Cincere Lee's Pasta Salad

I received this recipe from my very good friend, Cincere Lee and it is the BEST pasta salad ever!

Cincere Lee's Pasta Salad

Dressing:
3/4 cup olive oil
1/2 cup vinegar
3 cloves garlic
2 teaspoons dijon mustard
1/2 cup freshly grated parmesan cheese
1 tablespoon parsley

Blend all ingredients in blender or food processor (you can make this ahead and refrigerate, if desired).

Cook 1 pound of pasta (I use bow tie) according to directions on box. Drain. Add pasta to a bowl and add some of the dressing, toss. It is best if the pasta is marinated and cooled in the fridge for a few hours before serving.

Salad:

bunch of spinach leaves, chopped
head of ice berg lettuce, chopped
Head of green leaf lettuce, chopped
3 tomatoes
1 bunch green onions, diced
1 cup feta cheese
1 cucumber, thinly sliced
1 cup craisins
1 cup nuts (I used chopped almonds)

Toss together with remaining dressing (use as much or as little of the dressing as you prefer) and marinated pasta. Serve immediately. (You can add cooked, cubed chicken to make it heartier.)

Greek Chicken

This is delicious, so give it a try.

Greek Chicken

1 lb. boneless chicken breast, diced
1-2 T. olive oil
1/4 cup finely chopped onion
1-2 cloves garlic, minced
1 can (14 1/2 ounces) stewed tomatoes
salt & pepper to taste
1 tsp. cinnamon
2 tsp. dried parsley or 2 T fresh chopped parsley
2 T. lemon juice

In a large skillet, cook chicken in olive oil until browned. Add onions and cook until golden and soft. Add remaining ingredients, cover and simmer over low heat for approx. 30 minutes.

Serve over penne pasta with feta cheese, and a nice garden salad.



Before feta cheese ...



After feta cheese (the more the better in my opinion)!

Lasagna

Debi's Lasagna

Meat Mix
1 lb. ground beef cooked
1 lb. ground pork or ground Italian sausage cooked
1 large jar Classico spaghetti sauce
1/4 or 1/2 of spaghetti jar filled with water (after you pour the sauce into the meat)

Mix all together.

Cheese Mix

2 pints cottage cheese (small curd)
Kraft parmesan (enough to make cheese mixture thicker--you don't want it too runny--usually about 1 cup)
2 eggs slightly beaten

Mix all together.

Grate about 1 lb of mozzarella cheese and set aside.

Layer a 13 x 9 or larger dish (I use a Pampered Chef large baking stoneware dish). First goes lasagna noodles uncooked. Then in order add meat mix, cheese mix, and grated mozzarella. Repeat. Bake at 350 degrees F for 45 minutes covered. Take tinfoil off and cook 15 more minutes.