Sugared Almond Salad

1/2 head romaine lettuce
1/2 head iceberg lettuce
1 cup celery
2 green onions
3 TBSP sugar
1/2 cup sliced almonds
1/2 tsp salt
1/4 cup vegetable oil
1 TBSP parsley
2 TBSP sugar
2 TBSP white vinegar
1 can mandarin orange sections

Over low heat, saute 3 tablespoons sugar and almonds. After sugared, set aside and let cool.

Combine lettuce, celery, and green onions. Add cooked almonds and mandarin orange sections.

Mix salt, dash of pepper, oil, parsley, and 2 tablespoons sugar, and vinegar. When mixed well, add to salad and mix. Serve immediately.

Marinated Vegetable Salad

Vinaigrette (Prepare and set aside overnight):

1/3 cup vinegar (doesn't matter what type, but each changes flavor of salad)
1/2 cup oil (canola or light olive oil work best)
1 tsp dried thyme
1 tsp dry mustard
1 tsp salt
1 tsp ground pepper
1 garlic clove (minced)

Vegetables:

Cut a variety of vegetables into interesting shapes.
Suggestions:
Carrots, Broccoli
Asparagus, Cherry Tomatoes
Zucchini, Green Pepper
Mushrooms, Red Pepper
Cauliflower, Green Onions

Blanche the harder vegetables until BARELY tender. Blanche each vegetable separately because each cooks at a very different rate.

Combine all the vegetables into a bowl and pour the vinaigrette over them (make sure that vinaigrette is shaken vigorously before pouring over veggies. Stir well. Refrigerate 5-6 hours, stirring occasionally.

Pumpkin Cake Roll

3 eggs, beaten
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
2 tsp cinnamon

Whip: 3 eggs at high speed for 5 minutes. Stir in sugar, pumpkin, lemon juice.

Sift: flour, salt, ginger, nutmeg, baking powder, and cinnamon.

Add: dry mixture a little at a time to pumpkin mixture

Spread: into greased and floured 15x10x1 inch jelly roll pan. Top with 1 cup
chopped nuts (optional). Bake 15 minutes at 375 degrees. Turn out on a towel which
has been sprinkled with powdered sugar. Starting at the narrow end, roll towel and
cake together. Cool and unroll.

Filling:
1 cup powdered sugar
4 TBSP butter
8 oz cream cheese
1/2 tsp vanilla

Beat filling ingredients until smooth. Spread on unrolled cake. Roll tightly.

Chill and slice. This dessert freezes really well.

Carmel Corn

Soft Carmel Corn

3/4 lb popcorn, unpopped weight
1 lb brown sugar
3/4 cup corn syrup
1/2 cup butter
14 oz sweetened condensed milk

Pop corn and remove unpopped kernels.

In large saucepan, combine brown sugar, corn syrup, butter, or margarine, and
sweetened condensed milk. Cook over low heat, stirring constantly until mixture
begins to boil. Continue stirring and cooking until candy forms a soft ball.

Pour over popped corn.

Peanut Brittle

3 cups sugar
1 1/7 cup karo light corn syrup
1 cup water
2 TBSP Butter
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
2 3/4 lb raw peanuts

Place sugar, corn syrup, and water in kettle and stir until dissolved.

Mix salt, baking soda, and vanilla together in a cup and set aside.

Bring sugar mixture to a boil. Wash down sides of kettle. Cover with lid for a few seconds and scrape sides. Cook to 232 degrees. Add butter until dissolved. Add raw peanuts and cook while stirring until 308 degrees.

Remove from heat, quickly stir in salt mixture and pour on marble slab. Stretch and turn as soon as possible (till thin as possible).

