Hoosier Taste Buds
Chicken Pasta Salad
Ingredients:
4- Boneless Chicken Breast
1- Package of bowtie pasta (or penne)
1 or 2- jar of slaw dressing
2- green onions (chopped into ¼” pieces)
1- can medium pitted olives (cut into halves)
1- red pepper (cut into ¼” pieces)
1- green pepper (cut into ¼” pieces)
1- yellow pepper (cut into ¼” pieces)
Directions:
Take the boneless chicken breast (sprinkle with lemon pepper seasoning on both sides before baking).
Microwave in an open dish covered with plastic wrap for 10 to 14 minutes (Notes: set your microwave setting
to power 7). Drain and cool in refrigerator before slicing.
Slice chicken breasts in /8 slices and combine the above ingredients in a large mixing bowl. Slice cherry
tomatoes in half and arrange on top. For a final touch, sprinkle finely grated parmesan cheese on top and enjoy.
Lemon Cream Dessert
Directions:
Ingredients:
In a small saucepan, combine sugar and cornstarch;
1-1/2 cups sugar
gradually stir in water until smooth. Bring to a boil;
1/ cup plus 1 tsp cornstarch
cook and stir for 1 minute or until thickened. Remove
1-1/2 cups cold water
from the heat. Stir a small amount of hot filling into egg
 egg yolks, lightly beaten
yolks; return all to the pan, stirring constantly. Bring to
 tsp butter, cubed
a gentle boil; cook and stir for 1 minute. Remove from
2 tsp grated lemon peel
the heat; stir in butter and lemon peel. Gently stir in
1/2 cup lemon juice
lemon juice. Refrigerate until cool.
Courtesy of www.tasteofhome.com
In a bowl, combine flour and nuts. Cut in butter until
CRUST:
mixture resembles coarse crumbs. Press onto the bottom
1 cup all-purpose flour
of a greased 1-in. x 9-in. baking dish. Bake at 50° for
1 cup finely chopped walnuts
15-20 minutes or until edges are golden brown. Cool on
1/2 cup cold butter
a wire rack.
In a bowl, beat cream cheese and confectioners’ sugar
TOPPING:
until smooth; carefully spread over crust. Spread with
1 package (8 ounces) cream cheese, softened
cooled lemon mixture. In another bowl, beat milk and
1 cup confectioners’ sugar
pudding mixes on low for 2 minutes; beat in vanilla.
2 cups cold milk
Fold in half of the whipped topping. Spread over lemon
2 packages (.4 ounces each) instant vanilla pudding mix
layer. Spread with remaining whipped topping. Chill for
1 tsp vanilla extract
at least 4 hours before cutting. Yield: 18-24 servings.
1 carton (1 ounces) frozen whipped topping thawed
Southern Indiana Living 2
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