Beef Bean Pasta Salad

County Style Beef Bean Pasta Salad

*1 pound lean Ground Beef, seasoned and cooked

*1/8 teaspoon Red Pepper Flakes, or to taste

*1/4 teaspoon of your favorite seasoned salt, like Deverel’s Seasoning

*1 tablespoon minced Dried Onions

*2 teaspoons minced Dried Garlic

*1 package/box (12 to 16 ounce) Bow Tie Pasta or Salad Roni or Favorite Pasta, cooked and drained according to directions to al dente

*1/4 cup Butter, melted

*1 can (16 ounce) Red Kidney Beans, drained and rinsed

*1 cup frozen peas, rinsed with hot water

*Sea Salt and Fresh Ground Pepper, to taste (Note: I like lots of pepper for this recipe)

In skillet on medium heat, cook the ground beef, red pepper flakes, seasoned salt, minced onions and garlic until the beef is browned and no longer pink. Drain any excess fat.

In a large bowl add: Cooked pasta, melted butter, red kidney beans, peas, seasoned cooked ground beef, salt and pepper. Serve warm.



Spinach Strawberry Almond Salad

Spinach Strawberry Almond Salad

Makes 6 Plated Salads

**Layer each Salad Plate with the following ingredients:

*1  (11) ounce bag Baby Spinach, divided onto 6 salad plates (8 and 1/2 inch plate)
*10 to 14 Strawberries, medium to large, sliced
*1/2 to 1 cup Crumbled Feta Cheese
*1 cup Whole Almonds, chopped and sugar roasted, topping

*16 ounce bottle Kraft Poppy Seed Dressing, drizzled on each salad, to taste


Sugar Roasted Almonds

Add a couple of Tablespoons Sugar to Sauce pan along with 1 cup chopped Almonds. Roast on medium heat for just a couple of minutes, stir and watch carefully until they are Caramelized or sugar is melted you will smell the almonds aroma. Remove sugar-coated almonds from heat and cool on wax paper or heat-resistant non-stick surface.