Summer Tortellini Salad

Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad.

Yield: Makes 4 servings

Summer Tortellini Salad

Photo: Ralph Anderson; Styling: Rose Nguyen

Ingredients: 

  • 1 (19-oz.) package frozen cheese tortellini
  • 2 cups chopped cooked chicken
  • 1/4 cup sliced green olives
  • 1/4 cup sliced black olives
  • 1/4 cup diced red bell pepper
  • 2 tablespoons chopped sweet onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon herbes de Provence*
  • 1/4 cup canola oil
  • Salt to taste
  • Garnish: fresh parsley sprigs

Preparation:

1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.

*1 tsp. dried Italian seasoning may be substituted.

Note: For testing purposes only, we used Rosetto Cheese Tortellini.
Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.
Shirley Wood, San Antonio, Texas, Southern Living
JULY 2007

 

 

Founding Fathers (and First Lady Dolley Madison) Favorite Dessert

Chef Walter Staib of A Taste of History shares this vanilla ice cream recipe.  According to Chef Staib the founding fathers were critical in bringing the dessert to America, even First Lady Dolley Madison was a fan.  One respected history of ice cream states that, as the wife of U.S. President James Madison she served ice cream at her husband’s Inaugural Ball in 1813.

Vanilla Ice Cream

ice cream with peaches and raspberry sauce

This vanilla ice cream is pictured with sauce and almonds, which you may add or change to include your own toppings.

Yield: 1 1/2 quarts

Ingredients:

  • 4 cups heavy cream
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and seeds removed

Directions:

  1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
  2. In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
  3. Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
  4. Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
  5. Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
  6. Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from ice bath, cover, and refrigerate until cold.
  7. Spin in ice cream maker following the manufacturer’s instructions.

 

 

DOLLY MADISON’S PEPPERMINT STICK ICE CREAM

Yield: 2 quarts
Ingredients:

Dolly Madison ice cream

20th century advertising co-opted Madison’s reputation for serving ice cream in the United States White House
Photo by Private Collection

  • 3/4 c. sugar
  • 2 tbsp. cornstarch
  • 3 c. whole milk
  • 3/4 c. light corn syrup
  • 2 whole eggs, beaten lightly
  • 1 c. cream
  • 4 drops natural peppermint extract
  • 2 drops red food coloring
  • 3/4 c. peppermint candy, crushed

 

Directions:

  1. Mix the sugar and cornstarch in the top of a double boiler.
  2. Stir in the milk, syrup and eggs.
  3. Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill.
  4. Stir in cream, extract and coloring.
  5. Freeze in a 2 quart ice cream freezer according to the manufacturer’s instructions.
  6. When partially frozen, add crushed peppermint and continue frequently.

 

Rachael Ray’s Chocolate Chip Banana Bread

By Emily Wyckoff for Rachael Ray

This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family’s favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog – he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

Yield: 1 loaf

Ingredients:

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips

Directions: 

  1. Pre-heat the oven to 350°F .
  2. Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand).
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

Blue Cheese Bacon Deviled Eggs

“Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon – perfect appetizers.” – Betty Crocker

Yield: 12 Servings

Ingredients:

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese (1 oz)
  • 1 tablespoon finely chopped green onions (1 medium)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 3 slices bacon, crisply cooked, crumbled

 

Directions:

  1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
  3. Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
  4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

 

Nutrition Information:

Serving Size: 1 Serving Calories80 Total Fat 7g Saturated Fat 1 1/2g Sodium115mg Total Carbohydrate 0g Dietary Fiber 0g Protein 4g % Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% Exchanges:1 Fat; Carbohydrate Choice 0 *Percent Daily Values are based on a 2,000 calorie diet.

Sweet and Sour Pork Recipe

by Rhonda Parkinson, Chinese Food Expert

This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.

Yield: 4 to 6 Servings

Sweet and Sour Pork

Photo by Getty Images

Ingredients:

  • 3/4 pound pork tenderloin
  • 2 – 3 teaspoons soy sauce
  • Pinch of cornstarch

Sauce:

  • 1/4 cup sugar
  • 2 tablespoons ketchup
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup water or reserved pineapple juice
  • 1/4 cup vinegar
  • 1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:

  • 1/3 cup flour
  • 1/3 cup cornstarch
  • 1 egg white, lightly beaten
  • 1 tablespoon vegetable oil
  • 1/3 cup warm water, as needed

Other:

  • 1 carrot
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 cup pineapple chunks
  • 3 cups oil for deep-frying, or as needed

 

Directions:

  1. Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
  2. To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
  3. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
  4. Heat the oil for deep–frying to 375 degrees Fahrenheit.
  5. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
  6. Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
  7. (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
  8. To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.
  9. Serve the sweet and sour pork over rice.

 

 

Spiced Nut Mix Recipe

Yield: 40 Servings (10 cups)

Spiced Nut Mix

Photo by Taste of Home©

 

Ingredients: 

  • 3 large egg whites
  • 2 teaspoons water
  • 2 cans (12 ounces each) salted peanuts
  • 1 cup whole blanched almonds
  • 1 cup walnut halves
  • 1-3/4 cups sugar
  • 3 tablespoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1 cup raisins

 

Directions:

  1. In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans.
  2. Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

 

 

Nutritional Facts
1/4 cup: 134 calories, 8g fat (1g saturated fat), 0 cholesterol, 87mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 4g protein.

 
Originally published as Spiced Nut Mix in Taste of Home October/November 1997, p27

Butterfinger® Cookies Recipe

Yield: 48 Servings/4 dozen

Butterfinger Cookies

Photo by Taste of Home©

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 2 egg whites
  • 1-1/4 cups chunky peanut butter
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Butterfinger candy bars (2.1 ounces each), chopped

 

Directions:

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Beat in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.
  2. Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets.
  3. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

 

Nutritional Facts
1 each: 96 calories, 5g fat (2g saturated fat), 5mg cholesterol, 83mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein.

 
Originally published as Butterfinger Cookies in Taste of Home June/July 1998, p67