Tangy Pear 'n Pecan Noodle Salad
12 ounces medium or wide egg noodles, uncooked
1/2 cup fresh orange juice
4 tablespoons balsamic vinegar
2 tablespoon fresh lemon juice
1 garlic clove, minced
1 tablespoon orange zest
1 tablespoon vegetable or olive oil
Salt and freshly ground pepper to taste
16 ounces spinach, stems removed and rinsed, cut into 1-inch crosswise strips
4 pears (red or green, or mixed), cored and sliced, leaving peel on
1/2 cup golden raisins
1/2 cup crumbled blue cheese
1/4 cup pecan pieces, toasted
1/2 red onion, thinly sliced
Prepare noodles according to package directions. Drain and place in large bowl.
Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl.
In a large saute pan, heat 2 tablespoons of dressing over medium heat. Saute spinach in 2 to 3 batches until slightly wilted.
In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion. Add remaining dressing and toss to combine. Sprinkle top with remaining cheese and pecans. Serve immediately.
4 cups leftover spaghetti, thin spaghetti or vermicelli (about 8 ounces)
1 8-ounce carton egg substitute
2 large apples, peeled and grated
1 cup evaporated skim milk
5 tablespoons brown sugar
1/4 cup chopped walnuts
1 teaspoon vanilla
1/2 teaspoon cinnamon
Vegetable cooking spray
Apple butter or maple syrup for topping
Combine first 8 ingredients in a large bowl, reserving 3 tablespoons of brown sugar; set aside.
Spray a 9-inch nonstick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Sprinkle 1 tablespoon of brown sugar on top. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm.
Repeat with remaining mixture. Top each frittata with apple butter or maple syrup and serve immediately.
- National Pasta Association
Peach Spaghetti Kuchen
6 ounces long spaghetti
1 tablespoon butter
2 eggs, slightly beaten
1/4 cup sugar
1/4 cup milk
12 ounces cultured sour cream
1 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
4 cups peeled, sliced fresh peaches*
Cook spaghetti according to package directions and drain; toss with butter. Combine 2 eggs, sugar and milk and toss with spaghetti. Spread in bottom of buttered 9-by-13-inch pan. Combine 2 eggs, sour cream, sugar, flour, salt, and vanilla. Fold in sliced peaches.
Place filling over the spaghetti crust. Bake at 350 degrees for 40-45 minutes or until the custard filling is set. Let stand 10 minutes. Cut into 12-15 serving pieces and serve warm.
*(If using canned peaches, reduce sugar to 1/2 cup.)
- Ruth Pedersen of Northwood, courtesy of the North Dakota Wheat Commission