September 6, 2010

Southwestern Pasta Salad

1 pkg. (1 lb.) small shell pasta
2/3 cup cider vinegar
2 celery ribs, chopped
6 green onions, thinly sliced
1/2 cup chopped green pepper
1 can.(15-1/2 oz) black eye peas, rinsed and drained
1 can.(11oz) whole kernel corn, drained
1 can. (2-1/4oz) sliced ripe olives, drained
1/2 cup sliced stuffed olives
3 T. diced pimientos
1/3 cup mayonnaise
1/4 cup vegetable oil
2 T. chili powder
1 tsp. salt
1/4 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce

       Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vinegar and toss to combine. Stir in the celery, onions, green pepper, peas, corn, olives and pimientos. In a small, combine the remaining ingredients; Stir into pasta mixture. Cover and refrigerate overnight.
10 to 12 serves.

San Francisco Chicken



  • 3 pound chicken, cut into serving pieces
  • 1 cup water
  • 1 green pepper, cut into thin strips
  • 1 onion, cut into thin strips
  • 1/2 teaspoon grated orange rind
Sauce:
  • 1/2 cup orange juice
  • 2 tablespoons sherry
  • 2 tablespoons soy sauce
  • 1/8 teaspoon ginger
  • 1 tablespoon brown sugar
  • 2 teaspoons margarine
  • 1 tablespoon cornstarch
  • 1/4 cup slivered almonds
Place chicken on cooking rack or in steamer basket in a 4- or 6-quart Presto® pressure cooker. Add water. Cover with green pepper, onion, and grated orange rind. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Meanwhile, prepare orange sauce by mixing together orange juice, sherry, soy sauce, ginger, brown sugar, margarine, and cornstarch. Cook over medium heat until thickened, while stirring constantly. Remove chicken and vegetables to heated platter. Spoon orange sauce over chicken and sprinkle with slivered almonds. May be garnished with orange slices.
Makes 6 servings