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Archiver > MEMORY-LANE > 2006-01 > 1136331015


From: ETM <>
Subject: Re: [ML] Chicken & Pasta Salad
Date: Tue, 3 Jan 2006 18:30:15 -0500
References: <20060102222751.2323.qmail@web33607.mail.mud.yahoo.com>
In-Reply-To: <20060102222751.2323.qmail@web33607.mail.mud.yahoo.com>


How about just taking Emily's basic recipe here
and using these quantities? Emily, I understand,
I used to cook for an extended family. I now cook
for myself. It took me almost ten years to get
used to the idea, and I still make too much of
certain items, fortunately they freeze well!

Elaine



Emily's Chicken and Pasta Salad

1 small jar mayo

1 small box rotini (or choice) pasta noodles

1 can green peas (unless you don't like a lot of
them, if you don't consider rinsing frozen peas in
strainer beneath running water in amount that you
want, and celery is certainly a suitable
replacement)

1 can chunk chicken

1/2 cup (or more, your tastebuds) cashew halves

Pepper

Parsley, fresh if you have it, dry if you have tme
to let salad sit and chill.



Emily's larger portion Chicken & Pasta Salad

> 1 jar dukes mayonaise (you will use the whole jar)
> 1 box rotini pasta noodles
> 1 can green peas
> 2 large cans chunk chicken (you get it
> where you get the cans of tuna)
> 1/4 bag of cashew halves
> Pepper
> Parsley


> Using a food chopper chop the cashew halves up to fine chunks.
> Cook the pasta till done & drain
> Open chicken and peas & drain
> Put the pasta back in the pan, dump the can
> of peas in it and crumble the chicken into the
> pot.
> Add the cashews, jar of mayonaise, pepper and parsley

> Mix it all together and let it sit for bout
> an hour that way the mayo taste isnt strong and
> the flavors mix together. You can eat it hot or
> cold, i like it both ways.

> It sounds like alot but once you make it,
> the longest thing to do is wait for the hour,
> pasta cooks in 15 minutes, the rest is just dump
> and mix.

> Emily



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