Grandma Johnson's Fudge

2 cups sugar
3/4 cup milk, canned
2 TBSP corn syrup
1/4 cup cocoa
1/4 cup water, cold
1/2 tsp salt
1 TBSP butter
12 marshmallows
1 tsp vanilla extract
1 cup walnuts, finely chopped
1 drop peppermint extract

Cook together slowly all except butter, marshmallows, vanilla, nuts, and peppermint.
Wash sides of kettle. Stir constantly and cook to 232 degrees with candy thermometer, or to soft ball stage. Put on platter or marble and cool to 140 degrees. Beat slowly until it begins to set. Add marshmallows, cut in pieces, nuts, vanilla, and peppermint.

Grandma Johnson's Divinity

2 1/2 cups sugar
2/3 cup water
1 tsp vanilla extract
1/2 cup corn syrup
1/2 tsp salt
2 egg whites

In a heavy 2-quart saucepan, mix sugar, corn syrup, and 1/2 cup water. Cook and
stir over medium-high heat to boiling. Clip candy thermometer to pan. Cook over
medium heat, without stirring, to 260 degrees (hard-ball stage) 10-15 minutes. Remove
from heat. Remove candy thermometer.

In a large mixing bowl, beat egg whites with a mixer on medium speed till stiff peaks form.
Gradually pour hot mixture in thin stream over whites, beating on high about 3 minutes;
scrape bowl. Add vanilla and, if desired, food coloring. Continue beating on high just till
candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon that
mounds on itself. This final beating should take 5-6 minutes.

Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has
been beaten sufficiently. Immediately stir in fruit or nuts. Quickly drop remaining mixture
from a teaspoon onto waxed paper. If mixture flattens out, beat 1/2 to 1 minute more;
check again. If mixture is too stiff to spoon, beat in a few drops hot water till candy is a
softer consistency. Store tightly covered.

Fluffy Icing

3/4 cup corn syrup
1 egg white
1 tsp vanilla extract

Heat corn syrup to boiling. Beat 1 egg white until stiff. Slowly add the
boiled syrup to the egg white. Beat until stiff. Add coloring and flavoring.

This recipe makes enough to frost a 9x13 inch cake.

Grandma Johnson's Fudge Cake

2 1/4 cups flour
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cups sugar
1/2 cup cocoa
1 tsp vanilla extract
3/4 cup shortening
1 1/2 cup buttermilk
2 eggs

Mix flour salt, soda, sugar, cocoa, vanilla, shortening, buttermilk and eggs in one bowl.

Pour into greased pans and bake at 375 degrees for 25-30 minutes.

Six Week Bran Muffins

2 cups water, boiling
5 tsp baking soda
1 cup shortening
2 cups sugar
1 tsp salt
2 cups raisins
4 eggs
1 quart buttermilk
5 cups flour
4 cups all-bran cereal
2 cups Bran Flakes

Add soda to boiling water. Cream shortening and add sugar and eggs one at a time,
beating after each addition. Stir in buttermilk, flor, and salt. Add water and soda.
Mix cereals and raisins in large bowl. Add butter mixture and milk mixture. Store in
well covered container in refrigerator. When ready to bake, spoon into well greased
muffin tins without stiring. Bake at 375 for 20 minutes. Makes 5 doz. Batter will keep
in refrigerator for six weeks.

Oh Boy Waffles

2 cups flour
2 TBSP baking powder
1 tsp salt
2 eggs
2 cups milk
1 TBSP vegetable oil

Mix dry ingredients together. In separate bowl, combine liquid ingredients. Mix together
and pour into hot waffle iron.

German Pancakes

6 eggs, beaten
1 cup milk
1 cup flour
1/8 tsp salt
6 TBSP margarine

Preheat oven to 425 degrees.
Put margarine or butter in a 9x13 oblong pan in preheated oven. Let melt until it sizzles.

Beat eggs until lemony color. Add other ingredients and pour into sizzling butter. Baker for
20-25 minutes.

Fresh Herb and Parmesan Monkey Bread

1 1/2 loaves frozen bread dough or 24 rolls (thawed)
1/4 cup melted margarine or butter
1 cup grated parmesan cheese
1 TBSP (of each) Rosemary, Sage, Basil, Thyme
1/4 tsp garlic powder

Grease a fluted tube bundt pan. Combine cheese, herbs, and garlic. Divide thawed dough into
24 pieces. If using rolls, they are ready when thawed. Dip each piece in butter and roll in cheese/herb
mixture to coat.

