CAMELOT FANTASIES

great to see you around lady Poetic.



glad you are enjoying Camelot.


so much more cool stuff to come at Camelot.

Thanks so much to both of you for the input on salads that you like. I will get to work on that right away for you. Today's recipes aren't traditional salads, but more pasta or egg focused. I will need to look through my large recipe binders to find some wonderful salads for you all. Thanks again and have a wonderful day! Blessings.

Vanilla-Orange Smoothies                                                                                                                                                       1 cup vanilla low-fat yogurt, 1/2 cup orange juice, chilled, 1/4 tsp vanilla extract, 1 cup small ice cubes or crushed ice. Combine ingredients in blender. Cover; blend until nearly smooth. Serve at once in glasses. 134 calories per 8 oz serving; 6 grams of protein. (Note from me; these are delicious smoothies that I make anytime during the day. I love to sip on 1 of these cold beverages while sitting in the swing on our front porch. It is very refreshing & you can take it on the go with you also)

Layered Spinach Salad                                                                                                                                                            1 package (9 ounces) refrigerated cheese tortellini, 2 cups shredded red cabbage, 6 cups torn fresh spinach, 2 cups cherry tomatoes, halved, 1/2 cup sliced green onions, 1 bottle (8 ounces) ranch salad dressing, 8 bacon strips, cooked & crumbled (optional). Cook tortellini according to package directions. Drain & rinse with cold water; set aside. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes & onions. Pour dressing over top; sprinkle with bacon if desired. Cover & refrigerate for at least 1 hour before serving. (Note from me; if you don't like ranch dressing, you can use what ever flavor you like, I do use different ones, also if you don't want the red cabbage in this salad-you can substitute your favorite green lettuce.) I like to serve this in the hot Summer months when it's too hot to heat my kitchen up. Refrigerate the leftovers. Enjoy & Blessings.

awesome. I think I want to try this one this weekend.



I love spinach anyway.

Four Cheese Bow Ties                                                                                                                                                           2 cans (14 1/2 oz each) diced tomatoes, 1 package (16 oz) bow tie pasta, 1/4 cup butter, cubed, 1/4 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp pepper, 1 1/2 cups milk, 1 1/2 cups (6oz) shredded part-skim mozzarella cheese, 1 1/3 cups grated Romano cheese, 1/2 cup shredded Parmesan cheese, 1/4 cup crumbled blue cheese, 1/2 cup minced fresh parsley. Drain tomatoes, reserving 1-1/4 cups juice; set aside. Cook pasta according to package directions, drain. In a saucepan, melt butter over medium heat. Stir in the flour, salt, & pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. In a large bowl, combine the pasta, sauce and reserved tomatoes. Stir in the cheeses and parsley gently. Place in a greased 3 quart baking dish. Bake, uncovered, at 375F for 30-35 minutes or until golden & bubbly. Yields 12 servings. (Note-I find the cheese already prepackaged in the deli isle at my favorite market & I like to serve this dish with hot buttered yeast rolls. Blessings.

Mediterranean Pasta Salad                                                                                                                                                      1 package (12oz) tricolor spiral pasta, 2 1/2 cups quartered & thinly sliced cucumbers, 1 1/4 cups grape tomatoes (halved), 1 jar (5 3/4 oz) pimento-stuffed olives, drained & halved, 1/2 cup chopped green pepper, 1/2 cup chopped sweet yellow pepper, 2 tbsp capers, drained, 1 cup (4oz) crumbled feta cheese, 6 slices provolone cheese, chopped, 1 cup shredded Parmesan cheese, divided, 1/4 pound hard salami, cubed, 1 cup Italian salad dressing. Cook pasta according to package directions, drain pasta & rinse in cold water. In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese & salami. Add dressing; toss to coat mixture. Sprinkle with remaining Parmesan cheese. (Note-this is an easy, fast salad to make. I'm not a fan of salami, so I substitute cubed ham or chicken in place of it, sometimes bacon. I like to add at times torn spinach to the finished product & toss gently. You can honestly build this to your own taste. I do serve with corn on the cob slathered with butter & crusty Italian bread coated in garlic powder & butter. Enjoy & Blessings.

I am looking to add some recipes tonight when I get home.