Recipes From Our Newsletter

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• Pecan Bars (September 2010)

  Crust: 1 pkg. yellow cake mix, divided–(reserve 2/3 C. for filling) 1/2 C. butter or margarine, melted 1 egg

  Filling: 2/3 C. cake mix 1/2 C. brown sugar, packed 1 1/2 C. dark corn syrup 3 eggs 1 C. chopped pecans

  Combine dry cake mix in large mixing bowl with melted butter and one egg. Mix until crumbly. Press mixture into generously greased 9x13x2-inch baking pan. Bake in a 350°F oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients (except pecans) in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the crust has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when almost cool.

• Green Beans and Fennel Ragout (August 2010)

  3 garlic cloves, crushed 1-1/2 C. chopped onions 3 Tbsp. olive oil 3 potatoes, cut in 1/2” cubes 3 C. chopped fresh tomatoes 1 tsp. dried thyme 1 C. water

  1 lb. green beans 2 C. fennel bulb, sliced 1/4” 2 pinches of saffron threads 1-1/2 tsp. orange peel, grated 1 Tbsp. lemon juice salt and pepper to taste

  In soup pot, sauté garlic and onions in olive oil, stirring occasionally, until onions are translucent. Add potatoes and tomatoes. Stir in thyme and water. Cover and bring to boil. Reduce heat and simmer. Stem the green beans and cut into 1” pieces. Add the beans and sliced fennel bulb to the pot. Stir in saffron, orange peel and lemon juice. Cover and simmer for 15-20 minutes, stirring occasionally, until potatoes and green beans are tender. Add salt and pepper. Serve with crusty bread and Brie. Yields 4 to 6 servings.

• Peach Cobbler (July 2010)

  8 large ripe peaches, peeled and sliced 1 C. all-purpose flour 1 C. granulated sugar 1/4 tsp. salt	1/2 tsp. cinnamon 1/8 tsp. ground cloves 1/2 C. butter, softened
  Place peaches in buttered 8x8x2‑inch baking dish. Combine remaining ingredients in food processor until mixture resembles cornmeal. Arrange evenly over peaches. Bake at 375° for 45 to 50 minutes, or until golden brown. Serve warm with ice cream.

• Strawberry Pie (June 2010)

  1 baked pie crust 4 C. washed, hulled strawberries (divided) 3/4 C. water (divided)

  1 C. granulated sugar 3 Tbsp. cornstarch 3 oz. cream cheese, softened

  Simmer one cup strawberries and 1/2 cup water for three minutes. Blend sugar, cornstarch and 1/4 cup cold water; add to cooked strawberries. Boil for approximately one minute, or until thickened, while stirring constantly. Add the rest of the strawberries; cook for two minutes. Spread cream cheese along bottom of pie curst. Pour strawberry mixture in crust when slightly cooled. Refrigerate at least two hours before serving with whipped cream. Serves six to eight.

• Homemade Granola (May 2010)

  5 C. rolled oats (not quick-cooking oats) 1 C. wheat germ 1 C. wheat bran 1 C. whole wheat flour 1 C. sunflower seeds (raw and unsalted)	1/2 C. coconut, unsweetened 1/2 golden raisins 1 C. safflower oil 1/2 to 1 C. honey
  In a large mixing bowl, add first seven ingredients and mix well. Add oil and mix again. Add honey and stir until evenly combined. Divide mixture onto two cookie sheets and bake at 350° for 15 to 25 minutes, turning once or twice, or until brown. Cool completely and store in an airtight container in refrigerator.

• Cheeseburger Casserole (April 2010)

  8 oz. wide noodles 1 1/2 lbs. ground beef 1/2 C. chopped onion 3/4 tsp. salt

  1/4 tsp. pepper 1 15-oz. can tomato sauce 1 3-oz. can chopped mushrooms, undrained 8 oz. shredded cheddar cheese, divided

  Cook noodles according to package directions; drain. In large skillet brown beef and onion; drain fat. Stir in 3/4 tsp. salt, dash pepper, cooked noodles, tomato sauce, undrained mushrooms and half of the shredded cheese. Coat a 13x9x2‑inch baking dish with non-stick cooking spray and transfer beef mixture to dish. Bake, uncovered, at 350° for 35 minutes. Sprinkle remaining cheese over top; bake an additional five minutes or until cheese is melted. Serves eight to ten.

