Saucy Tortellini with Spinach and Tomatoes, contributed by Sue Ellen Johns, of Natrona Heights, is one of the recipes featured in the "Wal-Mart Family Cookbook: 96 Prize-Winning Recipes," compiled by associates of Wal-Mart. As part of an annual tradition, Wal-Mart invited its 1.3 million employees nationwide to share favorite recipes, each of which was tested and tasted by a professional panel of judges. There are five regional editions of the cookbook, each reflecting the flavors and favorites of local communities. The cost of the spiral-bound book, with a four-color photo of each dish, is $4.96. Other area associates with recipes in the book are Becky Weyant, of Somerset, Somerset County; and Darlene Ostetrico, of Charleroi, Washington County. Here is Johns' recipe: Saucy Tortellini with Spinach and Tomatoes

1 package (8 ounces) cheese-filled tortellini Water 2 tablespoons vegetable oil 1 package (9 ounces) fresh spinach leaves (about 10 cups) 2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained 1 can (16 ounces) garbanzo beans (chickpeas), rinsed and drained Italian herb seasoning, to taste Grated parmesan cheese, to taste

Cook the tortellini in water according to package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add half the spinach and toss until wilted. Add the remaining spinach and toss until wilted. Add the tomatoes and beans. Cook for 3 minutes, stirring occasionally. Add the cooked tortellini to the skillet and toss gently to combine. Heat through. Season with the Italian seasoning. Serve in shallow bowls and sprinkle with parmesan cheese. Makes 4 servings. Details: Call your local Wal-Mart; or contact the family cookbook office, 914-918-1993 Ray's shortcut makes it to the dictionary Celebrity cook Rachael Ray -- with 13 cookbooks, a lifestyle magazine, three television programs and branded cookware, appliances and cutlery -- has officially become a wordsmith. One of her catch phrases will be immortalized in the 2007 edition of the Oxford American College Dictionary. That would be "EVOO," short for extra-virgin olive oil. "It's C-O-O-L," Ray writes in an e-mail. Unlike "yummo," another of her favorites, EVOO "is not a made-up word anymore," she writes. She calls the term "a timesaver. It's a mouthful to say extra-virgin olive oil over and over again," especially when it is your "most important kitchen ingredient." WCCC offers culinary tour of Italy Westmoreland County Community College is sponsoring a culinary study tour of Italy from May 26-June 3. Culinary arts professor Mary B. Zappone will host the tour, which includes visit to Rome, Parma, Venice, Florence and the Tuscan region. Highlights include Italian-style-cooking classes, city tours, visits to wineries, cheese factories and produce markets and tastings of local products. WCCC hospitality students, culinary professionals and people with an interest in Italian cuisine are invited to sign up. Students and professionals can earn three credits through the college. Vacation Station Travel Center in Greensburg is handling the arrangements, which cost $3,095 per person double occupancy. Details: 724-832-7117

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