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Pepperoni Pasta Salad: I never make pasta salad (other than Thai Pasta Salad), but this seemed kid-friendly and easy with on-hand ingredients. It was pretty good, even better the next day for leftovers.

2 c. uncooked pasta - cook and cool
1 c. cubed cheese
1 c. bell pepper
2 green onions
1 small tomato
28 slices pepperoni
1/2 c. italian dressing

I used shell pasta (I think the recipe said tricolor spirals) and colby jack cheese (John recommends mozzarella). Next time I am going to add some olives.

Graham Cracker Ice Cream Sandwiches:
2 c. plain yogurt
1 c. sugar
1 c. buttermilk
2 T. lemon juice
1 lemon zest
16 graham crackers broken in half
Shredded coconut (optional)

In a large bowl, whisk together the yogurt, sugar, buttermilk, lemon juice, and lemon zest. Transfer to a small bowl, cover and freeze for 1 – 1 ½ hours until the mixture starts to thicken.
Scoop out and press about ¼ c. of the semifrozen yogurt mixture between two graham cracker squares. Wrap each in waxed paper and freeze 30 minutes or until firm.
If using coconut, put some on a plate and dip all four edges of the sandwich to coat.

So, these were incredibly delicious and easy to make. I got tired of making sandwiches halfway through and we ate the rest of the frozen yogurt from the bowl. Also, I used lime instead of lemon because I had some leftover from the Caribbean Chicken Salad. So it tasted like key lime pie. This recipe is from the Deceptively Delicious cookbook, but there is nothing weird hidden in it.

John: What is this green stuff? Broccoli?
Susie: Yeah, it's from the Deceptively Delicious cookbook. (It was actually lime zest.)


© 1999-2023 Susanna Chadwick.