COLD SUMMER TORTELLINI SALAD - recipes

COLD SUMMER TORTELLINI SALAD

Ingredients:

1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli--1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

Directions:

Peel and chop the tomato. Julienne the hard salami. Chop the olives. Cube the cheese into 1/2" cubes. Clean and slice the mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a small deep bowl add the oil, garlic, garlic salt, black pepper, vinegar and hot red pepper. Whisk until thoroughly mixed. Pour over the salad and mix well. Refrigerate for a few hours to blend flavors. Mix well again before serving. Garnish with fresh tomato wedges or orange slices and parsley.

Categories: Salads, Picnics

PICNIC CHOCOLATE CHIP COOKIES - recipe

C.

PICNIC CHOCOLATE CHIP COOKIES

Ingredients:

1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:

In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. Preheat oven to 375 degrees.
In mixer bowl combine butter and sugars; beat until fluffy and well blended. Beat in egg. Add vanilla and mix well.
3. Gradually add flour mixture until just blended.  Stir in chocolate chips and walnuts (if used). Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. Bake until cookies are well browned
(12 to 14 minutes). Cool on wire racks.

* for Chewy Chocolate Chip Cookies:
Bake cookies in a 325 degree oven until they are a light golden brown (10 to 13 minutes).  Cool on baking sheets for
3 minutes before removing to wire racks to cool completely.

* Chocolate Chunk Cookies:
Omit semisweet chocolate chips. Coarsely chop a 3- to 4-ounce bar of semisweet chocolate, and fold it into cookie dough in step 3.

* Peanut Butter-Chocolate Chip Cookies:
After beating butter and sugars, add 1/2 cup peanut butter (smooth or chunky).  Beat well, then continue as for Favorite Chocolate Chip Cookies.  Omit chopped walnuts.

Categories: Cookies, Desserts, Picnics

Yield: About 30 2 3/4 inch cookies
.