H L O G E Y S N D D S P F H S M H M P R S M O O T H S S L S T T E N T S B A I I C G I T H P E S H L L C L E L S E M U I R R L K U I T S C I S O E B O W L L I O A A N C O E Y L H K A C O N B M A M U L R I G I N A S A V S L T P D L T Y N D G U R O N T S E H C C N L D O S A D T E T L T N C S T N I S E H B R A N N S E C R E A R E T A D R S R A I P E R O L O I L O R N E S E E Y H E S N R C L D D L E G E A O N R T D E D E T I E U E I C S O S I N F R I I D U L O B I R O C P E S T U C U G S O S N B O C G N G R A R M I N C E D H A C R O R N S S C R H I T E D E V L A H E N G I H R E M A I N I N G D S H S S O T C O A M N L L E S R E B M U C U C I S T THAI PASTA AND SEAFOOD SALAD (Word Search Version) Printed from COOKS.COM 1/4 c. peanut butter 1/3 c. cider vinegar 2 tbsp. sugar 1 tsp. minced garlic 2 1/4 c. chilled cooked shrimp and scallops 1 c. cilantro leaves, chopped 1/2 c. sliced scallions 1/4 c. hot water 2 tbsp. soy sauce 1 tbsp. ground fresh ginger 7 c. chilled cooked pasta 3 med. pickling cucumbers halved lengthwise, seeded and thinly sliced crosswise. 2 medium red bell peppers, cored and sliced thin Whisk peanut butter and hot water in large bowl until smooth. Whisk in vinegar, soy sauce, sugar, ginger root and garlic. Add remaining ingredients; toss to mix. Makes 12 cups, 6 servings. |