When we lived in Los Angeles, like anywhere else we have lived, we like to entertain. Whether it is on a grand scale or an intimate one. This particular evening we invited my cousin and her husband over. I didn’t take pictures of plates back then but let me assure you they were delicious and easy too. I made copies of the recipes and titled it “Recipes from Saturday Night”
Enjoy!
Coconut Fruit Dip – Snappy Pea Soup – Artichoke Spinach Salad – Lasagna Style Baked Ziti and Butterscotch Snack Cake
Coconut Fruit Dip
1 can (8oz) crushed unsweetened pineapple – undrained
3/4 cup skim milk
1/2 cup (4oz) nonfat sour cream
1 package (3.4oz) instant coconut cream pudding mix
In a blender, combine the ingredients, cover and process for one minute or until smooth.
Serve with Fresh Pineapple, Strawberries, and Apple slices.
Snappy Pea Soup
2 to 3 cans of split pea soup
1 package of Pepperoni
Shredded Jack cheese
Stir sliced pepperoni into split pea soup. Heat. Top servings with shredded Jack cheese. (simple and delicious)
Artichoke Spinach Salad
(serves 10)
12 cups torn fresh spinach
8 green onions, chopped
6 hard – cooked eggs, sliced
1/2 pound fresh mushrooms sliced
1 can (8oz) sliced water chestnuts, drained
1 jar (6-1/2 marinated artichokes, drained and quartered
8 bacon strips, cooked and crumbled
Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 ground mustard
1 teaspoon grated onion
1 cup vegetable oil
In a large bowl, combine the first seven ingredients. For the dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.
Lasagna – Style Baked Ziti
1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano
1 26 oz. Jar of Pasta sauce
1/2 cup grated Parmesan cheese
1 15 oz. container Ricotta
1 10 oz. box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella
Cook the ziti according to the package instructions.
Heat oven to 400 F
In a large pot, over medium-low heat, heat the oil. Add the onion, salt and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high and cook until no trace of pink remains 5 – 8 minutes. Drain any remaining liquid. Add the garlic and oregano and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9 by 13 inch baking dish or individual ramekins and sprinkle with the mozzarella, Bake until the mozzarella melts, about 15 minutes.
Tip: if you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.
Butterscotch Snack Cake
1 package (3 1/2 ounces) cook and serve butterscotch pudding mix
2 cups milk
1 package (18 1/4 ounces) yellow cake mix
1 package (11 oz) butterscotch chips
1/2 cup chopped pecans or walnuts
In a large saucepan, combine the pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in the dry cake mix. Pour into a greased 13 inch x 2 inch baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350 F for 35-40 minutes or until a tooth pick inserted near the center comes out clean. Cool on a wire rack.
Enjoy your Saturday Night Dinner.
