Tortellini Salad

Contributed by: Marie

• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 4-6 cloves garlic, crushed
• 1 tbsp Worcestershire sauce
• Freshly ground black pepper

 Combine above and shake well.  Allow to sit several hours at room temperature.

• 1 lb tortellini, cooked (cheese tortellini is best, but you can use meat if you want to)
• ½ cup calamata olives
• 1 small jar marinated artichoke hearts
• ½ cup thickly sliced fresh mushrooms
• ½ green and ½ yellow peppers; seeded, quartered and thinly sliced
• 1 small red onion, halved and thinly sliced
• 1 cup fresh broccoli florets
• ½ cup pimento strips
• ½ cup thinly sliced zucchini
• 6 oz provolone cheese in julienne strips
• ½ cup fresh parsley, chopped
• ¼ cup basil pesto

Mix everything together and let it marinate for a while.  Serve at room temperature.

Curried Squash Soup

 Contributed by: Nancy

1 medium onion, chopped
3 cloves garlic, chopped
2 carrots, peeled and chopped
2 tbsp butter
1 tsp curry powder
1 tsp ground cumin
4 cups water
2 chicken stock cubes
3 tbsp fresh cilantro
¼ tsp tobacco
4 cups acorn squash, peeled, seeded and chopped

In a large saucepan on medium heat, sauté the onion, garlic, carrot and squash in the butter for 5 minutes.  Stir in curry and cumin and cook for 1 minute.  Add water and chicken stock cubs, bring to a boil.

Reduce heat and simmer for 25 minutes or until veggies are tender.  Puree in blender.  Stir in chopped cilantro and tobacco.   Season to taste with salt and pepper.

Lemon Loaf

Contributed by: Lyanne

“A favorite of Grand-Maman “

1 pkg Duncan Hines lemon supreme cake mix
1 pkg instant lemon pudding (4 servings)
½ cup oil
1 cup water
4 eggs

Blend all ingredients and beat for 2 minutes at medium speed.
Bake in 2 loaf pans at 350 for 50-60 minutes.

Remove from oven and prick with a fork all over top immediately, then pour glaze over top: 3 Tbsp lemon juice and ½ cup sugar.