10
Fresh Herb Linguine
2
1
⁄
2
ounces fresh parmesan cheese
(
1
⁄
2
cup grated)
1
⁄
4
cup fresh basil leaves
2 tablespoons fresh oregano
2 garlic cloves
1 carrot
1 small onion
Cut cheese into
1
⁄
2
-inch cubes. Place in chopper and pulse on HI until grated. Set
aside. Place basil and oregano in chopper and pulse on LO until chopped. Set
aside. Place garlic in chopper and pulse on HI until minced. Cut carrot and onion
into 1-inch chunks. Place in chopper with garlic and pulse until coarsely chopped.
Place oil in large skillet and heat over medium heat until hot. Add carrots, onion,
and garlic. Cook 2 minutes or until onion is soft. Add tomatoes and cook an addi-
tional 5 minutes. In a saucepan, cook linguine to desired doneness, then drain. Add
linguine, basil, oregano, salt, and pepper to skillet. Toss gently to mix. Arrange on
serving platter and sprinkle with parmesan cheese.
Makes 4 servings.
Hot Chicken Salad
1 slice bread
1 pound cooked chicken (about 3 cups chopped)
1 rib celery, cut into 1-inch chunks
1 small green pepper, cored seeded, cut in chunks
3 hard cooked eggs, peeled, cut in fourths
3
⁄
4
cup almonds
1
⁄
2
cup mayonnaise
10
3
⁄
4
ounce can cream of chicken soup, undiluted
Tear bread into 6 pieces. Place in chopper and process into crumbs; set aside.
Place half of cooked chicken in chopper bowl. Pulse until coarsely chopped. Place
in mixing bowl. Repeat with remaining chicken. Place celery and green pepper in
chopper and pulse on HI. Add to mixing bowl. Place eggs in chopper and pulse on
LO until chopped. Add to mixing bowl. Place almonds, mayonnaise, and chicken
soup in chopper. Process on LO until mixed. Add to mixing bowl and mix well.
Place in a greased 2
1
⁄
2
-quart casserole dish. Top with breadcrumbs. Bake at 350ºF
for 25 minutes.
Makes 6 servings.
Blue Cheese Dressing
1 clove garlic
2 ounces blue cheese
1 cup mayonnaise
Place garlic clove in the chopper bowl and Pulse on HI. Add cheese and process
for 10 seconds. Add mayonnaise, sour cream, lemon juice, and sugar. Process until
smooth. Keep refrigerated.
Makes: 1
1
⁄
2
cups.
1
⁄
4
cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 tablespoon olive oil
28-ounce can diced tomatoes, undrained
8 ounces uncooked linguine
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
2 teaspoons extra-virgin olive oil
