Archive for the ‘Pasta’ Category

Johnny’s Stroganoff


Johnny's Stroganoff
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My take on stroganoff. Savory beef, mushrooms and onions in a sour cream based sauce
Recipe type: Classic comfort food
Cuisine: American
Serves: 6 servings
  • 2 lbs beef cubed (chuck roast, rib roast/steaks, etc.)
  • 1 lb Sliced mushrooms
  • 1 large onion, diced
  • 1 qt beef stock
  • 4 cubes beef bouillon
  • 8 oz sour cream
  • 1 tsp fresh ground pepper
  1. Brown beef in heavy bottom pan (Dutch oven works great) on high heat
  2. Reduce heat to medium and add mushrooms and onions. Cook until onions are translucent and mushrooms are soft.
  3. Add beef bouillon cubes and stock. Reduce heat and simmer for 1½ hours until beef is tender
  4. Add sour cream and simmer for 15 minutes until sauce slightly thickens
  5. While sour cream is simmering, cook egg noodles according to package instructions
  6. Once noodles are cooked, add to sauce and stir thoroughly
  7. Plate and enjoy

Dunkley’s Famous Macaroni Salad

Dunkley's Famous Macaroni Salad
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Very good salad. Spicier than the normal salad. Everyone always likes this
  • 1 (16 ounce) package salad macaroni (or ditali pasta)
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 1 cup onion, diced (yellow or white)
  • 1 cup medium cheddar, diced
  • 1 cup swiss cheese, diced
  • ½ cup parmesan cheese, grated
  • 1 cup dill pickles, diced
  • 1 cup salami, diced (Can substitue pepperoni. Very good and a bit spicier.)
  • 1 cup olive, black, sliced
  • ½ teaspoon horseradish
  • 1-2 tablespoon garlic salt
  • 1-2 tablespoon garlic, minced
  • ½ teaspoon white pepper
  • 1-2 teaspoon black pepper, fresh ground
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon celery salt
  • 1 (3 ounce) jar diced pimentos, rinsed and drained
  • 1-1½ cup mayonnaise
  1. Bring 2 quarts of water to a boil.
  2. Add macaroni and cook until it is al dente, approximately 7-9 minutes.
  3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
  4. Rinse macaroni until cool.
  5. Drain well and let it dry out slightly.
  6. Place pasta in a large bowl.
  7. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
  8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
  9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
  10. Fold in pimentos.
  11. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another ½ cup mayonnaise, if needed).
  12. Refrigerate for another 30 minutes to 1 hour before serving.


Frog Eye Salad

Frog Eye Salad
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Recipe type: Side dish dessert salad
Cuisine: American
Serves: 12
  • 1 C Sugar
  • 2 T flour
  • 2½ t salt
  • 1¾ C unsweetened pineapple juice
  • 2 eggs, beaten
  • 1 T lemon juice
  • 3 quarts water
  • 1 T vegetable oil
  • 1 16oz. package acini di pepe pasta
  • 3 11oz. cans mandarin oranges, drained
  • 2 20oz. cans pineapple tidbits, drained
  • 1 20oz. can pineapple, crushed
  • 1 8oz. container frozen whipped topping, thawed
  • 1 C miniature marshmallows
  • 1 C shredded coconut
  1. In a sauce pan, combine sugar, flour, ½ teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thicekend. Remove from heat; add lemon juice and cool to room temperature.
  2. Bring water to a boil, add oil and remaining salt. Cook pasta until al dente. Rinse under cold water and drain.
  3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut.
  4. Toss and serve.