Cooking for Me

Italian Salad and More

Tortellini Summer Salad, Muffins & Deviled Eggs.

Tortellini Chef Salad   Makes 4-6 servings

9 oz. pkg. cheese tortellini, cooked and cooled.

1 cup julienned, fully cooked ham

3 / 4 cup frozen peas, thawed

1 /2 cup Swiss cheese, cut in cubes

Fresh crisp lettuce or mixed greens

2 cups Ranch Dressing* OR dressing of your choice

STEP#1 Cook tortellini according to package directions until done. Drain and cool

STEP#2 Combine all ingredients in a large mixing bowl and toss OR arrange all the parts on a plate of salad greens

STEP#3 Chill until serving time. Serve with the dressing of your choice.

Tortellini is a stuffed Italian pasta, usually filled with meats or cheese. It means little cake or pie.

Thay can be purchased fresh, dried, refrigerated, or frozen.

How To Make Perfect Hard Cooked Eggs.

STEP#1               Bring 1 inch of water to a rolling boil over high heat in a deep saucepan

STEP#2               Bring eggs right from the refrigerator and transfer 6 eggs into the boiling water using a steamer

                              basket or tongs or large spoon.

STEP#3               Reduce the heat to medium and put on a lid. It doesn’t matter if the eggs are above the water

                              or partially submerged.

STEP#4               Cook for 13 minutes

STEP#5               Prepare an ice bath or cold water and ice in a bowl

STEP#6               At the end of 13 minutes, transfer the eggs to the ice bath using tongs or a large spoon

STEP#7               Allow the eggs to stay in the ice bath for 15 minutes. They should be easy to peel.

NOTE-If you find that hard cooked eggs have a gray/green ring around the yolk it’s because they cooked too long. Using an ice bath stops the cooking process and cools them down quickly.

How To Make Classic Deviled Eggs Makes 12 egg halves

6 hard-cooked eggs peeled and halved       STEP #1 Separate the egg yolks from the whites. Put the

¼ cup mayonnaise                                                                     yolks in a small bowl.

1 teaspoon Dijon mustard                                   STEP#2 Mash egg yolks in a small bowl (or use a hand mixer)

1 /2 teaspoon white vinegar                                              Stir in the mayonnaise, mustard, vinegar, salt & pepper.

Salt & pepper to taste                                            STEP#3 Spoon or pipe the filling into the egg white. Serve cold

Garnish with parsley and sprinkle with paprika.

Jumbo Bakery Style Blueberry Muffins-6

2 packages Martha White Blueberry Muffin Mix

1 cup milk

Fresh/Frozen Blueberries

Sanding Sugar

Jumbo Cupcake paper liners

STEP#1 Preheat oven to 400°

STEP#2 Line (6) Jumbo muffin pan with paper liners-set aside.

STEP#3 Combine both packages of muffin mix, and milk in a bowl and mix until smooth.

STEP#4 Scoop the batter into the prepared muffin pan about 2/3 of the way.

STEP#5 Top with blueberries and sanding sugar

STEP#6 Bake 15-18 minutes or until a toothpick comes out clean.

Let them cool and enjoy.