Place coated pieces of dough evenly in pan. Let rise until double in size. Bake in a preheated 375 degree
oven for 30-40 minutes or until well browned and top of bread sounds hollow when tapped. Remove
from pan immediately to cool on wire rack.

Favorite Pancakes

1 1/4 cups sifted flour
3 tsp baking powder
1 TBSP sugar
1/2 tsp salt
1 egg, beaten
1 cup milk
2 TBSP salad oil
Sift together dry ingredients. Combine egg, milk, and salad oil in seperate bowl. Add to dry
ingredients; stirring just until moistened.
Note: For thinner pancakes add 2 TBSP more milk.

Crepes

1 1/2 cups milk
1 cup flour
2 eggs
1 TBSP vegetable oil

In a bowl combine milk, flour, eggs, and salt. Beat with a rotary beater till well mixed.

Colleen's Basic Bread Recipe

1 TBSP yeast
1 1/2 cups water
2 TBSP sugar
1 1/2 tsp salt
3 cups flour
1/2 cup margarine

Preheat oven to 375. Melt margarine in jelly roll pan. Set aside.

Combine remaining ingredients and roll into a large rectangle and place into buttered pan.
Cut dough into strips. Bake at 375 for 20 minutes.

Breadsticks

1 TBSP yeast
1 1/2 cups water
2 TBSP sugar
1 1/2 tsp salt
3 cups flour
1/2 cup margarine

Preheat oven to 375. Melt margarine in jelly roll pan. Set aside.

Combine remaining ingredients and roll into a large rectangle and place into buttered pan.
Cut dough into strips. Bake at 375 for 20 minutes.

Baking Powder Biscuits

2 cups flour
1 TBSP baking powder
1/2 tsp salt
1/4 cup shortening
2/3 cup milk

Mix flour, baking powder, salt, and shortening together until mixture is crumbly. Add milk. Knead lightly and roll into 1/4" circle. Cut into biscuits. Bake at 450 degrees for 10 minutes.

Almond Poppyseed Muffins

3 1/2 cups warm water
4 eggs
2 cups sugar
1 3/4 cups evaporated milk (13 oz can)
1/4 cup milk
2 cups vegetable oil
3 1/2 tsp baking powder
1/2 tsp salt
4 cups flour
1 tsp vanilla extract
1 tsp almond extract
1/2 cup poppy seeds

Preheat oven to 325 degrees. Line 30 muffin cups with paper liners.

In a large mixing bowl beat together the eggs, sugar, evaporated milk, milk, and vegetable oil. Sift together the baking powder, salt, and flour. Gradually add the flour mixture to the egg mixture beating until well combined. Add the vanilla and
almond extracts and the poppy seeds. Stirring only until well combined. Using a 1/3 cup measuring cup, pour the batter into the muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 30 muffins.

Apple Crisp

10 apples, sliced
2 cups quick oats

1 cup brown sugar
2/3 cup flour
2 TBSP lemon juice
2 tsp cinnamon
1 tsp salt
2/3 cup margarine, melted

Put apples in a greased 9x13 baking dish. Sprinkle apples with lemon juice.

Combine dry ingredients. Mix with melted butter until crumbly. Sprinkle
over apples. Bake at 350 for 30 minutes.

Chicken Salad

8 oz Pineapple Tidbits (drained)
8 oz Cream Cheese (softened)
1/2 cup celery (chopped)
2 cups chicken, cooked
3/4 cup green onion
1/2 cup almonds, sliced
2 cups grapes, sliced in half
salt and pepper to taste

Combine all ingredients together and chill to combine flavors.

