Servings 4-6

Ingredients:

• 1 (10 ounce) package frozen peas, thawed
• 3/4 cup dry roasted peanut halves
• 1 celery rib, diced
• 6 bacon strips, cooked and crumbled
• 1 small red onion, chopped (about 1/3 cup)
• 1/2 cup mayonnaise
• 1/8 teaspoon garlic powder
• 1/4 cup prepared zesty Italian salad dressing
• salt and fresh ground black pepper, to taste

Directions:—————————-

• Pat the thawed peas dry as possible using paper towels then place into a large bowl.
• Add in peanuts, celery, bacon and onion.
• In a small bowl combine the mayonnaise with garlic powder and Italian dressing; pour over salad and toss to coat.
• Season with salt and pepper, then refrigerate until serving.

Servings 5

Ingredients:

3-1/2 cups uncooked penne pasta

1 pound bulk Italian sausage (mild or spicy)

1 medium onion, chopped

3 large garlic cloves, minced

1 (14 ounce) can diced tomatoes, undrained

1 (10-ounce) package frozen Green Giant Creamed spinach, thawed

1 (8-ounce) package cream cheese, softened

salt and fresh ground black pepper, to taste

1/3 cup freshly grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

Instructions:——————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

Cook the pasta in boiling water until al dente (undercook slightly as it will cook more in the oven) drain then transfer to a bowl and mix in 2 tablespoon oil to prevent spicking; set aside.

In a skillet cook the sausage meat with onion and garlic until no longer pink; drain fat and continue cooking until the meat is lightly browned.

Stir in diced tomatoes with their juice, creamed spinach and cream cheese; cook stirring over low heat until well combined, then mix in 1 cup shredded mozzarella cheese.

Season with salt and black pepper to taste, then transfer to prepared baking dish.

Sprinkle top with Parmesan cheese.

Bake uncovered for about 30-40 minutes or until hot.

Sprinkle with remaining 1 cup shredded mozzarella cheese and allow to melt.

Notes from our test kitchen; if you prefer a slightly softer broccoli then blanch in boiling water for a few minutes and dry thoroughly before using in this recipe

Servings 6-8

Ingredients:

1 bunch fresh broccoli, separated in small florets

2 cups cooked cheese tortellini (can use more)

8 bacon strips, cooked and crumbled

1 small red onion, chopped

2 hard-cooked eggs, sliced

1 cup mayonnaise (do not use salad dressing)

1/3 cup sugar

2 tablespoons cider vinegar

1/4 teaspoon garlic powder

salt and fresh ground black pepper, to taste

1 large Roma tomato, chopped

Instructions:————————————-

In a large bowl combine the broccoli with the next 4 ingredients.

In a small bowl mix the mayonnaise with sugar, cider vinegar and garlic powder until thoroughly combined; pour over the vegetable mixture and toss to combine.

Season with salt and pepper to taste.

Refrigerate for 1 hour or longer.

Just before serving mix in the chopped tomatoes.

Taken from my “Favorites” folder!

Taste Tester Notes; if I have any in my cupboard I also add in one (8-ounce) can water chestnuts, drained and/or one (4-1/2 ounce) sliced mushrooms, drained, you can also make this use pork in place of the beef

Servings 4

Ingredients:

1. In a large bow combine the cooked pasta and sesame oil; toss well to combine.
2. Heat the peanut oil in a large skillet or a wok over medium-high heat.
3. Add in ginger, garlic and dried chili flakes; saute for about 1 minute.
4. Add in the broccoli florets and onion slices; saute for 3 minutes.
5. Add in steak slices; saute for about 4-5 minutes or until cooked.
6. Add in the cooked pasta along with the soy sauce, brown sugar, oyster sauce and chili paste; cook stirring for 1-2 minutes or until the lo mein is heated through.
7. Garnish with chopped green onions.