Favorite recipes

Katrin’s Amore’ Pasta Salad

Cook 12oz of Ratini pasta----Rinse and drain.
Add---------------------Your choice of:
Black Olives
Green Olives
Banana Peppers (mild or hot)
Sweet Red Peppers
Cherry tomatoes
Pepperoni or salami
Cut all ingredients in small pieces.

Add---------------------Parsley
Black Pepper
Garlic salt
Parmesan cheese
1/2 cup of Sasha's Sweet Amore (Add more later if needed)
Serve chilled.
Want a little extra "kick"? Add a small amount of Sasha's Sweet and Sultry Dressing.

Kathy’s Chicken Ole’

Start with 4 chicken breasts, pounded to slightly flatten and poked with holes. Put breasts in a plastic bag and add a small amount of Sweet Ole' dressing. Refrigerate for 4 hours or overnight if possible.
Heat Grill or oven and cook until done. Top each chicken breast with 1 teaspoon of Sweet Ole', some thinly sliced purple onion and fresh tomato and cover with some aged fine cheddar cheese. Cook until cheese is melted and serve with rice.

Sweet Ole’ Pasta Salad

Sweet Ole' Pasta Salad
1 container grape tomatoes, cut in half.
1 container Mozzarella "pearls".
1 box Rotini pasta
2-3 bunches fresh basil.
1/4 cop Sweet Ole" dressing.
Boil Rotini per instructions. Drain pasta, rinse with cold water and drain. Put Rotini in bowl. Cut basil into strips, cut tomatoes in half and place into bowl with Rotini. Drain Mozzarella balls and place into bowl. Add Sweet Ole" dressing and mix thoroughly. Add salt and pepper to taste.
Submitted by Sandi Esquivel-Mauer

Kale Sahale Snack Salad

In short , I made up a simple salad recipe and have to share it. Using your Sweet Aloha dressing I JUST purchased last Saturday, my bottle is gone, and I am coming back to Woodstock Square Tuesday to Purchase a supply.
Get ready for this fall salad....you are going to Love it:
2 bunches farm fresh Kale , rinsed, torn off stem, chopped
2 medium Honeycrisp apples , finely chopped
1 half bottle Sasha's Aloha Salad dressing
1 package Sahale Valdosta Pecans w/ sweet cranberries,blackepper and orange zest (4oz. pckg.)
Combine all, toss, refridgerate 1 hour.
Serve.

Catherine
McHenry, Illinois

Linda's party Appetizer

6 links of Johnsonville Andouille Sausage
2 large red peppers
1 fresh, cored pineapple
1/3 cup + 2 Tbls. Aloha dressing

 

Slice the sausages diagonally into 1/4 inch pieces. In a large frying pan sprayed with non-stick spray, brown all the slices. Add only a single layer in the pan and brown in batches. Remove each batch to a plate covered with a paper towel until all sausage is browned.

 

Slice the pineapple into 1 inch slices, and then cut each slice into bite-size chucks. Brown the pineapple using the same frying pan until all pineapple pieces are slightly cooked/brown. Do not over cook. Remove to a separate plate.

 

Cut the red peppers into large 1 1/2 inch chunks. In a clean, large frying pan Add 2 Tbls. Aloha dressing. Add the red peppers and stir fry until just tender crisp. Remove to a separate plate.

Layer the sausage, pineapple and peppers in a 9x13 pan, starting with the sausage pieces until all items are added. Cover with aluminum foil. Can set aside for a few hours, but do not refrigerate.

Just before serving, heat the covered pan for 15-20 minutes in a 375 degree oven. Remove foil, and drizzle 1/3 cup of Aloha dressing (room temperature or heated for about 30 sec. in a microwave) over the top. Allow guests to skewer their pieces with toothpicks or small skewers. Enjoy all the "Wow, this is really good!" compliments

Linda DeLeshe