HARVEST SALAD

1 CUP TOASTED PECAN HALVES, 4OZ. WHITE CHEDDAR, 1 BAG MIXED SALAD GREENS.
1 LARGE RIPE PEAR-CORED AND CUT INTO SLICES,
CARDINI'S GOURMET CUT ROMANO CHEESE CROUTONS
1/3CUP BALSAMIC VINAIGRETTE DRESSING
USING A VEGETABLE PEELER, SHAVE THE CHEESE INTO THIN PEELS. IN A LARGE
BOWL, GENTLY COMBINE SAL;AD GREENS PEAR SLICES, PECANS, CHEESE AND
CROUTONS. ADD BALSAMIC VINAIGRETTE AND TOSS.LIGHTLY. ARRANGE ON SALAD PLATES AND SERVE IMMEDIATELY.
SERVES 4 NOTE: APPLES CAN BE SUBSTITUTED FOR PEARS.
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MINI PENNE WITH ZUCCHINI SAUCE & SAUSAGE

EASE OF PREPARATION:BASIC TIME:15 MINUTES COOK TIME: 15 MINUTES

1 POUND ITALIAN SAUSAGE, CRUMBLED 1/3CUP EXTRA VIRGIN OLIVE OIL, 2 MEDIUM ZUCCHINI, CHOPPED(2 CUPS) 1 CUP CHOPPED PLUM TOMATOES(ABOUT 4)
10 FRESH BASIL LEAVES,TORN 2 GARLIC CLOVES,MINCED 1 TEASPOON SALT, 1/8 TEASPOON GROUND BLACK PEPPER, 1/4CUP FRESHLY GRATED PARMESAN CHEESE, 1 TABLESPOON CHOPPED PARSLEY, 1 BOX(16OZ.) BARILLA MINI PENNE PASTA

COOK; SAUSAGE IN LARGE SKILLET OVER MEDIUM-HIGH HEAT 6-7 MINUTES OR UNTIL COOKED THROUGH, STIRRING OCCASIONALLY. REMOVE FROM SKILLET. SET ASIDE. HEAT OIL IN SKILLET; SAUTE ZUCCHINI,TOMATOES BASIL, GARLIC, AND SEASONING 6-8 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING OCCASIONALLY. STIR IN MEANWHILE COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. DRAIN,RESERVING 1/2 CUP PASTA WATER. RETURN PASTA TO POT.
ADD SAUSAGE TO HOT PASTA, TOSS ADDING RESERVED PASTA WATER TO DESIRED CONSISTENCY. TRANSFER TO SERVING PLATTER, SPRINKLE WITH CHEESE AND PARSLEY.
MAKES 4 TO 6 SERVINGS.
TIP: SUBSTITUTE GROUND VEAL FOR SAUSAGE.
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FRIED CHEESE NUGGETS

1 LB. MOZZARELLA CHEESE (CUT INTO 3/4 SQUARES AND FROZEN), 1/2 CUP
ALL PURPOSE FLOUR, 2 EGGS LIGHTLY BEATEN, SALT AND PEPPER TO TASTE, 1 CUP
PLAIN TOASTED BREAD CRUMBS (SEASONED MAY BE USED ALSO), FRYING OIL

CUT MOZZARELLA CHEESE INTO 3/4 INCH SQUARES AND PLACE IN FREEZER;
WHEN FROZEN ROLL CHEESE IN FLOUR, DIP INTO EGG SEASONED WITH SALT AND PEPPER, AND ROLL IN BREAD CRUMBS. DIP IN EGG AND ROLL IN BREAD CRUMBS A SECOND TIME. FRY IN HOT OIL UNTIL BREAD CRUMBS TURN GOLDEN BROWN,
(ABOUT 1-2 MINUTES). DRAIN ON PAPER TOWELS AND SERVE HOT. YOU CAN USE A MARINARA SAUCE FOR A DIP.
SERVES SIX.

