Monday, April 19, 2010

Bow Tie Pasta Salad

This pasta salad was brought by one of our PTA members for a luncheon we had for the staff during Parent/Teacher conferences. Matter of fact, it was my last luncheon for Asbell's staff. Was a sad day for me for two reasons - 1) because I have gotten to know and enjoy this group of teachers and 2) means it's my kids' last year in elementary school!!

On to the recipe....this salad was a huge hit so I had to get my hands on the recipe. I made it for our potluck at church on Sunday and again, huge hit!

1 lb box - bow tie pasta
1 pkg fresh baby spinach, stemmed
1 can black olives (whole or sliced)
1 can quarted artichokes, drained & chopped
1 avacado, chopped
grape tomatoes, halved
1 (4 oz) pkg feta cheese
1 bottle Girard's Romano Cheese dressing

Cook pasta, drain & toss with 1/2 bottle of dressing. (This can be done a day ahead) Refrigerate. Before serving, add vegetables & remaining salad dressing. Top with feta cheese.

NOTE: You're supposed to use Girard's Romano Cheese dressing and apparently the only place in NWA that carries this dressing is at Marvin's IGA on College/near Dickson because the manager special orders it. I used Girard's Italian dressing for my potluck and it turned out equally as good.

I also added:

1/4 c grated Parmesan cheese
Salt, black pepper & red crushed peppers, to taste
1/2 thinly sliced red onion

I know you'll enjoy!!!

Sue & Gloria's Baked Beans

I found this recipe for Baked Beans in Paula Deen's recipes. It makes a lot so you might want to half the recipe if you're just making them at home for supper.

4 (16 oz) cans - baked beans (I use Pork & Beans and pick out the little fatty stuff!)
1 (20 oz) can - crushed pineapple; drained
1 c Molasses
1 c BBQ sauce
2 Tbsp yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6 oz) can french-fried onions; crushed
Salt & freshly ground black pepper

Preheat oven to 350. In a large bowl, combine beans, pineapple, molasses, BBQ sauce, mustard, 1/2 bacon & 1/3 of the onions. Add salt & pepper to taste. Pour beans into 9x13 casserole dish & sprinkle with remaining onions & bacon. Cook in oven for 1 hour or until beans brown & bubble. Serve warm.