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Orange and Onion Salad
6 large oranges
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 teaspoon dried oregano
1 red onion, thinly sliced
1 cup black olives
1/4 cup chopped fresh chives
ground black pepper to taste
Directions:
1. Peel the oranges and cut each one into 4 or 5 crosswise
slices. Transfer them to a shallow serving dish and
sprinkle them with the vinegar, olive oil, and oregano. Toss gently,
cover, and refrigerate for 30 minutes.
2. Toss the oranges again, arrange the sliced onion and
black olives over them decoratively, sprinkle with chives
and grind on fresh pepper.
Printable Version
Italian "Style" Cheese Sticks
makes 2 dozen breadsticks
1 cup flour
2 T Parmesan cheese
1/2 t garlic powder
1/2 t onion powder
1/4 t dried basil
1/4 t dried oregano
1/4 t dried rosemary
1/4 t salt
1/2 cup butter, cut into small pieces
1 cup shredded sharp Cheddar cheese
3 T cold water
Preheat oven to 425°. In large bowl, mix together flour, Parmesan cheese,
garlic powder, onion powder, basil, oregano, rosemary and salt.
Using pastry blender, cut butter into flour mixture until mixture
resembles
coarse meal. Add Cheddar cheese and mix until well blended. Add water, one
T at a time, mixing well after each addition.
Roll portions of dough into
strips 1/2 inch wide and 5-6 inches long. Place sticks 1/2 inch apart on
an un-greased baking sheet.
Bake 12-15 minutes
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Quick and Easy. Mike Bernardoni
Salsa Chicken and Rice Skillet 1 pkg. rice-a-roni chicken flavor
2 tablespoons butter or margarine
1 lb. boneless, skinless chicken breasts (cut into 1" pieces)
1 cup salsa
1 cup frozen or canned corn, drained
1 cup (4 oz) shredded cheddar cheese
1 medium tomato, chopped
In a large skillet over medium heat, sauté rice-vermicelli mix with
margarine until vermicelli is golden brown. Slowly stir in 2 cups of water, chicken, salsa and special
seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 15
minutes. Stir in corn. Cover; simmer 5 minutes or until rice is tender and
chicken is no longer pink inside. Top with cheese and tomato.
Cover; let stand 5 minutes for cheese to melt. Serves 4
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Version
Grilled Pineapple Sundae
1 pineapple, peeled, cored and cut into 1 inch slices
1/2 cup brown sugar
2 tablespoons melted butter
2 tablespoons lemon juice
1 teaspoon cinnamon
1/2 gallon vanilla ice cream
Combine brown sugar, butter, lemon juice and cinnamon and mix until even.
Brush mixture over pineapple slices. Place pineapple slice on preheated
grill over a high heat and grill for about 1 minute per side or until
browned. Remove from grill and immediately top with a scoop of ice cream
and
serve. These are best if the pineapple is warm when you eat it.
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Version
Apple Cinnamon Cake
1 pkg. (2 layer) spice cake mix
1 can (21 oz) apple pie filling
3 eggs
1 tablespoon sugar
1 tsp. ground cinnamon
Preheat oven to 350 and grease or lightly spray bottom only of a
13x9" pan.
Beat cake mix (dry), pie filling and eggs in a large bowl on low
speed 2 minutes. Spread half of the batter in pan. Mix sugar and
cinnamon together and sprinkle half of it on cake batter. Spread
remaining batter in pan and sprinkle with remaining sugar and
cinnamon. Bake for 30 minutes or until cake is done. Cool. Serve
with whipped topping.
Printable Version
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