Claudia's Sweet -n- Zesty Italian Totrellini Salad (P3)

I have a very dear friend named Claudia. She was my first German friend when we moved to Europe years back. I have so much respect for her awesome artistic talents, eye for detail, cooking abilities and over all sweet nature. She is also extremely hard working and is an inspiration to me in many ways. She and her family currently reside in the USA and I do miss her, but we still visit now and again via emails, messengers and myspace.

Years back when Claudia and her husband played table top DND with my husband and I, we'd enjoy going to each others homes for game nights. We'd all bring food, get the wine flowing, set back, visit and enjoy playing the game. During one visit to their home Claudia made this WONDERFUL side dish that I just LOVED! Its so every simple but its flavor packed and so hearty that one might think its more complicated.

Claudia was sweet enough to share this recipe with me years ago and I've made and enjoyed it many times since. When I make it I ALWAYS think of her and thus why I have lovingly named the dish after her.

I recently asked Claudia where she got this recipe from. She said the recipe comes from her brother's mother-in-law. She is not sure if she created this dish or got the recipe elsewhere but agrees that its very simple and it has many variations to its possibilities.

Claudia's Sweet N Zesty Italian Tortellini Salad (p3)
This is really a very simple dish and you can add or delete what ever you like. Below is the way I like to make it.

• 1 large pkg Meat stuffed tortellini pasta. ( other kinds of stuffing may be used instead but I find this to be the best).
• fresh, soft mozzarella (the kind packed in water), drained and torn into bite size pieces.
• 1 can of black olives, drained
• 1 bunch of cherry tomatoes, sliced in half.
• 1 small purple or other sweet onion, sliced
  
• 1 bunch fresh basil leaves, torn or chopped
• about 1/2 c. of good tasting quality Olive oil
• about 1/4c. of good tasting quality balsamic vinegar
• Splenda or sugar to taste (its to have a sweet/tangy flavor)
• a dash of salt

Bring water to rolling boil, add tortellini and cook pasta. Drain and rinse with cool water to stop the cooking process.

Meanwhile toss sliced tomatoes in a large mixing bowl, along with black olives, sliced onion, torn mozzarella, and fresh chopped basil.

When pasta is cooked and cooled add it to this bowl as well.

In a small bowl mix olive oil, vinegar, splenda/sugar and a dash of salt and pepper. When mixed pour over salad and mix well.
Serve or chill up to 30 mins and serve.

ENJOY!!!!!

Macadamia Nut Piña Colada Bars (Not SB friendly)

I came across this recipe at the Betty Crocker Recipe Site (bettycrocker.com). I was going to make and take this desert to a BBQ but was too pressed for time that day. I had family visiting from the states this past week and decided to make them this weekend to give them a try. Everyone loved them and they went really fast. ENJOY!!

(** Note: let the bars cool completely before adding the glaze. We couldn't wait to give them a try so we rushed the cooling time and they didn't come out as pretty as I'm sure they would have. We ate them while warm and gooey and they were still wonderful).

Prep Time:15 min

Start to Finish:1 hr 55 min

Makes:2 dozen bars

Bars
1	can (8 ounces) crushed pineapple
1	cup Gold Medal® all-purpose flour
1/2	cup butter or margarine, softened
3	tablespoons powdered sugar
2	eggs
1	cup granulated sugar
3/4	cup chopped macadamia nuts
1/2	cup flaked coconut
1/4	cup Gold Medal® all-purpose flour
1/2	teaspoon baking powder
1/4	teaspoon salt
1/2	teaspoon rum extract
Pineapple Glaze
1/2	cup powdered sugar
2	to 3 teaspoons reserved pineapple juice

1.	Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze. In medium bowl, mix 1 cup flour, the butter and 3 tablespoons powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
2.	In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and all remaining Bar ingredients. Spread over partially baked crust.
3.	Bake bars 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
4.	In small bowl, mix all Pineapple Glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 6 rows by 4 rows.

Nutrition Information:

1 Serving: Calories 160 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 30mg; Sodium 70mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbo

Chinese Cole Slaw (p2 )

I got this recipe years and years ago in Kansas, from a woman named Debbie. She and I had Glass forming classes together and she brought it to an open house that the ESU glass guild has annually. Everyone loved this dish and I must say every time I take it to a party, BBQ or get-to-gather I always recipe requests. This dish is makes a lot, is easy to make and is VERY good. Hope you enjoy it too!!


(I will be making this again soon and will try to get a better pict of this dish once its been mixed.)

Salad Ingredients:
(mix an hour before serving)
1 large pkg pre-cut raw coleslaw
1c slivered almonds
1 c sunflower seeds
2 small bunches of green onions, chopped
2 pkg Beef flavored Ramen noodles (uncooked and broken into small bits)


Dressing Ingredients:
(Mix a day ahead so it can age)
1 c mayo
1/2 c granular sugar (or splenda)
1/3 c white vinegar
the 2 beef seasonings (from noodles)

• The day before: Mix dressing ingredients and chill in the refrigerator.


• The next day:In a large mixing bowl toss salad ingredients.


• An hour before serving:Shake or stir the dressing and pour over salad; mix well. Serve and ENJOY!!!!
  

**Note: I've never tried to make this dish Sb friendly, as it calls for Ramon Noodles and Sugar. You could exchange the sugar with splenda and possibly the Ramon Noodles with something else, but the noodle season packets are also required and give it so much of its flavor that I don't know how it would be substitute. If you are extremely strict with the rules of SB than perhaps this dish isn't for you...or you could change it up a bit and get it to work. If you do, I'd love to hear the suggestions...but for special occasions this would still be good and not be too much of a cheat, in my opinion.