11
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
1 tablespoon olive oil
28-ounce can diced tomatoes, undrained
8 ounces uncooked linguine
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
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 gar-
lic. Cook 2 minutes or until onion is soft. Add tomatoes and
cook an additional 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 pep-
per in chopper and pulse on HI. Add to mixing bowl. Place
eggs in chopper and pulse on LO until chopped. Add to mix-
ing 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
840082800 Ev02.qxd 2/20/01 9:52 AM Page 10