| ||||||||||||||||||||||||
Jalapino Pasta Salad
Jalapino Pasta Salad
EZ Southern Cooking
Helpful Tips:
Most commonly, water or milk (whole, skimmed, evaporated or nonfat dry) is used for baking breads. Water makes the crust crisp, while milk produces a soft crust and a creamy-white crumb. The liquid must be at the correct temperature; if it is too hot, it will kill the yeast; if it is too cold, the dough will take longer to rise.
The Details:
Random Photo, No Image Available for this recipe.
Ingrediants:
1 Large Jalapeno Chopped
1 Large Tomato Sliced and Chopped Medium Size
1 Carrot Sliced
1 Cup Chopped Cilantro
1 Bunch Green Onions
1 Cup Chopped Green Olives
1 Stalk Celery Chopped
1 Cup Summer Sausage cut up small (1/2”)
1 Cup Monterey Jack Cheese, Cut up small (1/2”)
3 Cups Large Pasta (Shells, Elbow, Spiral) Cooked as directed on package
Mix all ingredients in a mixing bowl. Pour dressing mix around the top and mix. Sprinkle top with lots of Parmesan Cheese. Refrigerate. When ready to serve, stir again. Dressing ½ cup each: 2T Garlic Powder or Granules White Wine 1T Salt Cider Vinegar 2T Cayenne Pepper Olive Oil 1T Curry Powder Whip all dressing ingredients together in a bowl and immediately pour over pasta/vegetable Mix
(Added: 27-Mar-2008)
Helpful Tips:
To test for doneness - tap top of loaf lightly with your fingertips. If it sounds hollow and is well browned on top, the bread is ready or test with an instant read thermometer inserted from the bottom or side into middle of loaf, temperature should read 200 – 210 degrees.
!
