Aunt Lorraines Linguini Salad Food

LINGUINI SALAD

Steps:

• Toss Veggies with linguini and dressing.
• Variation: Toss in any variety of vegetables.

LINGUINI SALAD (PASTA SALAD)

Steps:

• Break linguini into thirds and cook al dente by package directions. Drain and rinse with cold water.
• Combine cooked pasta, tomatoes, onion, mushrooms,cucumber, and salad dressing. Toss well.
• Chill for several hours to blend flavors. Stir occasionally.
• Top with fresh chopped basil when ready to serve.

AUNT LORRAINE'S LINGUINI SALAD

Steps:

• Mix everything together in a big mixing bowl.
• Refrigerate for at least 4 hours before serving.
• ~NOTE~Best when refrigerated overnight!

CREAMY LINGUINI FOR TWO

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
• Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
• In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

LORRAINES FAMOUS SPAGHETTI RING FRUIT SALAD

Steps:

• Mix cooked spaghetti rings, apples and pineapple together in a big bowl, set aside.
• Mix lemon juice, powdered sugar, and eggs in a microwave safe bowl
• cook on high for 5 minutes --- stirring every minute.
• cool the dressing about 15 minutes, pour over fruit and pasta and chill 24 hours.
• just before serving mix in cool whip and marshmallows and cherries.

LIP-SMACKING LINGUINI SALAD WITH HORSERADISH DRESSING

Steps:

• Put on a large pot of salted water to boil; when boiling, break linguini into thirds and drop into water.
• Cook until pasta is al dente; drain, rinse with cold water, then leave in colander to drain well.
• Meanwhile, prepare dressing: In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, mustard, horseradish, dill weed (if using) and Tabasco sauce; taste and add salt and/or pepper if you wish.
• In a large serving bowl, combine drained linguini with mushrooms, cauliflower florets, shrimp and green onions; add dressing (depending on how creamy you like your salad, you may not use it all) and combine well.
• Arrange hard-boiled egg quarters around edge of bowl, cover, and chill until serving.

AUNT LORRAINE'S CABBAGE SALAD

Steps:

• Chop cabbage, bell pepper and onion into medium chunks. Place veggies in blender and add enough water to cover. Process in blender until finely grated. (Note: if all veggies won't fit into blender at one time, process in batches.) Drain grated veggie mixture in colander and place in large bowl. To make dressing, combine sugar, Splenda, oil, vinegar, celery seed and salt in saucepan and bring to rolling boil. Remove from heat and pour over veggies. Mix well. May be eaten warm or cold and will stay fresh in refrigerator for up to three weeks.

ROMAINE STRAWBERRY SALAD

Steps:

• combine the ingredients for the dressing and toss w/the lettuce, onions, strawberry's and serv.