Turtle Shell Salad Recipes

SHELL SALAD

Steps:

• Boil shells as directed on box, then drain and rinse in cold water.
• In a seperate bowl, add shells to all other ingredients and mix well.

GARDEN SHELL SALAD

Steps:

• Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

TUNA AND AVOCADO SHELL SALAD

Steps:

• In medium bowl, combine avocado, tuna, oil, lemon juice, chives and mustard.
• Mix well.
• Spoon mixture into shells.
• Place 1/4 c of baby greens on 4 plates.
• Top with cantaloupe wedge.
• Arrange 3 stuffed shells per plate, around cantaloupe wedge.
• Drizzle with balsamic vinaigrette.

GARDEN SHELL SALAD

Steps:

• Cook pasta according to package directions, adding peas during last 2-3 minutes of cooking. Drain; rinse with cold water and drain again.
• In a large bowl, combine pasta, peas, celery, red pepper, and onion.
• In a small bowl, combine mayonnaise, vinegar, basil, mustard, salt, and pepper. Pour over pasta mixture; toss to combine.
• Cover and refrigerate at least 1 hour before serving.

SEA SHELL SALAD

Steps:

• Mix all ingredients EXCEPT macaroni in a 3 quart glass covered dish.
• Chill in refrigerator overnight to blend flavors.
• Cook macaroni according to package directions and drain.
• Add to liquid mixture stirring well and refrigerate at least 2-3 hours before serving.

TURTLE SHELLS (AND TURTLE DRUMSTICKS) YUM!!!!

Steps:

• 1. Preheat oven to 350 degrees. Cut shells into 8 pie-shaped wedges with a pizza cutter. Bake on ungreased baking sheet for 7-9 minutes or until golden brown. Remove shells and place on waxed paper.
• 2. Place caramels and sweetened condensed milk in microwave safe bowl. Microwave on medium for 3 minutes, stir and microwave for 30 second intervals, stirring each time, until melted and smooth.
• 3. One at a time, spread a layer of caramel onto cooled shells; immediately place the caramel covered wedge upside down into shallow container of coarsely chopped pecans, pressing down lightly. Remove and place (right side up) back onto the waxed paper. If caramel becomes difficult to work with, reheat it in microwave for 30 seconds. If it gets too thick, add a little more sweetened condensed milk.
• 4. Once you are all done with the caramel and pecans, microwave milk chocolate chips on low for 1 minute, stir and microwave for 30 second intervals, stirring each time, until melted. (Be careful not to overheat as they burn easily.) Put melted chocolate in a plastic sandwich bag, secure with a twist tie; cut a tiny corner off the bag and drizzle chocolate over caramel and pecans.
• 5. Once chocolate is set, place between layers of waxed paper in an airtight container. They will stay fresh longer if kept in the refrigerator.
• 6. NOTE: If you have leftover caramel and pecans make some TURTLE DRUMSTICKS using pretzel rods. Cut or break the rods in half and dip the broken end into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Immediately roll in pecans and place on waxed paper until set. Drizzle with melted chocolate along with the wedges.