3 cups medium shell pasta,

   cooked, drained

1 large Red onion, sliced

1 pkg. (10 oz.) frozen peas,

   thawed, drained

1 pkg. (6 oz.) Oscar Mayer

   Smoked Ham, chopped

1/2 cup Kraft Real Mayo

   Mayonnaise

1/2 cup Kraft Ranch Dressing

1 cup Kraft Natural Three

   Cheese Crumbles

1 cup halved grape tomatoes

Layer first 4 ingredients in 3 qt. clear serving bowl.

Mix mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover.

Refrigerate several hours or until chilled. Toss gently before serving.

Southwest Beef and Bell Pepper Skillet

1 lb. Extra-lean ground beef

1 can (14-1/2 oz.) beef broth

1 can (10 oz.) diced

   tomatoes and green chiles,

   undrained

1 each large green  & yellow

   pepper, cut into thin strips,

   then halved

2 cups instant white rice,

   uncooked

1-1/2 cups Kraft Shredded

   Colby & Monterey Jack

    Cheeses

Brown meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.

Add peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.

Heat broiler. Top rice mixture with cheese; broil 2 to 3 min. or until melted.

Pear upside-down cake

3 fresh pears (1 lb.) peeled

3/4 cup packed brown sugar

1 tsp. Pumpkin pie spice

1/2 cup Dried cranberries

1 pkg. (2 layer size) yellow

   cake mix

1 pkg. (3.4 oz.) Jell-O

   Vanilla Flavor Instant

   Pudding

4 eggs

1-1/4 cups Water

1/4 cup Oil

2 cups thawed Cool Whip

   Whipped Topping

Heat oven to 350ºF.

Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4 inch thick slices. Arrange on bottom of 13x9 inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with berries.

Beat next 5 ingredients with mixer until well blended; pour over ingredients in pan.

Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with Cool Whip.

chocolate

haystacks

4 squares Baker’s Semi-

   Sweet Chocolate

1 cup Butterscotch chips

2 cups Chow mein noodles

2 cups Jet-Puffed Miniature

   Marshmallows

1/2 cup Planter’s Cocktail

   Peanuts

Microwave chocolate and butterscotch chips in medium microwavable bowl on High 2 to 3 min. or until almost melted, stirring after 1-1/2 min. Stir until completely melted.

Add remaining ingredients; stir until evenly coated.

Drop tablespoons of chocolate mixture onto waxed paper-covered baking sheet. Refrigerate 1 hour or until firm.

If you would like to share your recipes with the community, please send them to:

or you can email me at: gale@shelbyinfo.com