July 17, 2003 at 11:19 a.m.
We’ll start with salads.
SOUTHWEST PASTA SHELLS CHEF’S SALAD
1/2 of a 1 lb. pkg. of shell macaroni (small shells), cooked according to package directions, drained and cooled
1-1/4 c. mayo or salad dressing (I use light mayo)
1/2 c. shredded carrots
1/2 c. diced celery
1-4 oz. can chopped green chilies, drained
1/4 c. sliced green onions, using some of tops
1 t. chili powder
2 c. torn salad greens (romaine, iceberg, baby spinach leaves, etc.)
1/2 lb. 1/4-inch sliced, cooked turkey breast
1/2 lb. sliced cooked ham
1/2 lb. Monterey Jack or Swiss cheese, cut into julienne strips
corn or tortilla chips
In a large bowl, combine first seven ingredients; mix well. Turn into glass serving bowl (enough to hold about 10 cups), top with lettuce, turkey, ham and cheese. Cover; chill thoroughly. Serve with chips. Serves 6-8.
ROTINI AND CRAB SALAD
one-half of a 1 lb. box rotini pasta, cooked according to package directions, drained and cooled
1/3 c. mayo or salad dressing
one 1-1/4 c. bottled ranch-style dressing (regular or lite)
1/2 t. Italian seasoning
1-16 oz. package imitation crabmeat, torn into bite-sized pieces
8 cherry tomatoes, halved or two medium tomatoes, seeded and diced
1/2 c. chopped green onions
1/2 c. sliced celery
1/4 lb. cheddar cheese, cut into julienne strips
In large bowl combine mayo, ranch dressing, and seasoning; mix well. Stir in pasta and rest of ingredients. Cover; chill thoroughly. Serves 4-6.
And, an entree or two . . .
HAM AND BROCCOLI QUICHE
1-9 inch unbaked pie shell
1-1/2 c. cubed ham
1-1/2 c. shredded Swiss cheese
1 c. frozen broccoli florets, thawed, drained well on paper towel or use fresh and pre-cook 2 minutes, drain well
1 c. half & half cream
1/2 t. salt
1/2 t. dry mustard
1/2 t. white pepper
Flute edge of pie crust lined pie plate. Layer ham, cheese and broccoli in pie shell.
In medium bowl, combine rest of ingredients; beat well. Pour over broccoli.
Bake at 375 degrees for 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Serve with fresh fruit and a muffin, or crisp garlic bread. Serves 6.
And . . .
CHINATOWN CHICKEN SLIMMER
1-20 oz. can pineapple slices, drained, save the juice
1 T. cornstarch
2 whole chicken breasts, split (or use four frozen boneless breasts, thawed)
1 T. canola oil
2 large garlic cloves, peeled and minced or pressed
1 large onion, sliced 1/4-inch thick
1 t. ground ginger
1/2 c. chicken broth
1/4 c. soy sauce (I use lite.)
2 T. honey
1/4 to 1/2 t. cinnamon
Mix 1/4 c. juice with cornstarch. Brown chicken on both sides in oil; sprinkle with a little salt (optional). Add garlic, onion, and ginger; saute. Mix rest of juice with rest of ingredients; pour over chicken. Cover, simmer 30 minutes. Stir cornstarch mixture into pan juices. Cook until sauce boils. Add pineapple; heat through. Serves 4.
Let’s pamper the sweet tooth with...
ALMOST CANDY BARS
1 (18.25 oz.) package, moist supreme Devil’s food cake mix (Pillsbury brand suggested)
1/2 c. butter or margarine
1 c. butterscotch chips
1 c. semi-sweet chocolate chips
1 c. coconut, optional
1 c. chopped nuts (walnuts or pecans)
1-14 oz. can sweetened condensed milk
In large bowl, combine cake mix and margarine; with fork, cut in margarine until crumbly. Sprinkle evenly on bottom of ungreased 15x10 (jelly roll) pan; press lightly. Sprinkle with chips, coconut and nuts. Pour condensed milk evenly over all ingredients. Bake at 350 degrees for 25-30 minutes or until light golden brown. Cool before cutting into bars. Makes 48 yummy bars.
I’ll continue with more of these “back of the box” recipes next week.
Thought for the day: A life of ease is a difficult pursuit.