Mom’s Slightly Spicy Spaghetti Dish
This is a great recipe to liven up your basic spaghetti pasta.
3 tablespoons EVOO (extra virgin olive oil)
1/2 of a medium brown onion, chopped
1 16 ounce can of S&W chopped tomatoes
12 ounces of regular (bland) flavored Ragu pasta sauce
1/2 teaspoon of dried red pepper, chopped
2 bunches of fresh basil, chopped
12 ounces of spaghetti, cooked, strained and still warm (if possible)
Heat oil in a large skillet. When oil is about to start popping, add onions and simmer reducing heat slowly until glassy.
Add tomato and salt to taste. Cook for 4 more minutes. Add the fresh basil. Toss in spaghetti noodles and sprinkle in the red pepper.
Heat while folding ingredients on medium for about 1 or 2 minutes
Attributed to: Evelyn Johnson
Napa Valley Chicken Salad
Grapes make the taste twist on this cool and creamy (great for hot summer days) salad
2 cups diced cooked chicken
1 cup seedless red grapes, sliced in halves
1 cup diced celery
1/2 cup chopped toasted pecans
1/4 cup thinly sliced green onions
1 teaspoon Dijon Mustard
1/2 cup Hidden Valley Original Ranch Dressing
Combine chicken, grapes, celery, pecans and green onion in a medium bowl. Stir mustard into dressing; toss with the salad. Cover and refrigerate for at least 2 hours.
Blue Diamond Smokehouse Dip
You will love this dip for celery sticks and chips and just about anything you can dip. And it only takes about five minutes to make.
1 can (3 oz.) Blue Diamond Smokehouse Almonds
1 cup Mayonnaise
1 cup Yogurt, Plain
1 Tbsp. Balsamic Vinegar
1/4 tsp. Black Pepper
1/4 lb. Any Blue-Veined Cheese, softened
Finely chop the almonds using a food processor or a clean coffee grinder. If you don’t clean the coffee grinder you will have a slightly coffee flavored almond dip.
In a bowl, combine the mayonnaise, yogurt, balsamic vinegar, black pepper, cheese and chopped almonds. Mix well and refrigerate for 2 hours before serving.
Serve with raw vegetables or as a dip.
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