INGREDIENTS:
2 (8 ounce) packages angel hair pasta
1/2 pound cooked bay shrimp
3/4 cup chopped green onions
1 1/2 cups ranch-style salad dressing
DIRECTIONS:
Cook the pasta according to package directions; drain and rinse under cold water.
Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).
INGREDIENTS:
1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained (optional)
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
INGREDIENTS:
12 oz can evaporated milk
1/8 t salt
1/4 c gin, vermouth or vodka
3 ea lemon peel strips *
1/2 ea red bell pepper
1 lb fettucine
1/3 c minced basil leaves
1 T grated Parmesan
8 oz cooked chicken, cut up
1 x Salt and pepper
DIRECTIONS:
* (1/2-inch) yellow part only.
Place milk, salt, gin and lemon peel in heavy-bottomed skillet.
Bring to a boil. Reduce heat and simmer gently until volume is
reduced by a third.
Meanwhile, heat water in large pot to cook pasta. When it boils,
blanch pepper for 1 to 2 minutes; remove and mince. Cook and
drain pasta.
Remove lemon peel from sauce; add pepper, basil, Par- mesan,
chicken and pasta. Adjust seasoning. Serve with extra cheese
and basil leaves.
Makes 4 servings.
