For the Pasta Salad: 12 oz. favorite tri-colored pasta, cooked 1 lb. boneless, skinless chicken breast, cooked and cubed 4 bell peppers, cleaned and seeded; reserve tops for garnish
Pasta Salad dressing: 1/2 cup white wine vinegar 1 tbsp dijon style mustard 1/2 cup extra-virgin olive oil 4 oz. jar sliced pimentos, drained 3 tbsp fresh basil,chopped (optional)
For the Sandwich Spread: 1/2 cup Roquefort cheese, room temperature 1 stick unsalted butter, room temperature 1/2 cup chopped walnuts Serve on your favorite bread
For the Cheese Squares: 1 (4 oz.) can chopped green chiles, well-drained 1/4 tsp. cayenne pepper 4 cups grated cheddar cheese 6 eggs, slightly beaten
For the Pasta: Cook chicken in small amount of olive oil. Cool and cut into bite-size pieces and set aside. Cook pasta according to directions. Cool to room temperature. In a bowl, combine vinegar and mustard. Add salt & pepper to taste. Whisk in olive oil in a thin stream. Then add pimentos, basil pasta and chicken. Toss well and chill for atleast 2 hours before serving. Serve in bell pepper cups.
For the Sandwich Spread: Puree cheese and butter in processor until smooth. Transfer to medium bowl and fold in chopped walnuts. spread on slice of bread and top with another slice of bread to form sandwich. Suggestion: Cut off crusts and cut into wedges.
For the Cheese Squares: Preheat oven to 350 degrees. Grease 9-inch square baking pan. Spread peppers in prepared pan. Sprinkle with cayenne pepper. Cover with cheese. Pour beaten eggs over cheese. Bake for 30 minutes or until firm in the center. Let cool. Cut into finch squares. Serve at room temperature or chilled. Yield: 4 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: email@example.com
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