Greek pasta salad: 2 cups penne pasta 1/4 cup red wine vinegar 1 tablespoon lemon juice 2 cloves garlic, crushed 2 teaspoons dried oregano salt and pepper to taste 2/3 cup extra-virgin olive oil 10 cherry tomatoes, halved 1 small red onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1/2 cucumber, sliced 1/2 cup sliced black olives 1/2 cup crumbled feta cheese
Awesome Pasta Salad: I made it with - 12oz. Tri color rotini, large can sliced black olives, 1/2lb cubed mozzarella, 1/4lb mini turkey pepperoni, 1/8lb quartered salami, large green pepper, 16oz robust Italian dressing
Corn Csserole- 1 (15 1/4 oz) can whole kernel corn, drained 1 (14 3/4 oz) can cream-style corn 1 (8 oz) package Jiffy corn muffin mix 1 cup sour cream 1/2 cup butter, melted 1 to 1 1/2 cups shredded Cheddar Preheat oven to 350˚F. Grease a 9- by 13-inch baking dish or large casserole dish. Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
Quick Chicken Salad 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken) 3/4 cup lightmayonnaise 1 cup red grapes, halved 1 green onion, diced 1 stalk celery, diced 1/2 cup diced apple salt and pepper to taste pecans or cashews, optional In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on