INGREDIENTS: 4 c. cooked pasta, any shape, 2 c. cooked cubed chicken breast, 2 c. sliced celery, 2 large unpeeled apples-cored and diced, 1 c. seedless grapes-halved, 1 (20 oz.) can pineapple chunks-drained, 1 (11 oz.) can mandarin oranges-drained, ¾ c. mayonnaise, 1 Tbs. white sugar, ½ tsp. salt, 1 pinch nutmeg, 1 pinch black pepper
DIRECTIONS: Chill chicken and pasta thoroughly. Mix pasta, chicken, celery, apples, pineapple chunks and mandarin oranges in a large bowl. In a separate bowl, combine mayonnaise, sugar, salt, nutmeg and pepper. Combine mayonnaise mixture with chicken/pasta mixture. Chill before serving.
CUCUMBERS WITH SOUR CREAM
INGREDIENTS: 1 c. sour cream, 1 Tbs. sugar, ¼ c. cider vinegar, ¼ c. fresh dill, ¼ tsp. white pepper, ¼ tsp. salt, ½ tsp. celery seed, 2 large cucumbers-peeled and thinly sliced, ½ small onion-thinly sliced, dill for garnish
DIRECTIONS: In medium bowl, combine sour cream, sugar, vinegar, dill, pepper, salt and celery seed. Blend well. Add cucumbers and onion to sour cream mixture, toss lightly. Refrigerate at least 2 hours. Sprinkle cucumbers with additional dill and serve chilled.
LIGUINI WITH CHERRY TOMATOES
INGREDIENTS: 2 pints assorted cheery tomatoes-halved, 2 Tbs. fresh basil leaves-chopped, 1 Tbs. red wine vinegar, 2 Tbs. olive oil, salt to taste, black pepper, 1 lb. linguini pasta,2 Tbs. Parmesan cheese-grated
DIRECTIONS: Combine the cherry tomatoes, basil, red wine vinegar and 1 Tbs. of the olive oil. Season with salt and pepper. Cook the linguini in a large pot of salted water until it is al dente, about 10 minutes. Drain the pasta, return it to the pot and immediately toss it with the remaining olive oil and the Parmesan cheese. Divide the pasta among 4 warm bowls. Spoon the tomato mixture over the pasta and serve immediately.
INGREDIENTS: 1-1/2 c. fresh bread crumbs, 1 Tbs. Italian seasoning or 3 Tbs. fresh minced basil, 3 c. sliced tomatoes, 1 small onion-thinly sliced, ½ tsp. salt, ¼ tsp. pepper, 2 c. shredded Swiss, mozzarella, cheddar cheese or mixture of same, 3 eggs-slightly beaten, ¼ tsp. nutmeg, 3-4 slices bacon-diced
DIRECTIONS: Preheat oven to 325 degrees. Butter a 9-inch pie plate. Mix crumbs with Italian seasoning. Spread half of crumbs in dish. Arrange ½ of tomato slices, overlapping on crumbs. Top with half the onions, salt, pepper and cheese. Make a second layer of tomatoes, onions, salt, pepper and cheese. Pour the beaten eggs over the top layer of cheese, then spread the rest of the crumbs over the top. Sprinkle on the nutmeg and bacon. Bake in the middle of the oven 45-50 minutes until the bacon is crisp. Cool at least 10 minutes before serving.
MINI FRUIT PIZZAS
INGREDIENTS: 1 (18 oz. pkg. -20 cookies) Pillsbury Ready to Bake Refrigerated Sugar Cookies, 1 (8 oz.) pkg. cream cheese-softened, 2 Tbs. frozen limeade concentrate-thawed, ½ c. powdered sugar, 10 fresh strawberries-quartered, 1 kiwi fruit-peeled-cut in half lengthwise and cut into 10 slices, ½ c. fresh blueberries, ½ c. fresh blueberries, ½ c. fresh raspberries
DIRECTIONS: Bake cookies as directed on package. Cool 10 minutes or until completely cooled. Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar, beat until smooth. Spread each cooled cookie with 1 Tbs. cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.
DIRECTIONS: Spray bottom and side of springform pan with nonstick cooking spray. Mix chocolate wafer crumbs and ice cream topping. Press firmly against bottom of springform pan. Scoop frozen yogurts onto crust, alternating colors. Spread yogurts slightly to smooth. Cover and freeze about 3 hrs. or until firm. Run knife dipped in hot water along side of dessert to loosen; remove dessert from side of pan. Top with fruit.
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