Kristin Hendrickson taught us about ways to keep children reading during the summer and also, about helping our children deal with bullying. Jodee Burnham shared ideas about fun activites for families. Annette Elcock prepared a hand-out on Idaho History day trips. A couple of other suggestions were made by Brenda Haberman that were not on this list. They are:
1. Ice Caves
2. Idaho Mammoth Caves
I plan on taking my granddaughters to these when they are here this summer!
Marylou Bangerter & Marcy Ambrose demonstrated pasta salad recipes. We thank them all.
We would also like to thank the Burnham sisters for running our children's class. Your service makes it possible for some to attend who would not be able to come without you. Thanks.
Thanks also to all of those who brought salads to share. I will post the recipes on the blog as I receive them. I have one without a name. If you call me or email me, I will add your name to the recipe. Sorry!
Marcy Ambrose's Salad:
Pasta
Red Apple
Green Apple
Pineapple
Grapes
Celery
Dressing – ½ mayo ½ Kraft Cole Slaw Dressing.
Marylou's Salad:Chicken Ramen Salad
1/2 of a med head of cabbage, cut into thin strips
4 chicken breasts, cooked and cubed
4 green onions, sliced thin
1 pkg Ramen noodles, (it doesn't matter what flavor, the flavoring won't be used in this recipe)
1/2 cup toasted almonds
2 Tbsp. sesame seeds, I toast these on the stove in a nonstick pan med. heat, until they turn brown, or your can bake them in the oven @ 350 degrees for 5-10 min.
Ginger Dressing:
1/4 cup each, sugar, vegetable oil, rice vinegar
1 teas. salt
1/4 teas. ground ginger
1/4 teas. pepper
Mix until well blended, then pour onto cabbage mixture.
Serves 4, double or triple for a crowd. Will keep for a couple of days in the fridge.
Dora Burnham's Salad:
Spaghetti Salad
1 lb. thin spaghetti
1 pkg. Good Seasons Italian mix (foil pkg.) I used low fat bottled.
1 jar McCormick Salad Supreme for seasoning salads
1 med. chopped onion
1 lg. chopped cucumber
1 lg. chopped green pepper'
3 or more tomatoes, chopped
Cook spaghetti; drain and cool. Pour dry Good Seasons Italian mix over cooled spaghetti. Add most of the 2.75 oz. of McCormick Salad Supreme (to taste) and the chopped vegetables. Mix and let sit overnight. This may be stretched by using more vegetables. Keeps well. Makes lg. quantity-nice for potluck dinners and picnics.
(I used sliced olives instead of cucumber.)
Jill Crozier:
Fruity Chicken Pasta Salad
1 small box of your choice of pasta
2 small cans of mandarin oranges
1 medium size can of pineapple tidbits
1 celery stalk
5 green onions
2 whole chicken breasts
1 small bottle of coleslaw dressing
salt and pepper to taste.
1. Cook pasta according to directions on box and drain.
2. Grill chicken until thoroughly cooked.
3. Chop onions and celery.
4. Drain oranges and pineapple.
5. Mix above ingredients together.
6. Stir in coleslaw dressing and mix well.
7. Add salt and pepper to taste.
8. Refrigerate until chilled. Serve.
LaRue Humphries:
Marinated Italian Salad
(This salad is complementary to most pasta dishes.)
1 lg. bunch fresh broccoli (approx. 1 lb.) stems removed and cut in flowerets.
4-5 fresh tomatoes, wedged
2 cups grated cheddar cheese
1 red onion, thinly sliced
1 pkg. Good Seasons Italian salad dressing
1 tsp. sugar
Toss together broccoli, tomatoes, cheese, and onion. Make dressing according to package directions and add sugar. Pour dressing over all. Marinate at least two hours, preferably several hours in advance, stirring occasionally. Makes 6-8 servings.
LaRue's Real Recipe (the one she brought)
Pasta Fasta Sauce
2 tbsp. olive oil
1/4 cup chopped onion
1/2 cup fresh or canned mushrooms (opt)
2 cloves garlic, minced
1 (28 oz.) jar pasta sauce
1 tsp sugar
1 Roma tomato, finely chopped
1/4 tsp. oregano
1/4 tsp. thyme
In a medium saucepan heat olive oil over medium heat. Add onions and saute until tender. Add mushrooms, if desired, and heat about 2 minutes. Add garlic and saute for about 1 minute. Do not overcook, as garlic will become bitter. Add jar of pasta sauce, sugar, tomato, oregano, and thyme. Cook over medium low heat for about 15 minutes to blend flavors. Use as sauce for your favorite pasta dishes. Freezes well.
Meatballs with Sauce
1/2 cup bread crumbs
1 pound lean ground beef
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, pressed (opt)
1/4 cup chopped onion
1/2 tsp salt
pepper to taste
1 recipe Pasta Fasta Sauce (above)
1 pound dried spaghetti noodles, cooked and drained
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
In a large bowl combine bread crumbs, ground beef, egg, the 1/4 cup Parmesan cheese, garlic, onion, salt, and pepper. Mix well. Divide mixture into 12 equal portions and form meatballs. Place on greased baking sheet and bake at 350 degrees for 20-30 minutes or until meatballs are no longer pink inside.
Place Pasta Fasta Sauce and meatballs in a medium saucepan and simmer 10 minutes. Serve over spaghetti. Sprinkle grated Parmesan cheese and Mozzarella cheese on individual servings. Serves 6.
Jami Butler: Easy Macaroni Toss
7 oz. Elbow noodles
1 cup cubed cheese
1 pkg. peas
1 med. chopped onion
Cook noodles, add peas, drain, and let cool. Toss with dressing and add remaining ingredients.
Dressing:
3/4 cup mayo
1 Tbsp. milk
1 tbsp. lemon juice
1 tbsp. sugar'
1/2 tsp. salt
1/8 tsp. pepper
