It is an absolutely gorgeous Tennessee day here today! I love the cool weather and the beautiful blue sky after the 2 days of rain! It gives one the feelings of a new beginning or a fresh start or something…… Anyhow, here are a few recipes to try just for something different:
Beef Pasta Salad with Thai Dressing
- 8 ounces uncooked spaghetti
- THAI SALAD DRESSING:
- 1/2 cup rice vinegar
- 1/3 cup peanut oil or canola oil
- 2 tablespoons lime or lemon juice
- 1 tablespoon sugar
- 1-1/2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons hot pepper sauce
- 1-1/2 teaspoons soy sauce
- 1 teaspoon salt
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 package (5 ounces) spring mix salad greens
- 1 small sweet red pepper, thinly sliced
- 4 green onions, chopped
- 1 pound deli roast beef, cut into strips
- 2 tablespoons chopped salted peanuts, optional
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients.
- Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish.
- In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired. Yield: 6 servings.
Pasta and Meat Casserole
1 package (16 ounces) penne pasta
1 pound ground beef
1 pound bulk Italian pork sausage
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
1 jar (16 ounces) chunky mild salsa
1 package (8 ounces) sliced pepperoni, chopped
1 cup (4 ounces) shredded Swiss cheese, divided
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
1 jar (24 ounces) three-cheese spaghetti sauce
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain.
- Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
- Divide half of pasta mixture between two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.
- Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cubed
- 2 cans (15-1/4 ounces each) sliced peaches
- 1 cup sugar
- 1/4 cup cornstarch
- 1-1/2 cups old-fashioned oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 5 tablespoons butter, cubed
- In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
- Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
- Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.
Have and incredible day!!!