Karen overnight prep.
½ cup Italian dressing2 cups cherry tomato halves1 cup sliced cucumber1 cup sliced mushrooms¼ lb. Salami or pepperoni,cut into strips¾ cup sour cream¼ cup grated parmesan orromano cheese¼ cup sliced green pepper2 cups wide egg noodles(or 4 cups if more salad needed)Pour dressing over tomatoes, cucumbers, mushrooms, and pepperoni andmarinate overnight. Combine sour cream, cheese and onions; Pour overnoodles. May combine or leave separately (putting noodles on plate, thenmarinade over top)
Frog Eye Salad
Suzanne Clegg (Matt’s cousin) overnight prep, makes lots!
1 cup sugar2 Tbsp. Flour½ tsp. Salt1 ¾ cups pineapple juice2 eggs, beaten1 Tbsp. Lemon juice3 quarts of water1 (16oz) package of acinide pepe (small round pasta)3 (11oz) cans mandarinoranges, drained2 (20oz) cans pineapplechunks, drained1 (20oz) can crushedpineapple, drainedFresh strawberries (opt.)1 (9oz) carton Cool whip Combine sugar, flour, and salt in a pan. Gradually stir in pineapple juice andeggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Coolmixture to room temp. Bring water and oil to a boil. Add acini de pepe. Cook atrolling boil until the pasta is done. Drain pasta, rinse with water, drain and coolto room temp. Combine egg mixture and acini de pepe. Mix lightly but well.Refrigerate overnight in airtight container. Add remaining ingredients. Mixagain. Chill. Makes
Summer Corn Salad
Wendy and Mom
1 package frozen shoepegor white corn, cooked1 package frozen peas,cooked1 red pepper, chopped1 green pepper, chopped1 (6oz) can olives1 red onion chopped1 Tbsp. cilantro, minced4 Tbsp. oil2 Tbsp. vinegar½ tsp. CuminSugar, salt, and pepper totasteToss to mix.