Strawberry Romaine Salad

Friday, September 12, 2008

INGREDIENTS

• 1 head romaine lettuce - rinsed, dried, and chopped
• 2 bunches fresh spinach - chopped, washed and dried
• 1 pint fresh strawberries, sliced
• 1 Bermuda onion, sliced
• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1/3 cup white sugar
• 1/4 cup milk
• 2 tablespoons poppy seeds

DIRECTIONS

1. In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
2. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Grape and Feta Salad

INGREDIENTS

• 1 head iceberg - rinsed, dried and torn into bite sized pieces
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 2 carrots, sliced
• 8 ounces broccoli florets
• 5 radishes, chopped
• 3 roma (plum) tomatoes, diced
• 1 pound red seedless grapes
• 1 cup chopped almonds
• 1 5/8 cups crumbled feta cheese
• 1 cup Greek vinaigrette salad dressing (optional)

DIRECTIONS

1. In a large serving bowl, toss together the iceberg lettuce, leaf lettuce, carrots, broccoli, radishes and tomatoes. Place the grapes on top. You may chill the salad until needed at this point if you wish.
2. Just before serving, sprinkle in the almonds and feta cheese. Toss with the salad dressing to taste, if desired.

Ziti with Italian Sausage

INGREDIENTS

• 1 pound Italian sausage, casings removed
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 pound dry ziti pasta
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 8 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

DIRECTIONS

1. In a skillet over medium heat, cook sausage with celery and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease, and set aside.
2. In another skillet over medium-low heat, combine tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
3. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti, mushrooms, sausage, mozzarella cheese, and sauce. Repeat layers, and top with grated Parmesan.
5. Bake for 45 minutes in the preheated oven, or until browned and bubbly.

Pasta Primavera with Italian Turkey Sausage

INGREDIENTS

• 1 (16 ounce) package uncooked farfalle pasta
• 1 pound hot Italian turkey sausage, cut into 1/2 inch slices
• 1/2 cup olive oil, divided
• 4 cloves garlic, diced
• 1/2 onion, diced
• 2 small zucchini, chopped
• 2 small yellow squash, chopped
• 6 roma (plum) tomatoes, chopped
• 1 green bell pepper, chopped
• 20 leaves fresh basil
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

Simple Ranch Chicken Macaroni Salad

Wednesday, August 6, 2008

"This is a simple to make recipe with Ranch dressing mix which gives it an extra kick."


INGREDIENTS

1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25 ounce) can chopped green olives
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 (10 ounce) can chicken chunks, drained
1 (1 ounce) package dry Ranch-style dressing mix
2 teaspoons paprika

DIRECTIONS

1-Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
2-In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Simple Macaroni Salad

"An easy mac salad that is excellent for parties, picnics and those summer day barbeques."

INGREDIENTS

1 (16 ounce) package macaroni
2 red bell peppers, chopped
1 green bell pepper, chopped
1/2 cup chopped green onions
1 stalk celery, chopped (optional)
1 tablespoon olive oil
1 cup mayonnaise
1 packet dry vegetable soup mix

DIRECTIONS

1-Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
2-Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

Sue's Taco Salad

"This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving."

INGREDIENTS

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1/2 (14.5 ounce) package nacho-flavor tortilla chips
• 2 cups shredded Cheddar cheese
• 1/2 (15 ounce) can kidney beans, drained
• 1/2 cup ranch-style salad dressing
• chopped tomato
• chopped lettuce
• chopped green onion

DIRECTIONS

1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.