We were out of town this weekend and found fresh strawberries are available in some places. The local strawberries will be ready before long. Do you have any old family recipes or favorites using this beautiful fruit?
I had a request for one of our favorite pasta salads and another request for rhubarb recipes. I’ve included one each. I hope you enjoy these as much as my family does.
Italian Pasta Salad
1 pound seashell pasta (can use any shape)
1/2 (6 ounce) can pitted black olives, chopped
1 large tomatoes, chopped
2 ounces sliced pepperoni sausage, each slice cut in half
1 cup chopped ham
1 cup shredded cheddar cheese
1/2 (16 ounce) bottle zesty Italian dressing
Directions: I usually stop at the deli and get several slices of the pepperoni and a couple of slices of ham and ask them to slice them about 1/2 inch thick. I cut them into bite-sized chunks. You might find this easier than separating the thin slices we buy in the packages.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, black olives, tomatoes, pepperoni, and ham. Before serving, add shredded cheese and dressing. Toss well and serve.
Rhubarb Custard Pie
1 1/2 cups Sugar
1/4 cup enriched flour
3/4 teaspoon nutmeg
3 Eggs, slightly beaten
4 cups rhubarb in 1” slices (1 lb)
1 pastry for 9” 2 crust pie
2 tablespoons butter
or margarine
Directions: Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9-inch pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
