Recipes from Home
Contributor: Jody Bridges2002 Cowley Cookbook 1 package lemon jello1 cup boiling water1 cup crushed pineapple (drain and save juice)1 cup sprite2 cups miniature marshmallows2 bananas sliced (or substitute 1 can mandarin oranges)1/2 cup sugar2 T cornstarchsaved pineapple juice and enough water or Sprite to make …
Contributor: Unknown2002 Cowley Cookbook 2 cups tri-colored rotini, cooked and drained2 cups broccoli florets1 cup sliced carrots1 cup cherry tomatoes, quartered1/4 cup sliced red onions1 (8 oz) bottle Kraft fat-free peppercorn ranch dressing Mix pasta and vegetables. Add dressing. Refrigerate several hours. Printable Version
Contributor: Unknown
2002 Cowley Cookbook
One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise
Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.
Contributor: Unknown2002 Cowley Cookbook 3 cups mini lasagna, cooked and drained. Rinse with cold water to cool quickly; drain well. In large bowl, stir together: 3/4 cup Italian salad dressing2/3 cup mayonnaise1/4 tsp black pepper1/4 salt Stir in cool pasta and: 1 cup chopped fresh …
Contributor: Unknown2002 Cowley Cookbook 6 cups uncooked curly-roni pasta Cook and drain, rinse with cold water to cool quickly, drain well. Meanwhile, in small bowl, stir together, then set aside: 1 1/2 cups reduced fat ranch salad dressing1/4 cup honey1/2 tsp poppy seed In large …
Contributor: Unknown
2002 Cowley Cookbook
Dressing:
1/2 cup vegetable oil
2 T lemon juice
2 T red wine vinegar
1 tsp oregano leaves
1/2 tsp dry mustard
1/2 tsp basil
1/4 tsp paprika
1/4 tsp thyme
1 clove garlic, crushed
dash pepper
Combine all ingredients and refrigerate at least one hour.
Salad:
2 1/2 cup pasta shells or spirals -uncooked
1/2 medium red onion, thinly sliced
2 medium tomatoes
1 cup broccoli florets, cooked tender-crisp
2/3 cup sliced pepperoni
4 hard-cooked eggs, wedged
Cook pasta, following package directions. Rinse cooked past in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.
Contributor: Rose Lear2002 Cowley Cookbook 1 (13 1/2 oz) can pineapple chunks2 T cornstarch1 egg, well beaten1/2 cup sugar1 cup mini marshmallows1 cup mandarin oranges1 cup white grapes1 cup diced bananas1 cup uncooked shell macaroni Cook and cool macaroni. Drain pineapple, reserve juice. measure 1 …
Contributor: Frankleen Cozzens 2002 Cowley Cookbook 1 lb spaghetti 1 bunch green onions 1 (4 oz) can chopped black olives 1 package Good Seasons Italian dressing (dry and unmixed) 1 bottle zesty Italian dressing Parmesan cheese Cook spaghetti according to package directions. Drain spaghetti and …
Contributor: Alta (Dolly) Yates
2002 Cowley Cookbook
4 cups broccoli, chopped
8 bacon slices
1/2 cup raisins
1/2 cup cheddar cheese, cubed
1 cup mayonnaise
1 onion, chopped fine
1/4 cup sugar
1/3 cup vinegar
Cook bacon crisp. Combine dressing ingredients and mix well. Combine salad ingredients and toss with dressing. Allow to marinate 6-12 hours in fridge.
Contributor: Unknown2002 Cowley Cookbook Oriental Dressing:3 T honey1 1/2 T rice wine vinegar1/4 cup mayonnaise1 tsp Grey Poupon Dijon mustard1/8 tsp sesame oil Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad. …