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Welcome to Kay's Village Recipes! Some believe the heart of the home is in the kitchen, I believe the kitchen is the heart of the village. It takes a “village” to live life to its fullest and it has nothing to do with geography or how large or small a town you live in. My “village” is inhabited by family members, dear friends, co-workers, and the occasional visitor who is in my life for a short period of time. Each one of these people has a profound impact on my emotional wellbeing as well as the quality of my life, and all have one thing in common…they all love to eat, and I love to cook for them.
On this blog you will find free, family recipes for: homemade soups, breads, apple pie, cakes, candies, snacks, casseroles, main courses, side dishes, appetizers, breakfast, home-style cooking, and so much more.

Tuesday, March 22, 2011

Antipasto

Original Recipe from:  Kay Johnson-Tomblin

I love making appetizers; and this one in particular.  Quick and easy; yet makes a great presentation on your table.  Your guests will love it, and they don’t need to know just how easy it was for you to prepare.  Just smile and say “it was nothing” when the complements come your way.  Enjoy!



Antipasto

1 pint Grape tomatoes

1 cup Baby carrots

1 cup pitted Kalamata olives

7 ounce jar large Queen green olives (about 1 cup), drained

1 jar whole mushrooms, drained

8 ounces Genoa Salami, sliced thin, cut in strips

4 ounces Provolone cheese, thin strips or cubes

4 ounces Mozzarella cheese, cubes


Mix all ingredients in a large glass or ceramic serving bowl.

Marinade

2 tablespoons Basil Pesto

¼ cup Italian Salad Dressing

1 teaspoon crushed Red Pepper Flakes

1 teaspoon grated Orange Peel


Mix all ingredients in a small mixing bowl until blended.  Pour marinade over antipasto.  Toss well. 

Refrigerate at least 1 hour before serving. 
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