Mouthwatering Summer Recipes SUMMER SALAD   2 medium cucumbers 2-3 medium tomatoes 1 each yellow, red and green bell peppers 1 small onion (optional) 2 cups zesty Italian salad dressing Peel and thinly slice cucumbers, dice remaining ingredients. Combine all ingredients with salad dressing. Chill and serve.    SUMMER'S HARVEST SALAD   7 ounces macaroni, * see note 1 cup fresh broccoli, flowerets 6 ounces shrimp, cooked 1 small tomato, chopped 1 cup spinach leaves, thinly sliced 1/3 cup red onion, sliced 1/2 cup Italian salad dressing 2 teaspoons salad supreme seasoning 1/2 teaspoon salt 1 dash cayenne pepper 1 boiled egg, grated Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. 6 to 8 servings. Serving SUMMER TORTELLINI SALAD   CREAMY VINAIGRETTE DRESSING: 1/4 c. rice wine vinegar 3 tbsp. fresh lemon juice 2 tbsp. plain yogurt 1/4 tsp. dry mustard 1/2 tsp. garlic powder 1 tsp. sugar 1/2 tsp. salt 1/2 tsp. pepper 2 tbsp. olive oil 1/2 c. vegetable oil Hand full of fresh herbs (basil, parsley, chives) SALAD: 3/4 lb. fresh tortellini 1/2 lb. fresh green beans 1/2 lb. cherry tomatoes 2 tbsp. fresh Parmesan cheese In blender combine all salad dressing ingredients and blend well. Chill. Cook and cool tortellini. Cook and cool green beans. Half tomatoes unless very small. When all ingredients are cool, combine and serve.   This Months Tip: Food Poisoning   Food Poisoning Facts Learn about food poisoning symptoms. By Liz Davis     Just mentioning the phrase “food poisoning�?is often enough to make most folks cringe at the memory of an incredibly unpleasant experience of food-borne illness. Food poisoning is usually characterized by some combination of nausea, vomiting, diarrhea, abdominal pain, cramping and dizziness. Food poisoning is a generic term for illnesses caused by a variety of contaminants. These contaminants are usually bacteria, viruses and parasites, but may also include pesticides, toxic mushrooms and dangerous or incorrectly prepared exotic foods, such as blood clams, barracuda and puffer fish. While most incidents are unpleasant and incapacitating, they are typically not life-threatening. However, certain types of food-borne illnesses have the potential to be deadly, so it’s important to take proper precautions for preventing all types of food poisoning. Depending on the cause, food poisoning can affect one person who is particularly susceptible to the contaminant, or it can affect everyone who ate the same food. For example, food poisoning outbreaks often occur at outdoor events in warm weather, when dairy products such as mayonnaise are left out for too long or when cross-contamination of cooked and raw meats occur while grilling. Other factors that increase the risk of food poisoning include preexisting medical conditions, a compromised immune system, use of certain medications and international travel. Senior citizens, infants and small children are more likely to contract food-borne illnesses than other age groups. Types of Food Poisoning There are two basic methods by which food poisoning occurs: by infection (live agents such as bacteria, viruses and parasitic organisms) and by toxins (chemical agents like the poison in certain types of mushrooms, fish or pesticides). MostSalmonella or Staphylococcus often, what we think of as food poisoning is a result of bacterial infection by Campylobacter, E.coli, .  See Ya Next Month