Crayons in Summer Salad with Bowties

Keep your summer meals easy and playful with this crayon-colored, bowtie-sporting salad!

I just can't stop myself!  This is another recipe I've created using a Philadelphia Cooking Creme (see my Easy, Breezy Potato Salad with Baby Reds, incorporating a cooking creme, and my White Chocolate Frosting, utilizing a white chocolate cream cheese spread).

                                    Go Ahead, Play with Your Food...
                          

                              
                                        And Color A Summer Salad!


Approximately 12 servings

Ingredients

• 4 1/4 c. uncooked bowtie (farfalle) pasta
• 12 oz. fresh asparagus spears (washed & woody stems removed)
• 1 1/4 c.--approx. 1 large--red bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
• 1 1/4 c.--approx. 1 large--orange (or yellow--I used orange) bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
• 1 1/4 c. cleaned grape tomatoes, cut in half lengthwise
• 1/3 c.--approx. 2 1/4 small stalks--cleaned green onions, thinly sliced (green tops & all)
• 1/3 tsp. freshly ground black pepper
• 2/3 tsp. salt (plus about 1 tsp. salt* to 4 quarts pasta water)
• 1 c. Parmesan & Romano--or Parmesan--cheese (divided)**
• 1 tub (10 oz) Philadelphia Savory Lemon & Herb Cooking Creme

Directions

1. Add about 1 tsp. salt* to cooking water and cook pasta according to package directions, or until al dente (about 11 min.'s).  Drain immediately.  Rinse with cold water and drain again.  Set aside.
2. For the asparagus: Add whole spears to boiling water and cook uncovered about 3 minutes, or until crisp-tender.  Drain immediately.  Rinse with cold water and drain again.  Cut into about 1 1/4" pieces.  Set aside.
3. In a large bowl, mix the bell peppers, tomatoes, green onions, black pepper, 2/3 tsp. salt and 2/3 c. of the cheese**.
4. Add the pasta and asparagus to the bell pepper mixture and gently toss together.  Carefully fold in the cooking creme.
5. Chill at least one hour before serving.  Garnish with the remaining 1/3 c. of cheese**.

Complement your grilled entrees with this refreshing summer salad. Or, add shrimp, chicken, tuna or salmon to this versatile salad and enjoy a one-dish, easy meal!

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A Tribute to Monet and Bonnie's Spaghetti Sauce Revisited

A very dear and sweet blogger friend who has been an inspiration to us all, Monet from Anecdotes and Apple Cores, recently suffered a loss of some very close family members to a tragic accident and she has understandably had a very difficult time.  I contributed my recipe for spaghetti sauce to a binder of comfort food recipes compiled by her blogger friends to help ease her pain.  You may remember Bonnie's Spaghetti Sauce which I originally published last November.  If you missed it, I feel you'll really enjoy this sauce which is one of my most often-requested recipes.

I encourage you to visit Monet at Anecdotes and Apple Cores where you'll discover recipes for wonderful, classic breads and pastries which have an occasional surprising and interesting twist.  You'll also find her incredibly beautiful writing very captivating and moving.

For a truly easy and delicious recipe, see Bonnie's Spaghetti Sauce.  You can omit the meat if you prefer; just saute the onion in a little oil until translucent.

                                            Find a Little Comfort

    
                                                  And Enjoy!                                                                

Satisfying Spatzle Casserole With Swiss Cheese

I was inspired to make this classic German dish when I recently ran across the noodles in a specialty grocery store (ok, Aldi). This hearty casserole is good as a winter side dish to beef or poultry, or just served with a salad for lunch. We enjoyed it this week with corned beef brisket and red cabbage.  There are many versions of this side dish, here's mine: 
   
                                         The Perfect Take-Along Dish

Approximately 8 servings

Ingredients

• One 17.6 oz. bag spatzle (Swabian egg noodles)
• 1 TB plus 1 tsp. salt (divided)
• 1/8 tsp. freshly ground black pepper
• 1/4 tsp. plus 1/8 tsp. nutmeg (divided)
  
• 1/4 c. plus 2 TB butter (divided)
• 2 c. chopped onions (frozen are fine)
• 8 oz. shredded Swiss cheese (divided)

Directions

1. Preheat oven to 350º.
2. Bring 4 quarts of water to a boil.  Add the noodles to the boiling water with a 1 TB of the salt.  Lightly boil for 12 minutes.  Drain in a colander.  
3. Place the noodles in a large mixing bowl and sprinkle with 1 tsp. of the salt, pepper and 1/4 tsp. of the nutmeg and gently toss.
4. Melt 1/4 c. of the butter and add to the noodles.  Thoroughly, but gently, toss the butter with the noodles.
5. Saute the onions in the remaining 2 TB of  butter until slightly brown and translucent.
6. Gently mix the onions into the noodle mixture.
7. Spray a 8" x 12" glass baking dish* with a butter-flavored cooking spray.  Spread one-half of the noodle mixture into the dish and sprinkle one-half of the cheese on top.
8. Spread the remaining noodle mixture on top of the first layer and sprinkle the other half of the cheese on top of this.  Evenly sprinkle the remaining 1/8 tsp. of nutmeg on top of the cheese.
9. Bake approximately 25 minutes or until hot.  Serve warm.  Enjoy!

*Tip:  If you want to make one-half a recipe, use a one or one & one-half qt. baking dish.  This casserole also freezes well; just thaw before cooking.  

                             Baby It's Cold Outside - Let's Have Spatzle!

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Bonnie's Spaghetti Sauce

Do you want to throw something together at the last minute?  It couldn't get much easier than this, and it's one of my most often-requested recipes!

Serves 4-5

In a heavy skillet on the stove, over medium-low heat, brown together:

1/2 lb. ground beef chuck (break up with a fork as you brown)
1/2 c. chopped onion (frozen is fine)

Mix well in a blender (all but the bay leaf** and Parmesan cheese**)

one 14 1/2 oz. can whole tomatoes*
one 8 oz. can tomato sauce*
one 6 oz. can tomato paste*
1 TB Worcestershire sauce 
2 tsp. chopped garlic (or 1/2 tsp. garlic powder)
1 1/2 tsp. dried whole rosemary leaves
1 tsp. dried basil leaves
1 tsp. dried oregano
1/8 tsp. dried crushed red pepper*
1/4 tsp. mild chili powder*
1 tsp. salt
1/4 tsp. fresh ground black pepper
2 tsp. sugar

1 bay leaf**
1/8 c. shredded Parmesan cheese**


*Tip:  It is especially important to use a quality canned tomato product and to measure the crushed red pepper and chili powder!

Pour Sauce over the ground beef mixture, add the bay leaf**, cover and simmer over low heat for about one-half hour.  Stir often.

Add a little water, if necessary, while cooking.  Right before serving, remove the bay leaf** and stir in the shredded Parmesan cheese**. 

Serve over your favorite spaghetti with a nice salad and crusty garlic bread.  Enjoy!

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