Pasta Salad

16 oz. rotini pasta
1 orange bell pepper, chopped
1 lb. cherry tomatoes, chopped
2 small zucchini, chopped
8 radishes, chopped
8 baby carrots, chopped
1/2 C. celery, chopped
1 (2 oz.) can sliced black olives, drained and chopped
1/4 C. sliced green olives, chopped
10 oz. hard salami, julienned
1 C. creamy Caesar salad dressing
1 C. zesty Italian salad dressing
4 oz. feta cheese, crumbled

Cook the pasta using pkg. directions; drain. Let stand until cool. Combine the bell pepper, tomatoes, zucchini, radishes, carrots, celery and olives in a bowl and mix well. Stir in the salami. Add the dressings and pasta; toss to coat. Sprinkle with the cheese. Cover and chill. Stir before serving.

I liked this better than my usual pasta salad recipe. It had a little extra pizzazz. I omitted the green olives, radishes and salami though. And I substituted cucumbers for the zucchinis. Very yummy

Rice Pudding

(I'll add the pic. in next time I make it)

2 1/2 C whole milk
1/3 C uncooked short grain white rice
pinch of salt
1 egg
1/4 C dark brown sugar
1 t. vanilla
1/4 t. cinnamon
1/3 C. raisins

1. In medium-sized saucepan, brin the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 min. Stir frequently to prevent the rice from sticking to the bottom.

2. In small mixing bowl, whisk together the egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3. Add egg mixture back into the saucepan of rice and milk and stir, on low heat for 10 min. or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.
Serves 2-3.

Park City Stew

2 1/2 lbs. Beef Cubes
8 Medium Potatoes (quartered or smaller) - you can peel if you want to.
8 Large Carrots (sliced)
1 pkg. Dried Lipton Onion Soup
1 can Cream of Mushroom soup
1 can Cream of Celery soup
8 oz. Tomato Sauce

Mix all ingredients together in a crock pot. Bake at 250-275 degrees for 6-8 hours. Crock pot - 1st hour on high and 5 to 7 hours on low. Stir occasionally during the last few hours if possible.

I love this meal because I can get it done in the morning and it is super easy and yummy!