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From: <NOBR>

Shirley©1</NOBR> (Original Message)

Sent: 7/16/2006 10:01 AM

Antipasto Platter

Cheese: Provolone, Mozzarella and fresh mozzarella sliced between slices of ripe tomato

Meats: hard salami, capacola, pepperoni

Olives: Italian, Greek or Spanish, green to black

Vegetables: cucumber, sweet cherry peppers, pepperoncini, green onions, hearts of palm, artichoke hearts etc...

Italian Dressing - homemade!!!!!!

Arrange assortment of vegetables, cheeses, or deli meats; sliced or rolled and arranged on a serving platter. Pour Italian dressing (see index) over all and served with Italian bread or crackers. Feel free to make up your own combination.

Lemon Marinated Antipasto

1 lb. spicy Italian chicken or turkey sausage links
1 TB cooking oil
1/3 cup olive oil
2 tsp. finely shredded lemon peel (zest)
1/3 cup lemon juice
2 TB snipped fresh basil leaves
2 tsp. dried Italian seasoning, crushed
2 cloves garlic, minced
1 jar 12 oz.) roasted red sweet peppers, drained
12 oz. mozzarella cheese, cut into 1/2" cubes
1 cup pitted kalamata olives
Fresh basil sprigs (optional)

1. Cook sausage links in cooking oil in a medium skillet over medium heat for
10 minutes or until cooked
through, turning frequently to brown evenly. Remove sausage from heat and
allow to cool. Cut in 1/4" slices
and set aside.

2. For dressing, whisk together olive oil, lemon peel, lemon juice, snipped
basil, Italian seasoning, and garlic
in a small bowl; set aside. Cut roasted red peppers into bite-size strips.

3. Layer sausage, red pepper strips, and olives in a 2 quart jar or two 1
quart jars. Pour dressing into jar(s),
cover tightly, and refrigerate for 1 to 2 days. Turn jar(s) upside down
occasionally to distribute the dressing.

4. Let stand at room temperature for 30 minutes before serving. Arrange on a
platter; add cheese and garnish
with basil sprigs, if desired.

Makes 12 to 16 servings.

Antipasto Platter

4 oz. mozzarella cheese
4 oz. thinly sliced prosciutto
1 can (6 oz.) solid-pack tuna, drained
1 jar (6 oz.) marinated artichoke hearts, drained
4 oz. boiled shrimp, peeled and deveined
2 roasted red bell peppers
8 pimiento stuffed green olives
8 cherry tomatoes
4 leaves arugula and radicchio
2 oz. pepperoni, sliced
4 bread sticks
Garlic salt and ground black pepper

1. Cut the mozzarella into medium cubes. Cut each prosciutto slice into
halves
or thirds; roll up.

2. Drain tuna and artichoke hearts. Break up tuna with a fork or cut into
chunks
with a sharp knife. Peel shrimp.

3. Cut roasted peppers into strips. Rinse olives and tomatoes; pat dry. Line
serving
platter with arugula. Place radicchio leaves in the center of the platter.

4. Arrange mozzarella, prosciutto, pepperoni, artichokes, shrimp, tuna,
peppers,
olives, tomatoes and bread sticks on platter. Season with garlic salt and
pepper.

Serves 4.

Antipasto Salad
This Italian appetizer traditionally consists of marinated vegetables,
meats and cheeses. Other ingredients can be added or substituted.

Arrange on a platter or wooden board:
Cherry-size fresh mozzarella balls sprinkled with
chopped parsley and crushed red pepper
Assorted olives
Marinated artichoke hearts, quartered
Roasted red pepper strips
Sliced prosciutto, salami, or pepperoni
Provolone cheese, sliced
Italian pickled green pepperoncini peppers

Serve with breadsticks.

From: <NOBR>

Kitabel</NOBR>

Sent: 7/11/2008 5:46 AM

Antipasto Salad Recipe

The word Antipasto literally translates to appetizer. We know this to mean a cold appetizer. Anti means before, and pasto, means meal. The word salad in history meant, salt. Now we know it as a cold dish of various chopped ingredients usually containing a leafy green vegetable, though not always the case such as this.

This antipasto salad recipe with the addition of the cheese tortellini is a hearty, robust food that is much more than just an appetizer or accompaniment. Served with Brushetta, a great way to satisfy those salt cravings

Ingredients:

16 oz. pkg. fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired

Directions:

1. Cook tortellini to desired doneness as directed on package; drain, rinse with cold water.

2. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives.

3. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently.

4. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 �?2 hours to blend flavors. Just before serving, garnish with pimiento.

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Genie's Southern Kitchen	[email protected]