Seven-Layer Pasta Salad

 

My mom made this for me once and I love it!  Now I make it all the time.  This is a Betty Crocker recipe. My changes are asterisked at the bottom of the recipe. 

Seven-Layer Holiday Pasta Salad (Betty Crocker)

Prep: 30 min. Cook 15 min. Chill: 8 hrs

·         *2 C uncooked farfalle (bow-tie) pasta (4 ounces)

·         2 C broccoli flowerets

·         *2 medium tomatoes, chopped (1 ½ C)

·         1 medium yellow bell pepper, chopped (1 C)

·         *1/3 C diced red onion

·         1 C mayonnaise or salad dressing

·         ½ C plain yoghurt

·         2 Tbsp sugar

·         ½ tsp curry powder

·         1 ½ C shredded Cheddar chess (6 ounces)

·         *1 Tbsp Betty Crocker Bac~Os

o   Bacon flavor bits or chips

·         *2 Tbsp finely chopped fresh parsley

1.      Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1  minute; drain. Immediately rinse with cold water; drain.

2.      While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.

3.      Mix mayonnaise, yoghurt, sugar and curry powder in medium bowl. Stir in pasta. Layer pasta evenly over onion in serving bowl.

4.      Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer that 24 hours. 8 servings.

*I use any GF pasta I have on hand (shell, rotini, elbow, etc.)

*I use only one tomato

*Sometimes, I use ¼ C green onions instead of the red onion

*I cook my own bacon and chop it into bits 

*I sprinkle dried parsley on top

Gluten Free Bread

 

Gluten Free Bread

·         1 C white rice flour

·         2/3 C brown rice flour

·         1 C GF oat flour

·         2/3 C potato starch

·         2 Tbsp brown sugar

·         1 ¼ tsp salt (or ¾ tsp salt w/salted butter)

·         2 Tbsp corn starch

·         1 tsp xanthan gum

·         1 package active dry yeast (2 ¼ tsp)

o   Heat liquids to 110°-115° F if putting yeast straight into liquid; 120°-130° F if mixing yeast with dry ingredients first; or 80° F for bread machine

·         1 ¾ C milk

·         4 Tbsp unsalted butter, melted

·         2 eggs slightly beaten

Mix dry ingredients together in heavy duty mixer (including yeast). Heat milk to 125° F. Pour milk and butter into dry ingredients and slightly mix. Add eggs. Beat on high for 3 min. Grease and oat flour 2 bread pans (4.5 x 8.5in 1.5qt). Pour half of mixture into one bread pan. Pour the other half into another bread pan. Let rise for 40-50 min. Bake at 375° F for 30 min. until brown and hollow sounding (cover with foil if crust is becoming too dark). Turn baked bread onto rack and cool completely. Slice, wrap, and store in freezer. Best eaten slightly warmed or toasted.

~Curtis & Kelsey Allred 

Finally!  After many experiments, we came up with a delicious, cheap, simple, gluten-free bread!  My husband and I eat it so fast that we just store it in the fridge. To get oat flour, we buy GF oats and blend them in a blender. To get the rice flour, we buy rice and grind it in a grain grinder. If you have any other tips on saving money, please let us know! :D