Chilled Vegetable Salad
          Submitted by: Sidney Ann Allen - Shreveport, LA

1 cup sugar or Splenda
3/4 cup cider vinegar
1/2 cup vegetable oil - reduce to 1/3 cup
1 medium sized green bell pepper - chopped
1 medium onion - chopped
3 celery ribs - sliced
1 (7oz.) jar of pimento - undrained
1 (15 1/4 oz.)can small sweet green peas - draned
1 (14 1/2 oz) can French-cut green beans - drained
1 (11oz) can white shoepeg corn - drained
1/2 tsp. salt
1/4 tsp. pepper

BRING first 3 ingredients to a boil in a small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes.

STIR together chopped bell pepper and next 8 ingredients in a large bowl; Gently stir-in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.

YIELD: 8 cups
Prep 20 minutes, Cool 30 Minutes, Chill 8 Hours.

NOTE: Salad may be stored in an air-tight container in the refrigerator for several days up to a week or more

Breakfast Casserole
          Submitted by: Susan Coletti , Stone Mountain, GA

9 eggs
3 cups milk
1 1/2 lbs. mild bulk sausage
1 1/2 lbs. sharp cheddar cheese - grated
6-7 slices of white bread - trimmed and cubed
1 1/2 tsp. dry mustard
1 tsp. salt
Black Pepper to taste

Brown sausage and drain. Mix milk, eggs, mustard, salt and pepper well. Spray casserole dish with Pam. Layer bread, sausage and cheese. Add egg/milk mixture. Refrigerate overnight. Bake at 350 for 1 hour. Cut into squares when cooled.

YIELD: 10 to 12 servings.

NOTE: Can be frozen after cooked and reheated at a later time.