Turtle Shell Salad Recipes

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.

TURTLE SHELL SALAD

Steps:

• Pour lemon juice in flat bottom dish and roll each avocado half in lemon juice. Place flat side down in dish. Sprinkle salt on the top of each half.
• In mixing bowl, take two halves and mash with picante sauce, add cottage cheese, green olives and onions. Mix well.
• Lay romain lettuce leaf on each of six plates.
• Take ice cream scoop and place a scoop of.
• cottage cheese avocado salsa in the middle of lettuce leaf. Take one avocado half and place over the mound of salad.
• Save the lemon juice to serve.
• Note: you can score the avocado half with a toothpick and make marks on the shell and place a large green olive in the front of the "shell" You can make little "feet" by taking the top of a green onion and making cuts to fan on each end of a 2 inch section.
• of green onion top, then cut the section in half and you have "four feet". You can take a small strip of pimento and cut in narrow pieces and tuck under the "shell" for a tail.

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.

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.