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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. |
