Hi Rosie - just so you know, this board moves pretty slowly, so don't feel ignored if it takes awhile to get answers. I'll post some recipes for you here in awhile...I need to post a spaghetti recipe for someone too. :-)

Wow - what great pasta salad recipes! I've copied all of them. Here's one from an old recipe swap site that no longer exists, that's supposed to be the kind of pasta salad people buy in delicatessens: The Store Cold Ziti Salad with Tomato and Peppers-:Bert Green Serving Size : 8 1-1/2 tablespoons Salt 1 pound Ziti pasta 1/4 cup milk 1 red onion 2 tomatoes 6 sweet pickles 2 small green peppers -- seeded 1 large shallot 1/2 cup sour cream 1 1/2 cups mayonnaise 2 packets George Washington brown bouillon powder Freshly ground pepper 1 teaspoon wine vinegar 1 tablespoon pickle juice 1/4 cup fresh dill -- roughly chopped Salt and pepper -- to taste Bring a 4-qt saucepan of water to a boil. Add 1 Tbl salt, then add the Ziti. Boil to al dente. Drain. Rinse in cold water. Drain again. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly moisten the Ziti and toss. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large tablespoon of each for garnish. Mince the shallot. Beat the sour cream and mayonnaise together with a whisk until creamy, and add the bouillon, 1/2 Tbl salt, and the pepper. (Thin with milk if necessary). Pour over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle juice. Mix well. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled. Posted at GailÂs Recipe Swap (now dismantled by epicurious)

Thanks. I was just diagnosed about a year ago--my symptoms were on and off dry coughing that had no reason - for 30 years! For 30 years I coughed periodically, and tried inhalants, and antihistamines, and steroids, and homeopathic remedies, and nothing worked. One day, a doctor said, have you ever been tested for a wheat/gluten allergy? One month after stopping wheat/gluten, I stopped coughing. I am happy to say that I am not severely allergic, i.e. I can eat a little wheat/gluten now and then with no affect, so on special occasions like a birthday, I'll have a small piece of cake and be fine. Most of the time, the recipes I've tried for gluten-free foods have been pretty bad, so I just gave up on that. I am glad to see your website.

My DD used to use the corn bread mix to make this casserole when we had a houseful of hungry teens to feed: CORN DOG CASSEROLE (12 servings) 1 cup thinly sliced celery 1 1/2 cups chopped onions 3 Tbs. butter or margarine 1 1/2 lbs. hot dogs 2 eggs 1 1/2 cups milk 1/2 tsp. sage or poultry seasoning (I only use 1/4 tsp.) 1/4 tsp. pepper 2 packages (8 ½ oz. each) corn bread/muffin mix 2 cups (8 oz.) shredded cheddar cheese, divided In a skillet, saute celery and onion in butter or margarine over med-low heat until soft but not browned. Place in bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup of mixture. In a large bowl, combine eggs, milk, sage and pepper. Add the larger quantity of the hot dog mixture. Stir in corn bread mixes and 1 1/ 2 cups of cheese. Spread into a shallow greased 3 quart baking dish. Top with the 1 cup of reserved hot dog mixture and 1/ 2 cup of cheese. Bake, uncovered at 400 degrees for 30 minutes or until golden brown.