Recipes from Kia Crittenden

Updated Seven Layer Salad

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup frozen sweet peas (from 1-lb bag)
5 cups torn romaine lettuce
1 ½ cups julienne (matchstick-cut) carrots
2 cups chopped or strips grilled chicken
1 medium red bell pepper, cut into strips
½ cup mayonnaise or salad dressing
½ cup basil pesto
¼ cup buttermilk
2 tablespoons chopped fresh parsley or basil leaves
1. Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
2. 2 In 3- or 4-quart clear bowl, layer the lettuce, carrots, chicken, peas, tortellini, and bell pepper.
3. In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.
Lemon Drop
Juice of 6 lemons
4 tablespoons sugar
6 fresh mint leaves
4 shots vodka
1. Mix lemon juice, sugar and vodka in a martini shaker filled with ice. Shake well and pour into sugar-rimmed martini glass. Garnish with mint.