‘California Pasta Salad’
To make “California Pasta Salad,” you’ll need:
• 2 pounds thin spaghetti or vermicelli, broken in 1-inch pieces
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green pepper, diced
• 1 sweet red pepper, diced
• 1 sweet red onion, diced
• 2 ( 2 ½ -ounce) cans sliced ripe olives, drained
• 1 (16-ounce) bottle Italian salad dressing
• ½ cup fresh shredded parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 1 teaspoon paprika
• ½ teaspoon celery seeds
• ¼ teaspoon garlic powder
Cook pasta until just done; drain. Mix in a little oil to keep separated. Add salt and pepper, to taste. Combine all ingredients in a large bowl. Cover with plastic wrap and refrigerate for several hours or overnight. Top with more parmesan, if desired. Chopped ripe tomatoes or cherry tomatoes may be added. Serves 10 to 15.
— Submitted by Phyllis Virden, of Craig.
Someone asked me the other day if I had any good wild meat recipes, so that’s what I was thinking about one recent morning over a cup of coffee.
I remember when my sisters, brother and I were kids growing up on the ranch.
Our family used to take day outings in the fall (when the work was finished), and we often cooked elk burgers over an outdoor fire. The elk meat had been mixed with beef suet when it was being processed, and it was delicious. I also enjoy chili made with ground elk.
I have never cared for the wild taste of venison. However, my mother used to soak venison in a milk/soda mix (if I remember correctly) which took away some of the “venison” taste.
My favorite way to cook venison roast is to cook it, covered, in the oven, as with any other roast meat.
When the roast is almost done, I slice the meat and put it back in the roasting pan with beef bouillon, chopped onions and jalapeno peppers. It is important that the meat is covered with liquid. I cover the pan with foil and simmer until the meat is tender.
Perhaps even more delicious is to cover the meat with canned gravy that has been diluted a little bit with water and mushrooms. The meat is simmered as above.
Do you have favorite wild meat recipes? If you’d like to share them, please call me at 824-8809, or write to me at P.O. Box 415, Craig, CO 81626.
Whatever meat you choose, you might serve it with “California Pasta Salad,” another of Phyllis Virden’s salad recipes.
To make this salad you’ll need these ingredients: 2 pounds thin spaghetti or vermicelli, broken into 1-inch pieces; 2 medium zucchini, diced; 1 large cucumber, diced; 1 medium green pepper, diced; 1 sweet red pepper, diced; 1 sweet red onion, diced; 2 (2 1/2-ounce) cans sliced ripe olives, drained; 1 (16-ounce) bottle Italian salad dressing; 1/2 cup fresh shredded parmesan cheese; 1 tablespoon sesame seeds; 2 teaspoons poppy seeds; 1 teaspoon paprika; 1/2 teaspoon celery seeds; and 1/4 teaspoon garlic powder.
Cook pasta until just done; drain. Mix in a little oil to keep separated. Add salt and pepper to taste.
Combine all ingredients in a large bowl. Cover with plastic wrap and refrigerate for several hours or overnight.
Top with parmesan, if desired.
Chopped ripe tomatoes or cherry tomatoes may be added.
Serves 10 to 15.
Don’t forget to send your wild game recipes.
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