Pasta recipe and the Coconut Bundt cake recipe from Women’s Conference

Chicken and Fruit Bowtie Pasta Salad
RS Conference Poway Stake Cindy Rose
4 cups cooked chicken, chopped or shredded (1 Costco rotisserie chicken)
1- 16oz. box bow tie pasta, cooked
2 cups red grapes, cut in half
1-20oz. can pineapple tidbits, drained well
1 cup celery, diced
3 Tablespoons green onions, chopped
¾ cup whole cashews (add right before serving)
1 -16 oz. bottle Hidden Valley coleslaw dressing
1 cup mayonnaise
½ tsp. of ground thyme
1 tsp. ground pepper
½ tsp. of ginger
1 tsp. salt
½ tsp. garlic powder
The day or night before serving: cook pasta according to pkg.
directions, drain and place in large bowl. Add the coleslaw dressing,
mayonnaise and spices to the warm pasta. When mixture has cooled
add grapes, pineapple, celery and green onions. Carefully fold in the
cooked chicken. Right before serving add cashews. If pasta salad is too
dry add a little extra mayonnaise. Adjust seasonings if necessary. Serves
16-20.

Coconut Bundt Cake
Jana Wegner – Green Valley Ward

1 lb. Butter, softened
2 cups sugar
2 cups flour
6 eggs
7 oz. angel flake coconut
1 Tablespoon vanilla

Cream butter, sugar and 1 cup of the flour. Add eggs one at a time. Mix
in the remaining one cup flour and coconut. Then add the vanilla.
Pour in a well greased 9” tube pan.
Bake 350 degrees for 1 hr 15 min or until done.
Remove from pan immediately and brush on the glaze.
Glaze:
Mix in small saucepan
1 cup sugar
½ c water
1 Tablespoon Almond extract
Mix together and cook until very clear, about 5 minutes.

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