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
 1/4 c diced jalapeno's (jar)
 8 oz. Crumbled Feta Cheese
 1 Tsp. Italian Seasoning
 1 C Valley Maid 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.

 Valley Maid Sausage Dinner

 1 Pkg. (16 oz.) Valley Maid 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 Valley Maid Smoked Sausage into 1 in. chunks or steam whole over  vegetables. Heat through until sausage is warm. Serve with mustard of choice.

 Valley Maid Smoked Sausage Melt

 1 (16 oz.) pkg. Valley Maid Smoked Sausage (Polish, Bratwurst,
 Cheddar or Beef)
 6 Sesame Seed Coney Buns
 6 slices Swiss Cheese
 1 (16 oz.) can Sauerkraut
 Mustard of Choice
  *Prepare Valley Maid Smoked Sausage according to package directions. Lightly  toast buns under broiler. Place mustard and sauerkraut on bottom of bun. Top  with prepared Valley Maid Smoked Sausage and Swiss cheese. Return to broiler  just until cheese melts. Serve with coleslaw and baked beans.