3 c. uncooked bow tie pasta
6 TBL sour cream
1/4 c. mayonnaise
2 TBL lemon juice
1/2 tsp. pepper
1/2 tsp. sugar
1/2 tsp. dill weed
salt to taste
2 pkg.(8oz ea) Louis Kemp Crab Delights, flake style
1/2 cucumber, seeded & finely chopped
2 green onions, chopped
1 celery rib, finely chopped
1 sm. carrot, shredded
Cook pasta according to package directions. Rinse under cold water & drain well. In a large bowl, whisk together mayonnaise, sour cream, lemon juice & seasonings. Add cooked pasta & remaining ingredients. Toss to coat with dressing.
Yield: 4-6 servings
1/2 c. sugar
1/4 c. vinegar
2 TBL water
3/4 c. half & half cream
8 c. torn salad greens
6 bacon strips, cooked & crumbled
In a jar with a tight fitting lid, combine the sugar, vinegar & water; shake til sugar is dissolved. Add cream; shake well. Just before serving, toss greens, bacon & dressing in a large bowl.
Yield: 8 servings
1 pkg frozen peas, thawed (10oz)
1 pkg imitation crabmeat, flaked (8oz)
Approx 7 strips bacon, cooked & crumbled
1-2 TBL parsley flakes
1/2 c. mayonnaise
1/4 tsp. onion powder
optional: fresh finely-chopped chives
In a bowl, combine peas, crab & bacon. Combine mayo, parsley, chives & onion powder: fold into the crab mixture. Cover & refrigerate until serving.
Yield: 4-6 servings
To dress this dish up I line a bowl with crisp lettuce, fill with the crab & pea salad & garnish with tomato slices, a couple small bunches of parsley, and some finely-chopped chives sprinkled over the tomato slices.
1 16oz bag of peas (thawed)
3/4 cup green onions (diced)
1/2 lb cooked bacon (crumbled)
1 1/2 Tablespoons parsley
1/2 cup mayo
In bowl, combine indgredients, stirring well to blend. Chill for at least 2 hours
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