• Slow-Cooker Apple Butter (March 2010)

  5 quarts tart apples, peeled, cored and finely chopped 3-1/2 C. sugar 4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. salt

  Fill a five quart slow cooker heaping full with chopped apples. Sprinkle sugar, cinnamon, ground cloves and salt over the apples. Place lid on top. Note: Lid may not fit tightly at first, but will after apples have cooked down a bit. Begin cooking on high, then lower to medium and cook all day until thick and dark in color. Stir occasionally to prevent sticking. Ladle into freezer containers, leaving a 1/2‑inch headspace. Cool, seal and freeze.

• Country Sausage Gravy (February 2010)

  1 lb. pork sausage 1/2 small onion, diced 1/2 green bell pepper, diced 1/2 tsp. red pepper flakes (or to taste) 1 clove garlic, minced 4 Tbsp. butter

  4 Tbsp. all-purpose flour 1/4 tsp. ground sage (or more to taste) 1/4 tsp. dried thyme (or more to taste) Salt and coarsely ground black pepper to taste 2 C. whole milk

  In heavy skillet, over medium heat, brown first five ingredients until sausage is cooked through and crumbly; drain excess fat and return to skillet.  Next, add butter to skillet and melt over medium heat; add flour and combine. Continue to cook roux for approximately five minutes — stirring quite often and scraping bottom of skillet to prevent burning; add seasonings.  Slowly add cold milk while stirring vigorously to combine. Continue to stir and quickly bring mixture to a low boil. Reduce heat and allow gravy to simmer for five minutes, stirring frequently to prevent sticking. Additional milk may be added in small increments if gravy is too thick.  Adjust seasonings and serve over warm buttermilk biscuits.

• Buttermilk Biscuits (January 2010)

  2 C. all-purpose flour 2 Tsp. baking powder 1/2 Tsp. baking soda	1/2 Tsp. salt 1/4 C. shortening 3/4 C. buttermilk
  In a large bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until the mixture resembles course crumbs. Stir in buttermilk; knead dough gently. Roll the dough out to 1/2" thickness. Cut with a 2 1/2" biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. Yield: 10 biscuits.

• Strawberry Pretzel Salad (December 2009)

  Crust: 2 C. crushed pretzels 3 Tbsp. granulated sugar 1/2 C. unsalted butter, melted

  Cream Filling: 12-oz. carton whipped topping 8-oz. pkg. cream cheese 1 C. granulated sugar

  Strawberry Topping: 2 C. boiling water 2 3-oz. boxes strawberry gelatin 2 8-oz. containers frozen strawberries, thawed Combine first three ingredients and form crust by pressing into the bottom of an 8" x 11.5" baking dish. Bake at 350°F for eight minutes. Do not over bake. Cool. Create filling by creaming next three ingredients and spreading over cooled crust. Prepare topping by combining boiling water and gelatin, stirring until gelatin is completely dissolved. Add strawberries and stir; pour over cream filling and refrigerate overnight. Note: Salad is very attractive prepared in a clear glass dish.

• Red Raspberry Salad (November 2009)

  1 pkg. raspberry flavored gelatin 1 C. boiling water 1 C. cold liquid (raspberry juice plus enough water to equal one cup) 8 oz. pkg. cream cheese

  8 oz. pkg. frozen red raspberries, thawed, drained and juice reserved 8 oz. carton whipped topping, thawed 1 sm. can crushed pineapple, drained well 1/2 C. chopped pecans

  Combine raspberry gelatin with boiling water and stir until gelatin is completely dissolved. Add drained juice from raspberries plus enough water to make one cup; stir. Beat cream cheese into hot gelatin mixture with mixer. Chill until a thick-syrup consistency. Beat once more to combine whipped topping. Fold in pineapple, raspberries and pecans. Cover and chill until set, approximately one hour. Enjoy!

