Saturday, August 29, 2009

Kim's Bridal Shower

Joan prepared these items for the gathering:

Cranberry-Lemon Sipper

1 12-ounce can frozen pink lemonade concentrate

1 6-ounce can frozen cranberry juice cocktail concentrate

1 2-liter bottle of lemon-lime carbonated beverage

Cracked ice

Lemon twist (optional)

In a 3-quart pitcher combine lemonade and cranberry juice cocktail concentrates. Stir in carbonated beverage. Serve over ice with lemon twists. Make about 10 (8-ounce) servings. This is a great drink for a hot summer day.

White Bean Salad

1 19-ounce can Cannelloni beans, rinsed and drained

1 large stalk celery, thinly sliced

1/2 roasted red pepper, chopped

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

Coarse salt

Ground black pepper

1/2 cup basil leaves, torn

Place beans, celery, red pepper, vinegar and oil in a medium bowl. Toss until well combined.

Adjust seasonings with salt and pepper. Add basil and serve immediately or chilled.

Blueberry & Tortellini Fruit Salad

1/2 cup low-fat poppy seed dressing
1 9-ounce package three-cheese tortellini
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 11-ounce can Mandarin orange segments, drained
3/4 cup green grapes
1/4 cup sliced almonds

Cook pasta according to directions, drain.

In large bowl add pasta and salad ingredients, pour dressing over it all and toss lightly.

Refrigerate until ready to serve.

Makes 6 to 8 servings.

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