(4) Pasta Salad

3 cups pasta, any will do 1 cup grape tomatoes, diced 1 tsp. chopped banana peppers ? cup chopped red onion 1 cup chopped cucumbers 1 whole avocado, chopped 1 cup shredded carrots ? cup diced red bell pepper ? cup diced yellow bell pepper ? cup celery 1 cup Italian dressing Parmesan cheese (optional)

Cook pasta until tender, drain. Chill in refrigerator for at least one hour. Run pasta through cold water before you start to prepare it. Add vegetables to pasta. Blend in one cup Italian dressing. Sprinkle on parmesan cheese, if desired. Serve with whole wheat crackers.

(5) Orange Stuffing with Cranberry Sauce

7 slices of bread ? cup butter 2 medium oranges ? tsp. poultry seasoning ? cup canned cranberry sauce 1 cup chopped celery 1 cup red onion 1 cup chicken broth Take slices of bread. Cut into half inch cubes. Set aside. Cook celery, red onion, and butter on medium heat. Cook until celery and onion are tender. Add oranges to mixture. Cook on low heat for ten minutes. Add cranberry sauce. Cook on low for 10 minutes. Combine poultry seasoning and chicken broth. Add to celery mixture. Cook until broth is well dissolved. Take off heat Pour entire mixture over bread mixture immediately. Mix well and serve with extra cranberry sauce on the side. Garnish with orange wedges and basil.

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About the Author

Linda is author of Christmas and Thanksgiving Cooking Tips at Steaks-Guide.com