Summer Tortellini Salad

This boil-and-toss salad is a versatile and hearty dish that makes a great one-bowl meal. You can also serve it as a side dish; just prepare the recipe without the meat.

Joan discovered this recipe in the July 2007 issue of Southern Living. The recipe was submitted for publication by Shirley Wood of San Antonio, Texas.

MAKES 4 SERVINGS
PREP: 10 MIN., COOK: 10 MIN., CHILL: 25 MIN.

1 (19-oz.) package frozen cheese tortellini (Joan used Wegmans Cheese Tortellini.)

2 cups chopped cooked chicken

1/4 cup sliced green olives

1/4 cup sliced black olives

1/4 cup diced red bell pepper

2 Tbsp. chopped sweet onion

2 Tbsp. chopped fresh parsley

2 Tbsp. mayonnaise

1 Tbsp. red wine vinegar

1 tsp. herbes de Provence (1 tsp. dried Italian seasoning may be substituted.)

1/4 cup canola oil

Salt to taste

Garnish: fresh parsley sprigs

1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.

Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.

Baked Macaroni and Cheese

Brian and Heather arrived on this Good Friday for the Easter holiday. Emily also joined us for dinner. Along with the traditional pierogi and kielbasa, Joan prepared macaroni and cheese. This classic dish is favorite of the boys.


2 Tbsp corn starch
1 tsp salt
1/2 tsp dry mustard (optional)
1/4 tsp pepper
2 1/2 cups milk
2 Tbsp margarine or butter
2 cups (18 oz) shredded American or Cheddar cheese, divided
8 oz elbow macaroni (about 1 3/4 cups), cooked 7 minutes and drained


1. In medium saucepan combine first 4 ingredients; stir in milk. Add margarine; stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat.

2. Stir in 1 3/4 cups cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese.

3. Bake uncovered in 375°F oven 25 minutes or until lightly browned.

Makes 4 to 6 Servings

Prep Time: 12 minutes

Bake Time: 25 minutes

Additional suggestion:
Baked Ham N’ Cheese Macaroni: In step 2, stir in 1 cup diced ham with elbows.

Pesto Lasagna Rolls

Is there anyone on earth who doesn't like lasagna? Besides Garfield, I mean. Here is an alternative to traditional lasagna. A lighter, brighter and more interesting version - the lasagna roll.

Originally an old Sunset magazine recipe. The lasagna rolls were baked in whipping cream enriched with a jolt of pesto. Joan borrowed the preparation style, but added some spinach to increase the nutrients, cut way back on the cheese and used tomato sauce instead of whipping cream to cover the rolls.

12 lasagna noodles
1 jar (26 ounces) pasta sauce
or 3 cups homemade
2 cloves garlic, minced
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach
thawed, squeezed dry
1 jar (3'/2 ounces) prepared pesto
1 egg
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Freshly ground pepper
1 cup shredded part-skim mozzarella cheese

Cook lasagna noodles according to package directions; drain.

Heat oven to 350°. Spread 2 cups of the tomato sauce in bottom of a greased 13-by-9-inch pan. Combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt and pepper to taste in a bowl. Place a lasagna noodle on a clean kitchen towel; spread 1/4 cup of the ricotta mixture on the noodle. Roll noodle up; place seam-side down in pan. Repeat with remaining noodles. Pour remaining tomato sauce over noodles; sprinkle with mozzarella. Cover with foil; bake 20 minutes. Uncover; cook until cheese is golden brown, 10-15 minutes.

Makes 6 servings.