Janet Groene's
Tortellini Salad
This delicious one-pot meal can be made with no fresh ingredients, so it's an ideal recipe to tuck away with your emergency supplies in the RV and at home. Stow the makings in your pantry now to pull out in a pinch or simply when you’re just too tired after a long day to cook from scratch.
When creating your emergency pantry, ingredients for some recipes (like this meal-size salad) can be tied into one bag or package so they are all there together when you need them. One of my favorites? One box spice cake mix and one can pumpkin. That's all. To make muffins, mix the two and fill muffin cups 2/3 full. Then bake at 375 degrees until springy to the touch. (Add nuts or raisins to the batter if you wish.)
8-ounce package dry three-cheese tortellini
Small can sliced ripe olives, well drained
Small can marinated artichoke hearts, chopped
Small can diced water chestnuts, drained
Small can caponata (eggplant appetizer)
1 tablespoon red wine vinegar
1/4 cup vegetable oil
1 jar Old English cheese spread
Dried parsley flakes
Cook and drain tortellini according to package directions. Toss it with olives, undrained artichoke hearts, caponata and water chestnuts. Mix vinegar and oil and fold into tortellini mixture. Arrange on plates and use two spoons to garnish with small flecks of the cheese spread. Sprinkle with parsley flakes. Serve at once or chill it. Serves 4. dish.
See more of Janet Groene's RV-proven recipes at https://campandrvcook.blogspot.com
Tortellini Salad
This delicious one-pot meal can be made with no fresh ingredients, so it's an ideal recipe to tuck away with your emergency supplies in the RV and at home. Stow the makings in your pantry now to pull out in a pinch or simply when you’re just too tired after a long day to cook from scratch.
When creating your emergency pantry, ingredients for some recipes (like this meal-size salad) can be tied into one bag or package so they are all there together when you need them. One of my favorites? One box spice cake mix and one can pumpkin. That's all. To make muffins, mix the two and fill muffin cups 2/3 full. Then bake at 375 degrees until springy to the touch. (Add nuts or raisins to the batter if you wish.)
8-ounce package dry three-cheese tortellini
Small can sliced ripe olives, well drained
Small can marinated artichoke hearts, chopped
Small can diced water chestnuts, drained
Small can caponata (eggplant appetizer)
1 tablespoon red wine vinegar
1/4 cup vegetable oil
1 jar Old English cheese spread
Dried parsley flakes
Cook and drain tortellini according to package directions. Toss it with olives, undrained artichoke hearts, caponata and water chestnuts. Mix vinegar and oil and fold into tortellini mixture. Arrange on plates and use two spoons to garnish with small flecks of the cheese spread. Sprinkle with parsley flakes. Serve at once or chill it. Serves 4. dish.
See more of Janet Groene's RV-proven recipes at https://campandrvcook.blogspot.com
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