Johnny Jambalaya's Pasta Salad
List of Ingredients
Johnny Jambalaya's Pasta Salad
3/4 cup low-fat mayonnaise
3/4 cup Chef Johnny Jambalaya's Herb Dressing & Marinade
12 ozs. elbow macaroni, cooked and cooled
2 cucumbers, peeled and sliced
2 large Creole tomatoes, quartered and sliced
3 ribs celery, chopped
1 Vidalia onion, chopped
Lemon pepper to taste
2 tbls. parsley flakes
1. Mix mayonnaise and dressing in a large bowl. Add macaroni and mix.
Add cucumbers, tomatoes, celery and onion. Mix well. Sprinkle on
lemon pepper and mix.
2. Refrigerate at least 1 hour. Serve in chilled lettuce-lined bowl
and sprinkle with parsley flakes.
Serves 8.
Breads/Quick Bread
Nottoway Plantation Resturant's Cornbread
3 1/2 cups flour
3 cups cornmeal
1 cup sugar
1/4 cup baking powder
1/2 tbl. salt
1 3/4 cups peanut oil
12 ozs. evaporated milk
3 eggs, slightly beaten
1 1/2 qts. water
1. Mix all ingredients in a large mixing bowl. Mix well using a wire
whip. After mixing all ingredients, add a little more water if mix is
too thick. Be certain to whip out all lumps before pouring into pan.
2. Pour into a 12x18x2-inch greased pan. Should fill pan 3/4 full.
Bake at 350 degrees for 45 minutes to 1 hour or until golden brown.
Recipe
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