* Olive This Bean Pasta Salad

1 cup cooked spiral pasta
1 cup seeded and chopped
tomatoes
1 clove garlic, minced
1 cup cucumber cut in
1/2 lengthwise, then 1/4-inch wide pieces
1/2 cup chopped roasted
red pepper
1 (6-ounce) jar
marinated
artichoke hearts, drained, quartered
2 tablespoons canned
black
olives, chopped
1 (15.5-ounce) can
BUSH’S®
Cannellini Beans, drained and rinsed
1 lemon, juiced
3 tablespoons extra
virgin
olive oil
1/4 cup crumbled feta
cheese
Salt and black pepper,
to taste

In a large bowl, combine
tomatoes, garlic, cucumbers, red peppers, artichokes, olives,
and cooked pasta.
Add beans and gently
mix.
Add lemon juice and
olive
oil. Adjust seasoning with salt and pepper. (If time permits,
let sit for 1 hour.)
Sprinkle with feta
cheese.

Makes 8 servings.

* Cabbage Fruit Salad

Ingredients
4 cups shredded cabbage2 medium oranges, peeled and cut into bite-size
pieces2 medium red apples, chopped1 cup seedless red grape halves1/4 cup dried currants1/2
cup mayonnaise1/4 cup milk1 tablespoon lemon juice1
tablespoon sugar1/8 teaspoon salt1/2 cup chopped pecans, toasted
Directions
In a large bowl, toss cabbage, oranges, apples, grapes and
currants; cover and refrigerate. In a small bowl, combine the
mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate.
Just before serving, stir dressing and pecans into salad. Yield: 6-8
servings.

* Mustard Potato Salad

Ingredients:
2 cups diced peeled potatoes (about 1 lb.) 1 recipe Old-Fashioned
Egg Salad (below) 1/4 cup mayonnaise 1 teaspoon mustard 1/2
teaspoon dried minced onion 1/4 teaspoon salt lettuce leaves
sliced radishes (optional)

Old-Fashioned Egg Salad Ingredients:
1/4 cup mayonnaise 2 teaspoons lemon juice 1 teaspoon dried
minced onion 1/4 teaspoon salt 1/4 teaspoon pepper 6
hard-cooked eggs, chopped 1/2 cup finely chopped celery lettuce
leaves or bread

Directions:
For egg salad:
1. In a bowl, combine mayonnaise, lemon juice, onion, salt and
pepper.
2. Stir in eggs and celery. Cover and chill.
For potato salad:
1. In a saucepan, cover potatoes with water and cook until tender but
firm. Drain and cool.
2. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt.
Stir in cooled potatoes.
3. Cover and chill.
Serve on lettuce leaves

* Alfredo Sauce

Ingredients
1/4 cup butter1 cup heavy cream1 clove garlic, crushed1 1/2 cups freshly grated Parmesan cheese1/4 cup chopped fresh parsley


Directions
Melt butter in a medium saucepan over
medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese
and whisk quickly, heating through. Stir in parsley and serve

* Saffron Rice with Nuts & Raisins

Ingredients

1 cup basmati rice
2 cups chicken stock
A pinch of saffron
1/4 tsp turmeric
2 cloves
1 bay leave
1 cardamon
1 cinnamon stick
Any mix of nuts you like and raisins
A pinch of cinnamon
A pinch of nutmeg
A pinch of black pepper
A pinch of salt
Margarine


Directions

Wash your rice ans soak it in water. In your pan add some margarine and saute the turmeric, cinnamon stick, bay leave, cloves and cardamon. Add your chicken stock, saffron and some more margarine. Add the rice, cover with the led and leave it on high heat till it boil and soak most if the stock. Lower your heat and leave your rice to cook slowly. In another pan, add all your nuts and raisins with some margarine, season with a pinch of salt, cinnamon, nutmeg and black pepper. Toast your nuts till golden.

Serve the rice and cover with the nuts.