Yummy Bars

18 oz package of German Chocolate Cake Mix
3/4 cup butter or margarine, melted
1/3 cup evaporated milk

Combine above ingredients. Spread 1/2 of mixture in greased 9X13 pan. Bake at 350
degrees for 6 minutes.

8 oz chocolate chips
1 cup nuts (optional)

Sprinkle above over cake.

13 oz caramels (50 individually wrapped)
1/3 cup evaporated milk

Melt above in microwave, stirring often. Drizzle over cake. Note: A small bottle of caramel ice cream topping can be substituted for the caramels and evaporated milk--just drizzle ice cream topping over cake.

Drop remaining half of cake mixture in teaspoon sized drops over caramel on cake.

Bake at 325 degrees for 25-30 minutes. Cool. Cut into 2 inch by 2 inch squares.

Snickerdoodles

1 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tarter
1/4 tsp salt
1 tsp baking soda

Cinnamon mixture:
2 TBSP granulated sugar
2 tsp cinnamon

Cookies: Cream sugar and shortening. Add eggs and vanilla, beat well. Sift together flour, cream of tarter, salt, and baking soda. Add to egg mixture. Mix well.

Cinnamon mixture: combine ingredients in small bowl.

Roll into 1" balls. Roll balls in cinnamon mixture. Place on ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes, or until golden brown.

Raspberry Cheesecake Brownies

rownies:
1 2/3 cups granulated sugar
3/4 cup butter or margarine, melted
2 TBSP water
2 eggs
2 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup Cocoa
1/2 tsp baking powder
1/4 tsp salt

Cheesecake topping:
8 oz cream cheese, softened
2/3 cup sugar
2 tsp lemon juice
1 egg
1/2 tsp vanilla
1/4 tsp salt
2 TBSP flour
1 1/2 cup raspberries
1 TBSP sugar

Preheat oven to 350 degrees.

Brownies: Stir together sugar, butter, and water in large bowl. Stir in eggs; stir in vanilla. Combine flour, cocoa, baking powder and salt; stir into sugar mixture.

Cheesecake topping: In a bowl with an electric mixer, cream together cream cheese and sugar until light and fluffy. Beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar.

Bake brownies in middle of oven for 35-40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.

Raisin Filled Cookies

4 cups flour
1 tsp salt
1 tsp baking powder
1/2 cup shortening
1 1/4 cups sugar
2 eggs
2 tsp vanilla, extract
2 cups raisins
2/3 cup water
1 TBSP flour
1/4 cup sugar
1/2 cup walnuts, chopped, optional
1 tsp almond extract
1/2 cup milk

Place raisins in a small saucepan. Add water and stir in sugar, flour, and nuts. Bring to a boil and cook for several minutes, stirring constantly to prevent sticking. Put aside to cool.

Preheat oven to 350-375 degrees.

Sift together twice the flour, salt, and baking powder. Set aside. Cream thoroughly
shortening, sugar eggs, and flavorings. Add milk with sifted dry ingredients and mix well.

Flour a counter or table top. Take about 1/3 of the mixture and knead slightly on a
well-floured board until a good ball is formed. Coat rolling pin with flour and roll dough into a large sheet about 1/16" thick.

Cut with round cookie cutter, placing half the rounds on greased cookie sheet, leaving rising room between forms. Add a spoonful of filling and top with another round of dough. Press edges with fingertips.

Bake about 15-20 minutes until pale tan. Makes about 3 dozen filled cookies. Alternative fillings are chopped dates mixed as above, or a spoonful of stiff jelly or jam in place of raisins.

This recipe given to me by my Great Grandma, Ora Allen

Peanut Butter Fingers

1 cups margarine
1 cup sugar
1 cup brown sugar
2/3 cup peanut butter
2 eggs
1 tsp vanilla extract
1/2 tsp salt
2 cups flour
1 tsp baking soda
2 cups quick oats

Topping:
1/4 cup peanut butter

Frosting:
1/2 cup margarine, soft
2 cup powdered sugar
3 TBSP cocoa

Cream margarine and peanut butter. Add sugar, eggs, and vanilla. Add
dry ingredients. Bake at 350 degrees for 15-18 minutes.