• Black Bean & Corn Salsa From Sidney Leabo (October 2009)

  2 15-oz. cans black beans, rinsed and drained 2 4-oz. cans green chiles, drained 2 6-oz. cans pitted black olives, finely diced 2 14-oz. cans diced tomatoes, drained (4 medium tomatoes, diced and drained, may be substituted)	1 12-oz. can white shoepeg corn, drained 1 bunch green onions, diced 6 Tbsp. olive oil 6 Tbsp. red wine vinegar
  Combine all ingredients and refrigerate for at least one hour to allow flavors to blend. Serve chilled with crisp pita chips, corn tortilla chips or as a relish on your favorite sandwich.

• Apple-Beet Salad With Creamy Dill Dressing (September 2009)

  3 Tbsp. red wine vinegar 3 med. beets, steamed, peeled and julienned 1/4 C. non-fat plain yogurt 1/4 C. mayonnaise 1 small clove garlic, minced 1 Tbsp. minced fresh dill	Salt and pepper 1 small lemon 2 apples, cut into 1/8-inch slices 1 head romaine or leaf lettuce 1/4 C. toasted walnuts, chopped
  Drizzle vinegar over cooked beets; refrigerate overnight. Mix yogurt, mayonnaise, garlic, and dill in a small bowl. Season to taste with salt and pepper; set aside. Squeeze lemon juice over apple slices. Place greens on platter. Arrange apple slices and julienned beets over the greens; top with toasted walnuts. Drizzle salad with dressing and serve. Serves four.

• Golden Parmesan Potatoes (August 2009)

  6 large potatoes (about 3 lb.) 1/4 C. sifted flour 1/4 C. grated Parmesan cheese 3/4 tsp. salt

  1/8 tsp. pepper 1/3 C. butter 3 Tbsp. chopped parsley

  Pare potatoes; cut into quarters lengthwise. In a sealable food storage bag combine flour, cheese, salt and pepper. Moisten potatoes with water and shake a few at a time in bag, coating well with cheese mixture. Melt butter in a 9x13‑inch pan. Arrange potatoes in a single layer in pan. Bake at 375°F for about one hour, turning once during baking. When golden brown, sprinkle with parsley and serve piping hot. Serves six to eight.

• Cauliflower-Broccoli Salad (July 2009)

  1 head cauliflower 1 bunch broccoli 1 med. red onion 1 green pepper 1 jar pimentos	Dressing: 1 C. mayonnaise 1/3 C. oil 2/3 C. sugar 1/2 C. distilled vinegar
  Prepare cauliflower and broccoli by breaking into bite-size flowerets; chop onion and pepper; drain pimentos. Toss all vegetables together in large bowl. Prepare dressing in a separate bowl, by whisking together ingredients until thoroughly combined and sugar is dissolved. Pour dressing over vegetables and stir to coat. Refrigerate at least one hour prior to serving to allow flavors to blend.

• Cinnamon-Streusel Coffee Cake (June 2009)

  Batter: 3/4 C. sugar 1/4 C. softened butter 1 egg 1/2 C. milk 1 1/2 C. self-rising flour, sifted

  Streusel: 1/2 C. brown sugar 2 Tbsp. flour 2 tsp. cinnamon 2 Tbsp. butter, melted 1/2 C. chopped nuts (optional)

  Blend thoroughly first three ingredients. Stir in milk. Sift self-rising flour and stir into batter until just combined. In a separate bowl, combine streusel ingredients and set aside. Spread half of batter into greased and floured nine-inch square pan. Sprinkle half of streusel mixture over batter. Add the remaining batter and sprinkle remaining streusel over top. Bake 25-35 min. in 375°F oven. Cut into three-inch squares and serve warm, fresh from the oven. Serves nine.

• Rigatoni With Bell Peppers, Olives, and Feta (May 2009)

  1/4 C. chopped kalamata olives 1/4 C. Italian parsley, minced 1/4 tsp. salt 1/8 tsp. crushed red pepper 2 tsp. olive oil 2 C. thinly sliced onion

  4 cloves garlic, minced 4 C. bell pepper strips 1/2 C. water 1 lb. rigatoni, uncooked 3/4 C. crumbled feta cheese (3 oz.)

