Pasta Party Salad

6 ounces rotini or shell macaroni
Salted water
Oregano Dressing (recipe follows)
2 cups fresh spinach, torn
1 cup each chopped tomato and blanched pea pods
1/4 cup natural California pistachios, chopped
Black pepper
Freshly grated Parmesan cheese

1. Cook rotini in boiling, salted water according to package
directions; drain.

2. Marinate hot rotini in Oregano Dressing; cool at room
temperature.

3. Combine with spinach, tomato, pea pods, pistachios and black
pepper to taste. Sprinkle with Parmesan cheese.

Oregano Dressing: Combine 1/4 cup each oil and red wine
vinegar, 3/4 teaspoon crushed oregano and 1/8 teaspoon garlic
powder. Makes 1/2 cup.

Cilantro Pesto Pasta Salad

1 pound rigatoni or other small pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed, loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper to taste

1. Cook rigatoni according to package directions, drain well.

2. In blender container, blend oil, cilantro, garlic and oregano until
smooth.

3. Toss pasta with dressing; toss in pine nuts and olives; season to
taste with salt and pepper. Cover and refrigerate. Toss again
before serving.

Steak & Tomato-Basil Pasta
6 beef tenderloin steaks or 3 boneless beef top loin steaks,
cut 1-inch thick
1 pound uncooked penne or mostaccioli pasta
1/3 cup thinly sliced fresh basil or 2 teaspoons dried basil
leaves
1/4 cup freshly grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes (approximately 3 3/4
pounds)
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon pepper

1. Cook pasta according to package directions; keep warm.

2. Meanwhile in large saucepan or Dutch oven, heat oil over
medium heat until. Add onion and garlic; cook and stir until
tender. Add remaining sauce ingredients. Bring to a boil; reduce
heat to low. Simmer, uncovered, 10 minutes, stirring
occasionally.

3. Place beefsteaks on grid over medium, ash-covered coals. Grill
steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top
loin steaks) for medium rare to medium doneness, turning once.
Season with salt and pepper. Trim fat from steaks. (Cut top loin
steaks crosswise in half).

4. Combine tomato sauce, basil, cheese and pasta; toss to coat.
Serve steaks with pasta.

ALL DAY MACARONI AND CHEESE

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with
nonstick cooking spray. Add the remaining ingredents, all except 1 cup
of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook
on low setting for 5 to 6 hours or until the mixture is firm and golden
around the edges. Do not remove the cover or stir until it has finished
cooking.