Sweet and Savory Salad Wrap

Toss together the following and then wrap in a tortilla, pita, or flatbread wrap:

baby spinach
rotisserie chicken
crumbled bacon
feta cheese
craisins
poppyseed dressing

Florrie's Salad

Romaine Lettuce
Fresh Spinach
Mozzarella cheese, shredded
Bacon, cooked and crumbled
Chicken, cooked and shredded
1/2 cup Almonds
3 tablespoons sugar

Candy the almonds by placing them in a small frying pan with the sugar over medium heat. Stir almost constantly until sugar begins to melt and coats the almonds. Remove from the pan and place on cookie sheet to cool.

Place all other ingredients in a large bowl, and coat with dressing just before serving.

Dressing:

1/2 cup rice vinegar
1/2 cup oil
1/2 cup sugar
1 tablespoon poppyseeds
2 generous teaspoons raspberry jam

Mix all ingredients and place in refrigerator until ready to pour over salad. The flavors mix better together if you make this a little ahead of time and let chill in refrigerator.

100% Whole Wheat Bread

1 1/2 cup very warm water
2 tablespoons yeast
1/4 cup sugar

Combine these and let rise for 10 minutes. Then add:

1/2 cup applesauce
2 tablespoons liquid lecithin
4 to 5 1/2 cups freshly ground whole wheat

Add flour till dough barely sticks to your finger. Knead for five minutes in kitchenaid.

Divide into two loaf pans and let rise for 30 minutes. Then preheat oven to 350.
Bake for 20-25 minutes. Don't over cook.

Tomato Pasta

Butter, for greasing dish
1 (28-ounce) can crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound small pasta (macaroni)
1/3 cup olive oil, plus extra for drizzling
2 teaspoons dried oregano
2 teaspoons dried basil
4 teaspoons dried parsley
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/4 to 1/2-inch thick slices


Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, basil, parsley salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.