Noodle Salad Recipes

Ingredients

• 2 large cans of chicken
• 1 bag of noodles (I use "wacky" noodles, but any kind will do.
• 2 tbsp scallions, chopped
• 1 cup grapes (I prefer purple, but mom used green)
• 1 small can pineapple chunks
• 1 tsp poultry seasoning
• mayonaise

Directions

Boil the noodles in water seasoned with the poultry seasoning. Don't rinse after draining. Cut the grapes and pineapple in small chunks. Mix all the ingredients together in a large bowl and spoon in the mayo, as much or as little as you like. It tastes good warm, but it's even better after it's been in the refrigerator for a couple of hours.

By Sharon from Tallassee, AL

Ingredients

• 2 cups rotini noodles
• 2 cups cooked ham, cubed
• 1 medium green pepper, diced
• 1 can sweetened condensed milk
• 3/4 cup lime juice
• 1/4 cup oil
• 1/4 cup prepared mustard
• 2 tsp. onion salt
• 1 Tbsp. celery seed

Directions

Cook noodles using package directions. Combine noodles with ham and green pepper in large bowl, tossing to mix. Blend remaining ingredients in small bowl until smooth. Pour dressing over noodle mixture, mixing well. Chill for 3 hours or longer.

By Robin from Washington, IA

Ingredients

• 1 pound thin spaghetti
• 1/2 cup JIF Creamy Peanut Butter
• 1/2 cup orange juice
• 1/2 cup lemon juice
• 1/2 cup soy sauce
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• 1 Tbsp. granulated sugar
• 1/2 cup CRISCO Canola Oil
• 1 cup chopped onion
• 1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
• 2 Tbsp. minced garlic
• 1 pound broccoli florets

Directions

Cook the spaghetti, drain well, put into a large bowl and toss with a little oil. Set aside.

Asian Citrus Peanut Sauce

Combine the JIF peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium size bowl. Whisk until very well blended. In a large, deep-sided skillet, heat 1/2 cup Crisco Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic; cook about 1 minute. Add the broccoli florets and stir; add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking. Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated for about 2 days.

6 Servings

This recipe is from Jif. For more recipes: http://www. jif.com/recipes/default. asp

By Connie from Oden, Arkansas