COOK OF THE WEEK: Thomas Mize recipes

Muffuletta Pasta Salad
1 (16-ounce) package garden rotini pasta
1 (16-ounce) jar Bascoli Italian olive salad
12 cups cubed ham
1 cup Garlic Expressions Classic Vinaigrette
7 slices hard salami, cut in thin strips
6 slices Provolone cheese, cut in thin strips
1 teaspoon Worcestershire sauce
14 cup grated Parmesan cheese
Freshly ground black pepper to taste

Cook pasta according to package directions. Drain, rinse and let cool. Add remaining ingredients and mix well.

Chicken Tortilla Soup
2 cans Campbell’s Select Harvest Mexican-Style Chicken Tortilla Soup
2 cans Campbell’s Nacho Cheese Soup
1 can Ro-tel tomatoes
1 can Mexicorn
1 (18-ounce) can chicken breast

Cook in Crock-Pot and serve with tortilla chips.

Macaroni Chicken Ro-Tel
1 box Kraft family-size macaroni and cheese
1 (18-ounce) can chicken breast
1 can Ro-tel tomatoes

Prepare mac and cheese according to package directions. Add chicken breast and Ro-tel and stir.

Chicken and Broccoli Alfredo
8 ounces linguine
1 cup frozen broccoli florets
1 (18-ounce) can chicken breast
1 can cream of mushroom soup
12 cup milk
12 cup grated Parmesan cheese
14 teaspoon ground black pepper
Prepare linguine according to package directions. Add broccoli during last 4 minutes of cooking time. Drain well and return to pan.
Stir soup, milk, cheese and pepper into linguine and broccoli. Cook until mixture is hot and bubbly, stirring occasionally. Serve with additional Parmesan cheese.

Pot Roast with Salsa
1 (3- to 4-pound) rump or pot roast
Garlic salt
3 to 4 potatoes, peeled and quartered
3 to 4 carrots, cut in pieces
2 onions, halved

In a large pan on the stove, brown the pot roast in butter over medium-high heat. Season with garlic salt and add some water if needed. When meat is brown, add potatoes, carrots and onions; cover and cook about 45 minutes. Reduce heat and simmer 1 hour. Turn heat up and cook at medium for about 30 minutes, then simmer until potatoes and carrots are done, about 45 minutes, for a total cooking time of about 3 hours. About 20 to 30 minutes before you remove the roast from the oven, spoon some salsa on top of it.

Tuna Salad
2 boiled eggs, chopped
1 can light tuna, drained
Lemon juice
Chopped sweet pickles

Combine all ingredients. If mixture is dry, add some pickle juice.

Hot and Spicy
Skillet BBQ Shrimp
2 sticks butter
1 cup olive oil
4 cloves garlic, minced
4 teaspoons Spice Islands fine herbs
1 tablespoon paprika
1 teaspoon coarsely ground black pepper
4 bay leaves
1 tablespoon parsley flakes
1 tablespoon Worcestershire sauce
6 ounces Louisiana-style hot sauce
2 teaspoons soy sauce
4 to 5 tablespoons lemon juice
2 pounds medium shrimp, heads removed, deveined, shells on

Melt butter in a heavy skillet. Add remaining ingredients, except shrimp. Simmer 5 minutes. Remove skillet from heat for 30 minutes to allow seasonings to blend. Sauce may be stored in refrigerator or frozen for later use.
When ready to cook, wash shrimp and drain. Bring sauce to a boil; add shrimp. Lower heat and simmer 15 minutes. Cooking time is determined by quantity and size of shrimp. Do not overcook. Serve with hot, crusty French bread.
Serves 6.

Potato Soup
4 slices bacon, diced
1 medium onion, diced
2 ribs celery, diced
4 medium potatoes, peeled and chopped
2 cans chicken broth
1 (16-ounce) bag frozen corn, divided
1 cup water
1 (18-ounce) can chicken breast
Salt and pepper to taste

Put bacon in a large, heavy saucepan and place over medium heat. When bacon is fairly crisp, remove it to a paper towel to drain. Discard all but 2 tablespoons of drippings in the pan. Add onion and celery to pan and cook over medium heat. When onion and celery have softened, increase heat to high and add potatoes and broth. Bring to a boil, reduce heat to simmer and cook about 30 minutes.
Meanwhile, combine 2 cups corn and water in a blender and blend a little, but keep some small chunks of corn. Add to pot along with remaining corn. When potatoes are tender, add chicken and cook to heat through. Season with salt and pepper.

NEMS Daily Journal

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