June 19, 2003

• 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

  
  

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  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

  
  

  
  

  • 5:16 pm
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