Sunday, December 1, 2013

Ham and Pea Pasta Salad



1 lb. cooked rotini pasta
3/4 c. light ranch dressing
3/4 c. light mayonnaise
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
8 oz. diced ham (I used Petite Jean ham slices that I browned in the skillet before dicing)
1 c. frozen peas
1/2 c. grated Parmesan cheese (optional--I add it because I like it)
  
Cook pasta and peas according to package directions. Whisk together Ranch, mayonnaise, and seasonings. Pour over pasta. Fold in ham, peas, and cheese. Chill several hours and serve.

This is a combination of several recipes that were trying to duplicate Ruby Tuesday's Ham and Pea Pasta Salad. It turned out good--similar to, but not an exact copy of the restaurant version.

Fried Cabbage



1 medium head cabbage
1 tsp. salt (or to taste)
½ tsp. black pepper (or to taste)
3 Tbsp. olive oil (or butter)

Heat oil in large skillet. Add cabbage and seasonings. Cook over medium heat, stirring frequently, until cabbage is lightly browned and tender.

Ultimate Pumpkin Pie




1 unbaked pie crust
1 (15 oz.) can pumpkin puree (not pie filling)
½ c. light brown sugar, lightly packed
¼ c. granulated sugar
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. kosher salt
2 tsp. grated orange zest
3 extra large eggs, lightly beaten
1 c. heavy cream
½ c. whole milk
2 Tbsp. dark rum

Preheat oven to 350 degrees. Put prepared crust into pie pan.

Whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour into pie shell. Bake for 50-60 minutes, until filling is just set in the middle and a knife inserted in the center comes out clean. Cool completely. Serve with whipped cream or Cool-whip.

This recipe is from Ina Garten’s Barefoot Contessa Foolproof.