hi all....to go with the only positive for a while i thought what could be more positive than food!!!<P>i get recipies sent to me daily and i thought i would share them....<P>if you would like to sign up for your self here is the address <A HREF="http://www.shagmail.com" TARGET=_blank>www.shagmail.com</A> <P>very long but tasty i'm sure!!!<P>amanda <P><BR>*********************************************<BR>RECIPE: HOT BACON & SWISS DIP W/ PITA CHIPS<BR>*********************************************<P>INGREDIENTS:<BR>1 (8 oz.) pkg. cream cheese<BR>1/2 c. Miracle Whip salad dressing<BR>4 oz. Swiss cheese, shredded<BR>2 tbsp. green onion slices<BR>8 slices bacon, crisply cooked, crumbled<BR>1/2 c. buttery crackers, crushed<P>PITA CRISPS:--<BR>2 whole wheat pita bread rounds<BR>3 tbsp. margarine<BR>1/4 c. sesame seed, toasted<P>Directions:<BR>Dip: Microwave cream cheese on 50% power for 30 seconds.<BR>Mix in salad dressing, Swiss cheese and onions until well<BR>blended. Spoon into 2 1/2 cup casserole. Microwave on HIGH<BR>for 4 minutes or until thoroughly heated. Sprinkle with bacon<BR>and cracker crumbs. Makes 2 cups. --<P>Crisps: Cut each pita into eighths. Split each triangle in<BR>half along outside seam. Spread rough side of each triangle<BR>with margarine. Sprinkle with sesame seeds. Place triangles<BR>on cookie sheet. Bake at 375 degrees for 8 - 10 minutes<BR>until crisp. Serve with hot dip.<P>*********************************************<BR>RECIPE FOR HONEY ROASTED HOLIDAY MIX<BR>*********************************************<P>Ingredients:<P>6 c. popcorn<BR>1 (5 oz.) can wide chow mein noodles<BR>1 c. honey roasted peanuts<BR>5 tbsp. butter<BR>3 tbsp. sugar<BR>1 tsp. vanilla<BR>1/2 tsp. cinnamon<P>Directions:<BR>In large roasting pan, mix popcorn and chow mein noodles.<BR>Melt butter and sugar together, stir in vanilla and cinnamon.<BR>Pour over popcorn, toss to coat. Bake at 250 degrees for 1<BR>hour, stirring every 20 minutes. Add nuts, spread on paper<BR>towels to cool. Store airtight.<P>Makes 11 cups.<P><BR>*********************************************<BR>RECIPE: HOLIDAY BERRY SALAD<BR>*********************************************<P>INGREDIENTS:<BR>1 pkg. (8-serving size) cherry JELL-O Brand Gelatin<BR>2 cups boiling reduced calorie cranberry juice cocktail<BR>1-1/2 cups cold club soda<BR>1/4 cup creme de cassis liqueur (optional)<BR>1 tsp. lemon juice<BR>1 cup blueberries<BR>1 cup raspberries<BR>1 cup sliced strawberries<P>DIRECTIONS:<BR>Dissolve gelatin completely in cranberry juice. Stir in club<BR>soda, liqueur and lemon juice. Refrigerate until slightly<BR>thickened. Stir in 2 cups of the berries. Spoon into 6-cup<BR>mold which has been sprayed with no stick cooking spray or a<BR>bowl. Refrigerate 4 hours or until firm. Unmold and garnish<BR>with remaining 1 cup berries.<P>Yield: 8 Servings<P>*********************************************<BR>BROCCOLI & CARROT SALAD<BR>*********************************************<P>INGREDIENTS:<BR>1 lb. broccoli flowerets<BR>1 carrot, shredded<BR>2 cups sliced mushrooms<BR>1/2 cup sliced green onions<BR>1 cup Ranch Dressing<BR>1/4 cup dry roasted sunflower seeds<P>DIRECTIONS:<BR>Toss broccoli, carrot, mushrooms and onions with dressing;<BR>cover. Refrigerate. Sprinkle with sunflower seeds just before<BR>serving.<P>Yield: 8 Servings<P><BR>*********************************************<BR>RECIPE: ARTICHOKE AND CRAB MEAT WEDGES<BR>*********************************************<P>INGREDIENTS:<BR>16 ounce can whole artichoke hearts, drained and minced<BR>16 ounce can crab meat, drained<BR>1 cup mayonnaise<BR>1/3 cup chopped onion<BR>3/4 cup grated Parmesan cheese<BR>13 ounce package English muffins<P>DIRECTIONS:<BR>Preheat oven to 375 degrees. In a medium size mixing bowl,<BR>combine artichoke hearts, crab meat, mayonnaise, onions, and<BR>cheese. Mix thoroughly. Split each English muffin in half,<BR>and spread the mixture on the cut side of the split muffins.