Pasta Salad

(I don't think pasta salad photographs well...looks yucky, but I promise it's yummy!!)

Contributed by: Karen
(Served at the Pickett Picnic 2009)

DRESSING:

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp basil
1 1/2 tsp oregano
Whisk together.

This is real basic recipe, but we like it. Add whatever you/family likes and it will be yummy!!

I like to use:
12 oz bag tri-color spiral noodles
Cucumber
Cherry tomatoes
Green onion (I've used a red onion for more flavor)
Cheese (I've used Parmesan or Feta and both are yummy!!)
Chicken (I add chicken because I/we eat this as a meal.)
Olives (I've used Mediterranean olives, and oh my...)
Avocado (so yummy)
Fresh garlic (can't go wrong with that, but not to much)
Splash of Balsamic vinegar

Bring a pot of water to a boil. Add 2 TABLESPOON (yes 2 Tbsp!!) salt to water and cook your noodles (8 - 12 minutes depending on brand/noodle). Drain, but DO NOT rinse noodles, let them cool on a cookie sheet. Once noodles are cooled, add other toppings along with dressing, stir to coat everything and put in fridge overnight. I have made this and served on the same day but it is so much better the next day!!

CROCK POT BAKED BEANS

These are the beans I made for the family reunion and then forgot to set them out...I am getting too old.

Use any combination of beans

Pork and Beans (use this bean for sure and do not drain)
Kidney Beans
Garbanzo Beans
Black Beans
Butter Beans
Italian White Beans
Great Northern Beans
or any other canned beans

Mix and match beans to make the amount you need for the meal.
Drain all beans except Pork and Beans.

for each 32 oz. of beans add:
6 slices of cooked, crumbled bacon
1/2 cup ketchup
1/2 cup brown sugar
1/2 teaspoon chili powder
1/4 teaspoon cumin
chopped onion

Add all ingredients to beans - stir and cook.
EASY EASY EASY...after I thought about it some crushed pineapple would be good in it too. Sorry no pictures but these are great for party's because they are so easy.

Posted by Julie

Lemon-Basil Potatoes

Recipe by: Giada De Laurentiis (Food Network)
Contributed by: Karen

16 baby New Potatoes, halved
2 cups chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1/4 tsp black pepper
1 tsp lemon zest
1/4 cup chopped fresh basil leaves

Place the potatoes, chicken stock, lemon juice, 1 Tbsp olive oil, salt and black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20-25 minutes. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 Tbsp of the basil. Toss well and garnish with the remaining chopped basil.

KAREN'S NOTES: These are the potatoes that "California Julie" made for the Crow Mt. Hike/Picnic. I pretty much followed the directions, but I added about 3-4 cloves of minced garlic long with the basil. I also didn't measure my basil, I just eyeballed the amount to my liking. My kids LOVED them!!

Easy Spanish Rice

by Kim

2 Tbsp oil

2 Tbsp chopped onion (I just used dried)

1 1/2 cup uncooked rice
2 cups chicken broth (I used 1 can plus 1/2 cup water)

1 cup salsa

Brown onion in oil. Add rice. Stir often until the rice starts to brown. Add chicken broth and salsa, bring to a boil. Reduce heat and cover and simmer for 20 minutes, or until the liquid is absorbed.

Makes 5 servings

*I added drained and rinsed black beans after it was cooked and reheated until the beans were warm. You could even add a can of drained corn to this. It was very good. I 3 times it and it made a ton!