RAISIN BRAN BARS

MAKES 24 BARS NUTRITION INFOMATION PER BAR: 109 CALORIES, 17G
CARBOHYDRATE, 1G PROTIEN, 4G FAT, 9MG CHOLESTEROL, 95MG SODIUM,
.5G DIETARY FIBER
PREHEAT OVEN TO 350^F
1 CUP PACKED BROWN SUGAR, 1/2 CUP MARGARINE OR BUTTER SOFTENED, 1/4CUP
MILK, 1 EGG, 1TEASPOON VANILLA EXTRACT, 1 1/2 CUP EXTRA RAISIN TYPE RAISIN BRAN CEREAL CRUSHED TO1/2 CUP, 1 1/2CUPS ALL-PURPOSE FLOUR, 1/2TEASPOON BAKING POWDER, 1/2TEASPOON BAKING SODA, 1/2CUPS CHOPPED WALNUTS-OPTIONAL, 1/2CUP POWDER SUGAR 1 1/2TEASPOON MILK
GREASE 13x9x2-INCH BAKING PAN. BEAT BROWN SUGAR AND SOFTEN MARGARINE TO CREAMY. ADD MILK,EGG,AND VANILLA; BEAT WELL. COMBINE CEREAL, FLOUR, BAKING POWDER AND SODA. (WALNUTS) ADD FLOUR MIXTURE TO SUGAR MIXTURE
AND MIX WELL. SPREAD EVENLY INTO PREPARED PAN. BAKE 20-25 MINUTES OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN. COOL.
COMBINE POWDER SUGAR AND MILK AND MIX TO SMOOTH, DRIZZLE OVER TOP. CUT INTO BARS.

EASY COBB SALAD

PREP:15 MIN. TOTAL 15 MIN.

1 BAG(10 OZ) TORN MIX GREEN SALAD, 2 MEDIUM TOMATOES CHOPPED, 3 HARD-COOKED EGGS CHOPPED, 1/2 CUP KRAFT NATURAL BLUE CHEESE CRUMBLES, 1/2 CUP RANCH DRESSING, 1/4 CUP OSCAR MEYER REAL BACON RECIPE PIECES.
USE LARGE SERVING PLATTER AND PUT MIX SALAD GREENS TO COVER
TOP WITH ROWS OF TOMATOES, EGGS AND ADD CHEESE.
DRIZZLE WITH DRESSING AND SPRINKLE WITH BACON.
EXTRAS TO ADD:ROW OF RED KIDNEY BEANS OR CHICK PEAS(GARBANZO BEANS)
OR GRILLED CHICKEN STRIPS

MAKES 5 SERVINGS, 2 CUPS EACH.

PENNE' BOSCIAOLA

SERVES 4-6 PEOPLE

2 PINTS GRAPE (SANTA SWEETS) TOMATOES CUT IN HALF, 5 OZ SHITAKA MUSHROOMS SLICED, 1/2 SWEET RED ONIONS SLICED, 2 HANDFULS ARUGULA OR FRESH SPINACH, 6 OZ. CHICKEN BROTH, 3 OZ. BUTTER (2/3 STICK), 4 OZ. PECORINO
ROMANO CHEESE, 2 GARLIC CLOVES FINELY CHOPPED, 12 OZ. (3/4 LB) PENNE' PASTA (COOKED AND DRAINED), SALT, PEPPER AND CHOPPED FRESH BASIL TO TASTE.

LIGHTLY SAUTE' GARLIC AND ONIONS UNTIL TRANSLUCENT. ADD MUSHROOMS
AND COOK 1 MINUTE. ADD TOMATOES, SALT,PEPPER, AND COOK 30 SECONDS.
FINISH BY ADDING BROTH, BUTTER, ARUGLA OR SPINCH, BASIL AND CHEESE. STIR UNTIL HEATED AND TOSS WITH COOKED PASTA.

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MEDITERRANEAN SALAD WITH TUNA

PREP: 20 MINUTES MAKES 4 SERVINGS
1 CUP TRIMMED FRESH GREEN BEANS, 1 BAG(10OZ) TORN ROMAINE LETTUCE, 2 CANS(6OZ EACH) WHITE TUNA DRAINED AND FLAKED 1 LARGE TOMATO. CHOPPED, 1/4 CUP HALVED RIPE OLIVES, 1 CUP (KRAFT) NATURAL MEDITERRANEAN CHEESE
CRUMBLES, PROVOLONE, FETA & PARMESAN CHEESE,
1/2 CUP HOUSE ITALIAN DRESSING
BLANCH GREEN BEANS UNTIL TENDER-CRISP, DRAIN
IN LARGE BOWL PUT LETTUCE, TUNA, TOMATOES, GREEN BEANS, OLIVES AND CHEESE, MIX LIGHTLY
DRIZZLE WITH DRESSING JUST BEFORE SERVING TOSS TO COAT.

THREE CHEESE SALAD

MAKES 4 SERVINGS

CUT: 1 MEDIUM CUCUMBER IN HALF LENGTHWISE, THEN CUT EACH HALF INTO THIN SLICES, AND PLACE INTO LARGE BOWL. ADD 1(10OZ) BAG TORN ROMAINE LETTUCE AND 2 CUPS HALVED CHERRY TOMATOES, MIX LIGHTLY.
ADD 1/2 CUP ZESTY ITALIAN DRESSING (KRAFT) TOSS TO COAT
TOP WITH 1 CUP (KRAFT) NATURAL THREE CHEESE CRUMBLES, MONTEREY JACK, COLBY & CHEDDAR.