1 lg. box vanilla wafers
Mix together. Shape into balls and roll in powdered sugar.
MOROCCAN HERBED OLIVES
Instructions
Moroccan Herbed Olives
1 pound Kalamata or Greek olives
1/4 cup olive or vegetable oil
2 tablespoons snipped parsley
2 tablespoons snipped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
2 cloves garlic, finely chopped
Rinse olives under cold running water; drain. Place in 1-quart jar with tight-fitting lid.
Mix remaining ingredients; pour over olives. Cover tightly and refrigerate, tu
ing jar upside down occasionally, 1 to 2 weeks.
Serve at room temperature. These keep well if tightly covered and refrigerated.
CHICKEN AND TORTELLINI SALAD
Instructions
1 (8 ounce) package cheese-filled tortellini
1 1/2 cups cut-up cooked chicken or turkey (about 8
ounces)
1/3 cup dry white wine
OR
1/3 cup chicken broth
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon chopped fresh tarragon
OR
1 teaspoon dried tarragon leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups bite-size pieces of salad greens (spinach,
leaf lettuce, romaine)
1 small red or green bell pepper -- cut into 1/2-inch pieces
Cook tortellini as directed on package; drain. Rinse with cold water;
drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon
juice, tarragon, sugar, salt and pepper in tightly covered container. Stir
into tortellini mixture. Cover and refrigerate at least 2 hours. Toss
tortellini mixture with salad greens and bell pepper just before serving.
PINEAPPLE COOKIES
Ingredients
1 c. sugar
1/2 c. shortening
1 beaten egg
3/4 c. crushed pineapple
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
Instructions
Bake in 400 degree oven for 10 to 12 minutes. Sift flour, baking powder, soda. Cream shortening, sugar and add egg. Add pineapple nd vanilla, mix well. Add dry ingredients until well blended. Drop by teaspoonful on cookie sheet and set high in oven to prevent bu
ing on bottom.