1/4 cup chicken broth
3 tablespoons wine vinegar
2 tablespoons oil
1 clove garlic, minced
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
6 oz. Mueller's Twist Trio (about 2-1/2 cups) cooked, rinsed with cold water, drained
1/4 cup grated Parmesan cheese
2 cups broccoli florets, blanched
10 cherry tomatoes, quartered
1 large red pepper, cut into julienne strips

In large bowl stir chicken broth, vinegar, oil, garlic, basil, salt and crushed red pepper. Add pasta and cheese; toss to coat well. Stir in broccoli, tomatoes and red pepper. Serve at room temperature. Makes 8 servings. 140 calories per serving; 5 g total fat.

1 pound boneless, skinless chicken breasts
1 large tomatoes, coarsely chopped
1 medium zucchini, halved lengthwise, thinly sliced crosswise
1 cup frozen whole kernel corn, thawed
1 ripe avocado, peeled, seeded and sliced, slices halved
1/3 cup sliced green onions with tops
1/2 cup Pace Picante Sauce
2 tablespoons vegetable oil
2 tablespoons chopped cilantro or parsley
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
Lettuce leaves

Grill, broil or panfry chicken until cooked through. Slice crosswise. Combine chicken and vegetables in large bowl. Combine remaining ingredients in small bowl; mix well. Pour over salad; mix gently. Chill, occasionally stirring gently. Stir gently and serve on lettuce-lined platter with additional picante sauce. Makes 4 servings.

1 package Adelina?s green chile rotini
1 package Adelina?s red chile rotini
2 carrots sliced
1 can or package frozen peas (or use fresh)
2 large tomatoes, chopped
1 head broccoli
2 teaspoons onion salt
1 teaspoon ground black pepper
1/2 cup vinaigrette dressing or olive oil
1/2 cup grated parmesan cheese

In large pot cook both packages or rotini according to package directions. Slice carrots and tomatoes, chop flourette heads off broccoli. When pasta is almost done, add carrots, broccoli and peas. Cook on medium heat until vegetables are heated through (3-4 minutes). Drain the water and place the pasta in large bowl. Add pepper to taste and onion salt. Toss with vinaigrette dressing or olive oil and parmesan cheese. Chile at least 1 hour before serving.

2 tablespoons olive oil
2 pounds boneless pork, cubed
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup flour
2 cups peeled and chopped fresh tomatoes
4 4-oz cans of chopped green chili (depending on heat desired)
2 large potatoes
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon sugar
1 cup chicken or beef broth

In a large sauce or soup pan with cover, heat the olive oil and pork at medium; cook until lightly browned. Add the onion and garlic and sauté another 3-4 minutes. Add flour and stir 1-2 minutes. Add tomatoes, green chili, salt, pepper and sugar. Mix well. Cube potatoes raw and add to mixture. Add the broth and lower heat. Cover pot and simmer 1-1/2 hours or until meat is tender. Serve hot with flour tortillas.

1 15-oz. can garbanzo beans, drained
1/4 cup chopped parsley
1 4-oz jar pimentos, chopped
3 green onions, chopped
1/4 cup wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper

Combine all ingredients. Refrigerate in a covered dish at least two hours before serving. Makes 4 servings.

1 envelope Knox unflavored gelatin
2 tablespoons sugar
3/4 cup boiling water
1-1/4 cup rose wine
1/2 cup thinly sliced bananas
1 cup thinly sliced peaches
1/2 cup sliced strawberries

In medium bowl, mix Knox gelatin with sugar. Add boiling water and stir until gelatin is completely dissolved; stir in wine. Chill, stirring occasionally, until mixture is the consistency of unbeaten egg whites. Fold in bananas, peaches and strawberries. Turn into 4-cup mold or 6 individual serving dishes. Chill until firm. Garnish with additional strawberries, if desired. Makes about 6 servings.