Recipes Included On This Page Bacon 'N Basil Pasta Salad BBQ Chicken Salad with Diced Cucumbers and Yogurt Sauce (Greek-like) Bison Feta Burgers (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Bacon 'N Basil Pasta Salad Recipe By : Serving Size : 22 Preparation Time :0:25 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces penne pasta 1/2 pound sliced bacon 1 pint grape tomatoes -- cut in half 2 medium red and/or green bell peppers -- chopped (2 cups) 4 medium green onions -- sliced (1 1/2 cup) 1/3 cup red wine vinegar 1 tablespoon Dijon mustard 1/2 cup olive oil 1/2 cup chopped fresh basil leaves 1 teaspoon salt 1/2 teaspoon freshly ground pepper Cook and drain pasta as directed on package. Rinse with cold water to cool; drain. Meanwhile, in 10 inch nonstick skillet, cook bacon over Medium heat for 5-8 minutes until crisp; drain on paper towels. Crumble bacon refrigerate until serving time. In large bowl, mix pasta, tomatoes, bell pepper and onions. In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled. Just before serving sprinkle bacon over salad and toss to combine. Makes 22 servings. Source: "Pillsbury Classic Cookbook #347, Fast & Fresh Pasta, May/June 2011" S(MC Formatted by:): "Bobbie" Start to Finish Time: "2:25" Bobbie's Note: This was delicious! I doubled the recipe and took it to my grandson's graduation party. All got eaten up and I had lots of compliments. Many had more than one helping. I will make this again! Contributed to the FareShare Gazette by Bobbie; 13 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 5g Fat (38.9% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * BBQ Chicken Salad with Diced Cucumbers and Yogurt Sauce (Greek-like) Recipe By :Art Guyer and Candice Valencia Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups BBQ Chicken, boned and cut up 1 medium sweet onion, finely diced 1 bunch cilantro, chopped Dressing: 2 cups light mayonnaise 1 cup light sour cream 2 tablespoons lime juice 3 tablespoons mustard 1/2 cup sweet pickle relish 1 teaspoon kosher salt 1 teaspoon black pepper Yogurt Sauce: 2 cups non-fat plain yogurt 1 tablespoon dried dill, or a bit more 3 tablespoons lemon juice 1 teaspoon onion powder 1/2 teaspoon garlic salt 1/2 teaspoon cumin 1 large cucumber 6 large wheat pitas Grind (in a food grinder) or mince (in a food processor) the BBQ chicken. Combine with the onion and cilantro. Set aside. Combine the dressing ingredients; season to taste. Fold the dressing into the meat mixture. If necessary, add additional sour cream to reach the desire consistency. Adjust seasoning to taste. Seal and place in refrigerator for at least 30 minutes, allowing the flavors to blend. Combine the yogurt sauce ingredients. Refrigerate until ready to serve. Peel the cucumber and dice into quarter-inch pieces. Refrigerate until ready to serve. When ready to serve, cut pitas in half. Each person can take a pita half, fill it about 2/3's with meat mixture, add diced cucumbers and drizzle yogurt sauce on top. Serves: 12, depending on how much chicken you use and how much you shove into the pita half! Notes This morning Doris and I saw a chef on TV make small chicken burgers, fry them and put them in pitas with cucumber and yogurt sauce. Doris said, "We could do something like that with the leftover chicken." And so we did and had it for dinner tonight. We all thought it turned out very well. Actually, it was damn good. Candice made the yogurt sauce, which really hit the spot. Candice had grilled the chicken on Saturday (a lot of it) and we had leftovers Sunday, the chicken salad tonight, some for Talia's lunch tomorrow and enough for dinner tomorrow night. Of course, all 6 of us were not home for dinner most of the weekend. Contributed to the FareShare Gazette by Art; 2 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 8g Fat (58.1% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 576mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List     Back to Gail Hall Recipe Index * Exported from MasterCook * Bison Feta Burgers (Gail Hall) Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground bison* 1 large egg 1/4 cup fresh bread crumbs 1 tablespoon chopped fresh herbs ** 1/4 cup chopped onion 1/2 teaspoon sea salt 1/4 teaspoon freshly ground pepper 4 tablespoons feta cut into 4 cubes 4 crusty hamburger buns 2 tablespoons mayonnaise 2 tablespoons mustard 4 thick slices tomato *** Your favourite greens (sprouts, lettuce, Arugula, etc.) In a bowl, combine the ground bison, egg, fresh bread crumbs, chopped herbs, onion, salt and peppers. Mix well. Form into 4 burgers. Into the centre of each, stuff a piece of feta and cover/seal with burger. Flatten into 4 round burgers. To cook, either barbecue outside or fry indoors. To barbecue, heat up barbecue and grill on medium high, turning only once, for 6 to 8 minutes, until centre is no longer pink. To fry, use a heavy skillet and heat 2 tbsp of olive oil on medium high. Add burgers and sauté on each side for several minutes (turning only once). Turn down heat and continue to sauté until centre is no longer pink (about 8 to 10 minutes total frying time). Grill or toast your hamburger buns and dress with mayonnaise, mustard, tomato and greens. Don't forget to add the burger. Lot's of napkins may be required. Gail's notes: *Ground Bison is 30% lower in cholesterol than ground beef. First Nature Farm 's bison is grass fed, hormone and antibiotic free. **If you don't have fresh herbs on hand, just substitute using 1/3 of dried herbs for fresh. ***Doef's or Gulls are by far the best choice for tomatoes. Yes, they are more expensive, but when you consider they are locally grown and picked within days of appearing at the market, you know you are getting ripe and nutrient rich tomatoes, and after all, you are worth it! Yield: 4 burgers. MC format by Hallie. Untried. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. Contributed to the FareShare Gazette by Hallie; 30 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 8g Fat (76.3% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 401mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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