  Combine kalamata olives, parsley, salt and crushed red pepper in a small bowl; set aside. Heat oil in a large skillet over medium-high heat. Add onion; saute three minutes or until tender. Add garlic; cook one minute. Stir in peppers. Cover; reduce heat and cook ten minutes. Add 1/2 cup water; cover and simmer an additional five to seven minutes or until peppers are tender. Stir in olive mixture and keep warm. Meanwhile, cook pasta according to package directions. Drain. Combine pasta and pepper mixture in a large bowl; toss well. Add feta cheese; toss gently to coat. Makes four servings.

• Chicken Enchilada Dip (April 2009)

  3 boneless, skinless chicken breast halves, cooked and shredded 2 8-oz. pkgs. light cream cheese, softened 1 small onion, finely chopped 1 14.5-oz. can diced tomatoes with green chilies, drained 1 C. shredded Monterey jack	1 tsp. minced garlic 1 tsp. chopped cilantro 1 tsp. dried oregano 1 tsp. chili powder 1 Tbsp. ground cumin 1 tsp. paprika 1 tsp. salt
  In a bowl, combine all ingredients using an electric mixer. Transfer to two nine-inch pie plates, cover with foil and bake at 400°F for 20-30 minutes or until warm throughout. Serve with tortilla chips or crackers. Use leftovers as a filling for quesadillas.

• Avocado Yogurt Dip (March 2009)

  1 16-oz. container plain nonfat yogurt 1 tsp. ground cumin 1 large avocado, peeled, halved, pitted, chopped

  4 Tbsp. chopped fresh cilantro (divided) 2 tsp. minced jalapeño 1 small garlic clove, minced

  Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight. Discard liquid drained from yogurt. Transfer yogurt to food processor. Toast cumin in small dry skillet over medium-low heat by stirring for about one minute or until cumin becomes fragrant. Add cumin, avocado, three Tbsp. cilantro, jalapeño and garlic to food processor. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. Sprinkle with remaining Tbsp. cilantro. Note: To prepare in advance, press plastic wrap onto surface of dip and chill up to six hours.

• Mango Salsa (February 2009)

  1 ripe mango, peeled and diced 1/4" 1 jalapeño chili, seeded and finely chopped 1/2 medium red onion, diced 1/4" 2 Tbsp. fresh cilantro leaves, chopped	2 Tbsp. orange juice 2 Tbsp. lime juice Salt & Pepper
  Combine mango, jalapeño, onion, cilantro and citrus juices. Add salt & pepper to taste. Allow to stand for 20 minutes before serving. Try substituting one large peach for the mango for an alternate recipe version. Serve with pork medallions, roast or grilled chicken, grilled fish, steak or as desired.

• Special Dry Rub (January 2009)

  2 Tbsp. chili powder 2 Tbsp. ground cumin 4 Tbsp. brown sugar 1 Tbsp. salt 1 Tbsp. garlic salt	1 Tbsp. celery salt 2 Tbsp. pepper corns 2 tsp. dry mustard 3 bay leaves
  In a food processor or blender, combine ingredients. Process until bay leaf is pulverized and mixture is thoroughly blended. Store in an airtight container at room temperature up to three months. Makes about one cup.

• Grandma Kinker's Meatballs (December 2008)

  3 lbs. lean ground beef 12-oz. can evaporated milk 2 eggs 2 C. rolled oats 1 C. chopped onion 1/2 tsp. garlic salt 2 tsp. salt 1 tsp. pepper	Sauce: 2 C. catsup 1-1/2 C. brown sugar 2 tsp. liquid smoke 1/2 tsp. garlic powder 1/2 tsp. onion powder
  Combine ground beef, evaporated milk, eggs, oats, chopped onion, garlic salt, salt and pepper in a large mixing bowl. Shape into 2" round meatballs and arrange in a large baking dish (use two, if necessary). In mixing bowl, combine sauce ingredients and pour over meatballs. Bake at 350°F for 1 hour.

