So the best thing about pantry pasta is that you just use what you have on hand. But what if you don't have white wine? Or capers? Or fresh tomatoes? So this recipe is a little weird, but I'm adding in all the alternatives I have used in the past to get a tasty result without having to stop at the market on the way home. Some variation of this recipe gets made every week in my house because usually by the tail end of the week, I've lost the will to live, let alone go to the grocery store.
<br />It's pasta. You really have to work hard to make it taste bad - so go nuts!
<br />And I definitely used 3 tins of sardines because I am a sardine freak, but I only specify 2 in the recipe because 3 may have been a bit excessive.
We love Caesar Salad around here and make it frequently, especially during the Summer, either as a side or boosted with a little something extra as a complete meal. This one can be either. I like to put some of the ingredients in separate bowls so that we can actually make our own for our individual tastes. This version pairs creamy avocado with briny anchovies, Parmesan, crispy croutons and of course, romaine lettuce!
Quick boiled frosting – you don’t always have to reach for a can of frosting, you can make your own at home with our recipe.
This frosting is made from brown sugar, evaporated milk, and miniature marshmallows. You can dust the frosting with coconut. This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1971. Quick Boiled