Broccoli & Tortellini Salad

Makes 12 Servings

6 slices Bacon
19 ounces Cheese Tortellini
1/2 cup Mayonnaise
1/2 cup White Sugar
2 tsp Cider Vinegar
3 head fresh Broccoli, cut into florets
1 cup Raisins
1 cup Sunflower Seeds
1 Red Onion, finely chopped

Cook bacon, drain, crumble and set aside.
Cook tortellini as directed on package.
In a small bowl, mix together may, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion.
Pour dressing over salad and toss. Ready in approx. 30 minutes.

Fall Favorite

Tortellini Soup

Delicious - eats like meal

1 Lb. Italian Sausage
1 Cup coarsely chopped Onion
2 cloves Garlic
5 cups Beef Broth
1 cup Water
2 cups chopped Tomatoes (14 oz stewed tomatoes)
1 cup thinly sliced Carrots
1/2 tsp Basil
1/2 tsp Oregano
8 oz Tomato Sauce
1 1/2 cups Zucchini
2 cups Tortellini
2 tsp Parsley
1 medium Green Pepper

Remove casing from meat. Brown meat and add onions and garlic. Add other ingredients except zucchini, tortellini, parsley, green pepper. Cook 1/2 hour. Add last 4 ingredients and cook 40 minutes.

Pizza Dough

1 cup warm water
1 Tbsp yeast
1 1/2 tsp sugar
2 Tbsp oil (or pesto)
1/2 tsp salt
3 cups flour

Mix together, knead into a ball. Coat top with oil, flip oil side up - raise for 30 minutes or until double in size. Put on Pizza pans. Top with Pizza sauce and toppings. Bake for 20 minutes at 400 degrees. mmmm enjoy

Tyson's Favorite Chocolate Sauce

1/2 cup butter
1 1/3 cups white sugars
1 tsp vanilla
3 heaping Tbsp. Cocoa
2/3 cup evaporated milk or cream

Mix together sugar and cocoa. Melt butter in saucepan and add the rest of the ingredients. cook over medium heat stirring until sugar is dissolved. Bring to a boil and cook for 2 - 3 minutes. Remove from heat and add vanilla. Cool and serve on ice cream. Store in the refrigerator.

BLUEBERRY (OR CHOC CHIP) MUFFINS

Makes 1 dozen large or 18 medium muffins

2 cups flour
1 cup white sugar
3/4 cup margarine

Mix flour and sugar and cut in the cold margarine like pastry until crumbly. (**Reserve 1/2 cup for topping)

Add to dry ingredients:
1 cup buttermilk
1 tsp baking soda
1 egg, beaten
1/2 cup blueberries or chocolate chips

Spoon into large paper lined muffin cups. Sprinkle with topping**
Bake at 400 degrees Farenheit for 15 - 20 minutes or until golden brown on top. EnJOY & Share

Strawberry Dessert - Todd's Favorite

Crust:
1 cup pecans (finely chopped)
1 cup flour
1/2 cup butter
1 tsp sugar

Mix together & pat into 2 pie plates or 1 9 x 13" glass pan
Bake 20 minutes at 350 degrees. Cool.

Cream Cheese Filliing:
8 oz cream cheese, softened
1 cup icing sugar
1 large cool whip (2 1/2 cups cream whipped)

Cream the cream cheese and icing sugar together, whip in the cream until consistency is smooth. Spread onto cold crust.

2 pints Strawberries (washed, dried - sliced in 1/2)

Arrange on top of cream cheese filling. Cover with cooled glaze.

Glaze:
1 cup water
1 cup sugar
3 Tbsp Cornstarch
1 pkg strawberry jello (85 grams (1/2 cup))

Mix sugar with cornstarch in a small saucepan. Add water. Bring to a boil - stirring constantly until thickened. Remove from heat. Add strawberry jello. Mix until dissoved. Cool until slightly warm (not hot - but not cold). Pour carefully over arranged strawberries. Refrigerate. Chill at least one hour . Cut in pieces and garnish with a dollop of whipped cream.

Cashew Chicken - Uncle Kevin's

Chicken Breasts 2 cut into 1/4" pieces
Green Onions 2 Tbsp cut in bite size pieces
Gingerroot 1 Tsp finely chopped
Bamboo shoots 8 oz can (presliced, drained)
Onion 1 Med cut into bite size pieces
Raw Cashews 1 Cup lightly stir fried in oil

Egg White 1
Soy Sauce 2 Tsp
Vegetable Oil 4 Tbsp 2 Tbsp in sauce & 2 Tbsp for frying
Hoisin Sauce 1 Tbsp
Chili Paste 2 Tsp (red chili paste - or 1 tsp chili pepper & 1 TB soy sauce)
Chicken Broth 1/4 Cup
Corn Starch 2 Tsp (1 tsp for sauce & 1 for thickening)
Water 1 Tbsp
Salt 1/4 Tsp
White Pepper dash

Instructions
Mix egg white, 1 tsp cornstarch, 1 tsp soy sauce and dash of white pepper in glass bowl. Stir in chicken, let sit 20 minutes in refrigerator.

Add 2 Tbsp oil to hot wok, add cashews, stir fry until light brown; remove from wok and sprinkle with salt.

Put chicken in wok and stir fry until white in color then remove from wok.

Place onion and gingerroot in wok, stir fry until gingerroot is light brown. Stir in bamboo shoots and 2 Tbsp oil. Add chicken, green peppers, hoisin sauce, chili paste. Stir fry for 1 minute. Then add chicken broth, bring to boil and thicken with cornstarch. Stir in cashews and green onions and serve.