Pam's
Original Pasta Salad
Ingredients
4 cups cooked
3-color pasta twists
1 can artichoke hearts, sliced
1 cup red kidney beans
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/2 carrot, slivered
1 green onion, chopped
1/2 cup feta cheese, crumbled
Italian/vinaigrette dressing
Directions
Cook
pasta and drain. Mix together all ingredients except
cheese and dressing. Mix in enough dressing to lightly
coat pasta mixture. Stir in feta cheese and chill
until serving.
Helpful
hint:
Use a potato peeler to make carrot slivers.
Noodles
and Veggies
A
quick and easy side dish without all the preservatives
of packaged alternatives. I use snowpeas and canned
mushroom but just about any vegetable will work.
Snowpeas, fresh
or frozen
4 oz can of sliced mushrooms.
Egg noodles
Soy sauce
Salt and pepper
Directions
Cook egg noodles to
package directions. Meanwhile, coat frying pan with
enough soy sauce to lightly cover bottom. Sauté
snowpeas and mushrooms. Do not over cook snowpeas,
they should still be crisp. Salt and pepper to taste.
Add snowpea mixture into drained egg noodles. Serve.
Oven
Baked Garlic Potatoes
4-6
large red potatoes
1 stick of butter
Garlic powder
Parsley flakes
Directions
Preheat
oven to 375°. Clean and slice potatoes to about
1/4" thickness. Place one layer of potatoes
in baking dish. Sprinkle lightly with garlic powder
and small amount of parsley flakes. Continue adding
layers of potatoes, garlic powder and parsley until
you have about 3 or 4 layers. Add a final coating
of garlic powder and parsley. Slice butter into
small pats and cover potatoes. Bake 45 to 60 minutes
until potatoes are tender.
