Tag: pasta

Lynne’s Vinegar Noodles

We first had this salad at Medicine Lodge, Kansas, when Jerri’s niece Lynne made it for a family dinner. Jerri and I were both very much taken by the combination of flavors and the simplicity of the recipe.

INGREDIENTS:

8 oz. mostaccioli noodles
2 medium cucumbers (about 6-7 inches long), unpeeled and sliced thinly
1 medium onion (about 3 inches in diameter), sliced thinly
1 1/2 cups sugar
1 cup water
3/4 cup cider vinegar
1 1/4 tsp. salt
2 1/2 tsp. MSG (Accent)
1/4 tsp. powdered garlic

PROCEDURE:

Wash and remove the stem and flower ends of the cucumbers and peel the onion. Slice them very thin.

Bring a large pot of water to a boil, add a teaspoon of salt and cook the noodles al dente, ten to eleven minutes. Drain and then rinse the noodles in cold water. Combine the noodles, onion and cucumber in a large bowl.

To make the dressing, put the sugar, water, vinegar, salt, garlic powder and MSG in a quart jar, cap it tightly and shake well to dissolve the sugar and mix everything thoroughly.

Pour the dressing over the noodles. Stir well, cover and refrigerate overnight. This salad is even better on the third day and keeps well.

NOTES: Accent is a brand name for monosodium glutamate, which enhances the flavor of many foods. Although there may be people who are sensitive to MSG, the United States Food and Drug Administration classifies MSG as safe when “eaten at customary levels” and multiple double-blind studies have failed to demonstrate adverse health effects from MSG.

Our bodies actually make glutamate, and it is found in everything from bouillon cubes to veggie burgers. On the plus side, MSG has 60 percent less sodium than an equal amount of salt. Lynne’s recipe called for a full tablespoon of MSG, but a bit less seems to work just fine.

Jodell’s Ravioli Soup

First, make a list of people who might enjoy a soup lunch or dinner at your home. Second, narrow down the list to ten for lunch or six for dinner. Third, call them and get a commitment. Fourth, start the soup about three hours before your guests will arrive.

As you can tell, this recipe makes a lot of soup. Fortunately, you can freeze the leftovers, so if someone doesn’t show, you will have a nice lunch or light Sunday supper.

Jerri first tasted this soup at a meeting of the St. Croix Valley Music Teachers Association. Jodell’s ravioli soup was an unqualified success, and she was generous enough to share the recipe with her fellow music teachers. It is a rich Italian-style soup with a wonderful bouquet.

INGREDIENTS:

1 tsp. olive oil
1 medium onion
1 large clove garlic
1 lb. hamburger
1 28 oz. can diced tomatoes
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. sugar
1/2 tsp. salt
4 cups beef broth
5 cups water
3 beef bullion cubes
1 8 oz. can tomato sauce
2 large carrots
2 medium potatoes
10 oz. package frozen chopped spinach
25 oz. package fresh or frozen ravioli
V-8 juice
Parmesan cheese

PROCEDURE:

Peel and chop the onion medium fine and peel and mince the garlic. Coat the bottom of an 8 to 10 quart soup pot or Dutch oven with the olive oil. Add the hamburger, onion and garlic and fry over moderate heat. Drain any excess fat. Add the tomatoes, spices, liquids, bullion cubes, and tomato sauce. Bring to the boil.

Peel the carrots and potatoes, cut them to a half inch dice and add them to the soup. Return to the boil and simmer for 25 to 30 minutes.. Add the spinach and return to the boil. Add the ravioli and cook as directed. The soup will probably need more liquid at this point. Add V-8 juice as necessary.

Serve in bowls. Garnish with freshly grated Parmesan cheese. Italian Feather Bread or a crusty French bread goes well with this soup. Add a green salad for dinner.

NOTES: You can vary the character of the soup by using different kinds of ravioli. Jerri uses cheese ravioli. If you buy frozen ravioli, let it thaw in the refrigerator a few hours before you plan to make the soup.