Pasta Salad with Mushrooms, Lanky Links™ and Peas
•1/4 cup bottled balsamic vinaigrette dressing
•8 ounces fresh white mushrooms, sliced (about 3 cups)
•1-1/4 cups diced tomatoes or chopped red pepper
•1 teaspoon minced garlic
•4 cups bowtie pasta (about 8 ounces)
•16 Lanky Links™, cut into bite-sized pieces
•10 ounces frozen peas, or chopped broccoli, or shelled edamme (green soy beans) or favorite green vegetable (fresh or frozen) Salt to taste
1. In a large bowl, combine first 4 ingredients; let stand for 10 minutes.
2. Meanwhile, cook pasta according to package directions; drain and add to bowl with mushroom mixture; toss well.
3. Place Lanky Links™ in a a skillet and heat thoroughly. Or in the microwave place Lanky Links™ in a covered bowl and microwave on Hi for 3-4 minutes or until hot.
4. Add Lanky Links and green vegetable to pasta mixture; toss well
Serve immediately or refrigerate and serve cold.
Yield: 5-6 servings
*If vegetable is frozen, microwave on Hi for 3-4 minutes or until vegetable is hot, drain and add to salad. If fresh, microwave on Hi with a small amount of water (approximately 1 cup) until crisp and tender or until a fork will pierce the vegetable, drain and add to salad
Savory Sausage Strata
•10 Lanky Links™ sausages, cut into bite-sized pieces
•12 slices white bread, cubed and divided
•1-1/2 cups shredded cheddar cheese
•1 cup shredded asiago cheese
•5 eggs
•3 cups milk
•1 cup chopped onion
•1 cup chopped green pepper (optional)
•1 teaspoon salt
•1 teaspoon dry mustard
1. In a 9x13 inch buttered baking dish, place half of the bread cubes.
2. Top with Lanky Links and then with remaining bread cubes and shredded cheeses.
3. In a mixing bowl, thoroughly mix remaining ingredients. Pour over bread and sausage mixture.
4. Cover and refrigerate for 3 to 24 hours.
5. Bake, covered, in a preheated 325° oven for 30 minutes.
6. Uncover; bake for 30-35 minutes more or until a knife inserted near the center comes out clean.
7. Let stand for 10 minutes before serving.
Yield: 10-12 servings.
