Lime-Cilantro Rice with Pineapple

-Heather Jordan


1 cup dry white rice, cooked in 2 C water
2 T real butter
Juice from 1 large lime, or two smaller ones (I add a lot!)
1 medium sized can crushed pineapple, drained.
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.

* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.

Chicken Parmesan Salad

-Tarena DeDen

1/4 tsp salt
6 oz Radiatore Pasta
1 cooked boneless skinless chicken breast (of medium size) cut into 1/2 inch cubes
1 cup rounded mini carrots (baby)
1 cup broccoli
1 green onion (add more to taste)
8-10 fl oz Kraft "Special Collection" Parmesan Romano Dressing
1/3 to 1/2 cup Shredded Parmesan Cheese


Cook the Pasta as directions on bag. Best if a little firm. Break the broccoli into medium small sprigs. Cut carrots diagonally. Slice green onion thinly and break into rings.

Add the broccoli, carrots, chicken and onions to the pasta. Stir in the dressing and then the salt. Finally add the parmesan cheese and mix. The salad should be creamy, but not too creamy.

The only store around that carries the dressing (right now) is the Orem Target. Substituting the dressing with something else isn't the same. I know Macey's carries the pasta.

Chicken Crunch Salad

-Tarena DeDen

4 cups boiled, diced chicken
1 cup diced celery
2 Tbsp Mustard
1 small can Mandarin oranges
2 Tbsp chopped green onions
1 diced green pepper (I dice the celery & pepper very small)
1 pint Miracle whip (I don't use the whole pint)
1 9 oz can Chinese noodles
1/2 cup green olives (optional)
1 small can crushed pineapple
green grapes

Combine all ingredients except mandarin oranges and noodles. Use Miracle Whip to taste and refrigerate overnight. Add mandarin oranges and noodles just before serving. Mandarin oranges can be kept cold overnight also.

Italian Bread

-Krista Pendleton

1 1/2 c. warm water
1 TB yeast
2 TB sugar
1 tsp. salt
3 c. flour
EITHER:
2 tsp. rosemary
1 1/2 tsp. granulated garlic
1 tsp. crushed thyme
OR:
1 1/2 TB basil
1 TB oregano
Mix ingredients in mixer until smooth. Raise 1 1/2 hours or until double. Punch down (spray hand with Pam - dough is sticky). Form into either 1 large or 2 small balls and place on a cookie sheet sprayed with Pam. Let raise another 1/2 hour. Bake at 375 for 20 min. Remove from oven and brush tops with olive oil. Can be served with olive oil and balsamic vinegar.

Italian Pasta Salad

-Heather Jordan
1 box med. pasta shells
1 cucumber, peeled, chopped
2-3 roma tomatoes, chopped
2 cans sliced black olives, drained
4 pepper jack cheese sticks, chopped
10-15 slices pepperoni, chopped (optional)
1/4-1/3 bottle Italian dressing

Boil shells until done. Cool down with cold water and drain. Add all ingredients. Mix well and chill for 2-3 hours.

Easy Breadsticks

-Heather Jordan

1 T yeast dissolved in 1 1/2 C warm water
2 T sugar
1/2 t salt
3 C flour
1/4-1/2 C butter

Mix and knead on a floured table top for 3 minutes. Let rise for about 10 minutes. Melt butter in a 9x13 inch pan. Roll out dough. Cut into strips. Twist strips and place in butter. Sprinkle with flavoring (garlic, parmesan cheese, etc...) Let rise. Bake at 350 for 20 minutes.

Pasta and Spinach Salad

-Aubri Larson

1 lb. Pasta, cooked al dente, drain, rinse in cold water

3 C cooked chopped chicken

6 oz fresh spinach, shredded/torn (approx 8 cups)

1 C black olives, chopped in 1/4’s4 oz.

Feta cheese, crumbled

3 cups diced tomatoes ( or grape tomatoes)

3/4 C monterrey jack cheese, shredded

Dressing:
2 tsp Dijon mustard1/2 C olive oil

1/2 C vinegar

1/2 tsp black pepper

2 tsp honey

1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

Glazed Broccoli with Almonds

-Heather Jordan

2 pounds broccoli or 2 packages (10 ounces each) frozen broccoli
1/2 teaspoon salt
1 chicken bouillon cube
3/4 cup hot water
1/4 cup butter or margarine
1/4 cup flour
1 cup light cream
2 tablespoons lemon juice
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup slivered almonds

Separate broccoli; trim stems and wash thoroughly. Add salt to a pot of boiling water and cook broccoli 6 minutes or until barely tender. Drain and arrange in 9-by-9-inch baking pan. While broccoli is cooking, prepare sauce. Dissolve bouillon cube in hot water. Melt butter or margarine in saucepan and blend in flour. Gradually stir in cream and dissolved bouillon cube; cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in lemon juice, salt and pepper. Adjust seasonings to taste. Pour sauce over broccoli. Sprinkle with cheese and almonds. Bake at 375 degrees for 20 minutes or until golden brown. Makes 6 to 8 servings.

Yummy Mashed Potatoes

-Heather Jordan

--5 pounds of red potatoes
--1 block of cream cheese, room temperature (8 oz.)
--1 cup sour cream
--1 chicken bouillon cube
--1/2 cup of water, reserved from boiling the potatoes
--1 tsp garlic powder
--1 T dried parsley

The Directions.

Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.

Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.

Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.

Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.

Mash with a potato masher.