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Today it's recipes using small shell pasta. Macaroni, spaghetti and other shapes and sizes of pasta are made from hard duram wheat. Nearly everybody agrees that pasta tastes good whether in a casserole, salad, soup, or spaghetti sauce over vermicello or spaghetti noodles, you leave the table satisfied and feeling good... unless you've eaten too much. However, that can be said for many foods. But, how about the calorie content? Just 210 calories in 2 oz. of dry pasta, regardless of size or shape. I doesn't sound like much for 210 calories, but when it's cooked it's two or three times more than the dry amount. You can substitute the kind of pasta the recipe calls for if you use pasta that is similar in size or shape. For instance, when a recipe calls for small shells, you can use rotini, elbow macaroni, ready-cut spaghetti (a thinner version of elbow mac) or juniorettes. Or if you don't have ziti on hand, you could use medium shells, pasta nuggets or rotelle. I have serveral boxes or bags of different shapes and sizes and it's so easy to put together a quick supper by adding spaghetti sauce, a can of chicken or mushroom soup with tuna and peas, etc.

So, let's cook using small shells.

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PORK AND PEPPER SAUCE WITH SHELL MACARONI

1-7 oz. box of small shell pasta

3 T. olive or canola oil, divided

1/2 each, green and red bell pepper, but in 2-inch long strips

1 medium onion, cut in 1/2-inch wedges

1 lb. lean pork, cut into 1/2-inch cubes (can use boneless pork steak)

2 cloves garlic, minced

1-16 oz. jar spaghetti sauce - your choice

1/4 t. dried thyme leaves

Cook shells according to package directions. Toss with 1 T. oil. In a large skillet, over medium heat, cook and stir in peppers and onion in rest of oil until tender; remove veggies; set aside. In same skillet, over medium-high heat, cook and stir pork until browned. Add garlic, sauce and thyme mixing well.

Reduce heat and simmer, partially covered so the sauce doesn't "blump" (new word there!) out of the pan for 20 minutes or until pork is tender, stirring occasionally. Stir in veggies and shells. Heat through.

Makes 4-6 servings.

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HEARTY CHICKEN AND SHELL CHOWDER

1/2 - 16 oz. pkg. small shell pasta

4 sliced bacon

3 T. oil or margarine

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 c. diced onion

3 T. flour

5 c. milk

4 t. instant chicken bouillon granules

1 t. dried basil leaves

1/4 t. pepper

1-11 oz. can whole kernel corn, or 1-1/2 c. frozen corn, thawed

Cook shells according to pkg. directions. Meanwhile, in a Dutch oven or large saucepan, over medium heat, cook bacon until crisp; remove, drain and crumble, set aside. Pour out grease (into a non-meltable container. Don't pour down the drain!) and add oil or margarine to the kettle or skillet and add chicken and onion. Cook and stir until chicken is tender. Stir in flour until smooth. Gradually stir in milk (heated until barely hot) bouillon, basil and pepper. Cook and stir until slightly thickened and bubbly. Stir in bacon, shells and corn; heat through.

Makes 6-8 servings.

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We have had "spring" already. This is a nutritious, tasty and satisfying salad. Add a side dish of fresh fruit, along with a muffin and you have a nutritious meal.

TUNA AND SHELLS SALAD

1-7 oz. pkg. shells, uncooked

1 large, firm tomato, chopped, seeds removed

1 small zucchini, chopped

1/4 c. diced green pepper

1/4 c. sliced green onions

2-7 oz. cans tuna, packed in water, drained and flaked

1 c. mayo or salad dressing

1/2 c. bottled Italian dressing

2 t. prepared mustard

1 t. dried dill weed

1/8 t. pepper

Cook shells according to pkg. directions and cooled. In a large bowl, combine shells and next 6 ingredients. In a small bowl, combine rest of ingredients. Add to shell and veggie mixture; mixing well. Cover and chill at least 1 hour.

Makes 8 servings.

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TFD: Confidence comes not from always being right but from not fearing to be wrong.

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