RECIPE: Pizza Pasta Salad

The American picnic food standard, the humble Pasta Salad. It can be prepared a number of ways- with a creamy sauce or an oil and vinegar based sauce, using elbow macaroni, or corkscrew pasta, or spaghetti noodles, and any variety of vegetables and/or meats! Low on cost, big on flavor, this zesty salad is sure to please!

INGREDIENTS:

2 Boxes Classic/Italian Pasta Salad

1 c. Zesty Italian Dressing

1 can Black Olives, sliced

1/4 c. Mild Peppers, chopped

1 c. Pepperoni, sliced

3/4 c. Mozzerella Cheese, shredded

2 Tbsp. Parmesan Cheese

PREPARATION:

Cook noodles according to package directions, meanwhile whisk spice packets from salad kits into 1 c. dressing. Drain noodles and rinse with cold water. Combine noodles, dressing and remaining ingredients and refrigerate for at least 2 hours before serving. Serves 10-12 as a side dish.

RECIPE: Mushroom Spaghetti Sauce

Continuing with our tomato theme this week, we'd need to make something from all that tomato puree we've made with our food mill, right? Naturally, homegrown tomatoes make for some excellent pasta sauce!

INGREDIENTS:

1 Yellow Onion, chopped
6 Cloves Garlic, minced
3 lbs. Mushrooms, sliced
1 Green Pepper, diced
18 c. Tomato Puree
3 Tbsp. Beef Bouillon
3 Tbsp. Italian Seasoning
1 Tbsp. Oregano
1 Tbsp. Basil
1 tsp. Cayenne
1 Bay Leaf
1 tsp. Sugar
Salt and Pepper to taste

PREPARATION:

Combine ingredients in a large stock pot, simmer uncovered for 90 minutes, or until thickened to desired consistency. Fill sterile pint jars with hot sauce. Process in a pressure cooker for 20 mins at 11 lbs. pressure.

Makes about 6 pints of home canned sauce.