Imitation Crab Pasta Salad

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3 cups uncooked spiral pasta

1 package (16 ounces) imitation crabmeat, flaked

1/3 cup chopped celery

1/3 cup chopped green pepper

1/3 cup chopped onion

1/2 cup mayonnaise

1 teaspoon dill weed
1/2 cup shredded cheddar cheese (optional)

Directions

Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

Comments:  Of course I made changes.  The original recipe called for celery, bell peppers, low-fat mayo and low-fat ranch dressing.  It also called for 4 1/2 cups of uncooked pasta.  I cut that down to 3 cups, used regular mayo and left out the celery and bell peppers.  Reason - I didn't have any on hand.  Didn't matter.  I also added the cheese which added just another flavor.  My neighbor went out of the country for a few weeks and left me her dill weed plant to watch while she was gone.  I used some if it to make this dish.  The fresh dill was the key to this dish being such a success.  Every bite has you wanting another.  You can't beat this one.

Spinach Spaghetti Aglio e Olio

4 ounces dry spaghetti

4 garlic cloves, sliced

1/2 cup parsley leaves, minced

1 tablespoon oil

1/2 cup spinach leaves, minced

pinch red pepper flakes

Prepare and drain spaghetti according to package directions. Don't forget to salt your water and work on preparing the other ingredients while the spaghetti is on the stove.

Heat the olive oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and sautee for about 2 minutes.

Add the cooked and drained spaghetti to the skillet and mix until incorporated with the oil and garlic. 

Add the parsley and spinach, stir until well combined. Let cook for another 2 minutes before turning off the heat and plating.

Comments:  I found this recipe online.  There were only 2 changes that I made.  One was to add 1/4 cup of half & half and the other was to add about 1/4 cup of Parmesan Cheese, adding both at the before the last 2 minutes of cooking at the end.  This is so good!  I took some over to one of my food testers and she loved it.  A delicious addition to this would be small shrimp!  Or maybe chicken.

Tuna Twist Salad

1/2 cup oil (1/2 olive, 1/2 vegetable)
2 Tbsp. red wine vinegar
1 Tbsp. French's Vive la Dijon Mustard
1 small clove garlic, crushed
1 tsp. oregano leaves
1/2 tsp. salt
1/2 bunch broccoli, cut into bite-size pieces
1 cup pasta, cooked and chilled
1/4 cup black olives
1 can (7 oz.) Tuna, drained

Combine oil, vinegar, mustard, garlic, oregano and salt in a jar with a tight fitting lid.  Shake to combine.  Chill.  Cook broccoli until tender-crisp.  Chill.  combine with pasta, tuna, and olives.  Add dressing and toss to combine.  Refrigerate several hours before serving. 4 servings



Comment:  I found this recipe in a French's Vive la Dijon cook booklet.  I love tuna and I love pasta salads so this one fit both of my loves.  For pasta I had some left over cooked egg noodles so that is what I used.  My broccoli I boiled for about 2 minutes and then drained.  It was perfect for the size of my broccoli which was small.  I personally didn't enjoy this recipe because I'm not big on the vinegar taste in my pasta but my food testers loved it.  I think if I make this again for myself I'll leave out the vinegar and maybe add just a little mayo.  That sounds perfect for my taste.

Comment from Carol:  When Martha brought this salad over for me to sample, I took a bite to get my taste buds ready for a more in-depth experience of it at our evening meal.  the red wine vinegar and olive oil used to bind the tuna, broccoli, noodles and other ingredients settles in so well and refreshes and lifts the palate that I can't imagine ever using mayo again to bind tuna salad!!!  In fact, I kept going back and trying another forkful until I really had to stop to allow enough for another family member.  Moreover, I've learned something with this salad and that is another perfect marriage has been announced between tuna and broccoli!  I never realized how well they complement each other.


Comment:  See, just because I didn't like it didn't mean it wasn't good.  

Italian Sausage Alfredo

1/2 lb. spaghetti

1 Tbsp.  oil

1 lb. Italian sausage, sliced into circles

1 medium  green pepper, cut into strips

1 jar Alfredo sauce

1/4 cup shredded cheese of your choice

Preheat oven to 350 degrees.  Cook pasta according to package, drain but leave in pot.  Add oil to a large skillet.  Heat oil on medium.  Add sausage and peppers.  Cook uncovered for about 10 minutes to allow to slightly brown.  Cover and cook another 10 minutes to cook completely.  Drain.  Stir in Alfredo sauce.  Pour over sauce over cooked pasta.  Pour into a 2 qt. baking dish sprayed with non-stick spray.  Sprinkle with cheese.  Bake 10 - 15 minutes or until bubbly and cheese has melted.  Serves 4-6 (depending on how hungry you might be)

Comments:  I had planned on making an Alfredo dish with chicken and broccoli but when I went to take out my chicken I found I was out and not wanting to go to the store I searched for something else to use.  That is when I spotted my Italian sausage links.  I thought - why not.  Boy did I come up with a delicious combination.  I wasn't quite sure how the Alfredo would taste with my sausage but it turns out that they fit perfectly.  Who would have guessed.  And the best part - it's simple and quick to make.