• Cidered Pork with Carrots & Onions (November 2008)

  1-1/2 lbs. lean boneless pork, cut into 1" cubes 1/3 C. flour 1/3 C. vegetable oil 1-1/2 C. sweet apple cider 2 carrots, sliced

  1 small onion, sliced 1/2 tsp. rosemary 1 bay leaf 1 tsp. salt 1/2 tsp. pepper

  Dredge pork with flour and fry in skillet in hot oil – in two batches if necessary, until browned on all sides. Remove pork to drain on paper toweling. Transfer pork to 11x13" casserole dish. Drain oil from skillet. Pour cider into skillet, over medium heat, and stir to remove browned bits from skillet. To casserole dish, add carrots, onion, rosemary, bay leaf, salt, pepper and hot cider; cover with heavy foil. Bake in 325°F oven for two hours or until pork is tender. Remove bay leaf. Yield four servings.

• Autumn Apple Dip (October 2008)

  8-oz. package cream cheese, softened 1 tsp. cinnamon	1 tbsp. lemon juice 7-oz. jar marshmallow creme
  With electric mixer beat cream cheese, cinnamon and lemon juice until fluffy. Fold in marshmallow creme. Serve with apple slices, pineapple chunks, bananas, grapes, graham cracker sticks, pretzels, ginger-snaps or any other fruit, cracker or cookie you would like.

• Spicy Roast Chicken (September 2008)

  1 C. plain yogurt 3 cloves garlic, crushed 2 tsp. grated fresh ginger 1/3 C. fresh lime juice 1 tsp. salt 1 Tbsp. ground coriander

  1 tsp. cumin 1/2 tsp. cayenne pepper 1 whole chicken (3 lbs.) Lime wedges 1 onion, sliced, steamed

  Mix yogurt, garlic, ginger, lime juice, salt and spices. Rub chicken inside and out with mixture. Place chicken in bowl; pour remaining marinade over. Cover; refrigerate 24 hours, turning chicken at least once. Remove chicken from marinade and roast in a preheated 375°F oven for one hour or until the thickest part of the thigh registers 180°F on meat thermometer. Baste with marinade during cooking. Serve chicken pieces with lime wedges and steamed onion slices.

• Gumbo Joes (August 2008)

  1 lb. lean ground beef 1/2 C. chopped onion 1 (10 3/4-oz.) can condensed chicken gumbo soup 1/4 tsp. salt	1/8 tsp. pepper 2 Tbsp. yellow mustard 2 Tbsp. ketchup 1 Tbsp. Worcestershire sauce
  In heavy skillet, brown ground beef and diced onion over medium heat until meat is no longer pink. Drain well. Add condensed soup, salt, pepper, mustard, ketchup and Worcestershire sauce, stir. Cook, uncovered, over medium heat 8 minutes, stirring often. Serve on split and toasted rolls. Yield: Approximately 6 servings.

• Fresh Berry Muffins (July 2008)

  1-3/4 C. plus 1/4 C. flour 1/2 C. plus 1/4 C. sugar 2 tsp. baking powder 1/4 tsp. salt 1/2 C. butter, melted

  3/4 C. milk 1 large egg 1/4 tsp. vanilla extract 1 1/2 C. fresh berries (blackberries, blueberries and raspberries in any combination)

  Heat oven to 400°F. Lightly grease a 12-cup muffin pan or line with paper liners. Into a medium bowl sift together 1-3/4 cup flour, 1/2 cup sugar, baking powder and salt. Add melted butter and combine. In a second bowl, whisk together milk, egg and vanilla. Gradually add wet ingredients to dry ingredients and stir until just combined; batter will be lumpy. In a separate bowl toss berries with remaining 1/4 cup flour. Gently fold berry mixture into batter. Fill each muffin cup 3/4 full. Sprinkle batter with remaining 1/4 cup sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool muffins in pan for one minute then transfer to wire rack and cool for 10 minutes.

• Turkey Pinwheels (June 2008)

  1/4 cup mayonnaise or salad dressing 2 cloves garlic -- chopped 2 (10 inch) flour tortillas	1 C. fresh spinach 1/4 lb. smoked deli turkey, thinly sliced 6 slices Swiss cheese, thinly sliced 1 medium tomato, thinly sliced and seeds removed
  Mix mayonnaise and garlic in small bowl. Spread mixture evenly over tortillas. Top tortillas with layers of spinach, turkey, cheese and tomato; roll up tightly. Trim ends and cut each tortilla roll into 12 pieces. Serve immediately or refrigerate until serving time.

