| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Poultry, Salads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Parsley sprigs |
|
|
l/3 cup grated Parmesan |
|
|
cheese |
| 1 1/2 |
c |
Large curd creamed cottage |
|
|
cheese |
| 1 |
T |
Lemon juice |
| 1 |
T |
Milk |
| 1/2 |
t |
Dried basil leaves |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 4 |
|
Red pepper sauce |
| 2 |
|
Cloves garlic, crushed |
| 1 |
|
9 ounces fresh |
|
|
cheese-filled Tortellini |
| 1 |
c |
Cut-up cooked chicken |
|
|
servings. |
INSTRUCTIONS
Starting with Tortellini from the refrigerated food section of your
grocery store makes preparing this salad extra easy. Place all
ingredients except Tortellini and chicken in blender. Cover and blend
on high speed about 3 minutes, stopping blender occasionally to scrape
sides, until smooth. Cover and refrigerate at least 2 hours but no
longer than 24 hours. Cook the Tortellini as directed on package;
drain. Toss with green sauce and chicken. From the files of Al Rice,
North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”