In food processor, pulse cauliflower in 3 to 4 batches until rice forms. The key to proper rice texture is not overcrowding processor. Transfer to medium bowl. Reserve.

You could use seedless strawberry preserves instead of strawberry jam, but you are more likely to have strawberry jam in your pantry. In small bowl combine crumbs and sugar. Add melted margarine. Toss until combined. Press into bottom of 9 x 13-inch baking pan. Evenly drizzle condensed milk over crumbs. Refrigerate for 10 minutes to set. Lightly press in place. Spoon strawberry preserves over top. Sprinkle with coconut and nuts. Bake at 350 F. for 25 to 30 minutes or until lightly browned. Cut into bars. Store loosely covered at room temperature.

This salad goes together quickly. Just chill 2 hours before serving time for the best flavor. In large bowl combine all ingredients with soy sauce and mayonnaise. Mix well. Chill 2 hours before serving. Place individual servings on shredded lettuce.

Line a 9 by 13-inch baking pan with foil, having long sides extend 2 inches over sides of pan. Spray with cooking spray. Sift dry cake mix, if lumpy. In mixing bowl, combine cake mix, Cool Whip and egg. Beat with mixer until well blended. Batter will be stiff. Add white chocolate chips and chopped walnuts. Mix well. Spread in prepared pan. Bake at 350 F. for about 25 minutes in preheated oven or until toothpick inserted in center comes out clean. Cool completely in pan, use foil handles to lift brownies from pan before cutting into bars. Makes 24 bars.

Grate 1/2 teaspoon zest and squeeze 2 tablespoons juice from limes. In large bowl combine tomatoes, chopped onions, cilantro, garlic, Tabasco sauce, lime zest and juice with 1/4 teaspoon each of salt and pepper. Transfer to serving bowl. Serve with tortilla chips. Makes 4 servings.

This is a good hearty salad any time of the year. The ingredients are available anytime you can get to the grocery store. In mixing bowl combine shells, tomatoes and crumbled bacon. Set aside. In a small bowl combine dressing ingredients. Spoon dressing mixture over pasta mixture. Stir lightly to combine. To be the most flavorful, chill at least 2 hours before serving. On individual salad plates, on a small pile of shredded lettuce, divide salad into 6 portions and serve.

In a large bowl, combine vegetables. Add salt and pepper. In a separate bowl, mix the corn oil, wine vinegar and sugar. Pour over vegetables and marinate 1 hour or more

Cook potatoes in salted boiling water until-tender. Drain and cool. In large bowl toss together lukewarm potatoes and Italian Dressing. Chill, in separate bowl combine cabbage, olives, carrots, pickles pimientos and red or green pepper.

Cook pasta according to directions. Drain. In large skillet, cook ground beef and chopped onion over medium heat. Break up beef into crumbles until meat is no longer pink and onions are tender, 7 to 10 minutes. Drain and return mixture to pan. Stir in evaporated milk, whole milk and soup mix.

In a blender, puree the drained cashews and next 7 ingredients until smooth. Set aside. In Dutch oven or large skillet, heat oil over medium heat. Add onion. Cook and stir until browned, 4 to 5 minutes. Stir in garlic, cook 1 minute longer.
Add asparagus, broccoli and carrots. Cook until tender, 10 to 12 minutes.