• Linguine Carbonara (May 2008)

  1/2 lb. bacon, diced 4 eggs, room temperature 1/4 C. heavy cream, room temperature 1 C. fresh grated Parmesan cheese

  16 oz. linguini (fresh or dried) 1/4 C. butter 1/4 C. fresh parsley, chopped fine

  In a skillet, cook bacon until crisp. Remove and drain on paper towels. Meanwhile, in a medium mixing bowl, whisk together eggs and cream just until blended. Stir in cheese; set aside. In a large pot, cook pasta according to directions. Drain and immediately return to hot pan. Toss pasta with butter until melted. Add bacon and cheese mixture. Toss gently until well mixed. Sprinkle with parsley and pepper. Yield: 6 servings.

• Fresh Apricot Thai Salad (April 2008)

  2 C. fresh apricots, diced 2 C. cooked chicken, diced 1 C. bean sprouts, rinsed & dried 1 C. cucumber, peeled & sliced 1/4 C. rice vinegar 2 tsp. sugar

  1 Tbsp. fresh cilantro, chopped 1/4 C. canola oil 1/2 tsp. chili oil 2 Tbsp. peanuts, coarsely chopped 1 lime, cut into wedges

  In a large bowl, combine apricots, chicken, bean sprouts and cucumbers; set aside and refrigerate. In a small bowl, combine vinegar, sugar and cilantro until sugar is dissolved. With a wire whisk, drizzle in oils while vigorously whisking mixture to combine. Toss salad with dressing and arrange on individual dinner plates lined with lettuce. Sprinkle with peanuts and garnish with lime wedges. Serves 4.

• Red Beans and Rice (March 2008)

  3 bacon slices, chopped 1 C. chopped onion 3/4 C. chopped red bell pepper 4 garlic cloves, minced 3 C. long-grain white rice 3 bay leaves

  2 Tbsp. tomato paste 1 tsp. ground cumin 1 Tbsp. hot Spanish smoked paprika 2 tsp. salt 4 C. water 1 15- to 15½-ounce can kidney beans, drained & rinsed

  Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer beans and rice to bowl and serve.

• Italian Biscotti (February 2008)

  The word biscotti means twice-baked...or in this case, wonderful.
  2 C. all-purpose flour 1-1/2 tsp. baking powder 3/4 C. granulated sugar 1/2 C. (1 stick) unsalted butter, room temperature	1 tsp. grated lemon zest 1/4 tsp. salt 2 large eggs 3/4 C. almonds, coarsely chopped
  Preheat oven to 350° F. Line a heavy baking sheet with parchment paper. Whisk the flour and baking powder together in a medium bowl. Using an electric mixer, beat the sugar, butter, lemon zest and salt in a large bowl. Beat in the eggs, one at a time. Add the flour mixture and beat just until blended. Stir in the almonds. Form the dough into a 3-inch wide by 13-inch long log. Bake 40 minutes until pale golden brown. Cool for 30 minutes. Using a serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices. Arrange the biscotti, cut side down, on a baking sheet. Bake 15 minutes. Transfer to rack and cool. Optional: Top cooled biscotti cookies with Nutella hazelnut/chocolate spread.

• Pasta with Asiago Cheese and Spinach (January 2008)

  3 C. boiling water 3 oz. sun-dried tomatoes 2 Tbsp. extra-virgin olive oil 1/8 tsp. salt 1/8 tsp. freshly ground pepper 2 garlic cloves, crushed	6 C. hot cooked cavatappi* (12 oz. uncooked ridged, corkscrew pasta) 1 bunch fresh spinach, washed, drained and torn into pieces 3/4 C. grated Asiago cheese 1/2 C. Parmesan cheese
  *Fusilli, penne or any other medium-sized pasta may be substituted for the cavatappi. Combine boiling water and sun-dried tomatoes in a bowl. Let stand 30 minutes. Drain and chop. Combine the chopped sun-dried tomatoes, oil, salt, pepper and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.