STRAWBERRY LEMONADE SMOOTHIES

From Janelle Zook of Orange

INGREDIENTS:

	4-5 cups frozen strawberries  (enough to fill blender about 3⁄4 full)
	3 (12-oz.) cans 7-Up or ginger ale
	1 T lemon juice
	1⁄2 cup sugar

DIRECTIONS:  Fill blender with strawberries, pour soda in over them. Add lemon juice and sugar. Blend until smooth. Pour into glasses and enjoy! May garnish with whipped cream.

CHUNKY SALSA

From Debbie Day of Catlett

INGREDIENTS:

	7 lbs. tomatoes (20 medium)
	10 green peppers (about 3 cups)
	3 jalapeno peppers (about 1⁄3 cup)
	2 cups coarsely chopped onions (2 large)
	1⁄2 cup fresh cilantro or parsley
	1⁄2 cup vinegar
	5 cloves garlic, minced
	1 T sugar
	1 t salt
	1 t pepper

DIRECTIONS: Peel, seed, and chop tomatoes. Drain in a colander for 30 minutes. Place in a pot; bring to a boil. Reduce heat and simmer uncovered for 45 minutes until thick and chunky, stir frequently. Add peppers, onions, cilantro or parsley, vinegar, garlic, sugar, salt and pepper. Return mixture to a boil. Remove from heat. Makes 4 pints. May be canned for later consumption by processing in a water bath for 35 minutes; start timing when water boils. 

MARINATED LIME CHICKEN ON THE GRILL

From Marie Riedel of Washington

INGREDIENTS:

	1 chicken fryer, cut into serving pieces, or 4-5 breasts, split
	1⁄2 cup lime juice
	2 T chopped onion
	1⁄2 t tabasco sauce
	1⁄2 cup oil
	1 t salt
	2 t tarragon

DIRECTIONS: Combine all ingredients and refrigerate for several hours or overnight.  Cook chicken on the grill until done, brushing occasionally with marinade.

SPANISH RICE SALAD

From Edna Patterson of Maurertown

INGREDIENTS:

	3 cups cooked rice
	1 cup diced green pepper
	1 cup chopped celery
	3 T minced onion
	1⁄4 cup chopped pimiento
	1⁄2 cup prepared Italian dressing
	4 tomatoes, cut into wedges

DIRECTIONS: In a large bowl, combine the first 5 ingredients; mix well. Chill. When ready to serve, pour dressing over rice/vegetable mixture. Toss lightly. Spoon onto salad plate and garnish with tomatoes. 

BOW TIE PASTA SALAD

From Nancy Howard of Brookneal

INGREDIENTS:

	1⁄2 (16-oz.) pkg. bow tie pasta
	1 lb. fresh broccoli, chopped
	2 cups seedless red grapes, halved
	1 cup mayonnaise
	1⁄3 cup sugar
	1⁄3 cup red onion, chopped fine
	1⁄3 cup red wine or white vinegar
	1 t salt
	1 cup chopped pecans
	8 slices bacon, cooked crisp and crumbled

DIRECTIONS: Cook pasta per package directions. Add chopped broccoli and grapes to hot pasta. Combine mayonnaise, sugar, onion, vinegar and salt and pour over pasta. Chill 3 hours or overnight. Just before serving, add pecans and bacon and toss well.

CREAMY APPLE SALAD

From Jeanette Scott of Brookneal

INGREDIENTS:

	3-oz. pkg. cream cheese, softened (may use fat-free)
	11⁄2 t sugar or sugar substitute 11⁄2 t orange juice or pineapple juice
	3 large apples, cubed (such as Gala)
	8-oz. can pineapple tidbits, drained
	2 T chopped celery
	2 T chopped pecans
	2 T raisins

DIRECTIONS: Mix first three ingredients in small bowl, stir well and set aside. Combine remaining ingredients in a medium bowl. Add cream cheese mixture to apple mixture and toss gently, cover and refrigerate. When ready to serve, toss again.

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