• Combine macaroni, carrots, onion and peppers in a large bowl.
• In a separate bowl, whisk together mayonnaise, condensed milk, sugar and vinegar.
• Pour over macaroni and vegetables.
• Season with salt and pepper.
• Chill at least 8 hours to allow dressing to thicken.
• Mix well before serving

• Combine all ingredients in a large bowl.
• Cover and refrigerate.
• Let stand at room temperature 20 to
• 30 minutes before serving.

• Rinse quinoa under cold water until water runs clear.
• In a saucepan, bring chicken broth to a boil.
• Add quinoa; return to a boil.
• Cover and simmer until quinoa has fully expanded, about 20 to 25
• minutes.
• Remove from heat; fluff with a fork.
• In a large bowl, combine quinoa and remaining ingredients; mix well.
• Cover and chill before serving.

• Pierce potatoes with a fork; bake at 400 degrees for 45 minutes, or until tender.
• When still warm but cool enough to handle, remove and discard skins.
• Cut into bite-size pieces.
• Transfer potatoes to a medium glass bowl.
• While potatoes are still warm, lightly drizzle with vinegar.
• Fold potatoes over and lightly drizzle again.
• Gently fold once more; set aside.
• In a small bowl, combine mayonnaise, mustard, thyme and pepper.
• Pour over potatoes.
• Fold until evenly coated.
• Transfer to a serving bowl; garnish with thyme.
• Serve warm or chilled.

• Cover and shake well; set aside.
• Heat remaining oil in a large skillet over medium-high heat.
• Add corn; sauté for 5 minutes, or until corn is tender and golden, stirring often.
• Remove from heat; keep warm.
• Combine corn, peppers and cheese in a large bowl.
• Pour olive oil mixture over top; toss lightly to coat.
• Serve over lettuce.

• In a large salad bowl, combine clementines, spinach, celery, onion, nuts and cherries.
• Toss to mix well.
• Whisk together remaining ingredients in a small bowl; drizzle over salad.
• Serve immediately.

• Combine undrained apricots and pineapple.
• Mix in remaining ingredients except bananas; set aside.
• Arrange bananas in a 13″x9″ baking pan; pour fruit mixture over top.
• Cover and freeze for at least 24
• hours.
• Before serving, let stand at room temperature for about 15 minutes.
• Cut into squares to serve.

• Arrange lettuce, pears and onion on 4 serving plates.
• Top with sliced steak and sprinkle with cheese.
• Combine dressing, tarragon and pepper in a small bowl; whisk well.
• Drizzle dressing mixture over salad.

• In a bowl, toss together bread, olive oil, salt and pepper.
• Spread on an ungreased baking sheet and bake at 350 degrees for 5 minutes, or until golden and crisp; let cool.
• In a bowl, combine remaining ingredients.
• Just before serving, add bread cubes and toss to coat.

• Cook pasta according to package directions; drain and rinse with cold water.
• In a bowl, combine all
• ingredients except garnish.
• Toss with Ginger Dressing.
• Refrigerate one hour; garnish as desired.

Ginger Dressing:

• Whisk together all ingredients.