Peasant Pasta Stew

1 1/2 cups of beef broth
2 celery ribs chopped
2 large carrots, cut into 1/4 inch slices
1 medium onion, chopped
1 can (46 ounces) V8 juice
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
2 cans ( 6 ounces each) Italian tomato paste
1 tablespoon dried oregano
1 1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 pound ground pork
3/4 cup canned kidney beans, rinsed and drained
3/4 cup canned great northwest beans, rinsed and drained
1 cup medium shell pasta, cooked and drained
shredded Parmesan cheese

In a large saucepan combine the broth, celery, carrots, and onion. Bring to boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice. tomatoes, tomato paste, oregano, pepper and garlic powder. cover and simmer for 40-45 minutes.
Meanwhile, in a skillet cook pork over medium heat or until no longer ink;drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Garnish with cheese. 8 servings

Tropical Slaw

1 can (20 ounces) pineapple tidbits
1 tablespoon lemon juice
1 medium firm banana, sliced
3 cups of shredded lettuce
1 can (11 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup chopped walnuts
1 cup raisins
1/2 teaspoon salt
1 carton (8 ounces) pineapple yogurt

Drain pineapple, reserving 2 tablespoons of juice; set pineapple aside. Stir lemon juice and banana into reserved pineapple juice. In a large salad bowl combine the cabbage, oranges, marshmallows, coconut, walnut, raisins, salt, pineapple, and banana mixture, Add yogurt; toss to coat. Cover and refrigerate until serving. 10 servings