Welcome to our Newest Addition!

Here you will find our favorite Recipes and Tips as well as our customers'...check back often for updates and new ideas!

PASTA SALAD
16 OUNCES TRI-COLOR ROTINI PASTA- COOKED AND DRAINED
2 MEDIUM TOMATOES-DICED
1 LARGE CUCUMBER-DICED
1 GREEN PEPPER-REMOVE SEEDS AND DICE
½ CONTAINER McCORMICK’S SALAD SUPREME
½ CAN BLACK PITTED OLIVES-HALVED
1 LARGE BOTTLE KRAFT ZESTY ITALIAN DRESSING

COOK AND DRAIN PASTA…DICE OTHER INGREDIENTS AND ADD TO PASTA…STIR IN SEASONING AND DRESSING…MIX THOROUGHLY…REFRIDGERATE…STIR BEFORE SERVING

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SAUTED SPINACH AND GARLIC
SPINACH
GARLIC
OLIVE OIL

WASH FRESH SPINACH THOROUGHLY...PEEL AND CHOP GARLIC...HEAT FRYPAN WITH SMALL AMOUNT OF OLIVE OIL TIL MEDIUM HOT...TURN TO LOW HEAT...PLACE GARLIC IN PAN, ADDING SPINACH WHILE STIRRING...CONTINUE TO STIR UNTIL SPINACH IS COOKED...SERVE

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SAUTED ASPARAGUS WITH GARLIC
1 POUND ASPARAGUS
GARLIC
OLIVE OIL

HEAT OIL TIL MEDIUM HOT…PLACE CHOPPED GARLIC IN OIL…LAY CLEAN ASPARAGUS IN PAN..CONTINUE TURNING UNTIL DESIRED TENDERNESS…ENJOY

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CABBAGE & NOODLES
1 POUND BOWTIE NOODLES
1 STICK OF BUTTER
1 HEAD OF CABBAGE
1 ONION

COOK PASTA TIL TENDER...DRAIN...IN SEPARATE PAN, MELT BUTTER...ADD CHOPPED CABBAGE AND DICED ONION...SAUTE TIL ALMOST TENDER...ADD COOKED PASTA, STIR, SALT AND PEPPER TO TASTE...ENJOY!

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