Chicken Pasta Salad-from Anne Swanson

*2-4 chicken breasts cubed and cooked (really, just as much or as little as you prefer.  I also like to cut up meat from a rotisserie chicken sometimes b/c it give the salad a great flavor)
*rottini pasta-12-16 oz. pkg (I prefer the whole wheat kind)
*1 cup red or green seedless grapes sliced in half
*1 cup pineapple tidbits or crushed (my preference) pineapple (save the juice)
*1 cup water chestnuts or Jicama sliced into small pieces
*½ cup green onion
*1 cup cashews toasted
*1 cup celery diced
*2 red apples chopped and peeled (soak apples in pineapple juice once chopped to keep them from
turning brown; add the apples and juice to the salad)

Dressing:
*1 cup mayo
*1 cup coleslaw dressing

Mix all together in very large bowl and enjoy!  Tastes best if it is refrigerated for several hour to a day in advance.

Great when served with No-Knead Bread!

Lemon Bundt Cake - Delicious

1 plain Yellow or lemon cake mix (No pudding in it)

3 oz  pkg. lemon Jell-O (I put in Lemon Pudding) (I put 3oz packs of BOTH lemon Jello AND lemon pudding)

2/3 C veg. Oil (1/2 C veg. oil) (If you use both the pudding and jello, put in the full 2/3 cup)

2/3 C Hot water (1/2 C Hot water) (If you use both the pudding and the jello, put in the full 2/3 cup)

4 large eggs

1 cup sour cream

Mix for 1 min. then scrape sides of bowl and continue mixing for 2-3 more mins., until it is thick and smooth.

Pour into well greased and floured bundt cake pan.

Bake at 350˚ for 40 (45) (45-50) min.  Check and if pan is pulling away from sides of pan take out and let cool for 10-15 mins.  And then tip cake out of pan.

*The things I changed, makes it much more moist and dense.  I like it better - MOM
*The things I changed and it was DIVINE...moist, dense, super lemony...need I say more?;)-Jenny

GLAZE

½ C (1/2-3/4 to preference)  powdered sugar

2 Tlbs. Fresh lemon juice
1 Tbls fresh lime juice

1 tsp. grated zest of lemon
1/2 tsp grated zest of lime

(You can add more lemon and lime - both juice and zest to make it more tart)

Mix together until smooth.  I double this because people always want more glaze.

Mostaccioli Romano with Artichokes

Ingredients:

3 cups (8oz) mostaccioli (penne works great, too, and whole wheat is even betterJ)

2 Tbl olive oil

1 medium red bell pepper cut into 2-inch long strips (1 cup)

2 cups (6oz) sliced fresh  mushrooms

1 can artichoke hearts drained and quartered

1 Tbl flour

¾ tsp salt

2 Tbl chopped fresh basil or 2 tsp dried basil

1 cup heavy cream

1/3 cup shaved Romano cheese

Instructions: Cook pasta and drain.  Meanwhile, in large skillet over medium-high heat, heat oil; add red pepper, mushrooms and artichokes.  Cook 5 min, stirring occasionally.  Reduce heat; add flour and salt.  Cook and stir 1 min.  Add basil and heavy cream; cook, stirring frequently until mixture thickens  slightly, about 2 min.  Toss hot pasta and sauce; sprinkle with cheese.  Season with salt and freshly ground black pepper.  6 servings