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Food court May 29

Now with warmer weather coming on, it’s the time to make up some pasta dishes, where you can make them the night before and have them ready for dinner the next night when you get home. I also included a favorite pasta casserole — I always enjoy comfort food, regardless of the time of year.

Tasty Noodle Surprise

1 1/2 pounds boneless pork roast

1 quart water

Salt and pepper to taste

1 16-ounce package noodles

2 16-ounce cans cream style corn

1 green pepper, diced

2 medium onions, chopped

1 cup sliced mushrooms

1 4-ounce jar pimentos, chopped

1/2 pound Velveeta cheese, cubed

1 tablespoon margarine

Simmer pork in water seasoned with salt and pepper for about 1 hour or until tender. Cool and cut into cubes. Cook noodles according to package directions. Blanch in cold water. Put noodles, corn, green pepper, onions, mushrooms, pimentos, cheese and pork in large casserole dish. Dot with margarine. Cover and bake at 325° for 1 1/2 hours.

Salami Pasta Salad

2 cups uncooked small pasta shells

3/4 cup chopped green pepper

3/4 cup chopped fresh tomatoes

1/2 cup chopped pepperoni

1/2 cup cubed hard salami

1/2 cup whole ripe olives, quartered

2 ounces provolone cheese, cubed

1/3 cup chopped onion


1/3 cup canola oil

1/4 cup red wine vinegar

2 tablespoons sugar

1 1/2 teaspoons salt

1 1/2 teaspoons dried oregano

1/2 teaspoon pepper

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, pepperoni, salami, olives, cheese and onion. In a small bowl, whisk the dressing ingredients. Pour over pasta mixture, toss to coat. Cover and refrigerate until serving.

Spaghetti Salad


1 7-ounce package angel hair spaghetti

1 green pepper

1 red pepper

1-2 green onions

1 large tomato

1 zucchini

3 stalks celery

1/4 cup Parmesan cheese


1/4 cup red wine vinegar

1/4 cup olive oil

2 tablespoons dry Italian dressing mix

1 tablespoon parsley

1 tablespoon sugar

To prepare salad: Cook angel hair, rinse and cool. Dice vegetables. To prepare dressing: Combine all ingredients and chill. Toss pasta with vegetables. Sprinkle with dressing and toss again. Add Parmesan cheese and chill over night.

Summer Pasta Salad

1 16-ounce package pasta

1 cup chopped tomatoes

1 cup chopped cucumbers

1 cup chopped green pepper

1 12-ounce bottle Italian salad dressing

1/2 bottle McCormick’s Salad Supreme

Cook pasta according to package directions. Drain and rinse with cold water. Stir chopped vegetables into pasta. Add Italian dressing and mix well. Add McCormick’s Salad Supreme and mix well. Chill at least 3 to 4 hours to let flavors combine. Can add chopped chicken if you desire.

If you should need to reach me you can email me at or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. If you have any good pasta recipes, I would love to hear from you.

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