MEDITERRANEAN PASTA SALAD **I added 1 pound of grilled chicken pieces**
Printed from COOKS.COM
□ 2/3 c. oil
□ 3 tbsp. red wine vinegar
□ 1/4 c. chopped fresh basil
□ 2 tbsp. chopped green onion
□ 2 tbsp. grated Parmesan cheese
□ 1 1/4 tsp. salt
□ 1/4 tsp. ground black pepper
□ 12 oz. any type of pasta, cooked and drained
□ 1 med. size tomato, cut in thin wedges
□ 1 each, small red, green and yellow bell pepper, halved lengthwise and cut in thin crosswise strips
□ 1/4 c. greek style or pitted black olives
□ 8 oz. Feta or mozzarella cheese, crumbled
□ 1/4 tsp. crumbled dried oregano
□ 3 tbsp. red wine vinegar
□ 1/4 c. chopped fresh basil
□ 2 tbsp. chopped green onion
□ 2 tbsp. grated Parmesan cheese
□ 1 1/4 tsp. salt
□ 1/4 tsp. ground black pepper
□ 12 oz. any type of pasta, cooked and drained
□ 1 med. size tomato, cut in thin wedges
□ 1 each, small red, green and yellow bell pepper, halved lengthwise and cut in thin crosswise strips
□ 1/4 c. greek style or pitted black olives
□ 8 oz. Feta or mozzarella cheese, crumbled
□ 1/4 tsp. crumbled dried oregano
Process oil, vinegar, 2 tbsp. basil, the green onion, Parmesan cheese, salt and pepper in blender or food processor until smooth. Put pasta, bell pepper strips, tomato wedges in a large bowl. Pour in dressing; toss to mix. Roll cheese cubes in remaining 2 tbsp. basil to coat. Add to salad; sprinkle with oregano. Toss lightly. Serve at room temperature.
MONKEY BREAD
Printed from COOKS.COM
□ 4 cans refrigerator biscuits (about 40)
□ 1 1/2 tablespoons cinnamon
□ 1/2 cup butter
□ 1 cup white sugar
□ 1 cup brown sugar, packed
□ 1/2 cup pecans, raisins and/or coconut, if desired
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.Add biscuit pieces, several at a time; shake to coat well.□ 1 1/2 tablespoons cinnamon
□ 1/2 cup butter
□ 1 cup white sugar
□ 1 cup brown sugar, packed
□ 1/2 cup pecans, raisins and/or coconut, if desired
Place pieces in a buttered tube or Bundt pan until all are used.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
I will have the MEDITERRANEAN PASTA SALAD for part of dinner Thursday. It sounds wonderful. Thank you for posting the resipe:) The desert sounds great as well. I just think tonights desert I made will last a couple weeks in this house. LOL
ReplyDeleteTab...I added Cucumbers to the salad. Karyn use to make the salad as the main part of the meal. :) Instead of grated parm...i used shredded. let me know how the one I posted above is...as I tweeked mine but got pretty good reactions at work.
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