Recipe from Parade of Tables 2011
Apple PoppySeed Dressing
2 cups sugar
3 TBSP dijon mustard
1 TBSP salt
2 TSP black pepper
1/2 cup minced sweet onion
1/2 cup applesauce
4 TBSP poppy seeds
1 1/2 cups apple cider vinegar
2 1/2 cups olive oil
Mix sugar, mustard, salt, black pepper, sweet onion, applesauce, poppy seeds and vinegar together. Emulsify the dressing by slowly adding the oil to the dressing while blending. Yields about 5 cups. The dressing will keep up to two weeks in refrigerator.
Chicken Tettrazinni
4 - 6 chicken breasts, boneless and skinless
1lb box thin spagehtti noodles, cooked in the broth from the chicken
1 small jar diced pimentos
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1 can cream of chicken soup
1/2 to 1 cup cheddar cheese, grated
Boil chicken and cube. Cook noodles in this broth. Mix chicken, onion, pepper, pimentos, soup, spaghetti and broth. Top with cheese. Add chicken broth to thin.
Bake in 350 degree oven, 30 mins, freezes well.
