Bonzetti's

7 oz. cooked cheese tortellini
1 can quartered marinated artichoke hearts
¼ C. toasted pine nuts
½ C. Parmesan cheese
Diced tomato or red pepper (anything red)

Dressing:
2 egg yolks
1/3 C. vinegar
1 C. olive or canola oil
Dash of pepper
Dash or sugar
Garlic salt
1 tsp. pesto

Mix in blender until well mixed and mix with chilled noodles.
Chill and serve. You may not need all the dressing.

*I have never used the egg yolks because it kind of makes me nervous using raw eggs. It has always been good, but I think it was better when Janae made it, and I'm sure that's why.

From: Janae Ashton

Chicken Salad

My good friend brought this to me when I had Kate. I don't always love chicken salad, but it was delicious, so I had to get the recipe from her.

2/3 C. whipping cream (whipped)
1 ¼ C. mayo
2 T. lemon juice
2/3 C. toasted almonds
4 C. diced turkey or chicken (3 cans)
2 C. sliced celery
3 Tbs. minced parsley
1 tsp. salt
½ tsp. pepper

Fold whipped cream into mayo, lemon juice and almonds. Add other ingredients. Toss lightly and chill. Serve on Croissants.

From: Mary Ellen Hoopes

Cranberry Mustard

Aunt Velma made the most delicious roasted chicken sandwiches with this mustard. It is super yummy!

Prep: 5 min.

Makes about 3/4 cup

1/2 cup whole cranberry sauce
1/3 cup dijon mustard
1/8 teaspoon dried crushed red pepper

Stir together all ingredients.

From: Aunt Velma