Summertime and the Living is Easy

Pasta Salad with Peanut-Lime Vinaigrette

Recipe from Aussie Tracy K Chef at the Fine Cooking board... This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.
4 servings
40 minutes 30 mins prep
1 lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking)
2-4 scallions, chopped,save some for garnish
1 red bell pepper, julienned,save some for garnish
roasted peanuts, chopped,save all for garnish
1 tablespoon black sesame seeds or sesame seeds, with additional for garnish (optional)

Peanut-Lime Vinaigrette
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 serrano chili, chopped
3 tablespoons fresh cilantro leaves
1 1/2 tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil
salt
1. To make dressing: In a food processor, process everything except the oil.
2. Slowly drizzle in the oil until emulsified.
3. Scrape into a bowl and wait for half an hour for the flavours to develop.
4. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
5. Serve at room temperature.


Bacon and Tomato Dip
1 1 lb package of bacon
8 oz. of sour cream
8 oz. of mayonnaise
1 tsp. garlic powder
1 pinch of salt (to preferred taste)
4 - 6 medium tomatoes (diced to bite sized pieces)

Cook bacon until crisp, drain grease and press between paper towels, and crumble into small pieces. Dice tomatoes into small bite sized pieces of tomato. Mix together all ingredients and serve with a variety of crackers.


Pineapple Layer Cake
· 1 18-ounce package yellow cake mix
· 1 11-ounce can mandarin oranges, drained
· 1 3-ounce package instant vanilla pudding
· 1 20-ounce can crushed pineapple, drained
· 1 12-ounce carton frozen whipped topping, thawed
Preheat the oven to 350°F degrees. Grease and flour two 9-inch cake pans. Mix the cake according to the package directions. Add the drained oranges, beating until well combined. Pour in the prepared pans. Bake about 25 minutes or until a wooden pick inserted near the center comes out clean. Cool 10 minutes and turn out of the pans onto wire racks to cool completely.
For the icing, mix the pudding and pineapple together. Gently fold in the whipped topping. Ice between the two layers and on the top and sides of the cake. Store in the refrigerator, tightly covered. Yields about 16 servings.