U.S. Foodservice, a wholesale supplier of products to the food industry, has supported numerous charitable organizations in all its nationwide locations as its commitment to making communities a better place to live.

Food is central to their company and vital to our population.

In that regard they have partnered with America's Second Harvest, the food bank network that represents 200 food banks across the United States, to address ending hunger in America.

Nationally, the U.S. Foodservice conducts fundraisers, food drives, monetary donations and charitable sporting events, all in support of local food banks.

Of interest to cooks is its latest endeavor: "Recipes from the Heart" - a just-released cookbook full of favorite recipes and brief stories of the recipe origins from U.S. Foodservice employees and associates, with a forward by Paula Deen.

The 300-recipe collection is appealing, with familiar, readily available ingredients and easy-to-understand directions, representing home kitchens from every region in the country.

Particular recipes may be recognizable as one of our standards, but they possibly will have a twist, because they come from cooks in Maryland, Texas, Missouri, Arizona or California.

Along with the traditional dishes, "Recipes from the Heart" contains New England style deviled eggs; Mississippi sin cheese dip; an intriguing cranberry-orange cornbread; Italian breakfast risotto; chicken and never-fail dumplings but also chicken paprikas with Hungarian dumplings; macaroni and cheese with béchamel sauce; Aegean Greek shrimp salad; Grandma Clayton's chocolate snowballs; microwave fudge and Big Mom's sweet potato pie.

Alan Gutwald from Weirton contributed fresh cranberry salad and Morgantown's Rick Wilson submitted the recipe at left.

Although U.S. Foodservice deals with food industry clients, the local office is open to the walk-in public for cookbook sales.

The local office, located at 2575 Virginia Ave. in Hurricane, is open from 8 a.m. to 4 p.m. weekdays.

"Recipes from the Heart" is $25 (tax included). Of the purchase price, $16 goes directly to Second Harvest.

Established customers with U.S. Foodservice may request copies of the book from their sales representative for delivery.

Call (800) 624-8578 for purchase information and directions.

Reach Judy Grigoraci at ...@suddenlink.net">...@suddenlink.net.

WVU Tailgate Salad

U.S. Foodservice, a wholesale supplier of products to the food industry, has supported numerous charitable organizations in all its nationwide locations as its commitment to making communities a better place to live.

Food is central to their company and vital to our population.

In that regard they have partnered with America's Second Harvest, the food bank network that represents 200 food banks across the United States, to address ending hunger in America.

Nationally, the U.S. Foodservice conducts fundraisers, food drives, monetary donations and charitable sporting events, all in support of local food banks.

Of interest to cooks is its latest endeavor: "Recipes from the Heart" - a just-released cookbook full of favorite recipes and brief stories of the recipe origins from U.S. Foodservice employees and associates, with a forward by Paula Deen.

The 300-recipe collection is appealing, with familiar, readily available ingredients and easy-to-understand directions, representing home kitchens from every region in the country.

Particular recipes may be recognizable as one of our standards, but they possibly will have a twist, because they come from cooks in Maryland, Texas, Missouri, Arizona or California.

Along with the traditional dishes, "Recipes from the Heart" contains New England style deviled eggs; Mississippi sin cheese dip; an intriguing cranberry-orange cornbread; Italian breakfast risotto; chicken and never-fail dumplings but also chicken paprikas with Hungarian dumplings; macaroni and cheese with béchamel sauce; Aegean Greek shrimp salad; Grandma Clayton's chocolate snowballs; microwave fudge and Big Mom's sweet potato pie.

Alan Gutwald from Weirton contributed fresh cranberry salad and Morgantown's Rick Wilson submitted the recipe at left.

Although U.S. Foodservice deals with food industry clients, the local office is open to the walk-in public for cookbook sales.

The local office, located at 2575 Virginia Ave. in Hurricane, is open from 8 a.m. to 4 p.m. weekdays.

"Recipes from the Heart" is $25 (tax included). Of the purchase price, $16 goes directly to Second Harvest.

Established customers with U.S. Foodservice may request copies of the book from their sales representative for delivery.

Call (800) 624-8578 for purchase information and directions.

Reach Judy Grigoraci at ...@suddenlink.net">...@suddenlink.net.

WVU Tailgate Salad

12 servings

 1 pound cheese tortellini

 1  small green bell pepper, diced

 1  small red bell pepper, diced

 1  (up to 11/2) medium    or small red onion, diced

 1  (12 to 16-ounce) package fresh broccoli florets

 1  pound bag matchstick carrots

 1  pint grape tomatoes

 1  16-ounce bottle red French dressing

 1  16-ounce bottle zesty Italian dressing

 1  small (2.62-ounce) bottle salad supreme seasoning

COOK tortellini as package directs; drain and cool completely.

COMBINE bell peppers, onion, broccoli, carrots and tomatoes.

ADD tortellini and equal parts of French and Italian dressings to taste (approximately half a bottle each).

STIR in half bottle (more if desired) salad seasoning.  Mix well and refrigerate. More dressing may be added if needed before serving.