<BR>Cut each of the sliced muffins into quarters. Arrange the<BR>muffin-bites on a baking sheet. Bake for 12 minutes, or until<BR>golden brown. Serve hot<P>Yield: 4 Dozen<P><BR>*********************************************<BR>RECIPE: MEXICAN APPETIZER<BR>*********************************************<P>INGREDIENTS:<BR>1 (8 oz) package cream cheese, softened<BR>1/2 jar thick and chunky picante sauce<BR>1/2 jar dried beef, chopped<BR>8-10 flour tortilla shells<BR>1 C cheese, grated<BR>Paprika<P>DIRECTIONS:<BR>Mix cream cheese, picante sauce and dried beef until<BR>creamy. (You may chop the dried beef in a food<BR>processor, then add the other two ingredients and<BR>mix.) Place one tortilla shell on serving dish and<BR>spread with a layer of the mixture. Repeat this<BR>process until you have a stack of 8 to 10 tortilla<BR>shells with cream cheese layers between. Cover with<BR>plastic wrap and refrigerate overnight. Cut into<BR>wedges to serve. Sprinkle with grated cheese and<BR>paprika. If desired, serve with sour cream, guacamole,<BR>or extra picante sauce on the side.<P><BR>*********************************************<BR>RECIPE: CHICKEN SPAGHETTI<BR>*********************************************<P>INGREDIENTS:<BR>1 pound spaghetti<BR>1 can cream of chicken soup<BR>1 can nacho cheese soup (or cheddar cheese soup)<BR>1 can tomato soup<BR>1 can white chicken (like in a tuna can)<P>DIRECTIONS:<BR>Cook and drain spaghetti and return to large pot. If water<BR>is scarce, save the water. Add canned ingredients, warm and<BR>serve with .<P>Some Variations:<BR>picante sauce or ro-tel tomatoes instead of tomato soup<BR>leave out chicken<BR>use canned chicken broth for moisture in large servings<BR>add peppers, onions, olives<P>*********************************************<BR>RECIPE: CHILE CON QUESO<BR>*********************************************<P>INGREDIENTS:<BR>1 1/2 cans of chopped Green Chilis and Tomatoes (Rotel or<BR> store brand is fine)<BR>1 16 oz. Hot Velveeta Cheese, chopped into 1" squares<BR>1/2 Medium Onion, finely chopped<BR>1 Garlic Clove minced<BR>1/2 teaspoon Oregano<BR>1 teaspoon Cajun Pepper (optional)<BR>1 bag of your favorite Tortilla Chips<P>DIRECTIONS:<BR>Put the onion and garlic in a medium saucepan and cook on<BR>medium heat for 5 minutes. Use a little Olive Oil or Pam to<BR>keep it from sticking to the pan. Add green chilis and<BR>tomatoes, then slowly add cubes of cheese. Add the Oregano<BR>and Cajun Pepper (if desired) and continue adding cheese<BR>slowly while stirring until all of the cheese is melted.<BR>Avoid any burning of cheese on the bottom of the pan. Once<BR>melted, empty it into a bowl and serve with chips.<P><BR>*********************************************<BR>RECIPE: HONEY BAKEN CHICKEN<BR>*********************************************<P>INGREDIENTS:<BR>3 LB Broiler/fryer chicken,skined<BR>3/4 c Shredded zucchini<BR>1/2 c Finely chopped celery<BR>1 Clove garlic, crushed<BR>1/4 c Chopped pecans<BR>1/4 ts Pepper<BR>2 TB Honey<BR>3/4 c Shredded yellow squash<BR>1/2 c Finely chopped onion<BR>1 1/4 c breadcrumbs<BR>1 Egg, beaten<BR>1/4 ts Salt<BR>3 TB Unsweetened apple juice<P>DIRECTIONS:<BR>Discard giblets and neck of chicken (or save for stock.) Rinse<BR>chicken under cold, running water, and pat dry. Set aside. Coat<BR>a large nonstick skillet with Pam; place over med-hi heat until<BR>hot. Add yellow squash, zucchini, onion, celery, and garlic, and<BR>sauté until tender-crisp. Drain. Combine vegetable mixture,<BR>breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir<BR>well. Place chicken, breast side up, on a rack in a roasting pan<BR>that has been coated with Pam. Stuff lightly with dressing<BR>mixture.