I LOVE salad!! 1 head iceberg lettuce, shredded 1/2 pound mushrooms, sliced 1/2 pound radishes, sliced 1 package (16-oz.) frozen peas, thawed 1 green bell pepper, seeded and sliced 2 tomatoes, sliced 1 can (8-oz.) sliced water chestnuts, drained 1 cup French salad dressing 2 tablespoons bacon bits Directions In a serving bowl, layer in order lettuce, mushrooms, radishes, peas, green pepper, tomatoes and water chestnuts. Refrigerate until serving. Just before serving, drizzle with French dressing and sprinkle bacon bits on top. Serving Size: 8

What can I say? I'm on a sweet potato kick - I wish it was Thanksgiving all year!! Ingredients 16 ounces yams or sweet potatoes 1/2 cup maple syrup 1 teaspoon orange peel, grated 1/3 cup flour 1/3 cup quick cooking oats 1/3 cup brown sugar 1/4 teaspoon cinnamon, ground 1/2 cup margarine Directions In a bowl mix drained yams, maple syrup, and grated orange peel until well blended. Transfer to a greased 9" baking dish. In a medium mixer bowl combine flour, quick cooking oats, brown sugar, and cinnamon. Cut in margarine until the mixture resembles coarse crumbs and sprinkle over the yams. Bake at 350 degrees for 35 to 40 minutes or until heated through. Serving Size: 6