Garden Pasta Salad with Bacon

Ingredients
2 ½ cups pasta. We recommend farfalle (bowties) or rotini.
¼ cup red onion, thinly sliced
¼ cup celery, thinly sliced
1 red or green bell pepper, thinly sliced
½-¾ cup mayonnaise
2 limes, juiced
Pinch of cayenne
3 strips of cooked bacon, crumbled (optional)
Salt & pepper, to taste

Preparation
Fry bacon until brown and crispy. Cook pasta in boiling, salted water until tender but firm (al dente), about 9 minutes. Drain pasta and toss with a some cold water to prevent sticking. Slice all vegetables and toss together. Mix mayonnaise with lime juice and cayenne to make your dressing. Toss your pasta with the dressing in a medium bowl, then add the vegetables. Top with crumbled bacon. Add salt & pepper to taste. Chill salad before serving, about 1-2 hours.

Serves 4

Salmon Burgers with Summer Tomato

Ingredients
8 oz (2 packages) smoked salmon, flaked
¼ cup onion, thinly sliced
¼ cup celery, thinly sliced
½ lemon, juiced
1 teaspoon Dijon mustard
1 teaspoon garlic
Pinch each of cayenne, tarragon and parsley
Salt & pepper, to taste
2 eggs
¼ cup bread crumbs
2 tablespoons olive oil

Preparation
Mix salmon, vegetables, lemon juice and seasonings with a fork. Mix in the eggs and add bread crumbs if needed so that the mixture is not too wet. Heat oil in a skillet over medium-high heat. Scoop and form 4 patties using a ⅓ cup measure and your hands. Fry on each side until crisp and firm. Serve on your favorite hamburger bun with fresh tomato, lettuce, and condiments of your choice.

Serves 4

Tasty Tuaca Cheesecake

Ingredients
1 10-inch graham cracker crust
24 oz (three packages) cream cheese, room temperature
¾ cup sour cream
1 cup + 2 tablespoons white sugar
2 eggs
3 egg yolks
2 oz Tuaca liqueur
2 teaspoons vanilla extract

Preparation
Preheat oven to 250°F

Place cream cheese and the sour cream in mixing bowl. Beat until well combined. Add sugar and mix. Add Tuaca and mix.

In a separate bowl, beat together the egg yolks and whole eggs. Add vanilla. Pour this egg mixture to the cream cheese mixture and stir together gently until well combined. The batter should be smooth and creamy.

Pour into the pie crust. Set the pie in a larger baking dish with water half-way up the sides of your pie tin; this is your water bath, which helps prevent your cheesecake from darkening or cracking.

Bake at 250°F for one hour and then turn the oven off. Leave the pie in the oven for another hour. Remove pie tin from the water bath and chill until cold and set, 1-2 hours or overnight. overnight.

Serving Suggestions
Top with caramel sauce or preferred fruit. Pairs well with: your favorite dessert wine or a shot of Tuaca on the rocks.

Serves 12 slices