tablespoon salt
1/4 teaspoon pepper
2 cups milk
1/2 teaspoon dry mustard
1 cup shredded sharp cheddar cheese -- about 4 ounces


In saucepan, melt butter over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and cheese; heat over low heat until cheese is melted.


NOTES : This is a wonderful all-purpose cheese sauce. It is really good with cauliflower or broccoli

Rice and Mushrooms

2 1/2 cups minute rice
8 ounces mushrooms -- drained
chopped parsley
1 bunch green onions -- chopped
sliced almonds
3 tablespoons soy sauce
6 tablespoons salad oil
2 cans chicken or beef broth
pinch salt
dash garlic powder
pinch pepper

Mix all ingredients together and place in a covered casserole. Bake at 350° for 30 to 40 minutes.


NOTES : This is a really good recipe and you can put it in the oven and fix the rest of the dinner. Great company recipe.

Rice & Noodles

1/2 cup butter
8 ounces fine egg noodles
2 cups instant rice
2 cups chicken broth
1 teaspoon Lawry's seasoning salt

Melt butter in a skillet and stir-fry uncooked noodles (make sure they are fine) until they are brown. Add raw rice and chicken broth to skillet. Stir once, reduce heat, cover tightly and simmer until all liquid is absorbed. This usually takes 10 to 15 minutes. Add the seasoning salt and stir. Taste at this point and add more seasoning salt if you think it needs it. Serves 8

NOTES : This is kind of like rice-a-roni, but I think it's better. You can add anything to it to make it a full meal (chicken, diced vegetables are a couple of examples). It is great to take to a pot luck and heats up great the next day.

Candied Pecans or Walnuts

1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
6 tablespoons milk
1/2 cup pecans -- (1/2 to 3/4)
1 tablespoon vanilla

Mix first 4 ingredients and bring to a boil over medium heat, stirring
occasionally. A heavy pan does better as thinner pans sometimes cause it to
burn. Cook to soft ball stage. Remove from heat; add vanilla and pecans.
Stir until all are coated well and until coating crystallizes. Quickly pour
onto waxed paper and separate with 2 forks.

Navy Bean Soup

16 ounces dried navy beans
6 cups water -- Plus more
1 14.5 ounce can diced tomatoes
1 large onion -- chopped
2 stalks celery -- chopped
1 clove garlic -- minced
1/2 pound ham -- diced (or more)
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

Clean and soak beans as directed on package. Combine beans, water (or chicken broth), tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.

Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.


NOTES : I used chicken broth instead of water. I had soaked the beans overnight. I wound up cooking this for about 5 and a half hours, and it was fabulous. All I did was warm up some crusty bread to eat with it. Great recipe! I'm not a big diced tomato lover, but it was really good in this soup. I would probably add some diced carrots next time I make it.