From the Kitchen of Mary Jean Griffin

I have a friend at church that makes this for our church homecoming and other covered-dish events. It is so good that it is gone in no time! Make this pasta salad and enjoy while everyone watches the football game.

Broccoli, Grape and Pasta Salad


1 cup chopped pecans
1/2 pkg. (16 oz.) bowtie pasta
1 lb. broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups red seedless grapes, halved
8 bacon slices, cooked and crumbled

Preheat oven to 350°. Bake single layer of pecans for 5-7 minutes until lightly toasted, stirring halfway through. Prepare pasta according to package. Cut broccoli into small pieces. Peel and chop stems. In a large bowl, whisk together mayonnaise and next four ingredients. Add
broccoli, hot pasta and grapes. Stir to coat. Cover and chill for three hours. Just before serving, stir in bacon and pecans.


Chinese Coleslaw Salad


Salad:
2 pkgs. cole slaw mix
1 bunch green onions, chopped
1 cup slivered almonds
2 pkgs. Ramen noodles (chicken flavor) uncooked and broken

Combine ingredients in large bowl.

Dressing:
1 cup salad oil
1/3 cup white vinegar
3/4 cup sugar
Seasoning packs from Ramen noodles.

Mix ingredients well and refrigerate about three hours before adding to salad. Combine salad and dressing and refrigerate.

Hint: Best if refrigerated overnight before serving. Also, save adding the almonds and noodles when ready to serve. Sprinkle on top to give it crunch. Lightly toasted gives an even better taste!

Comments are closed.