Fresh Herb Linguine, Blue Cheese Dressing

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Fresh Herb Linguine

21⁄2 ounces fresh Parmesan	1 tablespoon olive oil
cheese (1⁄2 cup grated)	28-ounce can diced tomatoes,
1⁄4 cup fresh basil leaves	undrained
2 tablespoons fresh oregano	8 ounces uncooked linguine
2 garlic cloves	1⁄2	teaspoon salt
1 carrot	1⁄4	teaspoon pepper
1 small onion

Cut cheese into 1⁄2-inch cubes. Place in chopper and pulse on HIGH until grated. Set aside. Place basil and oregano in chopper and pulse on LOW until chopped. Set aside. Place garlic in chopper and pulse on HIGH until minced. Cut carrot and onion into 1-inch chunks. Place in chopper with garlic and pulse on HIGH until coarsely chopped. Place oil in large skillet and heat over medium heat until hot. Add carrots, onion, and garlic. Cook 2 minutes or until onion is soft. Add tomatoes and cook an additional 5 min- utes. In a saucepan, cook linguine to desired doneness, then drain. Add linguine, basil, oregano, salt, and pepper to skillet. Toss gently to mix. Arrange on serving platter and sprinkle with Parmesan cheese. Makes 4 servings.

Blue Cheese Dressing

1 clove garlic	1⁄4 cup sour cream
2 ounces blue cheese	2 tablespoons fresh lemon juice
1 cup mayonnaise	1 tablespoon sugar

Place garlic clove in the chopper bowl and Pulse on HIGH. Add cheese and pulse on LOW for 10 seconds. Add mayonnaise, sour cream, lemon juice, and sugar. Pulse on LOW until smooth. Keep refrigerated. Makes: 11⁄2 cups.

Hot Chicken Salad

1 slice bread

1 pound cooked chicken (about 3 cups chopped)

1 rib celery, cut into 1-inch chunks

1 small green pepper, cored seeded, cut in chunks

3 hard cooked eggs, peeled, cut in fourths

3⁄4 cup almonds

1⁄2 cup mayonnaise

10 3⁄4 ounce can cream of chicken soup, undiluted

Tear bread into 6 pieces. Place in chopper and pulse on LOW to make crumbs; set aside. Place half of cooked chicken in chopper bowl. Pulse on HIGH until coarsely chopped. Place in mixing bowl. Repeat with remaining chicken. Place celery and green pepper in chopper and pulse on HIGH. Add to mixing bowl. Place eggs in chopper and pulse on LOW until chopped. Add to mixing bowl. Place almonds, mayonnaise, and chicken soup in chopper. Process on LOW until mixed. Add to mixing bowl and mix well. Place in a greased 21⁄2-quart casserole dish. Top with breadcrumbs. Bake at 350ºF for 25 minutes.

Makes 6 servings.

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