Mandarin Pasta Salad & Bread Sticks

I had this salad the other day and it was delicious. I made bread sticks to go with it...Pillsbury Soft Bread Sticks...baked and then brushed with butter and parmesan cheese when they came out of the oven...delicious and incredibly easy! I couldn't find any to buy in the store that morning, so tried these in a pinch and was amazed at how good they were!

1 inch piece fresh gingerroot

1 clove garlic, pressed

1/3 c rice vinegar or white wine vinegar (I used the latter)

1/4 cup orange juice

1 tsp. sesame oil ( the secret ingredient..a must)

1 envelope Lipton Onion Soup Mix

2 tsp. sugar

8 oz bow tie pasta, cooked

1 long english cucumber

1 red pepper (or combine orange or yellow peppers)

6 oz baby spinach

1/2 c chopped red onion

1 can (11 oz) mandarin orange segments, drained

2 c. diced cooked chicken

1/2 c sliced almonds, toasted

Dressing

Do not peel the gingerroot...just grate on a fine grater, and then put it in your hand and squeeze as much juice as you can out of the pulp and only use the juice...for flavor without the bite. Combine, ginger juice, garlic, vinegar, orange juice, oils, sugar and onion soup mix...mixing well with whisk, put in fridge until ready to use.

Salad

Thinly slice cuke and peppers and chop the red onion. Combine with spinach, chicken, mandarins, and pasta in large bowl. Pour dressing over top and mix well. Sprinkle with toasted almonds. Very pretty salad and very delicious. Serve immediately. Double this salad and serve about 15 or so folks!

Butter Tart Squares

I made these for my cookie exchange this year! Simple and yummy! I got it out of my "Wanda's Pie in the Sky" cookbook.

Butter Tart Squares

For the crust:
1 cup cold butter cut into 1/2 inch pieces
2 cups flour
3 Tbsp. sugar

For the filling:
1 cup raisins
1 cup hot water
4 eggs
2 1/4 cup brown sugar
1/3 cup corn syrup
2 tsp. vinegar
2 tsp. vanilla extract
2 Tbsp. flour
1/2 cup butter, melted
1 cup pecans or walnuts, coarsely chopped

For the crust: Preheat oven to 350. Using a food processor or pastry blender, process or cut the butter into the flour and sugar until the mixture is mealy. Mix until it is just starting to come together and no longer looks dry. Press onto the bottom and 1 inch up the sides of a 9X13 baking pan. Bake for about 15 minutes until set and barely golden.

For the filling: Soak the raisins in the hot water for 15 minutes. Drain. Combine the eggs, sugar, syrup, vinegar, vanilla and flour in a medium bowl. Whisk until smooth. Whisk in the butter. Stir in the soaked raisins and the nuts. Pour into the baked crust. Bake for 25 to 35 minutes, or until golden and no longer liquid in the center. Cool completely before cutting into bars or squares. Store in the fridge in a tightly closed container for up to 5 days.