Snarf! Part I

4/1/11
*I'm having issues with font sizes and stuff, so sorry in advance

Time for some recipes! I made eight dishes for the baby shower, but only seven made it to the table. I made my Miniature Lemon Cheesecake Tarts but forgot to use paper muffin liners, so the crust (which I overcooked anyway) got cemented into the pan. Oops. Not to worry, though--I scooped everything out and put it in a container and whittled away at the gooey pile with a fork. It was delicious.

 I stole this sandwich idea from my sister-in-law Lori, but she probably used different fixings. You can use whatever you want, too, but I was happy with the way this one turned out.

 

Party Hearty Sandwich

 by Melissa Yoder

1 loaf fresh French bread

mayonnaise

mustard

salt & pepper

sliced tomatoes

sliced avocados

leaf lettuce

sliced cucumber

sliced sharp white cheddar cheese

sliced Havarti cheese

thinly sliced deli meats: I used turkey breast, smoked ham and cracked black pepper beef

Slice French bread loaf in half lengthwise. To prevent sogginess, begin layering with the cheese. Spread mayo and mustard on top of cheese, then layer deli meat, alternating the different kinds. Add sliced cucumber, then tomato, seasoning liberally with salt and pepper. Top with sliced avocado and a layer of leaf lettuce. Squash top half onto bottom half and slice into 8 pieces with sharp bread knife.

 

 Snarf.

Try eating these by putting the narrow part into your mouth first. You know you've made a good sandwich if it's really messy!

This next recipe is something that I called my mom for--she makes it a lot and sometimes adds different fruit or nuts, etc. It reminds me of the Jello salad I make, but easier.

Mom's Coconut Fluff

by Carolyn Murset

8 oz. tub Cool Whip

3.4 oz. box instant coconut cream pudding

1 cup cottage cheese

8 oz. can crushed pineapple, drained

11 oz. can mandarin oranges, drained

Combine cottage cheese, crushed pineapple and mandarin oranges in medium bowl. Stir in coconut cream pudding powder. Fold in Cool Whip. Serves 8-10. Store in refrigerator.

This pasta salad recipe is my favorite. The original came from the back of a bag of Skinner veggie twirl pasta. I changed it a little to omit the bell peppers (blech), added feta cheese and basil and used regular ol' Italian dressing instead of making the vinaigrette.

*Note: The original recipe calls for a 12 oz. bag of dry pasta, but when I made it this time I grabbed a 16 oz. bag without noticing and used the whole thing. It was OK but the flavors weren't as strong. It needed a little more of everything.

 

Zesty Gazpacho Style Pasta Salad

by Melissa Yoder

2/3 cup prepared Italian dressing  (more if needed)

1 pint cherry tomatoes, halved

6 oz. quartered fresh mushrooms

1 small cucumber, thinly sliced (about 1 cup)

1/2 cup sliced green onion

12 oz. package garden style multicolor twirl pasta

6 oz. plain crumbled feta cheese

fresh basil
salt & pepper to taste

 

Prepare pasta according to package directions. Drain and let cool (rinsing the pasta leeches out the water soluble vitamins). 

In a large bowl, combine dressing, tomatoes, mushrooms, cucumber and green onion. Gently fold in cooled pasta. Add feta cheese; garnish with chopped fresh basil. Cover and refrigerate until chilled; at least two hours. Serves 8. 

The best part about that pasta salad is that it tastes even better the next day. Summer BBQ season needs to hurry up!!!!

Desserts coming soon...