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SPECIALTY HOUSE CHICKEN
SALAD
Ingredients:
2
chicken breast halves, cooked and chopped
1 ½
cup plain yogurt
¼ cup
cole slaw dressing
1
stalk celery, chopped
½ cup
sweet onion, chopped
Salt
and pepper to taste
½ cup
grapes, quartered
½ cup
cashews, chopped
4
cook bacon strips, cut in half
8
slices provolone cheese
1
loaf French bread
Direction:
Combine the cooked chicken, yogurt, slaw dressing,
celery, onion, salt and pepper in a medium mixing bowl.
Add grapes and cashews; stir until blended. Cut French
loaf lengthwise; spread the chicken salad mixture evenly
over bottom half. Layer avocado, cooked bacon, and
provolone cheese on top of chicken salad. Top with
other half of French loaf. Cut loaf into four equal
sections. Make 4 servings.
PRIMAVERA PASTA SALAD
Ingredients:
8
ounces Rotini pasta
1
small red bell pepper, cut into strips
1
small green bell pepper, cut into strips
1 can
black olives, pitted and drained
8
ounce jar marinated artichoke hearts, undrained
1 cup
broccoli florets
3
cloves garlic, minced
1
teaspoon oregano
1
teaspoon rosemary
¼ to
1/3 cup balsamic vinegar
½ cup
shredded Parmesan cheese
Direction:
Cook
pasta according to directions on package; drain and
rinse under cold water. Put pasta in a large mixing
bowl. Mix in all remaining ingredients; toss well.
Serve at room temperature or refrigerate and serve.
Makes 6 to 8 servings.
SPINACH, AVOCADO &
MANGO SALAD
Ingredients:
Dressing:
1/3
cup orange juice
1
tablespoon red-wine vinegar
2
tablespoons canola oil
1
teaspoon Dijon mustard
¼
teaspoon salt, to taste
Salad:
10
cups baby spinach leaves (about 8 ounces)
1 ½
cups radicchio, torn into bite-size pieces
8-12
small red radishes (1 bunch) sliced
1
small ripe mango, sliced
1
medium avocado, sliced
Direction:
To
prepare dressing, whisk juice, vinegar, oil, mustard,
salt and pepper in a bowl. Just before serving, prepare
salad by combining spinach, radicchio, radishes and
mango in a large bowl. Add the dressing and toss to
coat. Garnish each serving with avocado slices.
PIZZA PITA POCKET
SANDWICH
Ingredients:
3,
6-inch whole wheat pitas
½ cup
copped red onion
1 cup
sliced mushrooms
1
ounce pepperoni slices, cut in half
½ cup
pizza sauce
¼ cup
grated mozzarella cheese
¼
teaspoon garlic powder
2
tablespoons olive oil
Directions:
In
medium sauce pan sauté mushrooms and onions in olive
oil. Add pizza sauce, garlic powder and pepperoni
slices, and simmer. Cut each pita in half and warm in
the oven. Stuff each pita half with pizza sauce and
cheese and serve. Serves 3.
FRUIT DESSERT PIZZA
Ingredients:
1
18-ounce package refrigerated sugar cookie dough
4
ounces cream cheese, softened
4
ounces frozen whipped topping, thawed
1 ½
teaspoons sugar
1
16-ounce can sliced light peaches, drained (reserve
juice)
7
large fresh strawberries
1 to
2 medium kiwis
1
tablespoon cornstarch
1/3
cup sugar
Direction:
Cut
cookie dough into slices and arrange on a 12-inch cookie
sheet, coated with non-stick spray. Press slices
together to form a solid crust. Bake 12 to 15 minutes
or until golden. Crust is done when edges begin to
brown.
Beat
cream cheese until smooth; add 1 ½ teaspoons sugar and
whipped topping. Spread evenly over cooled crust. Top
with peach slices, strawberries and kiwis.
In
sauce pan, combine ½ reserved peach juice, 1/3 cup sugar
and 1 tablespoon cornstarch. Cook until thick. Drizzle
over pizza and chill. Serves 8.
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