Now's the time to get rid of your extra noodles, of
course. But since an army travels on its stomach, as the
saying goes, it's a good idea to get up early and prepare a
good lunch for the hard-working crew, which includes you.
When the kids smell the noodles cooking, they will have
something to look forward to after a stint of `avodas
parech.' Try the following recipe and improvise, if you can't
do it all the way. And cut out for future post-Pesach use,
perhaps for dairy Seudas Shlishis.]
Dairy, festive and delicious.
INGREDIENTS:
1 1/2 cups rotini (spiral shaped pasta - or
whatever's around)
1/2 cup raisins (left from Tu Bishvat or
Shalach Monos)
1 cup halved seedless raisins (optional in
this season)
3 peaches, roughly chopped (canned)
1/2 cup sliced celery
1/4 cup chopped walnuts
1 8 oz. container of soft cream cheese
1 cup vanilla or plain low-fat yogurt
2-3 tablespoons honey (left from Rosh
Hashona)
1/2 teaspoon shredded lemon peel (scraped
clean)
2 tablespoons lemon juice
2 tablespoons whipping cream/ dash of
vanilla (optional)
INSTRUCTIONS:
1. Cook pasta according to package
directions, drain and cool.
2. Combine raisins, (grapes) peaches,
celery, walnuts and cooled pasta in a large bowl.
3. Combine cream cheese, yogurt, honey,
lemon peel and lemon juice. Beat with an electric mixer on
medium speed until well mixed and nearly smooth. Stir in
whipped cream.
4. Pour dressing over pasta mixture; stir to
coat. Cover and chill for 2-6 hours. Stir in a little milk to
moisten, if necessary. Yield: 8 side dish servings.
[Our 2 cents worth; I think this can be
served hot as a casserole with two raw eggs beaten in, and
for prePesach quick cooking, you might eliminate the electric
mixing, just mix well and toss everything into a greased
baking pan/ frying pan and bake, fry covered or heat in
microwave. A hot dish will certainly be welcome after a
morning's work, while leftovers, if any, can be eaten cold.
Save! the original recipe for `shalosh seudos'.]