While warm spread with peanut butter. When cool frost with chocolate
frosting

Oatmeal Scotchies

1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter or margarine (softened)
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3 cups oatmeal
1 2/3 cups butterscotch chips

Combine flour, baking soda, salt, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla in large mixing bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in 375 degree oven for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan cookie variation: spread dough into greased 15X10 inch jelly-roll pan. Bake in
preheated 375 degree oven for 18-22 or until very lightly browned.

'Oreo' Cookies

Cookie:
2 Boxes devils food cake mix
4 eggs
1 cup shortening

Cream Cheese Filling:
2 3/4 cup powdered sugar
1/4 cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla

Combine cake mixes, eggs, and shortening. Roll into 1" balls. Bake at 350 degrees
for 7 minutes (do not overcook). Cool. Note: It turns out best if all of these cookies are approximately the same size and are flat. If needs be, use a spoon to flatten cookies before baking.

Filling: Mix powdered sugar, butter, cream cheese, and vanilla till smooth. Spread
between 2 cooled cookies.

Orange Balls

6 oz orange juice, frozen
1/2 cup margarine, soft
1 pkg vanilla wafers, crushed
16 oz powdered sugar

Crush vanilla wafers. Soften margarine and add to thawed orange juice and
vanilla wafers and sugar.

Roll in coconut and freeze. Serve Frozen.

No Bake Cookies

1/2 cup margarine
2 cups sugar
6 TBSP cocoa
1/2 cup milk
3 cups quick oats

Mix all ingredients except oatmeal in saucepan and bring to a boil. Boil 1 minute.

Add the oatmeal and spoon onto waxed paper, let cool.

You may add 2 TBSP Peanut Butter or 1 cup coconut for a different variation.

Grandma Olsen's 7 Layer Cookies

1/2 cup margarine
1 1/2 cups graham crackers, crumbs
1 can sweetened condensed milk
1 cup chocolate chips
1 cup butterscotch, chips
1 1/3 cups coconut, flaked
1 cup walnuts, chopped

Preheat oven to 350 degrees. In 13x9 inch baking pan, melt margarine. Sprinkle
crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top
with remaining ingredients in order listed. Press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars.
Store loosely covered at room temperature.

Easter Story Cookies--Made the night before Easter

1 cup whole pecans
1 tsp vinegar
3 egg whites
1 pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible

Preheat oven to 300 degrees (this is important--don't wait until you are
half done with the recipe).

Place pecans in zipper baggie and let children beat them with the wooden
spoon to break them into small pieces. Explain that after Jesus was arrested
He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp vinegar into the bowl.

Explain that when Jesus was thirsty on the cross he was given vinegar to
drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His
life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the
rest into the bowl. Explain that this represents the salty tears shed by Jesus'
followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that
the sweetest part of the story is that Jesus died because He loves us. He
wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are
formed. Explain that the color white represents the purity in God's eyes
of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and
John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie
sheet. Explain that each mound represents the rocky tomb where Jesus'
body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that
Jesus' tomb was sealed. Read Matthew 27:65-66.

Go to Bed! Explain that they must feel sad to leave the cookies in the
oven overnight. Jesus' followers were in despair when the tomb was
sealed. Read John 16: 20 and 22.

On Easter morning, open the oven door and give everyone a cookie.
Notice the cracked surface and take a bite. The cookies are hollow!
On the first Easter, Jesus' followers were amazed to find the tomb
open and empty. Read Matthew 28:1-9.

Dad's Favorite Sugar Cookies

1 1/2 cups margarine, soft
2 cups sugar
6 eggs
2 TBSP baking powder
7 cups flour
1/2 tsp salt
4 tsp vanilla extract

Cream together butter and sugar. Beat in eggs until fluffy. Sift together
baking powder, flour, and salt. Add all together plus vanilla. Blend thoroughly.
Refrigerate a while for easier rolling. Cut out and place on a greased cookie
sheet. Bake at 350 degrees. Cookies will be soft and not browned when done.
Makes 6 dozen.

