Aegean Artichoke & Penne Pasta Salad

Aegean Artichoke & Penne Pasta Salad

6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic -- minced
3 tablespoons fresh parsley
3 tablespoons fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato -- chopped
1/2 cup olives -- Kalamata
2 tablespoons capers
1/2 cup feta cheese -- optional


1. Cut stems off artichokes. Peel off tough outer leaves to reveal
yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon

juice with 2 cups water in a medium bowl. Add artichokes to lemon water
and toss to prevent discoloration. Drain. Steam artichokes until tender,

about 20 minutes. chill. 2. In a large pot, bring 2 quarts water to a
rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente,
about 10 minutes. Drain and rinse with cold water. 3. To make salad
dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley,
basil, salt and pepper in a food processor or blender and puree for 30
seconds. 4. Toss together artichokes, penne, capers, olives and feta
cheese in a large bowl salad bowl. Pour dressing over and toss well.


Serves 1

Adreana's Greek Pasta Salad

Adreana's Greek Pasta Salad



1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing

Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook
for 30 min. or until juices run clear. Cool and remove skins. Or, you
can cook chicken in frying pan until cooked through. Cut into bite size
pieces. Cook noodles and drain. Add all ingredients and mix well. I use
only about half the bottle of dressing and then put the rest on the table
if someone wants more. Serve warm or cold.

Serves 6

24-Hour Slaw

24-Hour Slaw


3/4 cup sugar
1 lg.head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below

Stir sugar into cabbage. Place half of the cabbage in a
large bowl. Cover with onion slices. Top with the
remaining cabbage. Pour boiling hot dressing over slowly. Do not stir.
Cover and refrigerate at once. Chill 24 hours. Stir well before serving.

HOT DRESSING

1 teaspoon celery seeds
1 1/2 teaspoons salt
1 teaspoon sugar
1 cup cider vinegar
1 teaspoon dry mustard
1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.



Serves: 1