<BR>Truss chicken (or put ball of foil in opening.) Combine apple<BR>juice and honey, stirring well. Brush chicken with half of apple<BR>juice-honey mixture. Bake at 350 degrees for 1 1/2- 2 hours or<BR>until drumsticks are easy to move and juices run clear, basting<BR>occasionally with remaining apple-honey mixture.<P>Yield: 6 Servings<BR>PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g<BR>carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45<BR>mg calcium.<P><BR>*********************************************<BR>RECIPE: Beef in Walnut Sauce<BR>*********************************************<P>INGREDIENTS:<BR>4 LB Rump roast, cut in cubes<BR>Seasoned flour<BR>Olive oil<BR>1/2 c Water<BR>1 can (8-oz) tomato sauce<BR>4 To 6 garlic cloves; minced<BR>1/3 c Cider vinegar<BR>1 Whole cinnamon stick<BR>8 Whole cloves<BR>8 Allspice<BR>1 c Ground walnuts<BR>1 TB Lemon juice<BR>Sliced Sourdough French<BR>Bread, toasted<P>DIRECTIONS:<BR>Dredge meat in seasoned flour. Shake off excess. Heat oil<BR>in large frying pan. Brown meat well. Transfer to crockery<BR>pot. Pour water into frying pan to loosen drippings. Add to<BR>crockery pot with tomato sauce, garlic and vinegar. Place<BR>cinnamon stick, cloves, and allspice in a tea ball or<BR>cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or<BR>until very tender. If necessary, cook down pan juices. Add<BR>walnuts and lemon juice. Heat to serving temperature. Serve<BR>over toasted sourdough toast.<P>Yield: 12 Servings<P><BR>*********************************************<BR>RECIPE: WALDORF SALAD<BR>*********************************************<P>INGREDIENTS:<BR>1/4 cup Mayonnaise<BR>1/4 cup plain yogurt<BR>2 teaspoons Sugar<BR>2 teaspoons Lemon juice<BR>2 Apples<BR>2 large Celery stalks<BR>1/2 cup chopped walnuts<P>Instructions<BR>In small salad bowl, combine mayonnaise, yogurt and lemon<BR>juice, to taste. Core apples, cut into bite size pieces, dice<BR>celery. Add both to salad bowl, fold in nuts. Chill up to two<BR>hours. Toss before serving.<P>* variations: bananas & pecans or in the summer peaches and<BR>peanuts. You can also add 1 cup of shredded cooked chicken.<P>Yield: 4 Servings<P><BR>*********************************************<BR>RECIPE: CREAMY BOW TIES WITH SAUSAGE & TOMATOES<BR>*********************************************<P>INGREDIENTS:<BR>2 tablespoons Olive oil<BR>1 pound Sweet Italian sausage, crumbled<BR>1/2 teaspoon Dried red pepper flakes<BR>1/2 cup Diced onions<BR>3 cloves Garlic, minced<BR>1 can Italian plum tomatoes, Drained and coarsely chopped<BR>1 1/2 cup Whipping cream<BR>1/2 teaspoons Salt<BR>12 ounce Bow tie pasta<BR>3 tablespoons Minced fresh parsley<BR>Freshly grated Parmesan Cheese<BR>Fresh parsley<P>DIRECTIONS:<BR>Heat oil in heavy large skillet over medium heat. Add sausage<BR>and pepper flakes. Cook until sausage is no longer pink,<BR>stirring frequently, about 7 minutes. Add onion and garlic to<BR>skillet and cook until onion is tender and sausage is light<BR>brown, stirring occasionally, about 7 minutes. Add tomatoes,<BR>cream and salt. Simmer until mixture thickens slightly, about<BR>4 minutes. Cook pasta in large pot of boiling salted water<BR>until just tender but still firm to bite, stirring occasionally<BR>to prevent sticking. Drain. Serve on a plate or flat bowl with<BR>cream mixture. Top with fresh grated parmesan and parsley.