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Program #176
Guest:Carol Goldsmith

Italian Summer Pasta Salad

3 c. pasta (I use the lower carb spiral pasta that you can get at Publix)
1/3 c. grated parmesan cheese
1 bottle Italian dressing (I like South Beach Italian)
3 cups broccoli florets
3/4 cup red pepper slices
1/2 cups red onion, chopped
1/2 cup pitted black olives

Cook pasta according to directions, drain. Mix all ingredients in a large bowl. Refrigerate for several hours before serving.


1 lb. ground turkey breast
1 lb. lean ground beef (sirloin is good)
2 stalks celery, chopped
1/2 green pepper, chopped
2 15 ounce cans tomato sauce
1/4 teaspoon garlic salt
1/2 stick pepperoni, chopped
3/4 pound mozzarella, shredded
1 lb. pasta ( I use the lower carb tube shapped pasta that you can get at Publix)

Brown meat with onions, celery and green pepper. Drain. Add tomato sauce, garlic salt and pepperoni. Simmer for a few minutes.

Cook pasta according to directions, add to above mixture with 1/2 the cheese. Put in 11 x 13 pan. Bake 1 hr. at 350 degrees. Ten minutes before done, sprinkle balance of cheese. Return to oven.

Fast Fudge

(this is based on a Rachael Ray recipe. I love it because I have trouble making fudge that traditional way: cooking ingredients to the "soft ball" stage. This is quick, easy...and makes wonderful fudge! It tastes a little piece will go a long way toward satisfying your sweet tooth!)

1 (12-ounce) bag semisweet chocolate morsels
9 ounces butterscotch morsels
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 c. chopped pecans
1/2 c. raisins

Preheat a saucepan on the stove over low heat. Add chips and milk. Stir until chips are melted. Stir in vanilla and remove fudge from heat. Add nuts and raisins and stir right away.

Grease an 8 x 8 pan. Spoon fudge into pan.

The fudge will set up right away, so don't waste time getting it into the pan. Chill covered in the refrigerator.
Our lovely hostesses
Joanne and Carol discuss the finer points of family cooking.
Fresh vegetables are very important.