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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Monday, July 12, 2010

pasta salad

this here easy make ahead salad
is good for any kinda get together.

n ifn ya adds some chopped cooked chicken
or even some tuna
n serve it up on a bed of lettuces,
then ya gots a hole meal all in one bowl.

2 cups spiral pasta (i likes to use that there multi-colored veggie pasta likes that wacky-mac stuff cuz its jest sooo darned much purdyer)

1/2 cup mayonnaise
1/4 cup sour cream
1/2 tsp cracked black pepper
1/2 tsp garlic powder
1/2 tsp dill weed
1/2 tsp ground mustard

1/2 cup sweet red pepper, chopped
1/2 cup celery, chopped
1/2 cup sliced ripe olives
1/4 cup sliced green onions

cook pasta according to package directions; drain in colander n set aside to cool some.

in a large bowl, mix together the mayonnaise n sour cream n black pepper n garlic powder n dill weed n ground mustard
add sweet red pepper n celery n ripe olives n green onions
. toss together to coat them veggies.
fold in the cooled pasta.

cover n refrigerate for at least 2 hours; overnite is even better.

garnish each serving with:
dry-roasted sunflower seeds
sprigs of fresh cilantro
bacon bits
a lil minced jalapena
whatever ya likes . . .

additional additions:
raw broccoli n cauliflower crowns
grape tomatoes
cubed ham
1 cup frozen peas
cheddar cheese, shredded or chunked
oh jest anythang that
ya likes . . .

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