Pasta Primavera Salad

Provided by Lois Phillips (1991)

1 cup broccoli flowerets (steamed)
12 ounce corkscrew pasta, cooked and drained (approximately 3 cups)
3 tbs olive oil or vegetable oil
2 medium zucchini or cucumbers, cut into small pieces
1 large red or green pepper, cut into small pieces
1/2 cup cherry tomato halves
1/3 cup diced radishes
3 green onions, sliced
1 cup Hidden Valley Ranch Honey Dijon Ranch Creamy Dressing
2 tbs capers (optional)

Steam broccoli until crisp-tender.  In a large bowl, toss pasta with oil.  Add broccoli, zucchini, pepper, tomatoes, radishes, and onions.  Add dressing and toss again.  Cover and chill at least 2 hours.  Just before serving, add more dressing if desired.  Makes 8 servings.

Beef Bar-B-Que

Provided by Carol Myers

Makes 24 servings - great for picnics

4 1/2 pounds of ground chuck roast (can also use chicken, pork, ham, etc), roasted
1 stick of butter or margarine
2 stalks of celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1 cup ketchup
1 cup of beef broth (from the meat drippings)
1/4 cup of brown sugar
1 tsp salt
1 tsp pepper
2 tbs oregano
1 tbs worcestershire sauce
1 tbs white vinegar

Melt butter, and saute together celery, onion, and green pepper.

Make sauce by combining remaining ingredients and stirring well.  Mix in sauteed vegetables.

Slice or shred meat finely and add to sauce

Heat in an oven or crock pot at low temperature for 2 to 3 hours

Serve on rolls.