Lasagna Pizza

8-10 lasagna noodles (or 8 non-cook)
1 lb. lean ground beef
1/2 tsp. Fennel seeds
1 pkg. (3.5 oz.) pepperoni
1 jar (24 oz.) spaghetti sauce
1/4 cup bell peppers, chopped
1/4 cup onion, chopped
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
salt to taste


Preheat oven to 350 degrees.  Cook lasagna noodles according to package.  Cook ground beef, drain very well.  Add fennel seeds and salt to taste.  In a 9 x 13 x 2 baking dish sprayed with non-stick spray lay out 1/2 of the noodles.  Pour 1/2 of the spaghetti sauce over noodles.  Evenly add 1/2 of the ground beef, 1/2 the pepperoni, 1/2 the peppers and 1/2 the onion.  Sprinkle with 1 1/2 cup of the cheddar cheese.  Add a layer of the remaining noodles, spaghetti sauce, ground beef, pepperoni, peppers and onion.  Sprinkle with remaining 1/2 cup cheddar cheese and all of the mozzarella cheese.  Bake 35-40 minutes or until bubbly and cheese has melted.  Allow to rest 10 minutes before slicing.  Serves 6


Comments:  In one of my cookbooks I ran across a recipe for Pizza Casserole.  As I read the directions I had an idea to make a Lasagna Pizza.  My recipe is nothing like the original but it just goes to show you where ideas for great dishes do come from.  Also, this is a recipe that you can make your own.  You can use Italian sausage instead of the ground beef and fennel.  You can add any and all of your favorite pizza toppings such as mushrooms, bacon, ham, etc.  Plus, you can make this into a chicken and/or spinach Lasagna Pizza by using Alfredo sauce.  This is a good one to simply "Think With Your Taste Buds" while making.  (I don't normally use the non-cook lasagna but did when making this.  To me the non-cook is usually a little tougher than the type you boil but that was what I wanted for my 'pizza crust.')

Comment from Carol:  Wow!  No more troublesome pizza crust but all the goodies that come with pizza!  Love the fennel and flavors from the sauce.  The ground beef and pepperoni carry their own with the 2 layers of lasagna noodles.  This dish combines 2 of my favorites - pizza and lasagna - and takes the worry out of what to do about the crust!  It's one of those recipes that sets you to thinking about all of the variations you could make to the sauce and toppings.  Terrific!

Sausage and Noodle Squares

1/2 (1-pound) pkg. Creamette Egg Noodles, cooked as directed (I used elbow)
1/2 lb. bulk Italian or country sausage (I used country sausage)
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups milk
3 eggs
1/2 tsp. salt
1 cup shredded Cheddar Cheese (I used 1 1/2 cups, adding 1/2 inside the dish). 

Preheat oven to 350 degrees.  In a large skillet, brown meat, pour off fat.  Add celery and onions.  Cook and stir until vegetables are tender.  In a large bowl beat milk and eggs together.  Stir in all ingredients except cheese (this is where I added 1/2 cup of cheese).  Turn into a greased 2 quart shallow baking dish (I used 9 x 13 x 2).  Cover and bake 40 minutes.  Uncover and top with cheese.  Bake another 3 minutes (I covered mine for this extra time).  Remove from oven and let stand 5 minutes before serving.  Cut into squares to serve.  Refrigerate leftovers.

Comments:  This recipe came from a booklet titled Tried & True Money-Saving Meals - from Creamettes.  The book let dates 1981 but they are still just as good today as they were back then.  I thought about using the Italian sausage but at the last minute decided to use lean country sausage.  This dish is delicious and would be a great dish for just about any time but especially Brunch.  I think it would also be good made with bacon, ground beef, chicken, and even ham.  This is a fun dish to play with and I can't wait to try some of the other dishes inside its covers.

Comment from Food Tester Carol:  What makes this dish different and an interesting "eat" is the sausage and the way it works with the cheddar and noodles.  I like it better than traditional ground-beef noodle recipes and...yes...better than simple mac and cheese.  It's delicious just out of the oven and I have to admit, even cold!

Taco Spaghetti

1 lb. lean ground beef
1 pkg Taco seasoning, dry
3/4 cup water
1 can (15 oz.) black beans, undrained
1/2 lb. spaghetti
salsa
lettuce
cheese

Cook spaghetti according to package directions.  Brown ground beef and drain.  Add Taco seasoning and water.  Cook about 5 minutes to blend well.  Add black beans.  Cook another 5 minutes on med. high to blend and heat completely.  Serves serve place a serving of spaghetti on the plate.  Top with taco mixture.  sprinkle with cheese, lettuce and salsa.

Comments:  I love spaghetti and I love tacos so why not eat them together.  I've actually had chili spaghetti but this is just a little different.  The addition of the salsa and lettuce on top were great!  You can also add sour cream if you want.  Anything you might want on your taco can be added to this dish.

Comment from Food Tester Carol:  This dish caught me by surprise.  I'd always liked tacos because of the filling but not because of the taco itself.  Why didn't I ever think to put this zingy, familiar "stuffing" into a sauce with the familiar spices, black beans, ground meat, bits of lettuce and place them on a favorite pasta and - presto! -- a winner.  I think almost any kind of pasta would be a good match.  AND top with a touch of tangy red pepper salsa and whatever other toppings you love.  When I make this I will add some chopped avocado.  The variations are endless.  Martha has given us a perfectly delicious dish that will inspire us to add our own touches.