Sunday, August 1, 2010

Jiggle and a Wiggle

I have an ex-sister-in-law that has an amazing family. I've heard the greatest stories. Been involved with a few. I also have had the pleasure of enjoying some of their famous recipes.
For J day.. the first thing to come to mind was Jack Salad. I have no idea where the name came from. Probably something they made up, much like most of their entertainment. I've never seen a family that can make up a game within minutes and have everyone playing along with them.

So for J day we had:
Jack Salad
Johnny Carinos Pasta (when I started making this, it was still Johnny Carnios, so it still counts)
Jello Jigglers and

Weaver Family Jack Salad
1 small head cabbage, chopped
1 large sweet onion, chopped
20-30 sliced jalapenos from a jar, finely chopped (more or less to your taste)
1 pckg. (1 lb.) bacon, cut into small pieces and cooked (easier to cut the pieces first)
5-6 large dill pickles, chopped
1 cup vinegar
1 cup vegetable oil

On the stove, bring the vinegar and oil to a boil, then reduce heat just to keep warm. Meanwhile, combine all the other ingredients in a large bowl. You can add more or less of any of the ingredients, the idea is just to have close to the same amount of each one so that each bite gets some of everything. Pour the vinegar and oil over the salad and stir to combine. The salad is best cold, so I usually put it in the freezer. The leftover salad is even better a day or two later, as the flavors combine more.

Johnny Carinos Pasta:

For Spicy Romano Sauce:
1 Pint Heavy Cream
4 Tbls Butter
1 tbsp Salt
1 Tbls Pepper
1/4 Cup Romano Cheese
1/4 cup Parmesan Cheese
2 tsp Cayenne Pepper

Melt butter in hot saute pa. Add Cream, Salt and pepper and heat to a boil. Take off flame and fold cheeses and Cayenne pepper into sauce. Allow to sit 2 to 3 minutes after cheese has melted.

For Pasta:
1/2 ounce of melted butter
1.2 cup of sliced mushrooms
1/4 cup of sliced green onions
1/2 cup drained artichoke hearts
3 oz of sliced grilled chicken
1 oz heavy cream
1/4 teaspoon saute sauce
10 oz bow tie pasta

In a heated saute pan add butter, mushrooms (I don't use mushrooms in mine... don't love eating fungus) green onions, artichoke hearts, chicken, sundried tomatoes and saute spice. Saute for about a minute. Add cream and spicy Romano sauce to saute pan. Lower heat and reduce. Add Bow tie pasta to pan. Toss well.

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