Cowboy Cookies

1 tsp vanilla
1 cup butter
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1/2 tsp baking powder
2 cups flour
2 cups oatmeal
1 pkg chocolate chips

Stir together both sugars, and butter in large bowl. Stir in eggs; stir in vanilla.
Combine flour, baking soda, baking powder; stir into sugar mixture. Stir in oatmeal.
Stir in chocolate chips.

Drop in tablespoons on greased cookie sheet.

Bake in preheated 350 degree oven for 7 to 9 minutes or until light golden brown.
Cool on pan for 2 minutes then remove to cooling rack.

Cornflake Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2 1/2 tsp baking powder
1 tsp baking soda
2 cups quick oats
2 cups corn flakes

Mix all ingredients together. Roll into balls and place on a cookie sheet.
Mash flat with a wet fork. Bake at 375 degrees until golden brown.
Approximately 10 minutes

Brownies

1 2/3 cups granulated sugar
3/4 cup butter or margarine, melted
2 TBSP water
2 eggs
2 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup Cocoa
1/2 tsp baking powder
1/4 tsp salt

Stir together sugar, butter, and water in large bowl. Stir in eggs; stir in vanilla. Combine flour, cocoa, baking powder and salt; stir into sugar mixture.

Spread into greased 13×9 inch baking powder

Bake in preheated 350 degree oven for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan.

10 Minute Rolls/Cinnamon Rolls

3 1/2 cups warm water
1 cup canola oil
3/4 cup sugar
6 TBSP yeast
1 TBSP salt
3 eggs
10 1/2 cups flour

Mix together warm water, sugar, oil and yeast and let sit for 15 minutes.

Add remaining ingredients and mix until they are mixed thoroughly. Shape immediately into rolls, cinnamon rolls, or hamburger buns. Let rise about 10 minutes and bake for 10 to 15 minutes at 350 degrees.

For cinnamon rolls: After rolling out dough spread softened butter over dough. Then sprinkle on brown sugar. Finally, sprinkle cinnamon lightly over brown sugar. Roll lengthwise. To cut cinnamon rolls use dental floss–place floss underneath end of dough (to desired height of roll) bring edges of floss up to the top of the dough, cross and pull down through the dough–cutting off the edge and creating the cinnamon roll.

Note: A yeasty taste does not result from too much yeast, but from the yeast being too warm. Less yeast may be used in this recipe, but the rising time will be longer.

Dijon Pasta Salad

1 lb Rotini, tricolor
2/3 cup oil
2 TBSP cider vinegar
2 tsp Dijon mustard
2/3 cup mayonnaise
2 large celery stalks; chopped
6 slices of bacon, thick; cooked and chopped
2 eggs; hard-boiled and chopped
2 scallions; chopped
1/2 tsp salt
paprika (optional)

Cook pasta in boiling water, just until done, usually 11 to 13 minutes. Drain and refresh under cold running water.

In a large bowl whisk together oil, vinegar, mustard, mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving.

(Dying for Chocolate, Diane Mott Davidson)

Acini De Pepe Salad

1/2 box acini de pepi pasta
3/4 cup sugar
1/2 tsp salt
2 eggs
3 TBSP flour
1 3/4 cups pineapple juice
14 oz pineapple, crushed
14 oz pineapple, canned, tidbits
2 cans mandarin orange sections
1 can fruit cocktail
12 oz frozen whipped topping, thawed
8 oz mini marshmallows

Cook acini de pepi and rinse.

Combine sugar, salt, beaten eggs, flour and pineapple juice and cook until thick (just barely boiling). Set in fridge to cool. When cooled combine acini and sauce and place in fridge overnight (at least 4 hours).

Drain pineapple, mandarin oranges, and fruit cocktail. combine with acini and sauce. Add marshmallows and whipped topping.