Terry McClure's Pesto Pasta with Roasted Tomatoes
(Terry likes to use the pesto from Costco and she often doubles or triples the recipe as she likes the leftovers)

1 pint cherry or grape tomatoes
8 ounces of mushrooms sliced (3 cups)
½ cup pinenuts
Kosher Salt
Freshly ground Black pepper

1. Preheat oven to 425 degrees F

Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with
olive oil. Toss with you fingers, making sure everything is coated with olive oil.
Sprinkle lightly with kosher salt and pepper. Cook for 12-15 minutes or until
tomatoes look plump and so e of the skins just start to split.

When the water comes to boil, add 2 tsp. Kosher Salt and pasta to the water, cook

While the pasta is cooking place the pine nuts in a small skillet over medium heat.
Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9
minutes

8 ounces of bow tie pasta
3-4 Tbsp. Extra Virgin Olive Oil
½ cup pesto
½ cup shredded Parmesan Cheese

- Bring a large pot of water to boil

To Assemble, toss the hot drained pasta with pesto and parmesan cheese. Top
with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional
Parmesan cheese if desired.

Recipes From R. S. Social

Here are recipes for some of the salads we had at the social. Thank you everyone who brought something to share and who contributed a recipe. Happy salad making!

Sisters and Salads

Thanks everyone for a fun Summer Social! The weather was perfect, the salads were yummy, and the company was great.

Summer Salad Social

Don't miss it! Thursday, July 25 at 6:30 pm. Join us in Kristine Taylor's backyard (6299 Lake Fork Circle). Bring a chair and a salad to share, along with a copy of your salad recipe.

Perfect Summer Salad

1 lb. romaine lettuce

1/2 cup pineapple

1/2 cup sliced strawberries

1/2 cup blueberries

1 can mandarin oranges

1/2 cup toasted pecans

poppyseed dressing (Kraft works well)

Slice fruit and combine with lettuce and dressing

Yummy Flan

Mary Martinez' Yummy Flan

1 can condensed milk
1 can evaporated milk
4 eggs
1 teaspoon vanilla

Put ingredients in a blender and blend for 2 minutes. Pour into an 8 inch pie tin. Bake at 350 degrees for 45 minutes. That's it!

Thanks Mary! I can't wait to try this one.

Orange Creme Brownies

This is the original recipe, but when I made them I used two Betty Crocker brownie mixes to fill a 9x13 pan. I doubled the orange creme part to spread over the whole pan and I added a tablespoon of orange emulsion, which is a professional grade flavoring (I got it at Spoons & Spice, but I bet Gygi's would have it too), and grated the whole orange so there was lots of zest. I also added a bit of orange juice. If all you have is orange flavoring instead of the emulsion it'll work too, just add that as well as the vanilla flavoring and I'm sure it'll be fine.

I used Hershey Milk Chocolate Chips for the chocolate icing and since I was doing the 9x13 pan, I used the whole bag of chocolate chips instead of just 6 oz. but still only used a tablespoon of butter and crisco.

The hardest part about these brownies is trying to cut them after they're set. Scoring them is important, but I found I still had to warm the knife in hot water before each cut.

Happy Baking!

Cheryl

Orange Creme

1/2 Cup butter, softened

2 cups confectioner's sugar

1 teaspoon grated orange peel

1 teaspoon milk

1 teaspoon vanilla

In small mixer bowl, beat butter and sugar until light and fluffy. Beat in orange peel, milk, and vanilla. Makes 1/2 cup.

Chocolate Icing

1 package (6 ounces) semi-sweet chocolate morsels

1 tablespoon butter

1 tablespoon vegetable shortening

In small saucepan, combine chocolate morsels, butter and shortening. Stir over very low heat until melted.

Hope that helps!

Meredith