Saturday, June 8, 2013

Summer Pasta Salad & Oatmeal Bread...

Spaghetti Pasta Salad

I'm sure everyone is like me, always looking for a salad that is good and easy for a compliment to a summer supper.  This recipe is an oldie, but goodie, but always a favorite.  Pair it with BBQ chicken, homemade oatmeal bread and iced tea, and you've got supper.

Ingredients:
1 box spaghetti (break in 1/3's)
1 8 oz. bottle of Kraft Sun-Dried Tomato dressing (the original recipe called for Italian dressing,
            I prefer the Sun-Dried Tomato dressing)
1/4-1/2 jar Salad Supreme (you can find it in the seasoning isle of your grocery store)
1 small chopped onion (sweet vadalia) or scallions
1 green pepper
1 red (colored) pepper
1 can ripe olives (cut in half)
1 pkg. mushrooms
1 pkg. pepperoni (sliced & quartered)
1 pkg. summer sausage (optional) sliced thick and quartered
3-4 tomatoes - halved, scoop out seeds and then cut into chunks
5 or 6 pieces of string cheese or a brick of motzerrela cheese (cut into bite size pieces)

Directions:
Cook the spaghetti el dente. Rinse with cold water and then store in refrigerator until needed.  Chop the green and red pepper into chunks, and halve the ripe olives.  Slice the mushrooms. (Tip... I use an egg slicer to make them pretty uniform) then slice in half. Quarter the pepperoni and slice the summer sausage in thick slices and then quarter).

Add all the ingredients in a bowl and pour the Kraft Sun-Dried Tomato dressing over everything.  Mix well.  Store in refrigerator for about an hour before serving.


Oatmeal Bread or Rolls

Many years ago when I did craft shows around the upper midwest, I purchased some pottery from another crafter. She had a recipe for her oatmeal bread that came with the pottery bowl.  I made the bread when I got back home and ever since then it has become one of my all time favorite breads.  It's very moist and the texture is wonderful. A great compliment to anything...

Ingredients:
2 C. water
1 c. quick-cooking oats
3 T. margarine
1 pkg. active dry yeast
1/3 C. warm water
1/2 tsp. honey
1/3 C. packed brown sugar
1-1/2 tsp. salt
4-3/4 to 5-1/4 cups bread flour

Add oats, 2 cups water, and margarine for 1 minute.  Cool to lukewarm.  Dissolve yeast in warm water and honey. (The honey helps the yeast to bloom).Add cooled oat meal mixture to yeast mixture. Then add  sugar, salt and 4 cups of bread flour (1 cup at a time).  Knead in the rest of flour to form a stiff dough. Oil a large bowl and turn bread dough in bowl to coat.   Cover and let rise 1 hour.  (Tip: I cover the large bowl with plastic wrap and place in an oven that I heated to 250 degrees, turned off, and then waited for about 15 minutes before I placed the bowl in the oven). Punch down, cut in half for 2 loaves of  bread or cut into 18 rolls. 


Place in greased bread pan for bread or greased cookie sheet for rolls.  Cover and let rise on counter for about 30 minutes.  Bake at 350 degrees for 20-25 minutes.
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I do hope you try both of these.  They are really great recipes.  Add that BBQ chicken, or steak and you have a wonderful summery treat.



"Life's short...eat dessert first!"

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