Brigitte Buhler is going through the temple to take out her endowments. She would like all of you to join her on her special day.Saturday, April 18, 1:00 p.m. @ the Salt Lake Temple
Bowtie Pasta Chicken Salad 1 (12 oz.) package bowtie pasta 1 (12 oz.) package rotini tri-color pasta 1 (20 oz.) can pineapple tidbits, drained 2 C. celery, finely chopped 4 green onions, finely chopped 1 C. or more cashews 1 small bag craisins, optional 1 C. red grapes, sliced in half 6 C. chicken, cooked and cubed Dressing: 1 bottle Kraft coleslaw dressing 1 C. mayonnaise Cook pasta according to package instructions, careful not to over cook (al dente). Drain and cool. Add to large bowl with all remaining salad ingredients, toss well to blend. Combine and mix the coleslaw dressing and mayonnaise. Pour this over the salad ingredients and toss gently. If prepared ahead of time, wait to add the cashews until just before serving. Mexican Chicken Salad 2-3 Heads Romaine Lettuce, chopped 1 Can Black Beans, rinsed & drained 1 Can White Sweet Corn, drained 1 Small Jicama, peeled and sliced julienne 1/2 Bunch Cilantro, roughly chopped 1 Cup Monterey Jack Cheese, shredded 3 Cups Cooked Cubed Chicken, lightly coated in barbeque sauce 1-2 Tomatoes, diced 1 Bunch Green Onions, chopped Ranch Dressing-approx 1 cup, or more About 10-12 Corn Tortilla Chips, slightly broken In large bowl add lettuce, beans, corn, jicama, cilantro, tomatoes, green onions and cheese. Just before serving add enough ranch dressing tossing to coat. Then, add bbq coated chicken and tortilla chips and gently toss. Garnish with a few more broken tortilla chips. My Favorite Pasta Salad 1 box bowtie pasta, prepared according to package directions 1 box penne pasta, prepared according to package directions 1 large container Feta cheese, crumbled 2 C. shredded parmesan cheese 2 large broccoli flowerets cut into small pieces 2 cans artichoke hearts, quartered 1 container grape or cherry tomatoes, sliced in half 1/2 to 1 sweet onion, sliced thin 1 can olives, sliced 6 C. chicken, cooked and cubed 1 bottle Newman's Own Caesar vinagrette 1 bottle bernstins cheese fantastico dressing Prepare the above ingredients. Blend all together except the dressings. Be careful not to over mix. Be careful not to over cook the pasta, cook al dente. Mix both dressings together and pour half over salad ingredients and blend well. Let soak 10-15 minutes and pour remaining dressing over the salad. Chill well. This salad can be made the night before. Chinese Chicken Pasta Salad 6 oz. corkscrew pasta, cooked and drained 3 C. chicken, cooked and cubed 1/4 C. sesame seeds 1/4 C. fresh parsely 1/2 C. green onions, diced 1/2 package won tons, fried until light brown and crispy 8 C. spinach, or shredded lettuce mixed with spinach Marinade and dressing: 1/3 C. olive oil 1/3 C. soy sauce 1/3 C. rice vinegar 3 T. sugar 1/2 tsp. salt 1/4 tsp. pepper Cook pasta according to package instructions, careful not to over cook (al dente). Drain and cool. Prepare the marinade and add the pasta and chicken. Marinate overnight in the refrigerator. Before serving add the sesame seeds, parsely, green onions, and salad greens to the marinated mixture, and toss gently. Just before serving, add the fried wontons, gently toss.
As you may know, the Utah Food Bank is in need of food. You may have received a Brown Bag in your newspaper to put non-perishable food items in. If you did not receive one do not worry. You can use any bag that you may have and put whatever food in it that you can. The scouts will be coming around Saturday morning to collect the food. Please have your food out by 8:30 am. This is a great opportunity to help others who may be in need during these hard economic times.
Congratulations to the Shopay family
