Summer’s End Salad
Toss together:
1 (10 oz.) bag mixed baby greens
1 yellow, orange, or red bell pepper, cut or sliced
1/4 cup sliced green onion
1/4 cup dried cranberries or cherries
1/4 cup crumbled blue cheese
1/4 cup chopped walnuts
Dressing:
2 Tbls. olive oil
1 Tbls. sugar
1/4 tsp. salt
1/8 tsp. pepper
2 Tbls. white wine vinegar
1/2 tsp. poppy seed
Combine all dressing ingredients in jar with tight-fitting lid. Shake to mix. Refrigerate. Just before serving, toss together all salad ingredients and dressing in a large bowl and serve immediately. Add nasturtium petals for color.
Tex-Mex Stuffed Shells
Sylvia Murphy, Ulster, Pennsylvania
1 pkg. (12 oz.) jumbo pasta shells
1 (2 lb.) container ricotta cheese
1 can (11 oz.) corn with chopped green and red peppers, drained
1 pkg. (8 oz.) shredded Monterey Jack cheese
2 scallions, sliced
3 chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. pepper
1 can (10 oz.) enchilada sauce
Preheat oven to 375° F. Cook pasta according to package directions, drain. Combine ricotta, corn, 1 cup shredded cheese, scallion, cilantro, salt, and pepper. Spread 1/2 cup sauce in 6-cup rectangular baking dish. Put 1 tblsp. filling in each shell.
Arrange 1 layer of filled shells in dish. Pour half of remaining sauce over shells. Sprinkle with half of remaining cheese. Arrange another layer of shells on top, then sauce, then cheese. Cover with foil. Bake 20 min. Remove foil and bake 10 min more. Let stand 10 min. before serving.