Urgent Help! Lost F/W Season's Best Recipe - Can Someone Scan It?

[chefmeg]

HELP!!!!!!!!!!!

I cannot find my new F/W Season's Best AND I cannot acces the website.....

I want to make the chicken salad for dinner but don't have the recipe!

Can someone scan it for me!!!????

 

[chefann]

It's in the fall catalog. I can't get to CC either to get it for you.

 

[DebbieJ]

The Pampered Chef ®
Satay Chicken Pasta Salad
Recipe 8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional) 1. Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside. 2. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside. 3. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife. 4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.Yield: 6 servings (8 cups)Nutrients per serving: (about 1 1/2 cups): Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 gCook's Tip: If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.For an attractive garnish, make carrot flowers. Starting at one end of a peeled carrot, use the scorer side of Zester/Scorer to create 5-6 lengthwise, evenly spaced grooves down the length of the carrot. Slice crosswise.© The Pampered Chef, Ltd., 2001

 

[PamperedDor]

I don't have a scanner Meg ! Sorry!

Ingreds:

8 oz bow tie pasta

1 cup asian vinagrrette salad dressing

2 tbsp asian mix

2 tbsp peanut butter
2 med carrots

1 med bell pepper
1/2 cup dry roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken
more peanuts optional

cook pasta - combine dressing, mix and peanut butter in sm batter bowl whisk and set aside

cut carrots with juliene peeler , cut peppers, chop peanuts and basil

addd chicken carrots pepper, peanuts, basil and dressing to pasta and mix well

garnish with peanuts if desired.

hth!

 

[chefmeg]

THANK YOU!!!!!!!!!!!!!!!

shows you how much I have paid attention to the recipes in the new catalog!

 

[jrstephens]

THANK YOU!!!!!!!!!!!!!!!

shows you how much I have paid attention to the recipes in the new catalog!

I haven't even looked at the new catalogs. I just looked at the new products in the CN.

 

[cookingwithdot]

The original post was from a few years ago, but I just want to say THANK YOU! It is so nice that I can find the older recipes on here!!! This recipe is in my catalog tote right now & I have been wanting to make it for weeks. Tonights the night!