Pepe Salad

This fruit and pasta salad is one of my favorite side dishes from my childhood. It is always a crowd pleaser and is simple and easy to make. If you need a dish for a potluck or a side for a family dinner, try Pepe Salad.

Pepe is pronounced with two short E's like the e in "egg." When you go to buy it, it can be found in the grocery store's pasta section. Look for Acine de Pepe no. 44. It comes in a one pound box. The original recipe called for 1/2 lb of Pepe but I usually double the recipe and use the full box. The recipe below has been doubled and makes a enough to feed a crowd. If you are cooking for a small family, you might want to halve the recipe.

Cook and drain 1 lb of Acine de Pepe Macaroni. Wash in cold water and set aside.

Sauce
2/3 cup sugar
6 Tbsp flour
4 beaten eggs
Fruit juice from 6 cans of canned fruit (see below)

Drain and save juices of, set fruit aside
2 cans chunk or tidbit pineapple
2 cans of mandarin oranges
2 cans of fruit cocktail (I don't like the fruit cocktail so I usually add 1 extra can of mandarin oranges and 1 extra can of pineapple)

In a medium sized saucepan, mix the sugar and flour first with a whisk. This helps prevent clumps. Then add fruit juices and beaten eggs. Mix well and cook until thick over medium heat. Cool slightly and then poor over cooked macaroni in a large bowl with a lid. Add drained fruit. Mix and chill overnight.

Add 1 extra large container of cool whip (I think it's the 32 oz size). Mix thoroughly. Serve.


Regular Recipe (not doubled)

1/2 lb box of Acine de Pepe

Sauce:
1/3 cup sugar
3 Tbsp flour
2 beaten eggs
Fruit juice from canned fruit

Drain and save juices of, set fruit aside
1 can chunk or tidbit pineapple
1 can of mandarin oranges
1 can of fruit cocktail (I don't like the fruit cocktail so I use 1 can of mandarin oranges)

Add 1 small container of cool whip. Mix thoroughly. Serve.

Spaghetti

Cook 1/2 package of extra thin noodles. 

Saute 1 chopped green pepper in lard, when mostly done add 1 lb. ground beef to brown.  Then add:

4 cloves garlic, minced

grind pepper over all

1/2 tsp. ground cumin

1 tsp. dried basil

1-2 TBSP ground oregano

Salt

1 4oz. can mushroom pieces
2 15oz. cans tomato sauce

Simmer, add to drained noodles, let sit for a bit for flavors to absorb.

Amazing Pesto

POWER BASIL PESTO -Osage's infamous recipe

3-OZ OSAGE BASIL
1/4 cup pine nuts or walnuts, toasted
4 TBS virgin olive oil
1/4 cup grated parmesan cheese
1/8 tsp salt
1 to 2 cloves garlic
1-TBS Hot pasta water*

After lightly desteming the basil, blanch the basil for ~1 minute in boiling water. Remove the basil from the water with a slotted spoon and drain in a colander for a short time. This blanching gives the pesto a rich wonderful creamy texture.
In a blender or cuisinart blend the olive oil, garlic, salt and blanched basil. Blend for a minute and clean down the sides of the bowl. Add toasted nuts and blend. Last add the parmesan cheese.
Blend until creamy. * Hot Pasta water as needed. Best served fresh or room temperature.

This recipe is from Osage Gardens and it really is super tasty. They have many other herb recipes as well as other types of pesto recipes. I'll definitely be trying more of their recipes!

The blanching is what sets this pesto apart from other recipes I've seen or made. I don't mind the garlic but if you want the flavor of the basil to be prominent, use a smaller amount of garlic or possibly none at all.

Zesty Pecan Pasta

This turned out really yummy. The sauce reminds me a little of artichoke dip, and would be great even without the pecan topping, maybe as a side dish (served over the pasta). From Southern Living magazine.

