Elizabeth's Pasta Salad

Elizabeth brought this to small group last week, and it was really good. It was filling enough to be a main dish if you had a salad or something to go with it.

4 diced cooked chicken breasts

1 lb of rotini cooked and cooled

1 red pepper diced

2.5 cups of diced celery

1 red onion

mix together

Dressing

1/4 c. white wine vinegar

3/4 c mayo

1/3 c dijon mustard

1.5 t salt

1 t coarse pepper

1/2 c sugar

1/4 c dillweed

~Mix together. 

Banana Crisp

Here it is, ladies. The delicious dessert from last night! Enjoy!

BANANA CRISP

3 med. bananas, cut in 1/2" slices

2 Eggs

½ cup half and half

2 tablespoons sugar

1 teaspoon vanilla

¼ tsp. salt

3 tablespoons butter

⅓ cup brown sugar

⅓ cup flour

⅓ cup rolled oats

½ teaspoon cinnamon

Cut bananas into ½” coins and place equal amounts into ramekins (4) and set aside.   Beat eggs and when color turns pale add sugar, half&half, vanilla and blen until smooth.   Pour the custard through a strainer into the ramekins until bananas are covered.

Combine brown sugar, flour, oats, and cinnamon into a bowl and mix by hand.   Take butter and cut into the until mixture has a texture of wet sand and set aside.

Bake in a 350 degree oven for about 10 minutes or until custard is set and then remove from oven and sprinkle crumb topping on top.   Place in oven set on broiler and until top is browned.

Serve warm topped with ice cream or whipped cream.

Serves 4.