<P>Yield: 4 Servings<P>*********************************************<BR>RECIPE: BASIL CHICKEN<BR>*********************************************<P>INGREDIENTS:<BR>1 pound boneless skinless chicken breast<BR>1 green bell pepper, seeded and sliced<BR>1 tablespoon fish sauce<BR>2 tablespoons fresh basil, sliced<BR>1 jalapeno pepper, seeded<BR>2 cloves garlic<BR>1 onion, sliced<BR>1 red bell pepper, seeded and sliced<BR>1 tablespoon oil<P>DIRECTIONS:<BR>Heat wok, add tablespoon oil and chicken. Stir-fry until<BR>chicken is almost done. Puree 2 slices onion, 2 slices bell<BR>peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in<BR>blender or food processor. Add pureed mixture from food<BR>processor to wok. Stir for one minute. Add rest of peppers<BR>and onions. Stir-fry two minutes. Add rest of ingredients<BR>and stir-fry one minute. Soy sauce or small amount of salt<BR>can be substituted for fish sauce. Serve over steamed rice.<P>Yield: 4 Servings<BR>Nutrition Facts<BR>Amount Per Serving: Calories 213 - Calories from Fat 62<BR>Percent Total Calories From: Fat 29%, Protein 55%, Carbohydrate<BR>16%<BR>Totals and Percent Daily Values (2000 calories): Fat 7g,<BR>Saturated Fat 1g,<BR>Cholesterol 77mg, Sodium 71mg, Total Carbohydrate 8g, Dietary<BR>Fiber 1g,<BR>Sugars 0g, Protein 29g, Vitamin A 2418 units, Vitamin C 83<BR>units, Calcium 0<BR>units, Iron 1 units<P>*********************************************<BR>RECIPE: BEEF AND BLACK BEANS OVER ORZO<BR>*********************************************<P>INGREDIENTS:<BR>1 pound lean boneless top round<BR>1/4 cup balsamic vinegar<BR>1/2 teaspoon ground coriander<BR>1/2 teaspoon ground cumin<BR>2 teaspoons dry oregano<BR>2 cloves garlic, crushed<BR>Vegetable cooking spray<BR>1 cup chopped onion<BR>1/2 cup chopped green bell pepper<BR>1/2 cup chopped celery<BR>1/4 cup carrot, chopped<BR>2 cloves garlic, minced<BR>1 14 oz. can beef broth<BR>1 cup water<BR>2 tablespoons chopped fresh cilantro<BR>2 teaspoons chopped fresh oregano<BR>1/2 teaspoon ground cumin<BR>1/4 teaspoon salt<BR>1/4 teaspoon pepper<BR>1 15 oz. can black beans, drained<BR>2 1/2 cups orzo, cooked<BR>2 tablespoons green onions, thinly sliced<P><BR>DIRECTIONS:<BR>Trim fat from steak; cut steak into 1-inch pieces. Combine<BR>vinegar and next 4 ingredients in a heavy duty zip-top plastic<BR>bag. Add steak; seal bag, and shake until steak is well coated.<BR>Marinate in refrigerator 1 hour, turning bag once. Remove steak<BR>from marinade, reserving marinade. Coat a Dutch oven with<BR>cooking<BR>spray; place over medium-high heat until hot. Add steak; cook 10<BR>minutes or until browned on all sides, stirring frequently (or<BR>brown the beef in a 500 degree oven for about 10 minutes). Drain<BR>and pat dry with paper towels. Wipe drippings from Dutch oven<BR>with a paper towel. Coat Dutch oven with cooking spray. Place<BR>over medium-high heat until hot. Add onion and next 4<BR>ingredients.<BR>Sauté until vegetables are tender. Add steak, beef broth, and<BR>next 6 ingredients; bring to a boil. Cover, reduce heat, and<BR>simmer hour. Uncover and simmer an additional hour and 20<BR>minutes or until mixture is thickened and beef tender. Stir in<BR>reserved marinade and black beans, simmer 5 minutes. To serve,<BR>spoon 1/2 cup orzo into each individual serving bowl. Top evenly<BR>with beef mixture and sprinkle with sliced green onions.