Cooking with Susie Q – Week of May 20, 2019
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 tomato, 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 sandwich pepperoni and a couple of slices of ham and ask them to slice them about ¼ 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 for 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 firstname.lastname@example.org or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.