South of the Border Farfalle Salad 1 Box Farfalle (Bow Tie) Pasta 16 oz. 1 Can Black Olives, pitted 1 C Yellow Pepper, Coarsely Diced 1 C Red Pepper, Coarsely Diced 1 C Red Onion, Finely Diced ¼ c diced jalapeno's (jar) 8 oz. Crumbled Feta Cheese 1 Tsp. Italian Seasoning 1 C Cloverdale Tangy Summer Sausage, Diced 1 16 oz. Bottle Zesty Italian Salad Dressing
Cook farfalle according to package directions, drain and rinse in cold water. Combine remaining ingredients with farfalle and toss to coat. Chill well and stir prior to serving. May need to adjust dressing according to taste. Easy to make and tastes GREAT.
Badlands Sausage Dinner 1 Pkg. (16 oz.) Cloverdale Smoked Sausage - Polish, Brat, Cheddar or Beef varieties 1 Onion, wedged 1 Red Pepper, cut into 1/4 in. wedges 1 Green Pepper, cut into 1/4 in. wedges 1 1/2 lbs. Red Potatoes 1 T Olive Oil
Brown onion, peppers, and potatoes in olive oil until vegetables are tender. Either cut Cloverdale Smoked Sausage into 1 in. chunks or steam whole over vegetables. Heat through until sausage is warm. Serve with mustard of choice.
Prepare Cloverdale Smoked Sausage according to package directions. Lightly toast buns under broiler. Place mustard and sauerkraut on bottom of bun. Top with prepared Cloverdale Smoked Sausage and Swiss cheese. Return to broiler just until cheese melts.
Serve with coleslaw and baked beans.
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