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.