1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper
and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth.

Classic Macaroni Salad

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
Sugar substitute equivalent to 2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-cooked egg, sliced
Dash paprika

Directions
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper.

1/4 cup egg substitute
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
Dash salt
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
2 tablespoons shredded part-skim mozzarella cheese
Shredded Parmesan cheese,
optional

In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 40 meatballs, 1 in. each.

2-1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 tablespoons orange juice
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
8 ounces white baking chocolate, melted
1 tablespoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon salt
3 eggs, lightly beaten

-In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.

4-1/2 teaspoons instant coffee granules
1/3 cup boiling water
2 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
4 ounces fat-free cream cheese
1 package (3 ounces) ladyfingers, split and cubed
2 cups fat-free whipped topping
2 tablespoons miniature chocolate chips
1 teaspoon baking cocoa

Directions

2 eggs, separated
1 cup (8 ounces) sour cream
1-1/2 cups soft bread crumbs
2 tablespoons minced chives
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
Dash pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/4 cups finely chopped almonds
1 tablespoon vegetable oil
Lemon wedges, optional

In a bowl, combine the egg yolks and sour cream. Add bread crumbs and seasonings. Stir in salmon. In a bowl, beat egg whites until stiff; fold into the salmon mixture.
Shape into 12 patties; coat with almonds.

1-1/4 cups uncooked tricolor spiral pasta
1/4 cup reduced-sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese

Directions
Cook pasta according to package directions; rinse under cold water.

1 1/4 cups butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING:
2 packages ( 8 ounces each ) cream cheese, softened
1 cup butter, softened
1 package ( 2 pounds ) confectioners' sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk
2/3 cup chopped pecans, toasted

In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium
heat until toasted, about 4 minutes. Spread on foil to cool.