Tuesday, June 17, 2008
Friday, June 13, 2008
This is a recipe from one of our members. I can't wait to try it. I love pasta salad and this sounds fabulous. Especially, like she says, on a hot summer night. I think I may need to try it in at the lake too! Sounds perfect.
I have made this for years for work potlucks and family functions and I get asked time and again for the recipe - it's hilariously easy and this is really good with some fresh bread on hot summer nights when you don't feel like cooking!
Cook a family size cheese tortellini package (such as Buitoni or
Safeway Select brand) according to package instructions.
In a large bowl, combine the following with the cooked tortellini:
- Slightly less than half a pint of halved cherry or grape tomatoes
- 1 small can sliced black olives (drained)
- 1 can quartered artichoke hearts (NOT the kind in marinade)
- About 1/2 cup or more of cubed mozzarella cheese (fresh mozz if consuming salad within a few hrs of making it, otherwise it falls apart once the dressing soaks in)
- About a cup of steamed and cooled broccoli (steaming in those new Ziplok steamer microwave bags is awesome and a huge time saver)
- Girard's Olde World Italian dressing (to taste - usually about 1/2+ bottle)
I put everything in a large tupperware bowl with a lid, and then give it a good shake. Refrigerate until ready to use. May need to add more dressing if it has been sitting for a bit. The addition of shredded roasted chicken would be good, or diced/cubed salami.
Saturday, June 07, 2008
Friday, June 06, 2008
Do you have left over chicken? Use it to make chicken enchiladas.
This is my sister’s recipe. Her husband and daughter love them. Enjoy.
9x13 Backing Dish
Small Soft Taco size tortilla's (both corn and flour are good)
1 can Enchilada sauce (mild Rosaria brand isn't spicy-mild is spicy with all other brands)
1 bag Mexican style pre-shredded cheese
Grease pan. Take tortilla shell fill with
pre-cooked chicken (break up into small pieces or
shred), ground beef, steak. Roll up - put in pan until
you fill pan. Open sauce pour over all the
enchiladas (doesn't have to cover perfectly)
Top with cheese. Heat in oven 20 to 25 min at 350˚ pre-heated
My step-grandmother made this for Easter dinner. Everyone loved it. We all look forward to having it again.
1 can cream style corn
1 can whole kernel corn, drained
1 cube butter, melted
1 c. sour cream
4 tbsp. chopped onions
2 large eggs
1 pkg. Jiffy Corn Bread Mix
Mix altogether and bake 45 min. at 350 degrees