RECIPES:
ESPEZIELLO
Fruit Pasta Salad
Linda Zych
Sauce:
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.)
Pasta
Cook:
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.
Fruit
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.
Salad:
1 pound gamelli pasta (or other small pasta) Cooked al dente
Toss pasta with basil pesto. When ready to serve, mix with:
Toppings:
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.
Sauce:
1 cup tomato catsup
2 1/4 T worchestershire sauce
1 1/4 cup water
3 3/4 T vinegar
3 T sugar
