Fruit Pasta Salad
Linda Zych
Mix and cook till thickened, stirring frequently, being careful not to scorch:
   1 cup sugar
   2 teaspoons flour (If you want a stiffer salad, use a little more flour.)
   1/2 teaspoon salt
   1 3/4 cups pineapple juice (You can use drained juices from pineapple and mandarin oranges.)
   4 eggs beaten.
Remove from heat and add:
   1 teaspoon lemon juice
Cool the mixture.  (To hasten cooling, put pan in bath of cold water in the sink.)
   10 oz. "acine de pepe" pasta (found in stores in blue and yellow box) with 2 teaspoons salt.  (Use the whole box of pasta since it is so close to that amount).
Drain and cool.  (You can put the cooked pasta in a large shallow pan to cool quicker.)
Mix sauce and pasta.  Refrigerate overnight.
Mix in:
   2-20 oz. cans of drained pineapple chunks.  (I prefer pineapple tidbits, but often use crushed pineapple which works very well.)
   9 oz. cool whip.  (While the original recipe calls for this, I prefer real whipping cream.)
   1 cup of mini marshmallows.  (While I use the small, the mini ones might blend better.  Try mini ones.)
   2-15 oz. cans of mandarin oranges, drained.  (I often use more for their good flavor and color and simply for more fruit.  Another cook I know sometimes uses only mandarin oranges for the grandchildren's preference.)
Keep refrigerated.
NOTE:  You can add maraschino cherries (drain well) or drained fruit cocktail; perhaps even pecans would be good in it.  It can serve as a refreshing dessert.  A fun recipe!


Pesto Pasta Salad

(prepared by Melissa)


Pesto:  (or just buy some!)

2 cups lightly packed fresh basil leaves, washed, dried and stemmed

¾ cup freshly grated Parmesan cheese

¼ cup freshly grated Romano cheese

1/3 cup pine nuts (I use walnuts instead….)

4 cloves garlic, put through a garlic press

½ cup extra virgin olive oil


Blend basil, cheeses, nuts and garlic in a food processor. With the [processor running, drizzle in olive oil until ingredients are well combined.



1 pound gamelli pasta (or other small pasta)  Cooked al dente


Toss pasta with basil pesto. When ready to serve, mix with:



12-15 sun=dried tomatoes, drained of oil and julienned (or just cut with kitchen scissors)

1/3 cup pine nuts, lightly toasted (I use walnuts)

½ cup freshly grated Parmesan cheese

½ pound mozerella cheese cut into cubes

 Serve at room temperature



Judy's  Barbequed Meat Balls  

2 1/4 lbs ground beef

1 1/4 cups rolled outs

1 1/2 cups milk

1 small onion, chopped

2 1/4 tsp salt

1 1/4 tsp pepper

Diced celery and green pepper if desired


Mix the above ingredients and form into balls. Brown in skillet. pour sauce over and bake 1 hour at 350 degrees.



1 cup tomato catsup

2 1/4 T worchestershire sauce

1 1/4 cup water

3 3/4 T vinegar

3 T sugar