Ingredients:

1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery — chopped
1 red bell pepper — chopped
2 1/4 ounces black olives — sliced
4 ounces feta cheese — drained & crumbled
3 green onions — finely sliced
16 ounces Italian salad dressing

Direction

Cook chicken in water to cover with 1 bay leaf.  Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. Serve warm or cold. Serves 6

Ingredients:

3/4 cup sugar
1 lg. head cabbage — shredded/not chopped
2 lg red onions — thinly sliced
Hot Dressing — see below

Direction:

Stir sugar into cabbage. Place half of the cabbage in a large bowl.

Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once.

Chill 24 hours. Stir well before serving.

HOT DRESSING

1 teaspoon celery seeds 1 1/2 teaspoons salt

1 teaspoon sugar 1 cup cider vinegar

1 teaspoon dry mustard 1 cup oil

Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.  Bring to a rolling boil. Add oil, stirring, and return to rolling boil. Makes about two cups.

Ingredients

• 6 fresh baby artichokes
• 1/4 cup lemon juice
• 1/2 pound penne pasta
• 1/2 cup tomato juice
• 2 tablespoons olive oil
• Juice of one lemon
• 2 cloves garlic — minced
• 3 tablespoons fresh parsley
• 3 tablespoons fresh basil — or 1 tsp. dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh tomato — chopped
• 1/2 cup olives — Kalamata

2 tablespoons capers

• 1/2 cup feta cheese — optional

Direction

1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill.

2. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.

3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.

4. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.