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Pepper Penne Salad
Frances Roelands, Ailsa Craig, Ontario
- 1 lb. penne pasta
- 3 large peppers: green, yellow, and red, cut in strips
- 4 large, firm, ripe red tomatoes, chopped
- 1/2 cup chopped green onion
- 1 cup dressing (below)
Pasta Dressing
- 1 tblsp. Dijon mustard
- 5 tblsp. red wine vinegar
- 2 small or 1 large clove garlic, crushed
- 4 tblsp. lemon juice
- 2 tsp. sugar
- 1/2 tsp. black pepper
- 1/2 cup olive oil
- 1/4 cup Italian dressing
- 2 tblsp. chopped fresh basil
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Mix dressing ingredients together vigorously. Cook pasta in
boiling water according to directions. Rinse with cold water. Mix
dressing, pasta, and vegetables together. Refrigerate for several
hours to allow flavors to blend. |
Parmesan Vegetable Toss
Lorna Dicus, Leask, Saskatchewan
- 2 cups mayonnaise or salad dressing
- 1/2 cup grated Parmesan Cheese
- 1/4 cup sugar
- 1/2 tsp. dried basil
- 1/2 tsp. salt
- 4 cups fresh broccoli florettes
- 4 cups fresh cauliflower florettes
- 1 medium red onion, sliced
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 large head iceberg lettuce, torn
- 1 lb. sliced bacon, cooked and crumbled
- 2 cups croutons, optional
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In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil,
and salt. Add broccoli, cauliflower, onion, and water chestnuts.
Toss. Cover and refrigerate for several hours or overnight.
Just before serving place lettuce in a salad bowl: make a
small well in the center and top with the vegetable mixture. Sprinkle
with bacon and top with croutons. Serves 16-18. |
Crab-stuffed Chicken Breasts
Mrs. M. Richter, Medicine Hat, Alberta
- 6 chicken breasts, skinned and boned
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 3 tblsp. butter
- 3 tblsp. dry white wine
- 1 7 1/2 oz. can crab meat, drained and flaked
- 1/2 cup herb-seasoned stuffing mix
- 2 tblsp. all purpose flour
- 1/2 tsp. paprika
- 2 tblsp. melted butter
- 1 envelope hollandaise sauce mix
- 3/4 cup milk
- 2 tblsp. dry white wine
- 1/2 cup (2 oz.) shredded processed Swiss cheese
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Pound chicken to flatten. Sprinkle with a little salt and
pepper. Cook onion and celery in 3 tblsp. butter till tender. Remove
from heat; add wine, crab, and stuffing mix. Toss. Divide
mixture among breasts. Roll up and secure with toothpicks. Combine
flour and paprika; coat chicken. Place in 11 3/4 X 7 1/2 X
1 3/4-inch baking dish. Drizzle with 2 tblsp. melted butter. Bake
uncovered in 375F. oven for 1 hour. Transfer to platter. Blend
sauce mix and milk. Cook and stir till thick. Add remaining
wine and cheese. Stir till cheese melts. Pour some on chicken
and pass what remains. |
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