Supper Tonight………………


Easy Chicken Barbecue


 


½ Cup each chopped celery, green pepper and onion


2 Tablespoon butter or margarine


1-1/3 Cup Barbecue sauce


2 cans (10ozs) chunk white chicken, drained


6 sandwich rolls, split


 


In a saucepan, sauté the celery, green pepper and onion in butter until tender.  Stir in barbecue sauce and chicken; heat through.  Serve on rolls.   Yield: 6 servings


 


Quick Cooking – May/June 2003



GREEK PASTA SALAD


 


Plan ahead….needs to chill


 


3 – Cups uncooked tricolor spiral pasta


1 – Medium tomato, cut into wedges


1-small sweet red pepper, julienned


1 – small green pepper, julienned


4 ounces crumbled feta cheese


½ -cup sliced ripe olives


DRESSING:


2/3 cup olive or vegetable oil


¼ cup minced fresh basil


3 tablespoons white vinegar


2 tablespoons chopped green onions


2 tablespoons grated Parmesan cheese


½ tsp salt


¼ teaspoon pepper


¼ teaspoon dried oregano


 


Cook pasta according to package directions; rinse in cold water and drain.  Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.


 


In a blender, combine the dressing ingredients; cover and process until smooth.  Pour over salad; toss to coat.  Cover and refrigerate for 2 hours or overnight.  Toss before serving.  Yield: 10-12 servings


 


Quick Cooking – May/June 2003



0 thoughts on “

Leave a Reply

Your email address will not be published. Required fields are marked *