1/2 cup finely chopped pecans
1/4 cup chopped fresh parsley
1 tsp. lemon zest
1 (12 oz) package linguine
1 (14 oz) can quartered artichoke hearts, drained (make sure they are NOT marinated)
1/2 cup freshly grated Parmesan
1 (3 oz) package cream cheese, softened
3 T. olive oil
2 garlic cloves (a litttle strong. One might be sufficient if you're not a huge garlic fan)
1/2 tsp. freshly ground pepper
salt to taste

1. Heat pecans in a medium nonstick skillet over medium-low heat, stirring often, 5-7 min. or until lightly toasted and fragrant. Remove from skillet. Let cool 5 min. Stir together pecans, parsley and zest.

2. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.

3. Process artichoke hearts and next 5 ingredients in food processor or blender until smooth, stopping to scrape down sides as needed. Add 1/4 cup reserved cooking liquid. Pulse 3-4 times until smooth. Toss with hot cooked pasta; season with salt to taste. Top each serving with pecan mixture.

Satay Chicken Pasta Salad

This is a Pampered Chef recipe which I originally tasted at one of their cooking shows. It is a great main dish for summer because of all the fresh veggies available, but really yummy anytime. It's a good potluck dish, too.

8 oz. uncooked bowtie pasta (I've also subbed penne or angel hair)
1 cup Asian vinaigrette salad dressing (I especially like Ken's brand)
2 Tbsp. Pampered Chef Asian seasoning mix (or 1 1-in. piece peeled fresh gingerroot, finely grated; 2 garlic cloves, pressed; 1/4 tsp. cayenne pepper)
2 Tbsp. peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb.)
Add'l chopped peanuts, if desired

1. Cook pasta according to package directions, drain and rinse under cold running water. Transfer to large mixing bowl and set aside.

2. Meanwhile, for dressing, combine vinaigrette, seasoning mix (or gingerroot, garlic and cayenne) and peanut butter in small bowl. Whisk well and set aside.

3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4-inch strips. Cut carrot and pepper strips crosswise into 1-in. pieces. Finely chop peanuts and basil.

4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with add'l chopped peanuts if desired.

If I have shelled edamame on hand, I'll throw that in (cooked) as well. Everyone in my family likes this, even my 3 and 1 year old daughters!

Spaghetti Pie

1 cup ricotta cheese
6 oz mozzarella cheese, shredded

Crust
6 oz vermicelli, cooked and drained
1/2 clove garlic
1/4 cup butter (softened)
1/2 cup Parmesan cheese
1 large egg, beaten
1 tsp dried basil

Filling
1/2 lb ground beef
3/4 lb Italian sausage
1/2 cup chopped onion
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 tsp dried oregano
1/4 cup white wine

To make crust, combine vermicelli with other "crust ingredients. Chop mixture with a knife and press mixture into a 10-inch pie plate.

To make filling, cook ground beef, Italian sausage and onion together. Drain fat. Stir in remaining ingredients. Heat thoroughly.

To assemble pie, spread ricotta cheese on "crust". Top with filling and cover with mozzarella cheese. Bake at 350 degrees for 30 minutes or until golden brown. I put a piece of foil under the pie while it's cooking since it sometimes drips.

You can make one really big pie or two smaller ones for a 3 person dinner each. They freeze really well.

Chicken Tetrazzini

This is a recipe from my Aunt Jennifer. Bekah just loves it and eats all that we will put on her plate. By the way, I tried just using 2 % milk instead of half & half and it totally didn't work. The sauce was way too thin.

1/4 cup butter
1/4 cup flour
1 tsp. salt
1/4 tsp pepper
1 cup chicken broth
1 cup half and half (I often use whole milk)
4 cups cut-up cooked chicken
1 pkg (8 oz) spaghetti, cooked and drained
2 Tbsp sherry
1/4 cup grated Parmesan cheese
1 cup sliced olives
1 1/2 cup shredded cheddar cheese

Put cooked spaghetti into a baking dish and set aside.

Heat butter in 3-quart casserole at medium-low for 2 minutes, or until melted: stir in flour, salt, and pepper. Gradually add broth and half & half (or milk): stir until smooth. Cook at medium 7-8 minutes, or until sauce is thickened: stir three tiems. Add Parmesan cheese and sir until melted. Add sherry and stir into sauce.

Add sauce to the spaghetti. Stir in chicken and olives. Top with grated cheddar cheese. Bake at 350 degrees for 25 minutes.