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Market to Menu Peas Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Darlene Crump's recipe for Penne with Peas:   1 lb penne, cooked, drained and cooled. 1 large yellow or red pepper, sliced cup fresh peas, cooked cup sliced green onions blanched sugar snap peas cup sliced carrots cup fat free mayo red wine vinegar cup fat free milk cup minced fresh parsley 3 tablespoons Splenda 2 teaspoons crushed pepper corns   Combine pasta and vegetables.  Blend mayo, milk, parsley, Splenda and peppercorns.  Dress pasta mixture.  Chill two hours and serve.