Country Pasta Soups, Salads & Appetizers Recipes
Recipe:Country Pasta Garden Salad
Ingredients:
1 C. broccoli, chopped
1 C. califlower, chopped
2 stalks celery, chopped
1 cucumber, chopped
1/2 onion, chopped
1/2 C. parmesan cheese
2 tomatoes, chopped
Italian Dressing of choice, enough to moisten noodles (approx. 1/2 bottle)
8 oz. Country Pasta, cooked and drained
Directions:
Combine all ingredients together in bowl. Cover and chill. Great for summer picnics!
Recipe:Spinach Fettuccine Salad
Ingredients:
8 oz. Country Pasta Egg Noodles, uncooked
1 small red onion, finely chopped
3 slices cooked bacon, crumbled
1/2 pound mushrooms, sliced
1/2 pound spinach, washed thoroughly and thickly sliced
3 hard boiled eggs, sliced
Tarragon-Blue Cheese Vinaigrette:
1/4 C. vegetable oil or olive oil
2 oz. crumbled blue cheese
1/4 C. tarragon vinegar
Salt and freshly ground black pepper to taste
Directions:
Prepare pasta according to package diretions, drain. In medium mixing bowl stir together the pasta, red onion, 1/2 the bacon, and the mushrooms. To make the vinaigrette, whisk the vegetable oil, blue cheese, vinegar, salt and pepper together in a small bowl. Toss the pasta with the vinaigrette. Spread the spinach over a large platter. Mound the pasta on top of the spinach and then garnish the salad with the hard boiled egg slices. National Pasta Association Recipe.
Serves 6
Recipe:Chicken and Country Noodles
Ingredients:
5 boneless, skinless chicken thighs
3 tsp. garlic salt
1/2 tsp. black pepper
2 C. water
1 14 oz. can chicken broth
2 Tbsp. butter
16 oz. Country Pasta Egg Noodles, uncooked.
Directions:
Season the chicken thighs with garlic salt and pepper and brown in butter in a large stockpot. Add water and chicken broth, cover and cook until the thighs are tender, and pull them apart into bite-size pieces. Add noodles, cover tightly and cook on medium heat for 22 minutes (or until pasta is desired tenderness), stirring occasionally. Vegetables, such as broccoli, zucchini, etc. may be added with the noodles.
Recipe submitted by R. Kiser of West Virginia
Recipe:Grilled Chicken Country Noodle Salad
Ingredients:
16 ounces Country Pasta Egg or Wide Egg Noodles
1-9 oz. box frozen artichoke hearts, thawed
1 pound small mushrooms, trimmed
1 pound boneless, skinless chicken breast halves
1-cup of ranch salad dressing
1 bunch chives, chopped or ˝ bunch scallions, thinly sliced
Directions:
Prepare the noodles according to the package directions. Drain and rinse under cold water. Pour into a large serving bowl, set aside.
Skewer mushrooms and artichoke hearts separately. Over medium/hot heat, grill the chicken until cooked through. Grill the mushrooms and artichoke hearts until tender and browned.
Remove the chicken from the grill and allow to cool slightly. Remove the mushrooms and artichokes from skewers; add to the noodles. Slice chicken into bite-size pieces and add to noodles. Add ranch dressing to salad and toss gently. Garnish with chives or scallions.
Serves 6
Recipe:Cocktail Weiners Country Chicken Soup
Ingredients:
1 whole chicken
˝ cup butter
1-cup minced garlic
1-cup minced onion
1-cup finely diced carrots
8-cups water
Salt and fresh cracked pepper, to taste
1 package cocktail wieners
2 handfuls Country Pasta Egg Noodles
Directions:
Sauté onion and carrot in a deep stockpot with butter. When onions are translucent, add garlic, water, chicken, salt and fresh cracked pepper. Cook for 1 hour (or use pressure cooker for 15 minutes). Remove chicken from the pot. Add pasta to stockpot; cook until done. While pasta is cooking, de-bone the chicken, set aside. Sauté cocktail wieners in separate pan until caramelized (don’t add anything to the pan to caramelize). When pasta is just about done, add chicken and cocktail wieners. Deglaze the wiener’s sauté pan with ˝ cup water and add to stockpot. Let soup come back to temperature and serve.
Recipe submitted by K. Wastlund of Louisiana
Recipe:Country Pasta Crab Appetizer
Ingredients:
2 tsp. butter
1/4 C. onion, chopped
1 (4 oz.) can mushrooms, drained
1-3 garlic cloves
1 (15 oz.) can tomato sauce
1 Tbsp. dill weed
1/8 tsp. basil
1/4 tsp. oregano
1 tsp. salt
1 C. sour cream
3/4 C. mozzarella cheese, shredded
2 C. cheddar cheese, shredded
1 lb. crab meat
1 lb. Country Pasta, cooked & drained
Directions:
Melt butter in skillet and saute onions, mushrooms and garlic until golden brown. Stir in tomato sauce, parsley, dill weed, basil and salt. Simmer 20 minutes. Add crab meat. Layer half of pasta in large baking dish. Add half of crab sauce, spread half of sour cream over sauce. Sprinkle with half the cheeses. Repeat the layer of pasta, crab sauce, sour cream and cheeses. Bake at 350 degrees for 30 minutes. Let stand 5 minutes and cut into squares to serve.
Recipe:Country Pasta Salad
Ingredients:
1 lb. Country Pasta
1 small bottle Italian dressing
1 Pkg. dry Italian dressing
1/2 C. Parmesan cheese
1 can sliced black olives
1 tomato, chopped
1 green pepper, chopped
1 onion, chopped
Directions:
Cook and drain pasta. Rinse with cold water. Add both dressings and cheese. Toss well. Cool. Add remaining ingredients and chill. Wonderful for barbecues.
Recipe:Country Turkey Noodle Soup
Ingredients:
Great for after Thanksgiving!
Leftover Turkey
*Turkey bones for broth
*3 C. turkey, cut into pieces
3 Quarts broth/water
1 C. celery stalks, sliced
1 C. carrots, peeled & sliced
3/4 C. frozen peas
1 tsp. parsley
1 tsp. thyme
1 bay leaf
Salt & Pepper, to taste
1/2 tsp. poultry seasoning
3 cubes chicken bouillon
8 oz. Country Pasta
Directions:
Cut off excess meat from turkey bones. Cover bones with water and simmer for 2 hours. Drain bones, keep broth, and pick any additional meat off bones. Add water to broth so the liquids equal 3 quarts. Add water to broth so the liquids together equal 3 quarts. Add all other ingredients to broth. Cook 30-45 minutes on medium-high heat. Also works great with chicken.
For creamy soup, whisk together 1 C. milk and 3 Tbsp. flour, then stir into soup.
If you don't have leftover chicken or turkey, you may also use canned chicken or boil chicken breasts then cut into pieces.
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