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Click below to download : Pasta And Pastasauces - German Hot Noodle Salad (Format : PDF)
Pasta And Pastasauces - German Hot Noodle Salad
2 cups wide egg noodles3 strips bacon
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons chopped fresh parsley
Cook noodles according to pkg directions.
Meanwhile, in a skillet, cook the bacon until crisp. Crumble and set aside. Reserve 1 Tbl. drippings in skillet.
Saute onion until tender. Stir in flour, salt, and mustard; add water and vinegar.Cook and stir until thickened and bubbly, about 2-3 minutes.
Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through.
Transfer to serving bowl; sprinkle with bacon.
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1 pound penne pasta, uncooked (about 5 cups dry) 1 1/2 cups peeled, seeded, and diced English cucumber 3 medium tomatoes, seeded and chopped 1 cup crumbled feta cheese (4 oz.) 1/2 cup chopped red onions 1/4 cup each chopped green onions and pitted, sliced black olives 1/4 cup chopped, fresh oregano, or 1 tablespoon dried Dressing: 1/2 cup low-sodium, low-fat chicken (or vegetable) broth 1/4 cup red wine vinegar 1 tablespoon each olive oil and lemon juice 1 teaspoon each Dijon mustard and sugar 1 clove garlic, minced 1/4 teaspoon black pepper Cook pasta according to package directions. Drain. Rinse
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1 pound penne pasta, uncooked (about 5 cups dry) 1 1/2 cups peeled, seeded, and diced English cucumber 3 medium tomatoes, seeded and chopped 1 cup crumbled feta cheese (4 oz.) 1/2 cup chopped red onions 1/4 cup each chopped green onions and pitted, sliced black olives 1/4 cup chopped, fresh oregano, or 1 tablespoon dried Dressing: 1/2 cup low-sodium, low-fat chicken (or vegetable) broth 1/4 cup red wine vinegar 1 tablespoon each olive oil and lemon juice 1 teaspoon each Dijon mustard and sugar 1 clove garlic, minced 1/4 teaspoon black pepper Cook pasta according to package directions. Drain. Rinse
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4 cups cooked fusilli (about 8 ounces uncooked short twisted spaghetti) 3 cups Grilled Antipasto Vegetables (see recipe in archives)3/4 cup (3 ounce) crumbled feta cheese 1/2 cup chopped fresh basil 1/4 cup Chile-Garlic Vinaigrette 3 tablespoons chopped pitted kalamata olives Combine all ingredients in a large bowl, tossing gently. Yield: 4 servings (serving size: 1 3/4 cups). 405 cal, 12.5g fat, 15.2g pro, 60.1g carb, 6.8g fiber, 20mg chol, 4.7mg iron, 854mg sod, 190mg calc. Source: Cooking Light-8/02
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PREVIOUS 10 BOOKS
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