Randi chose a great theme for this month's recipe box swap. It's pasta. I was excited to see that because we eat scads of pasta here. It's one thing that I can usually set on the table and get few, if any, complaints. Plus, it's cheap and quick, so we eat snoodles of noodles. I'm sharing two recipes today; one hot and one cold. How about that? A two'fer here on my blog today.
My first recipe came from my friend Marci. She's a dandy of a cook. She ought to know by now whenever she brings food to my house to just go ahead and bring the recipe card with her, because I invariably ask for it every time I try something she has made. I guess our tastes are just similar. This is a goldie oldie from way back in the beginning of our friendship, some fifteen years ago! We often get together with Marci and her family for dinner and a game night, and this has graced the menu several times. It is a nice change from regular spaghetti, and since it is a "build your own" concept, it works great on a buffet.
1 pound breakfast sausage; drain and crumble
Saute 1 onion (diced) and 1 garlic clove (minced) and add to sausage
Mix together in large pot:
2 qts. tomato juice
1 lb. sliced fresh mushrooms
1/4 cup white wine (can use chicken broth)
18 oz tomato paste
1 1/2 t. sugar
2 t. basil
salt and pepper to taste
Simmer together until mixture thickens.
Cook rotini noodles as directed on package
Put a spoonful of rotini on plate
Sprinkle with shredded cheese (we like mozarella and monterey jack mixed together for this)
Pour sauce on top
Grate fresh parmesan over sauce
Try this and you'll understand why it's imperative I keep Marci for a friend. I need her for her recipes. :)
This next one is one of my mother in law's favorites. It is rich, and a great side for BBQ.
1 pound cooked macaroni (I always use bowtie for this. Isn't it funny how we always used certain shaped pasta noodles for certain recipes? This just isn't the same without the bowties!)
1 green pepper, finely chopped (I tend to use red instead because I like it better)
1 medium onion, finely chopped (I tend to use green onions instead because clearly I don't follow this recipe well at all.)
4 shredded carrots (I do this exactly like the recipe says. Ha!)
1 cup white sugar
1 cup vinegar
1 can Eagle Brand sweetened condensed milk (Oh yeah, baby. How bad can this possibly taste?)
2 cups mayo
1 t salt
1 t pepper
Mix the dressing, then add the veggies, and finally the pasta. Refrigerate overnight before serving. It really needs to set up. Stir well before serving.
Check out Randi's blog post today for more great Recipe Box Swap ideas.