FOOD ART AND FAMILY TRADITIONS - A MENU FOR TORTELLINI SPINACH CASSEROLE

( An Everyday Simple and Good Recipe Collection Collected and Tested by Sheila Gail Landgraf)

ORANGE CONGEALED SALAD

Ingredients:

1     (6-ounce) package orange flavored gelatin

1     (8-ounce) can crushed pineapple in heavy syrup

2 cups buttermilk

1     (8-ounce) container frozen nondairy whipped topping, thawed

¼ cup chopped pecans

Directions:

Combine gelatin and pineapple with syrup in a large saucepan and bring to a boil; stirring to prevent sticking. Cook slightly and stir in buttermilk. Fold in whipped topping and pecans. Pour into mold (spray the mold lightly with vegetable spray)

and chill for about 3 hours or until set. Garnish with fresh orange slices and whipped cream, if desired.

TORTELLINI SPINACH CASSEROLE

Ingredients:

2 packages (10 ounces) frozen cheese tortellini

1 pound sliced fresh mushrooms

1 teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon pepper

½ cup butter, divided

1 can (12 ounces) evaporated milk

1-8 ounce bag cubed cheese (your favorite flavor)

3 packages (10 ounces) frozen chopped spinach (thawed and squeezed dry)

2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:

Cook tortellini as instructed on package.   Saute mushrooms, garlic powder and onion powder and pepper with ¼ cup of butter in a large skillet until mushrooms are tender.  Remove from skillet and keep warm.  Using the skillet again combine milk and remaining butter.  Bring to a gentle boil.  Stir in cubed cheese.  Cook and stir until smooth.  Drain tortellini.  Place in a large bowl.  Stir in the mushroom mixture and the spinach.  Add cheese sauce and toss to coat.  Transfer to a greased 13 inch x 9 inch baking dish.  Sprinkle with mozzarella cheese.  Cover and bake at 350 degrees until heated through and cheese is melted.

FIG CAKE WITH BUTTERMILK GLAZE

Ingredients:
2 cups all purpose flour
1-1/2 cups sugar
1 teaspoon salt1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 cup vegetable oil1 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh figs
1 cup chopped pecans

Ingredients for Glaze:
1 cup sugar
1/2 cup butter or margarine
1/2 cup buttermilk1 teaspoon light corn syrup
1 teaspoon vanilla extract


Directions:
Mix together first 7 ingredients.  Fold in eggs, oil and buttermilk.  Stir in vanilla.  Fold in figs and pecans.  Pour into a greased 13 x 9 inch pan.  Bake at 325 degrees for 35 minutes.  While cake is baking make a glaze by boiling all of the above glaze ingredients in a small saucepan for 3 minutes.  Pour over cake.