<P>Yield: 6 Servings<BR>Nutrition Facts<BR>Amount Per Serving: Calories 388 - Calories from Fat 38<BR>Percent Total Calories From: Fat 10%, Protein 33%, Carbohydrate<BR>58% Totals and Percent Daily Values (2000 calories): Fat 4g,<BR>Saturated Fat 1g, Cholesterol 48mg, Sodium 532mg, Total<BR>Carbohydrate 56g, Dietary Fiber 2g, Sugars 0g, Protein 32g,<BR>Vitamin A 2225 units, Vitamin C 30 units, Calcium 0 units, Iron<BR>5 units<P><BR>*********************************************<BR>RECIPE: BANANA SPLIT DESSERT<BR>*********************************************<P>INGREDIENTS:<BR>8 Tbs. Butter or Margarine (One Stick)<BR>2 cups Graham Cracker Crumbs<BR>2.3 cups Confectioner's Sugar<BR>8-oz. package Cream Cheese, softened<BR>15-oz. can Crushed Pineapple<BR>1 cup Prepared Whipped Cream<BR>3-6 Bananas, sliced<BR>1 package Instant Chocolate Pudding<BR>1 1/2 cup Milk<BR>Additional Whipped Cream for Topping<BR>Maraschino Cherries and Chopped Nuts or your choice of garnish<P>DIRECTIONS:<BR>To prepare the first layer of your banana split dessert, melt<BR>butter in a 9-inch by 13-inch glass baking dish. Stir in graham<BR>cracker crumbs and press with a fork to make crust. Bake for<BR>about 5 minutes in a pre-heated 200-F degree oven. Set aside to<BR>cool. Prepare the second layer by combining sugar, cream cheese,<BR>pineapple, and prepared whipping cream in a large mixing bowl.<BR>Beat with a mixer to thoroughly combine all ingredients. Spread<BR>the mixture evenly over the top of the graham cracker crust.<BR>Slice enough bananas to completely cover the pineapple-cream<BR>layer of your dessert. Prepare instant chocolate pudding with<BR>milk and pour mixture over the top of the banana slices.<BR>Refrigerate to set and store. Just prior to serving, top with<BR>additional whipped cream, and sprinkle with nuts and maraschino<BR>cherries. Refrigerate to store<P>Yield: 12 Servings<P><BR>*********************************************<BR>RECIPE: COUNTRY PASTA WITH CHEESE<BR>*********************************************<P>INGREDIENTS:<BR>2 TB Chopped onion<BR>2 Garlic cloves, minced<BR>1 ts Olive oil<BR>1 c portabello or ****ake mushrooms sliced<BR>1 c Canned Italian tomatoes, (reserve liquid), chopped<BR>5 sm. Black olives, sliced in half<BR>1/8 ts Crushed red pepper<BR>2 c Cooked penne or ziti pasta<BR>2 ts Grated parmesan cheese<BR>Fresh basil leaves<P>DIRECTIONS:<BR>In a 3 quart microwavable casserole, combine onion, garlic<BR>and oil and stir to coat. Microwave on high (100%) for 1<BR>minute. Add mushrooms and tomatoes with reserved liquid<BR>and stir to combine. Cover and microwave on high for 7<BR>minutes, stirring once every 3 minutes. Add olives and<BR>pepper and stir thoroughly. To serve, in serving bowl<BR>arrange pasta; top with mushroom-tomato mixture and toss<BR>to combine. Sprinkle with cheese and garnish with basil.<P>Yield: 2 Servings<P>*********************************************<BR>RECIPE: CREAM OF CAULIFLOWER & CHEESE SOUP<BR>*********************************************<P>INGREDIENTS:<BR>3 c Water<BR>1 md Onion, chopped fine<BR>2 ts Basil<BR>1 ts Salt<BR>1/4 ts Pepper<BR>2 1/2 c To 3 c cauliflower florets, cut to uniform size<BR>2 TB Butter<BR>2 TB Flour<BR>1 c Hot chicken stock<BR>2 c Milk<BR>1/4 LB Cheddar cheese, cut into small pieces<P>DIRECTIONS:<BR>If you want to cut down in the fats in the recipe, use<BR>margarine and skim milk for the butter and the milk. In a<BR>heavy 4 qt kettle, cook water, onion, basil, salt, and<BR>pepper covered for 5 minutes over medium heat. Add<BR>cauliflower. Cover and cook until cauliflower is soft,<BR>about 15 minutes. In a medium saucepan, melt butter. Add<BR>flour and mix until none of the flour remains white.<BR>Slowly add hot stock. Stir with whisk until smooth. Pour<BR>into soup and mix well. In saucepan, heat milk. Add cheese<BR>and stir over low heat until melted. Add to soup. Mix well<BR>and heat until soup begins to steam.