Antipasto Salad

Name: Antipasto Salad
Yield: 12 - 24
Ingredients: 3/4 lb. Prasky (cut in bite-sized strips); 1 block Mozzarella (cut into bite-sized strips); 1 lb. Sharp Cheddar (cut into bite-sized strips); 1/2 jar Roasted Red Peppers (slices); 1 jar pitted Kalamata Olives (drained); 1 jar green olives stuffed with pimentos (drained); 1 small onion (sliced thin); 2 cans Artichoke Hearts (chopped); 1/2 container plum or cherry tomatoes (approx 24 tomatoes); 1/2 bottle Zesty Italian Dressing

April 5, 2016UncategorizedEdit

Servings

12 - 24

Ingredients

3/4 lb. Prasky cut in bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 lb. Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers slices
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos drained
1 small onion sliced thin
2 cans Artichoke Hearts chopped
1/2 container plum or cherry tomatoes approx 24 tomatoes
1/2 bottle Zesty Italian Dressing

Servings:

Ingredients

3/4 lb. Prasky cut in bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 lb. Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers slices
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos drained
1 small onion sliced thin
2 cans Artichoke Hearts chopped
1/2 container plum or cherry tomatoes approx 24 tomatoes
1/2 bottle Zesty Italian Dressing

Servings:

Servings

12 - 24

Instructions

Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.

Creamy White Chicken and Artichoke Lasagna

January 14, 2016UncategorizedEdit

Servings	8
Cook Time	50minutes

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 lb cooked chicken breast sliced
14 oz Can Artichoke Hearts chopped
1 onion medium, sliced
1/2 jar Roasted Red Peppers sliced
3 garlic cloves chopped
8 oz Mozzarella shredded
1/2 c Grated Parmesan cheese
2 8oz Packages cream cheese
1 c milk
1/2 tsp basil leaves
12 lasagna noodles cooked

Servings:

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 lb cooked chicken breast sliced
14 oz Can Artichoke Hearts chopped
1 onion medium, sliced
1/2 jar Roasted Red Peppers sliced
3 garlic cloves chopped
8 oz Mozzarella shredded
1/2 c Grated Parmesan cheese
2 8oz Packages cream cheese
1 c milk
1/2 tsp basil leaves
12 lasagna noodles cooked

Servings:

Servings	8
Cook Time	50minutes

Instructions

Heat oven to 350 degrees.
In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!

Antipasto Salad

January 14, 2016UncategorizedEdit

Servings	12-24
Cook Time	20

Submitted by: Carrie Morris Lot # 2451

Ingredients

1/2 lb Prasky cut into bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 block Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers sliced
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos, drained
1 onion small, sliced thin
5-10 garlic cloves rough chopped
2 cans Artichoke Hearts chopped
1/2 container plum or cherry (approx. 24 tomatoes)
1/2 bottle Zesty Italian Dressing

Servings:

Submitted by: Carrie Morris Lot # 2451

Ingredients

1/2 lb Prasky cut into bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 block Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers sliced
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos, drained
1 onion small, sliced thin
5-10 garlic cloves rough chopped
2 cans Artichoke Hearts chopped
1/2 container plum or cherry (approx. 24 tomatoes)
1/2 bottle Zesty Italian Dressing

Servings:

Servings	12-24
Cook Time	20

Instructions

Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.

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Antipasto Salad

Creamy White Chicken and Artichoke Lasagna

Antipasto Salad

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