A friend of mine made this a while ago and I still remember it as being a delicious lunch, but in these last summer days, I will make it as a light dinner. So, bonus time today with two of the recipes:

Layered Tortellini Salad

Yield: 8 (1-cup) servings

9 ounces uncooked refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup cherry halves
3/4 cup sliced green onions
1 (16-ounce) bottle ranch salad dressing
8 slices bacon, cooked, crumbled

Cook the pasta using the package directions. Drain and rinse with cold water. Let stand until cool. Layer the cabbage, spinach, pasta, tomatoes and green onions in a large clear glass bowl. Pour the salad dressing evenly over the top. Sprinkle with the bacon at the last minute. Chill, covered, for 8 to 12 hours.

Broccoli Corn Bread

Yield: 12 servings

1 (10-ounce) package frozen chopped broccoli, thawed, drained
2 Tablespoons chopped onion
3/4 cup small curd cottage cheese
1/2 cup (1 stick) margarine, melted
4 eggs, beaten
1 (8-ounce) package corn bread mix

Combine the broccoli, onion, cottage cheese, margarine and eggs in a bowl and mix well. Stir in the corn bread mix. Pour into a greased 8 x 10 inch baking pan. Bake at 400 degrees for 20 to 25 minutes or until golden brown.