INGREDIENTS:

1 pkg. angel hair pasta
1 jar spaghetti sauce
12-14 lg. shrimp

DIRECTIONS:

1. Cool, peel and devein shrimp. Saute in butter and garlic; set aside.

2. Cook and drain pasta.

3. Heat sauce. Put pasta on dishes - add shrimp and top with sauce.

INGREDIENTS:

1 lb. box curly pasta
1/4 lb. sliced pepperoni
1/4 lb. piece of salami
1 lg. tomato
2 oz. sliced olives
1/2 lb. your favorite cheese
1 med. onion
1 green pepper
1/2 c. olive oil
1/4 c. vinegar
1 garlic clove
Seasoning: oregano, salt & pepper to taste

DIRECTIONS:

Cook and drain pasta; set aside to cool. Dice onions, pepper and garlic. Cut cheese and salami into 1/4-1/2 inch squares. Cut tomatoes into small pieces.

In salad cruet mix oil, vinegar, garlic and seasonings; set aside. Put cool pasta in bowl, add pepperoni and all of the above, except oil mix. Stir, then add oil and stir again. Add additional seasoning to taste.

INGREDIENTS:

1/4 lb. diced bacon
1 stick butter
1 c. milk
2 tbsp. red wine vinegar
1 lb. pasta
20 oz. bag frozen peas
1/4 lb. julienned salami
1/4 lb. julienned mortadella
2 beaten eggs
1/2 c. freshly grated Parmesan
Salt & pepper

DIRECTIONS:

Saute bacon in butter until clear. Add milk and vinegar. It will look like cheese. Simmer about 15 minutes until smooth.

Boil pasta. Pour peas into pasta kettle with pasta last minutes of cooking. Drain together. Toss with meats, eggs and cheese. Pour sauce over all. Toss again. Season.