Recipes from First Annual Anniversary UWF General Meeting

Spinach, Chicken & Pasta Salad

16 ounces bowtie pasta, cooked al dente

Dressing:

1 cup vegetable oil

2/3 cup bottled Teriyaki sauce

2/3 cup white wine vinegar

6 tablespoons sugar

½ teaspoon salt

½ teaspoon pepper

1 (10-ounce) bag fresh spinach

1 (6-ounce) bag craisins

3 (11-ounce) cans mandarin oranges, drained

2 (8-ounce) can sliced water chestnuts, drained

½ cup parsley, chopped

1 bunch green onions, chopped

½ cup sesame seeds, toasted

6 ounces honey roasted peanuts

2 cups cooked chicken, cut into small pieces

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. (I marinate the cooked chicken, pasta and water chestnuts over night in refrigerator) Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss.

Orange Rolls

1 ½ cups hot water

1/4 lb. (1 stick) butter

½ cup shortening

2 T. Yeast (2 packets)

½ cup warm water (to dissolve yeast)

3/4 cup sugar

2 eggs

1 tsp. baking powder

6 cups flour

1 tsp. salt

Pour hot water over butter and shortening to melt, cool. Add eggs, sugar and dissolved yeast. Sift together baking powder, salt and flour. Add in and mix well. Let stand 1 hour (covered) or put in refrigerator overnight. Roll out 2 hours before baking. Bake at 375 about 12 min or browned. Makes 2 roll outs (24 rolls). Double for 4 dozen rolls (4 roll outs).

Inside; (for 2 roll outs)

½ cup softened butter

1 cup sugar

2 tsp. grated orange rind

1 tsp. orange extract

Glaze;

3 cups powdered sugar

6 Tbsp. Orange juice