Pasta

[Ruff Justice]

VERMICELLI WITH ANCHO CHILE SAUCE

4 ancho chilies, stems, seeds and veins removed
¾ cup chicken stock or water to 2 cups
2 whole cloves
4 garlic cloves, coarsely chopped
1 tablespoon cumin seeds
coarse salt to taste
3 tablespoons olive oil or butter
6 ounces vermicelli nests
1/3 cup finely-grated queso anejo cheese
green onion, sliced on the bias
avocado slices
quartered limes

In a non reactive medium saucepan, cover the chilies with water and simmer for 5 minutes. Remove from the heat and let soak until soft, 5 more minutes. Drain, setting aside 1/2 cup of the chile liquid. Pour 1/4 cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add 1/2 cup more of the stock, the 1/2 cup chile liquid and the drained chilies, a few at a time, and blend until smooth. Add more stock if necessary. Heat the oil in a large heavy saucepan. Add the pasta and fry turning until it has turned a deep golden color, about 3 minutes (keep nests intact). Strain off excess oil. Add the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, until the pasta is just cooked through, 5 to 8 minutes. Transfer to a serving dish and sprinkle with the cheese and green onion slices. Serve with the avocado slices and lime.

[Ruff Justice]

VENISON LASAGNA

16 ounces spicy venison sausage
2 teaspoons onion salt
2 teaspoons garlic salt
16-ounce can whole tomatoes
15- ounces can tomato sauce
3 tablespoons dried parsley flakes
1 teaspoon sugar
1 teaspoon basil leaves
2 teaspoons salt
8-ounces can mushroom pieces
6 uncooked lasagna noodles
16 ounces package ricotta cheese
1/2 cup parmesan cheese
1-1/2 teaspoons oregano leaves
2 cups shredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup parmesan, 1 tablespoon parsley, 1-1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10x6x2- inch. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with parmesan. Cook uncovered at 350 for 45 minutes. Let stand 15 minutes.

[Ruff Justice]

VEGETABLE PASTA SALAD

12 ounces rotini pasta, cooked and drained
6 green onions, thinly sliced
2 small zucchini, thinly sliced
2 cups frozen broccoli and cauliflower, thawed and drained
1-1/2 cups thinly sliced carrots, parboiled
1 cup thinly sliced celery
1/2 cup frozen peas, thawed
2-1/4-ounces can sliced ripe -- olives, drained
6 ounces jar marinated artichoke -- hearts, drained and quartered
Dressing:
1/2 cup mayonnaise
1/2 cup bottled italian salad dressing
1/2 cup sour cream
1 tablespoon prepared mustard
1/2 teaspoon dried italian seasoning

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

[Shotzee LaRouge]

Anyone have a good recipe for this? (It's basic pasta with a sinful amount of butter, garlic, parmesan cheese, and herbs)? A restaurant used to serve it and it worked as a main course or side. And oh so divine. And I can't get the proportions correct.

[Ruff Justice]

ALASKA SALMON AND AVOCADO PASTA SALAD

6 ounces dry pasta (macaroni, penne, rotini or shells)
1 can alaska salmon (14-3/4 ounces)
2 tablespoons french dressing
1 red bell pepper, thinly sliced
3 tablespoons cilantro or parsley, chopped
1 lime, juiced / rind grated
1 tablespoon tomato paste
1/2 cup sour cream
paprika to taste
1 bunch green onion, thinly sliced
2 tablespoons light mayonnaise
3 ripe avocados, diced
lettuce leaves to serve on

Cook the pasta according to package directions. Drain and toss with the french dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover and chill. Before serving, gently toss the avocados into the salad. Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.