GARDEN PASTA Ingredients: Buitoni Family Size Three Cheese Tortellini (20.0 oz.) 1 c. Italian salad dressing 2 c. (2 medium) chopped tomatoes 2 c. broccoli florets 1 c. (1 large) chopped green bell pepper 3/4 c. (3 ounces) shredded Parmesan-Romano Cheese 1/2 c. (2 1/2-ounce can) sliced ripe olives
	Steps:
1.	Cook, rinse and drain tortellini according to package directions. Keep chilled.
2.	Pour dressing into large bowl. Add pasta, tomatoes, broccoli, bell pepper, cheese and olives; toss well to coat.
3.	Refrigerate or serve immediately.

My moms fav now (:


PUMPKIN SOUP


Ingredients:

1 small pumpkin

1/2 lb. peeled and chopped turnips

1/2 c. heavy cream

6 tbsp. butter

1 large parsnip

salt

1 med. onion

6 c. reduced-sodium chicken broth

pepper -->


Steps:
1.
Cut the pumpkin in half. Scoop out and discard the fiber and seeds.

2.
Cut the pumpkin into large pieces.

3.
Peel the pumpkin pieces with a vegetable peeler, and trim any remaining fiber so that all you have left is pumpkin flesh.

4.
Cut the flesh into 1-inch pieces.

5.
Melt the butter in a large saucepan over medium-high heat. Add onion and saute, stirring often, until softened.

6.
Add pumpkin, turnips, parsnip and chicken broth to saucepan and bring to a boil over high heat.

7.
Reduce heat to medium-low, cover and simmer one hour.

8.
Remove soup from heat and cool about 15 minutes.

9.
Strain the vegetables from the soup and put in a food processor fitted with a metal chopping blade. Add 1 1/2 c. broth and process until smooth.

10.
Add the rest of the broth and process again. (If your food processor isn't big enough, do this in batches.)

11.
Rinse the saucepan and put the pureed soup in it. Stir in the cream and cook over medium heat, stirring, until heated through.

12.
Season to taste with salt and pepper. Serve.


My mom just uses apples, pumpkins and carrots ( oh yes and salt).



SUEMAY

OATMEAL COOKIES


Ingredients:

1 1/4 c. softened butter or margarine

3/4 c. packed brown sugar

1/2 cup granulated sugar

1 egg

1 tsp. vanilla

1 1/2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

3 c. rolled oats -->


Steps:
1.
Heat oven to 375 degrees F and line some cookie sheets with baking parchment - or grease some cookie sheets, or use nonstick cookie sheets.

2.
Beat together butter or margarine and sugars in a large bowl until creamy. (Images 1 to 2)

3.
Add egg and vanilla and beat well.

4.
Combine flour, baking soda, salt and spices in a smaller bowl.

5.
Add flour mixture to the butter/sugar mixture and blend well.

6.
Stir in oats. (Image 3)

7.
Drop dough by rounded tablespoons onto cookie sheet. (Image 4)

8.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.

9.
Cool 1 minute on cookie sheet, then remove to wire rack.

10.
Cool completely and store in tightly covered container.


SUEMAY