Cavatappi and Cheese
with Spiced Breadcrumbs
This pasta dish is set apart from others because of the red pepper and breadcrumbs.

1 lb. cavatappi or other tubular pasta
8 tablespoons butter
2 cloves garlic minced
2 cups fresh breadcrumbs
1/4 plus 1/8 tsp. ground red pepper
3 Tablespoons flour
2 cups milk
1 lb. fontina cheese, shredded
3 oz. cream cheese, cut into cubes
1/2 teaspoon freshly ground black pepper
1 teaspoon salt

Cook pasta according to package directions; drain. Meanwhile, heat 4 Tbs. of the butter in a large skillet over medium heat; add the garlic, breadcrumbs, and 1/4 tsp. of the ground red pepper. Cook, stirring often, until breadcrumbs are browned, 6 min.; set aside. Heat the remaining butter in a large pot over medium-high heat until hot; add flour and cook 2 min., whisking constantly. Whisk in milk and cook until mixture is slightly thickened; remove from heat and whisk in cheeses, black pepper, the remaining ground red pepper, and salt. Add pasta and stir to coat. Place in 6 serving bowls and sprinkle evenly with breadcrumbs. Makes 6 servings.

2 Tablespoons sherry-wine vinegar
1 Tablespoon fresh- squeezed lemon juice
1 Tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
10 cups mixed salad greens
4 ounces hard blue cheese, crumbled
3 large Red Delicious, Gala or Cortland apples,
   cored and cut into 3/4-inch cubes
2 ribs celery, sliced
1/2 red onion, sliced

In medium-size bowl, whisk together vinegar, lemon juice, honey, salt and pepper. Gradually drizzle in olive oil while whisking until thick and well blended. In large bowl, toss together the salad greens, blue cheese, apples, celery and onion until well mixed. Drizzle the dressing over top of salad; toss to evenly coat ingredients. Serve immediately. Serves 6.

1 1/3 cups milk
1/2 cup sugar
3 large eggs, lightly beaten
1 (1-pound) loaf of cinnamon swirl bread, cut into 1 in. cubes
Cooking spray
2/3 cup caramel sundae syrup

Combine milk, sugar and lightly beaten eggs in large bowl, stirring well with whisk. Add bread, tossing gently to coat. Cover and chill 30 min. or up to 4 hours. Preheat oven to 350º. Divide bread mixture evenly among 11 muffin cups coated with cooking spray. Bake at 350º for 30 min. or until a knife inserted in center comes out clean. Serve warm with syrup. Serves 11.