Deviled Eggs Florentine

3 servings

Ingredients:
4 ounces fine noodles
10-ounce package frozen creamed spinach, thawed

1 1/3 tablespoons tarragon wine vinegar

3 hard-cooked eggs

1 tablespoon finely chopped green onion with top, optional

1 tablespoon mayonnaise

1 1/2 teaspoons milk

salt, optional

Diced red pepper, optional

COOK noodles according to package directions. Drain.

STIR together cooked noodles, spinach, and vinegar in shallow 1 1/2 quart casserole. Spread evenly across bottom of casserole.
CUT eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in onion, if desired, mayonnaise, milk, and salt, if desired, until well blended.

REFILL whites, using about 1 tablespoon yolk mixture for each egg half. Gently press egg halves into spinach mixture. Cover with lid or aluminum foil.
BAKE in preheated 350°F oven until hot throughout, about 15 to 20 minutes.

THE Pasta Salad

15 Min to prepare
25 Min to cook
READY BY 9 Hrs

7 servings

INGREDIENTS
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika


COOK pasta for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.

BOIL the eggs in a saucepan, simmer for 10 to 15 minutes. Let cool completely, then peel and slice.

TOSS together the pasta, egg, ham, peas, and Swiss cheese in a large serving bowl. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.

POUR 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Confetti Pasta Salad

6 servings


INGREDIENTS
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives


COOK pasta according to package directions. Rinse in cold water, and drain.
WHISK together mayonnaise, vinegar, salt, black pepper, and garlic in a large mixing bowl, until well blended. Mix in basil.

ADD pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Shrimp & Pasta Salad

Great summer treat! Easy and delicious...

8 Servings

Ingredients:
2 cups pasta cooked, drained and tossed with 1 Tsp. olive oil
1 Tsp. Vinegar
2 handsfull of Olives, chopped
1 4 oz. can Pineapple, crushed and drained
1 tsp. Celery Seed
salt & pepper
1 8 oz. Shrimp, drained
2 cups Mayonnaise

TOSS all ingredients together and refrigerate until ready to serve.