Pasta Salad with Poppy Seed Dressing
1 16 oz. package bow tie pasta
1 cup shredded Cheddar Cheese
2 cups broccoli florets
1 cup carrots, julienne
1 cup diced English cucumber
1 cup halved cherry tomatoes seeded
1/2 cup green onions, chopped
Cook pasta to according to directions. Rinse with cold water, drain. Place in a large bowl. Add cheese, broccoli, carrots, cucumbers, tomatoes and green onions.
Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic clove, minced
1 green onion, chopped
1/2 teaspoon ground mustard
1/2 teaspoon salt
1 cup vegetable oil
4 teaspoons poppy seeds
In a blender, combine vinegar, sugar, garlic, onion, mustard, and salt. Gradually add oil, blending until smooth. Add poppy seeds. Pour over pasta mixture and toss.
Cover and refrigerate for at least 1 hour.
Chewy Peanut Butter Bars
1/2 cup peanut butter
5-1/3 tablespoons butter, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
Coarse salt or coarse sugar, such as turbinado, for garnish
Preheat oven to 350º. Grease a 9-inch square baking pan. Beat together peanut butter and butter in a bowl. Gradually beat in sugars, eggs, and vanilla until creamy. Whisk together flour, baking powder, and salt and stir in peanut butter mixture until well blended.
Bake until evenly browned and edges start to puff and pull away from sides of pan, 30-35 minutes. Cool completely in pan then cut into 16 squares.
Sprinkle with coarse salt or turbinado.
End of Season Soup Mix
1 gallon ripe tomatoes, peeled
2 heads cabbage. cut up and cut
1/4 cup salt
5 large onions
1/2 teaspoon pepper
4 quarts carrots chopped
2 bunches celery, cut up
Cook all together for 1 hour. Cool, package and freeze (1 quart bags work well). Add a package to cooked stew meat, diced potatoes, and or other fresh vegetables. Cook until vegetables are tender. Fast and easy.
Happy Cooking!
