Egg Salad *

1/2 cup finely chopped celery
1/3 cup mayonnaise
1 Tbsp parsley
1 Tbsp green onion
2 tsp red pepper sauce
1/4 tsp salt
8 hard boiled eggs, peeled and coarsely chopped
4 slices bacon, cooked and crumbled
12 cherry tomatoes, halved

Combine celery, mayonnaise, tarragon, pepper sauce and salt in a bowl and mix well.  Add eggs and mix gently.  Sprinkle with crumbled bacon and garnish with tomatoes.

Serves 4

Tortellini Alfredo *

1 can chicken broth
1 cup water
2 pkg (9 oz each) refrigerated cheese tortellini
4 oz cream cheese, cubed
1 cup frozen peas
3/4 cup shredded Italian five cheese blend
6 slices bacon, cooked and crumbled

Pour broth and water into large pan; stir.  Bring to a boil. Add tortellini.  Reduce heat to med-low and cover.  Simmer 8-9 minutes or until tortellini is tender.  (Do not drain)  Add cream cheese and peas; stir.  Heat 2-3 minutes or until cream cheese is completely melted, stirring occasionally.  Stir in shredded cheese and bacon.

Serves 6