Recipes from The Pollins Picnic 2004

EASY PASTA SALAD  (Shirley Benner)
 Ingredients:
            16 oz. tri-color rotini
            4 oz. raddiatori
8 oz. pepperoni
            16 oz. bottle Robusto Italian Salad Dressing
            1 head broccoli
            1 can large black olives
            ½ cup freshly grated Parmesan cheese
            ½ cup freshly grated Romano cheese
            5 or 6 cherry tomatoes
 
Directions:
            Cook rotini and raddiatori to al dente stage, following package instructions—cool     
            Quickly and place into serving bowl along with pepperoni.  Cover with Salad
            Dressing.  Wash and cut broccoli into small pieces, using only the tops.  Cut the
            Black olives into slices.  Place broccoli and olives on top of pasta.  (Do not mix)
            Refrigerate at least 8 hours.  When ready to serve, mix the pasta, broccoli and
            Olives.   Cover the top generously with the cheese and garnish with halved cherry
            Tomatoes.



Fruited Jello with topping  
makes a generous 9X9X2"
2 small packages Cherry Jello, dissolved in
2 cups boiling water,  when jello is thoroughly dissolved, add
1 can cherry pie filling
1 can crushed pineapple, including the juice
(3/4 cup chopped walnuts - optional)   ( they were used for Sunday)
Stir till thoroughly mixed. Allow to set.
Topping: Thoroughly mix together
4 to 6 ounces cream cheese, softened
1 cup sour cream
1/4 cup sugar
Spread cream cheese mixture over the congealed fruited jello
and serve or store covered in the refrigerator.
**This same recipe can be used with any pie filling
using Jello of the same flavor as the pie filling.




Recipes from The Pollins Picnic 2003


Oriental Slaw (Bonnie Hoffman)
Serving: 15

2   1 lb packages coleslaw
1   cup sunflower seeds
1   cup slivered almonds
2   packages (beef) ramon noodles

Dressing
1/3 cup apple cider vinegar
1/2 cup sugar
1    cup salad oil

Mix dressing ingrediants along with the seasoning packets from the noodles and pour over salad ingrediants just before serving. (Sliced green onions may be added)

When taking to covered dish, mix sunflower seeds, noodles and almonds in separate container. Combine with coleslaw and dressing just before serving.

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Artichoke spinach dip
Submitted by Linda Arandas

1 stick butter
1 med. onion chopped,  1 Tbls. minced garlic
1  14 oz. can artichoke hearts, drained and chopped
1 cup shredded monterey jack cheese
1 cup shredded asiago cheese
2 Tbls. Tabasco green pepper sauce
1 Stouffer's creamed spinach, thawed

Saute onion in butter til tender. Combine remaining ingredients.
Bake at 350 for 20 minutes.  Serve with tortilla chips or crackers

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