Diane Prather: Perfect dishes for the season

Advertisement

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Pea-Nutty Salad

1 (16-ounce) can sweet peas, drained

½ cup finely chopped, salted, blanched peanuts

1 (12-ounce) jar pimientos, finely chopped and drained on a paper towel

¼ cup salad dressing

¼ teaspoon sugar

½ teaspoon dill weed

¼ teaspoon dried parsley flakes

1/8 teaspoon Accent

Combine all of the ingredients in a large bowl. Gently mix them together. Chill several hours before serving.

— Awhile back, Stacy Gray, of Craig, sent some recipes that she says are family favorites, “especially during calving season.” This column featured two of them a couple of weeks ago, and here’s another. I’ve tried “Meaty Mac ’n’ Cheese,” and it’s great.

The ingredients for “Meaty Mac ’n’ Cheese” are: 1 package (7 1/4 ounces) macaroni and cheese mix, 1 pound ground beef, 1/4 cup chopped onion, 1 1/2 cups salsa, 1/2 cup fresh or frozen corn, 1 can (2 1/4 ounces) sliced ripe olives (drained), 3 tablespoons diced pimientos, shredded cheddar cheese and chopped tomatoes.

Set aside the cheese sauce mix from the macaroni and cheese box and cook the macaroni as directed on the box. Do not add the milk and butter as listed on the box to make macaroni and cheese.

While the macaroni cooks, brown the beef in a large saucepan over medium heat until the meat is no longer pink. Drain. Add the salsa, corn, olives and pimientos. Heat through. Drain the macaroni and add it to the meat mixture. Also add the cheese sauce mix. Mix well; heat through. Garnish with cheese and tomato.

I happened to have a jar of pimientos on hand, but I’ll bet this dish would still taste great without them. This is a tasty dish that’s easy to make and could be reheated in the microwave. All you need to make a full meal is a salad and some rolls. Thanks, Stacy!

If you have some pimientos left from making the macaroni and cheese casserole (I did), use them to make a delicious salad. The following “Pea-Nutty Salad” recipe may have been featured in this column some time ago. I can’t remember. It comes from my recipe book without a cover and other pages.

The salad ingredients are: 1 (16-ounce) can sweet peas, drained; 1/2 cup finely chopped salted blanched peanuts; 1 (2-ounce) jar pimientos, finely chopped and drained on a paper towel; 1/4 cup salad dressing (I used Miracle Whip); 1/4 teaspoon sugar; 1/2 teaspoon dill weed; 1/4 teaspoon dried parsley flakes; and 1/8 teaspoon Accent.

Combine all of the ingredients in a large bowl. Gently mix them together. Chill several hours before serving. This is a good salad.

If you’d like to share a recipe, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

Copyright Diane Prather, 2010.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.