Title: Carole’s Pasta Salad with Basil Vinaigrette
Categories: Salads, Pasta, Poultry
Yield: 4 Servings

Basil Vinaigrette
4 lg Garlic cloves
2 T Dried basil
1 1/2 t Sugar
1 T Dry mustard
3 T Fresh lemon juice
6 T Red wine vinegar
2 t Kosher salt
1 t Freshly ground black pepper
1 1/4 c Olive oil
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2 ea Zucchinis, halved lengthwise
(cut into 1/2-in. pieces)
6 oz Dried fusilli (curly noodles)
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes
2 md Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 c Toasted pine nuts
1/2 c Grated fresh parm cheese

Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard,
lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the
machine running, drizzle in oil until slightly thickened. The
vegetables and chicken will dilute the intense flavor of the
dressing. Makes 1 3/4c.

Steam zucchini 1 minute and drain. Cool under running water. Cook
pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with
1/4 cup dressing each. Gently combine chicken, zucchini, pasta and
green onions. Adjust seasonings and dressings to taste. Spoon salad
onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass
cheese separately.

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Popularity: 7% [?]

Title: PICKLED SPINACH
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

2 c Spinach; torn
1 c Tomato; chopped
1/4 c Green pepper; chopped
1/4 c Vinegar
1/3 c Oil, vegetable; to 1/2 cup
2 sl Bacon; cooked and crumbled
Lettuce leaves; opt.

Combine first 5 ingredients, tossing gently. Chill at
least 15 minutes. Sprinkle bacon over top; serve on
lettuce leaves, if desired.

SOURCE: Southern Living Magazine, sometime in 1981.
Typed for you by Nancy Coleman.

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Popularity: 7% [?]

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 6

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Margerine or butter
1 1/2 ts Beef bouillon granules
1/4 ts Salt
1/4 ts Pepper

Braised Buckwheat Kernels

Popular in Russia where it’s called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue’s note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated and
brown. Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
kernels are tender. Makes 6 servings.

Recipe from Betty Crocker’s “30 Minutes or Less” Cookbook

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Popularity: 7% [?]