<P>Yield: 6 Servings<P>*********************************************<BR>RECIPE: CHICKEN & NOODLE CREAMY CASSEROLE<BR>*********************************************<P>INGREDIENTS:<BR>1 pound skinless boneless chicken breast halves<BR>1 1/2 cups (about) water<BR>2 large garlic cloves, minced<BR>1 bay leaf<BR>1/3 cup all purpose flour<BR>2 tablespoons cornstarch<BR>2 cups low-fat (1%) milk<BR>1 teaspoon dried tarragon<BR>1 teaspoon salt<BR>1/8 teaspoon ground nutmeg<BR>1/4 cup dry white wine<BR>1 10-ounce package frozen spinach, thawed, squeezed dry<BR>8 ounces spinach fettuccine<BR>8 ounces mushrooms, sliced<BR>1 1/2 teaspoons olive oil<BR>3/4 cup coarse breadcrumbs<BR>1/4 cup freshly grated Parmesan cheese<P>DIRECTIONS:<BR>Combine chicken, 1 cup water, garlic and bay leaf in large<BR>saucepan. Cover and simmer just until chicken is cooked<BR>through, turning once, about 15 minutes. Transfer chicken to<BR>plate; cool. Shred chicken. Pour cooking liquid into measuring<BR>cup, adding more water to measure 1 cup if necessary. Reserve<BR>cooking liquid. Whisk flour and cornstarch in heavy large<BR>saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup<BR>milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking<BR>liquid. Stir over medium heat until mixture thickens and boils,<BR>about 5 minutes. Add wine; stir until mixture is very thick,<BR>about 2 minutes longer. Remove from heat. Stir in shredded<BR>chicken and spinach. (Can be made 1 day ahead. Cover and chill.<BR>Reheat over medium-low heat, stirring frequently, before<BR>continuing.) Preheat oven to 400 degrees. Oil 11 x 7 x 2-inch<BR>glass baking dish. Cook fettuccine in large pot of boiling<BR>salted water until just tender but still firm to bite. Drain.<BR>Return to pot. Add mushrooms and chicken mixture; toss. Season<BR>with salt and pepper. Transfer to prepared baking dish. Heat<BR>oil in small nonstick skillet over medium-high heat. Add<BR>breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until<BR>casserole bubbles and breadcrumbs are golden, about 20 minutes.<BR>Let stand 10 minutes. Sprinkle with Parmesan and serve.<P>Yield: 6 Servings<P><BR>*********************************************<BR>RECIPE: SANTA FE PASTA<BR>*********************************************<P>INGREDIENTS:<BR>1 16-ounce package Rotini pasta<BR>4-5 quarts water<P>1/2 cup grated Parmesan cheese<BR>1/2 cup cooked yellow corn kernels<BR>1/3 cup chopped cilantro<BR>1/4 cup chopped green onion<BR>2 tablespoons diced red bell pepper<BR>2 tablespoons diced green bell pepper<BR>1 chicken breast fillet, cooked and diced<P>Dressing:<BR>1 1/4 cups V-8 juice<BR>1 1/2 tablespoons olive oil<BR>1 tablespoon red wine vinegar<BR>1 1/2 teaspoons chili powder<BR>3/4 teaspoon paprika<BR>1/2 teaspoon salt<BR>1/4 teaspoon black pepper<P>DIRECTIONS:<BR>Prepare the pasta by bringing 4-5 quarts of water to a rolling<BR>boil in a large saucepan. Add pasta to the pan, and when water<BR>begins to boil again, cook for 8-11 minutes. Pasta should be<BR>al dente, or mostly tender but with a slight toughness in the<BR>middle. Whisk all of the dressing ingredients together in a<BR>small bowl. Cover and chill the dressing until you're ready to<BR>use it. When pasta is done, pour it into a large bowl. Add the<BR>dressing, then toss. Add the remaining ingredients to the<BR>pasta, and toss until combined. Cover and chill for several<BR>hours before serving.<P>Yield: 8 Servings<P><P>------------------<BR>I will love my husband "Always & Forever" <BR>thevancefamily@hotmail.com<P><BR>

Printed this off and started browsing again and then my brain kicked in and figured I ought to let you know so you wouldn't think that no one was interested!<P>Thanks.<P>Lori