Email to Rusty       

Recipe Categories: 0_rusty's HOME PAGEADD_INs APPETIZERS BEVERAGES BISCOTTI BISCUITS BREAD BREADMACHINEBREADS BREAKFAST CAKES CANDY CASSEROLES CHEESECAKES COOKIES COPYCAT CORN_BREADS CROCKPOT CUPCAKES DESSERTS DIABETIC DIPS DOUGHNUTS FISHandSEAFOOD FROSTINGS__ICINGS FRUIT FUDGEandBROWNIES FUNNELCAKES Handy_Information HOLIDAYS HOMEMADE ICECREAM INAJAR MAINDISH MEATS MEXICAN MICROWAVE MISCELLANEOUS MIXES MUFFINS PASTA PIES PIZZA POULTRY PUDDINGS QUICKBREADS REMOVEDRECIPES ROLLS SALADandDRESSING SANDWICHES SAUCES SCONES SIDE_DISHES SNACKS SOUPSandSTEWS SYRUPS ThanksgivingSideDishes TIPSandHINTSandETC VEGETABLES VEGETARIAN

MEDLEY SALAD AND MEDLEY CASSEROLE




Source of Recipe


Rusty


Recipe Introduction


A medley is a collection of related but different things, served as one.
Start by making a batch of a bean mixture consisting of one can each of Garbanzo beans, Black beans, Speckled lima beans, Pinto beans, Great Northern beans, and Red beans, draining each well, and rinsing each with cold water to rinse well. Mixed together this yields about 6 pounds of beans. Divide these equally into 6 plastic sealable bags and place into the freezer to be used for salads, or whatever.

Take 1 cup small cut cauliflower flowerlets, 1 cup broccoli flowerlets (these can be from frozen packages), and ½ cup sliced carrots(1/4 inch slices), steam cook until tender-crisp. Cool. These can also be frozen at this point.

When ready to make the salad or casserole, cook 1 cup small elbow macaroni until done to your taste. Drain and cool.

For the salad:
Using one bag mixed beans (about 1 pound), combine with all of the cauliflower, broccoli, carrot mixture and add the cooled pasta. Make a sauce of ½ cup sugar, ½ cup apple cider vinegar, and 1 ½ tsp coriander. Pour over the above mixture, toss to mix well. Salt and pepper to taste. Refrigerate at least 4 hours to allow flavors to blend. Serve as a salad.

For the casserole:
Use one bag mixed beans, all of the cauliflower, broccoli, carrot mixture, and the cooled pasta. Add one pound diagonally sliced Polish Sausage, one can undiluted cream of mushroom soup, one tablespoon ground coriander, and salt and pepper to taste. Place in a suitable casserole dish. Bake, covered, for 45 minutes at 350 degrees F. (I think I might try substituting cream of asparagus or cream of celery for the mushroom.)

Anyway, remove from the oven, sprinkle top with ½ cup crushed, unsalted, potato chips (I use Charles), and bake uncovered for another 15 minutes. Allow to stand another 10 minutes before serving. Enjoy!