Pasta Salad

Scrapbook Pasta Salad

From the kitchen of: Janan De Silva

1 pk Spiral pasta (colored)
1 pk bow tie pasta
4 cups chicken breast
1 can whole cashews
1 can pineapple T-bits
1 bottle Kraft Colesaw dressing
1 cup REAL MAYONAISE
Grapes

Cook the pasta, bowtie pasta as directed on box. Cook chicken, cut into cubes. In a bowl add pastas, chicken, cashews, pineapple, grapes. Then, add dressing and mayonnaise. Toss until everything is well covered. Place in fridge to chill.


(I made this for the RS retreat last year)

Confetti Spaghetti

Confetti Spaghetti

1 -12 oz package angel hair pasta

1 1/2 pounds lean ground beef

1 medium green or red pepper, chopped

1 medium onion, chopped

1 14 oz can diced tomatoes undrained (S&W Italian are the best)

1 8 oz can tomato sauce

1 T brown sugar

1 tsp salt

1 tsp chili powder

1/2 tsp pepper1/4 tsp garlic powder

1/8 tsp cayenne pepper

3/4 c shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is well cooked. Drain fat if necessary. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne. Drain spaghetti: add to beef mixture. Transfer to a greased 9 X 13 baking dish. Cover and bake at 350 F for 30 minutes. Uncover, sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted. Yields 12 servings.