Garden Fresh Pizza

Iola Egle, Bella Vista, Ark.

1 (14 oz) Prebaked Original Italian Pizza Crust

1/2 c. Alfredo Pasta Sauce

1 Roma Tomato, seeded and coarsely chopped

1/2 c. Yellow Bell Pepper, chopped

1 c. Zucchini, sliced

1 (4.5 oz) jar Mushrooms, sliced and drained

1/2 c. Red Onion, chopped

1/8 c. Fresh Basil, chopped

1-1/2 c. Italian Cheese, shredded

Place crust on pizza pan. Spread with alfredo sauce and top with ingredients. Bake about 12 minutes until cheese is melted and crust is golden brown. Serve immediately.

Macaroni Salad

Kay Bedlan, Lewellen, Neb.

1 box Garden Rotini, cooked and drained

10-12 Carrots, cut into bite-size

1 Green Pepper

6 Green Onions, cut up

3 stalks Celery, cut up

1/2 c. Sweet Pickle Relish

1/2 c. Cheddar Cheese, shredded

2 c. Miracle Whip, diluted with juice from bread n butter pickles

Salt and Pepper

Mix all together. Keep refrigerated until ready to serve.

*Can use broccoli, cauliflower, zucchini, etc. Can substitute ranch dressing or Italian dressing for the Miracle Whip.

Grilled Butternut Squash

Karen Reichman, Chappell, Neb.

1 Butternut Squash

Italian Dressing

Cut butternut squash into 1/2-inch rings. Clean out seeds from end of squash. Marinate rings in Italian dressing for 1/2 to 1 hour. Place foil on grill. Put squash rings on foil. Cook for 15 to 20 minutes or until fork can be inserted into squash rings. Put back in marinade sauce to cover ring and place back on grill until done. Serve at once or place in warm oven until ready to serve. Remove skin before eating if desired.