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
The first reciple in particular looks yummy!
HEY! These look fabulous!!!! *copies and prints the recipes*
Those recipes sounds yummy! Hope your air conditioner is fixed by now!
Oh, YUM!