Italian Pasta Salad
Italian Pasta Salad
Servings: 8
Calories: 697kcal
Ingredients
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- 1 large tomato diced
- 6 green onions chopped
- ¾ cup black olives sliced
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp sugar
- 1 tsp dried basil leaves
- ¾ cup olive oil
- ½ cup red wine vinegar
- 1 cup ranch dressing
- 1 tsp oregano
- ½ cup ham chopped
- 1½ lb rotini pasta
Instructions
- Combine green and red bell pepper, tomato, green onion, olives, garlic, salt, pepper, sugar, basil, olive oil and vinegar.
- Marinate overnight in the refrigerator.
- Combine Ranch dressing with oregano and add ham.
- Cook pasta according to the package instructions.
- Combine refrigerated ingredients with dressing, ham and pasta.
- Refrigerate until serving.
- Serve, and enjoy!
Notes
Combine green and red bell pepper, tomato, green onion, olives, garlic, salt, pepper, sugar, basil, olive oil and vinegar. Marinate overnight in the refrigerator. Combine Ranch dressing with oregano. Add ham. Cook pasta. Combine refrigerated ingredients with dressing, ham and pasta. Garnish with parsley and paprika. Refrigerate until serving.
Barbecue Cola Meatballs
Barbecue Cola Meatballs
Servings: 6
Calories: 469kcal
Ingredients
- 1½ lb ground beef
- 1¼ cup bread crumbs
- 1 egg
- 3 tbsp onion grated
- 1 package dry ranch dressing mix
- 1 cup ketchup
- 2 tbsp apple cider vinegar
- ¾ cup cola
- ½ cup onion chopped
- ½ cup green bell pepper chopeed
- 1 tsp seasoning salt
- ½ tsp pepper
- 1 tbsp Worcestershire sauce
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended.
- Shape into 1-inch meat- balls and place on a 10 x 15-inch jellyroll pan or any baking sheet with sides to catch the grease.
- Bake for 30 minutes in the pre- heated oven, turning them over halfway through.
- While the meat- balls are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker.
- Season with seasoning salt, pepper and Worcestershire sauce.
- Remove meat- balls from the baking sheet and place into the sauce in the slow cooker.
- Cover and cook on low heat for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.
- Serve, and enjoy!
Chicken Tortilla Soup
Chicken Tortilla Soup
Servings: 4
Calories: 631kcal
Ingredients
- 1 lb chicken cubed
- 49 oz chicken broth one 49oz can
- 26 oz cream of chicken soup one 26oz can
- 16 oz plain yogurt
- ½ onion chopped
- 8 oz can chopped green chilis
- 1 clove garlic minced
- 1 cup salsa optional
- 15 corn tortillas torn into strips
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Cook chicken all the way through either by baking or grilling on the stovetop. Let cool, and chop into bite-sized pieces.
- Sauté onion until translucent.
- Mix the chicken, onion, broth, cream of chicken, yogurt, salt, pepper, green chilis, garlic and salsa in a large pot.
- Thoroughly heat through. 15 minutes before serving, add the tortillas to the soup to add texture and a nice corn flavor.
- Serve, and enjoy!
German Chocolate Pie
I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.
German Chocolate Pie
Servings: 6
Calories: 461kcal
Ingredients
- 1 9-inch pie shell pre-baked
- ½ pound marshmallows
- ¾ cup milk
- ¼ tsp salt
- ½ bar sweet baking chocolate chopped
- 1 tsp vanilla extract
- 1 cup whipping cream
Instructions
- Pre-bake the pie shell according to the package instructions.
- Combine marshmallows, milk, salt and baking chocolate in a top of a double boiler.
- Once melted and fully blended, set aside and cool. Add vanilla.
- Whip the cream, and fold in chocolate mixture. Pour into pie shell.
- Place pie in the refrigerator, and let chill for an hour.
- Serve, and enjoy!
Notes
Both the pie and crust taste better if removed from the refrigerator 20 minutes before serving.
Pecan Pie
I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.
Pecan Pie
Servings: 6
Calories: 598kcal
Ingredients
- 1 cup pecan halves
- 3 eggs beaten
- 1 tbsp butter
- 1 cup light corn syrup
- ½ tsp vanilla extract
- 1 cup sugar
- 1 tbsp flour
- 1 9-inch pastry shell
Instructions
- Arrange pecan halves in the bottom of an unbaked 9-inch pastry shell.
- Combine eggs, butter, corn syrup and vanilla, stirring well until blended.
- Combine sugar and flour, and add to the egg mixture.
- Pour over the pecans in the pastry shell.
- Let stand, until the pecans rise to the surface.
- Bake in a 350º oven for 45 minutes.
- Let cool, and enjoy!