Page 8
$lortkmh (Obstruer
July 10. 2013
F ood
Pasta Salad a
la Honeybear
Ingredients:
• 1(16 ounce) package tri-color rotini pasta
• 1 small red onion, diced
• 1 cup diced roasted red peppers
• 1 cup cubed mozzarella cheese
• 1 (6 ounce) jar marinated artichoke hearts, drained
and chopped
• 1/4 pound salami, diced
• 3/4 cup sliced stuffed green olives
• 1 (4 ounce) can sliced black olives
• 1/2 cup sliced pepperoncini peppers (optional)
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder, or to taste
• 1 pinch seasoned salt, or to taste
ground black pepper to taste
• 1/3 cup Italian-style salad dressing (such as
Newman's Own®)
• 1/4 cup mayonnaise (such as Best Foods®)
• 1/2 cup shredded Parmesan cheese
Directions
1. Bring a large pot o f lightly salted w ater to a boil;
cook rotini at a boil until tender yet firm to the bite,
8 to 10 minutes. Drain and run under cold water to
cool.
2. Mix rotini, red onion, roasted red peppers, mozzarella
cheese, artichoke hearts, salami, green olives, black
American Potato Salad
J u st a g o o d o ld fa sh io n ed ,
dow n hom e p o ta to sa la d
recipe th a t b rin g s back
m em o ries o f p ic n ic s in the
p a rk a n d fa m ily g a th e r
ings. O rig in a l recipe
m a kes 12 to 15 servings.
Ingredients:
• 5 pounds red potatoes
• 6 eggs
• 2 cups mayonnaise
• 1 onion, diced
• 2 green onions, thinly sliced
• 1 small green bell pepper, seeded and diced
• 3 stalks celery, thinly sliced
• 2 teaspoons salt
• 1 teaspoon ground black pepper
A t se rv in g tim e i f p a s ta se e m s a little
dry, d r iz z le w ith so m e o liv e o il a n d
m ix a g a in . R e c ip e m a k e s 1 0 se rv in g s.
olives, pepperoncini peppers, Italian seasoning,
garlic powder, seasoned salt, and black pepper in
a large bowl.
3. Whisk Italian-style dressing and mayonnaise
together in a small bowl; pour over rotini mixture
and toss to coat. Add Parmesan cheese and mix
well. Refrigerate salad at least 2 hours before serv
ing.
Directions:
1. Bring a large pot o f water to a boil. Add potatoes, and cook for 15 to
20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. Place eggs in a saucepan and cover with cold water. Bring water to a
boil and immediately remove from heat. Cover and let eggs stand in hot
water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs. Mix together
mayonnaise, chopped onion, green onion, green pepper, and celery.
Season with salt and pepper, then mix well. Cover, and refrigerate for
several hours or overnight.
Healthier Southern Peach Cobbler
This h e a lth ier version
lets y o u en jo y sw e e t
n ess fr o m the p ea ch es,
n o t a d d e d sugar.
O rig in a l recipe m a kes 4
s e rv in g s.
Ingredients:
• 8 fresh peaches - peeled,
pitted, and sliced into thin
wedges
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cin
namon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup whole wheat pastry flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• 2 tablespoons brown sugar
1 teaspoon ground cinnamon
ai me
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us
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon,
nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly,
and pour into a 2-quart baking dish.
3. Bake in the preheated oven for 10 minutes.
4. Meanwhile, combine flour, white sugar, 1/4 cup brown sugar, baking
powder, and salt in a large bowl. Blend in butter with your fingertips or a
pastry blender until mixture resembles coarse meal. Stir in water until just
combined.
5. Remove peaches from oven, and drop spoonfuls of flour mixture over
them.
6. Mix together 2 tablespoons brown sugar and 1 teaspoon ground
cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture.
Bake until topping is golden, about 30 minutes