Tuesday, March 30, 2010

Greek Pasta Salad

I box Rotini pasta
I red pepper, diced
1 can black olives, coarsely chopped
! 8 oz. pkg. feta cheese, crumbled
1 small red onion, diced, optional
1 8 oz. pkg. pepperoni, optional
1 jar, 16 oz. Italian dressing

Cook pasta according to package directions for the least amount of time shown (al dente). Drain and cool. Stir in red pepper, black olives, feta cheese, and red onion and pepperoni if using. Pour entire bottle of Italian dressing over pasta. Mix gently until combined. Cover and refrigerate for 1-4 hours. Mix gently again before serving.


Pizza Dough:

1 cup warm water
1 pkg. active, dry yeast
3 cups flour, divided
1 tsp. salt
2 Tbls. olive oil

Dissolve yeast in warm water. Let sit until foamy, about 10 minutes. Stir in 1 cup flour, salt, and oil until smooth. Mix in as much remaining flour as you can to form a soft dough. Turn dough out onto a floured surface, knead in remaining flour until a soft, elastic dough forms. Let sit in a clean, greased bowl in a warm place until doubled in size, about 45 minutes.


1/2 cup spaghetti sauce
1 pkg. pepperoni slices
1 lb. shredded mozzarella cheese

Roll dough on a floured surface into a rectangle approximately 15 X 10 inches. Spread with spaghetti sauce. top with pepperoni and mozzarella. Roll dough from short side, jelly roll-style; pinch seam to seal.

Place on a greased cookie sheet (dusted with cornmeal if desired), seam side down. Curve if necessary to fit on the pan, and fold ends underneath. Score top of dough diagonally every 2 inches (being careful not to slice through to the filling) . Let sit for 15-20 minutes.

Bake for 25-30 minutes at 400 degrees F until top is golden brown and loaf sounds hollow when thumped.

Serve warm with our delicious and easy Greek Pasta Salad.

Friday, March 26, 2010

Curried Shrimp Wraps

(original recipe from www.alanskitchen.com)


2 Tbls. olive oil
1 lb. medium, peeled, deveined shrimp
1/2 tsp. curry Powder
1 clove garlic, minced
1/2 tsp. salt
1 cup sugar snap peas
2 diced green onions
1 Tbls. lime juice
6 gordita style tortillas or soft flatbreads


Heat oil in a 10-inch skillet over medium-high heat. Stir in the shrimp, curry powder, garlic and salt. Cook, stirring frequently until the shrimp are pink and cooked through. Stir in green onions, sugar snap peas, and lime juice. Cook 1-2 minutes longer. Spoon warm ixture into tortillas or flatbreads, roll up and serve.

Thursday, March 25, 2010

Chicken Salad

We've made two different kinds of chicken salad. We served one on split croissants and the other on hoagie rolls. Both are good with a thin layer of mayo and some greens. Either can also be served as a wrap.

Chicken Salad Recipe 1:
(original recipe from http://www.alanskitchen.com/)


7.5 lbs cooked chicken beast, cubed
6 stalks celery, diced
1 bunch green onion, diced
6 hard-cooked eggs, peeled
2 cups mayonnaise
1 tbls. oregano
1 tsp. salt
2 tsp. pepper

4 dz. hoagie rolls
2 cartons alfalfa sprouts

Use a food processor to coarsely chop chicken, celery, onion, and egg. Placed chopped ingredients in a large bowl. Mix mayonnaise, oregano, salt and pepper until smooth. Stir into chicken mixture. Chicken salad should be of spreading consistency but not too thin.

Split Hoagie rolls and spread lightly with mayonnaise. Place 2 medium-sized ice-cream scoops of chicken salad between each roll, sprinkle with about 2 Tbls. alfalfa sprouts. Press lightly and serve whole or cut in half.

Fills about 4 dozen hoagie rolls, or burrito style tortillas.

Chicken Salad Recipe 2
(original recipe from http://www.real-restaurant-recipes.com/)


7.5 lbs. pounds cooked chicken breasts or a combination of white and dark chicken meat
6 stalks thinly sliced celery
3 cups dried cranberries
2 cups slivered almonds, toasted (optional)
Romaine or leaf lettuce leaves

Ingredients for Dressing:

1 quart whipping cream, whipped softly
2 cups mayonnaise
salt and black pepper to taste


Coarsely chop cooked chicken, celery, cranberries and almonds in batches in the bowl of a food processor. Place chopped ingredients in a large bowl.

Whip cream just until soft peaks form. Slowly blend in the mayonnaise, salt and coarse black pepper

Toss the chicken mixture with the dressing using enough to moisten well

Spread a thin layer of mayonnaise on the insides of a split croissant. Place 1/4 to 1/2 cup chicken salad mixture on bottom half of croissant. Top with lettuce leaf and top of croissant.

Makes 5-6 dozen medium croissant sandwiches.

The Perfect Quesadilla

Cheese quesadillas, grilled cheese sandwiches or the standard PBJ are regular kid-choice items on the WNFD menu.

To make an easy, cheesy quesadilla, simply shred the desired amount of cheese, 1-2 oz. cheese per large tortilla. Spread the shredded cheese over one half of a tortilla. Fold tortilla in half. Grill on a hot, dry griddle for 2-3 minutes, flip and grill the other side for 1-2 minutes longer.

Cool slightly before serving.

We use Tillamook or Western Family cheddar cheese -whichever is on sale that week. Other good cheeses to mix in or use alone are: monterey jack, colby jack, swiss, or mozzerella.

Fruity Tuna Wraps


1/2 - cup chopped apple
1 - can (8-ounce) crushed pineapple, well-drained
1 - can (6-ounce) white tuna in water, drained
2 - ounces (1/2 cup) Cheddar Cheese, shredded
2 - Tablespoons sliced almonds
2 - Tablespoons mayonnaise
4 - Tortilla wraps
4 - lettuce leaves


In a medium bowl, add apple, pineapple, tuna, cheese, almonds, and mayonnaise. Lightly mix.
To make each wrap, line a tortilla with a leaf of lettuce. Spread 1/4 tuna mixture down the middle of the leaf. Fold in sides and roll up burrito style.